Vanilla Dutch Baby: A Puff Pancake Delight
The Vanilla Dutch Baby is a puffy, oven-baked pancake that’s as delightful to make as it is to eat. With a golden, crispy edge and a soft, custardy center, this vanilla-infused treat rises dramatically in a hot skillet, creating a breakfast (or dessert!) showstopper. Made with simple pantry staples like eggs, flour, milk, and a splash of vanilla, it’s ready in under 30 minutes—no flipping required. Top it with powdered sugar, fresh berries, or a drizzle of maple syrup for a burst of flavor that’s sure to impress!
- Prep Time: 5-10 minutes
- Cook Time: 18-22 minutes
- Total Time: 30 min
- Yield: 8-10 slices 1x
Ingredients
Scale
- 1 cup all-purpose flour (sifted)
- 1 cup whole milk (or low-fat)
- 3 large eggs (room temperature)
- 1/4 cup granulated sugar
- 1 tsp vanilla extract (preferably Madagascar Bourbon)
- 1/4 tsp salt
- 4 tbsp unsalted butter (for greasing the skillet)
Optional Toppings
- Chocolate Nutella
- Flaked almonds
- Fresh fruits (berries, bananas, apples)
- Whipped cream
- Powdered sugar
- Maple syrup
Instructions
- Prepare the Batter: In a blender, combine sifted flour, milk, eggs, sugar, vanilla extract, and salt. Blend on medium-high for approximately 10–15 seconds until smooth. Scrape down sides with a spatula and blend for an additional 10–15 seconds.
- Rest the Batter: Transfer the batter to a bowl and allow it to rest for 30 minutes to improve the texture.
- Preheat the Oven: Place a 9-inch cast-iron skillet in the oven and preheat it to 425°F (218°C).
- Prepare the Skillet: Once preheated, carefully remove the skillet using oven mitts. Add butter and swirl to melt, coating the bottom and sides.
- Bake: Pour the batter into the hot skillet and return it to the oven. Bake for 15–20 minutes until the edges are golden brown and puffy.
- Finishing Touches: After baking, add chocolate Nutella and sprinkle with flaked almonds, returning to the oven for an additional minute.
- Serve Immediately: Remove the skillet from the oven, using oven mitts, and serve while hot. Enjoy the pancake as it deflates slightly and forms a perfect nest for toppings!
Notes
- Prep Tip: Use room-temperature eggs and milk for a smoother batter and better puff—cold ingredients can weigh it down like a soggy blanket.
- Skillet Swap: No cast-iron? A 9- or 10-inch oven-safe pan or pie dish works too, though the rise might be slightly less dramatic.
- Vanilla Boost: For extra flavor, scrape a vanilla bean into the batter instead of extract—it’s like adding a VIP to the party.
- Serving Hack: Serve straight from the skillet to keep it warm and wow your guests; it deflates fast, so don’t dawdle!
- Make-Ahead: Blend the batter the night before and store it in the fridge. Give it a quick whisk before baking to revive the airiness.
- Diet Twist: Go dairy-free with plant-based milk and coconut oil instead of butter—same puff, new vibe.
Nutrition
- Serving Size: 4
- Calories: 210 kcal
- Fat: 6g
Keywords: Vanilla Dutch Baby