If you want a no-fuss showstopper breakfast, then you need to try this Sweet Vanilla Dutch Baby Pancake. A sky-high buttery, puffy pancake that you can serve right out of the oven and then top with anything you want. Spiced with vanilla and a touch of cinnamon, this sweet puff pancake is easy to make at home.
If you are anything like me, and hate standing by the stove flipping pancakes when trying to serve a crowd, then the Dutch baby pancake is the answer. A one skillet breakfast that is delicious as it is impressive.
What is a Dutch Baby?
A Dutch baby, also known as a Bismarck, Hootenanny, Dutch Puff, or German pancake, is nothing like its American counterpart. It's as if a crepe met a popover and then had a Yorkshire pudding baby.
Dutch babies are made without any chemical leavening (such as baking powder), and instead, they get their rise from trapped steam coming from the hot pan and the batter. The batter rises super tall in the oven, and then slowly deflates after removing.
The result is a light, billowy crust with a custard-like center. The taste is slightly eggier than a pancake or crepe but they can be served up just like a traditional pancake.
Ingredient notes
The great thing about a Dutch baby is that you probably have all the ingredients waiting for you in your pantry. Here is what you will need.
- Eggs- Large eggs.
- Flour- All-purpose flour.
- Milk- I used 2% milk, but any milk will work.
- Sugar- I used powdered sugar (confectioner's sugar) because it easily dissolves in the batter.
- Vanilla- Use a good quality vanilla extract or vanilla bean paste. No imitation stuff.
- Cinnamon- Ground cinnamon for a little spice.
- Salt- A small amount of Kosher or sea salt to counteract the sweetness.
- Butter- Unsalted.
See recipe card for quantities.
Making the Dutch baby
If you can flip a pancake, then you can definitely make a Dutch baby. Actually, it's even easier! Preheat your oven to 425°F and place your pan in the oven while it pre-heats. While the oven is preheating, you can make your batter. See below.
Combine all ingredients (except the butter) in a bowl and whisk until smooth. You can also use a blender.
Place the butter in the hot pan until it bubbles and is completely melted.
Pour the prepared batter directly over the melted butter. Do not mix.
Bake for about 18-20 minutes until puffed up and golden brown. Top with fruit, or powdered sugar, and serve immediately.
Hot Pan Alert: Remember your pan is hot. Take caution when removing your pan to melt the butter and pour the batter.
How to serve this vanilla Dutch baby
Dutch babies will rise and leave a billowy bowl-shaped depression right in the center. That little nook is perfect for toppings galore. Try some of these ideas to serve with your sweet pancake.
- Fresh fruit: Add some fresh berries such as blueberries, strawberries, or raspberries right in the center. The contrasting colors will elevate this simple dish.
- Powdered sugar: Keep it simple with a nice dusting of confectioner's sugar.
- Jam: Top with your favorite jam.
- Nuts: Add some nuts such as sliced almonds for a lovely texture.
- Maple syrup: It is a pancake after all, so don't be shy with the maple syrup.
Looking for something to serve on the side? Try this sweet and savory candied bacon.
Equipment
You will need a cast iron pan or similar oven-proof pan to make this puff pancake. Make sure whichever pan you choose has tall sides so that the batter can rise and puff up in the oven. I always use my trusty 10-inch cast iron skillet for this recipe because cast iron retains heat so well.
Storage
Ok, the bad news is this puff pancake does not store well. Believe me, I've tried. It becomes a rubbery mess the next day. The good news? It's so good you won't have any leftovers!
You can prep the batter up to 24 hours in advance and leave covered in the refrigerator. Just give it a final whisk when ready to use.
💡Top tip
Make sure your pan is hot, and your butter is completely melted before pouring the batter into the pan. This will ensure a nice rise in the oven.
FAQ
Absolutely! You can use any 9 or 10-inch pan that is oven safe. Just be sure the sides are high so that the Dutch pancake can rise nice and tall.
The reason is most likely that your pan and butter were not hot enough. To avoid this, put the pan in the oven at the start of the preheating. Also, resist the urge to open the oven door. Doing so will allow heat to escape and prevent your Dutch pancake from puffing up.
Related recipes
Did you make this recipe? I would love to hear about it! Please leave a ⭐⭐⭐⭐⭐ rating with a comment right below the recipe card. If you snap a photo of your creation, don't forget to tag me on Instagram @brunchandbatter.
📖Recipe
Sweet Vanilla Dutch Baby Pancake
Equipment
- 1 10-inch cast iron skillet (or other 10-inch non-stick, oven-safe skillet)
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- ¼ teaspoon Kosher or fine sea salt
- 2 tablespoon powdered (confectioner's) sugar
- 1 teaspoon pure vanilla extract
- ⅛ teaspoon ground cinnamon
- 3 tablespoon unsalted butter
Instructions
- Preheat the oven to 425°F. While the oven preheats, place your empty skillet in the oven so that it gets very hot. While the oven is heating, prepare the batter.
- Place the eggs, flour, milk, salt, sugar, vanilla, and cinnamon in a bowl and whisk until smooth. You can also toss the ingredients in a blender and pulse until smooth (scraping down the sides). Let the batter rest while the oven is preheating.3 large eggs, ½ cup all-purpose flour, ½ cup milk, ¼ teaspoon Kosher or fine sea salt, 2 tablespoon powdered (confectioner's) sugar, 1 teaspoon pure vanilla extract, ⅛ teaspoon ground cinnamon
- When the oven is finished preheating, add the butter to the skillet and let it melt completely. When it's melted and bubbling, add your batter directly over the butter-do not stir. Place the skillet back in the oven and bake for 18-20 minutes or until it is puffed around the edges and golden brown on top. **Do not open the oven while it is cooking. Remove from the oven and serve immediately.3 tablespoon unsalted butter
Notes
- Resist the urge to open the oven while the Dutch baby is cooking. To keep an eye on it, leave the oven light on, so you can check for doneness.
- Your puff pancake will rise in the hot oven and deflate after you take it out. This is completely normal. Top with your favorite toppings and serve immediately.
Nutrition*
*Nutrition information is provided as a courtesy and is an estimate only. Nutrition information can vary depending on many factors, such as products used, measurements and substitutions, therefore it is recommended that you obtain nutritional calculations based on your own finished recipe.
Lynne says
This was so fun to make. I kept the oven light on so I could watch it puff up in the oven. Next time I might even add more vanilla. Thank you.
Anon. says
Awful. Just awful. I baked it for exactly the correct time at the correct temp and it burnt. It burnt bad. DO NOT MAKE THIS. Find a different Dutch baby recipe.
Jennifer says
Hi Anon. I'm sorry you had trouble with this recipe. I take feedback very seriously, but without knowing the exact steps you took to make this, it's hard for me to troubleshoot. That being said, I have a few thoughts. One, check your oven temperature. Some ovens (if not calibrated correctly) can run very hot. Second, not knowing if it burnt on the bottom or top, I would double check the skillet you used. Make sure you are using a non-stick, 10-inch skillet. Lastly, keep an eye on it, and start checking it at the 18 minute mark. I like to keep the oven light on to check the rise and doneness.
Marilyn says
I have been wanting to make a Dutch Baby pancake for forever since they always looked so tasty and interesting to me. I stayed away from making it for so long because it seemed daunting to me and I never had the right pan - i didn't own a cast iron skillet. But when i came across this recipe, i figured let's give it a shot. I still didn't have the right pan but my boyfriend had a Dutch pot - definitely with higher sides than a skillet - so i thought that at least the material would be conducive to the cooking method. First, the house smelled so good as it was baking. Second, the sides of the pancake rose as they should but because it was definitely NOT the right pan, it stayed flat and just a tad dense in the middle when it should have puffed up a bit. Third, because i know all ovens are different, i started watching the pancake at around the 17 minute mark. Once i saw the sides getting darker at about the 18 and a half minute mark, i took it out because i didn't want to burn it. Finally, i topped it with just a little powdered sugar and it was delicious. My boyfriend loved it! We have since purchased a 10.25 inch cast iron skillet and will have this on our breakfast menu for years to come. It was an easy recipe to follow and everything worked together perfectly - not too sweet, just right!