Would this work in a bigger cast iron pan with more batter without other alterations?

You should definitely try it out with your own pan(s) and stove. Really large pans struggle to heat up evenly on my inexpensive electric household range. Maybe your stove is better than mine.

This recipe makes very large restaurant-sized portions (8 oz. of batter per serving). Not sure who you are serving but in my house I would definitely scale the portion size *DOWN* not up.

But do what you think will please your dinner guests. That's what counts. For sure I would try this out on my own before serving to guests.

Best of luck.

I (also) am used to making Dutch baby in a large cast iron fry pan, to serve several at table.

But/and look at the video for this recipe and you’ll see it puffs up very high in the smaller fry pan.

Much higher than the wide ones traditionally made in the larger pan for many people.

I’ve not made this one, but yes to recipes from (very reliable) abc kitchen restaurant.

Maybe try it once as written and once in a big pan and then decide how to go on.