Sweet Vanilla Dutch Baby Pancake
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.
Equipment
- 1 cast iron skillet or similar oven proof pan
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- ¼ teaspoon Kosher or 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. 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 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. Remove from the oven and serve immediately.3 tablespoon unsalted butter
Notes
Your puff pancake will rise in the hot oven and start to deflate after you take it out. This is completely normal. Top with your favorite toppings and serve immediately.
Nutrition*
Serving: 1gCalories: 221kcalCarbohydrates: 17.8gProtein: 7.4gFat: 13.1gSaturated Fat: 7gCholesterol: 165mgSodium: 276mgPotassium: 89mgFiber: 0.4gSugar: 5.8gCalcium: 61mgIron: 1mg
*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.
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