Vanilla Dutch Baby (Puffed Pancake)

Name: Vanilla Dutch Baby (Puffed Pancake)
Total time: 30 min
Yield: 4
Cuisine: American
Ingredients: 1/2 cup (120 g) whole milk, room temperature; 1/2 cup + 1 tablespoon (70 g) all-purpose flour; 2 large eggs, room temperature; 1 1/2 tablespoons (20 g) granulated sugar; 1 teaspoon vanilla extract; 1 pinch of salt; 2 teaspoons (10 g) unsalted butter; 1 tablespoon Nutella; 0.7 oz (20 g) flaked toasted almonds

Published: May 9, 2020 · Modified: Jul 28, 2022 by Irina Totterman · This post may contain affiliate links, read the disclaimer for details · 30 Comments

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You will be making this vanilla Dutch baby recipe again once you have tried out this gorgeous puffed pancake! All you need is a pancake batter, a very hot pan in a very hot oven, chocolate Nutella, and flaked almonds to make a special breakfast in the blink of an eye, without any effort!

Puffed vanilla Dutch baby pancake topped with Nutella and flaked almonds in the oven

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Dutch baby is a giant pancake. However, to me, it resembles more a crepe than a pancake. It is thin enough and is made without any leavening agent.

According to Kitchn, a Dutch baby is like

a hybrid of a pancake, a crepe, and a popover.

Why? Because while baking it in the oven, it puffs around the edges of the pan, rising so high that in the end, it looks like a "poofy pillow" or a "golden cloud."

I can't help but watch as the Dutch baby bakes. It's so beautiful!

The Dutch baby is unique that it will quickly collapse once it comes out of the oven.

Watch for this: be ready to catch this impressive puffed presentation within the first one to two minutes after baking.

After the center of the pancake collapses, it forms a nest for every topping you love. And hurry up, serve it quickly until it is warm!

Jump to:

What is a Dutch baby?
Dutch baby cast iron
Why you should try this recipe
Ingredients
How to make vanilla Dutch baby
Dutch baby variations
How to serve vanilla Dutch baby
Storing and freezing
Expert tips
Frequently asked questions
Love crepes? Try these next!
Recipe card
Comments

Dutch baby with Nutella and almonds on top in a skillet, in the oven

What is a Dutch baby?

Dutch baby, aka Dutch pancake, German pancake, a Bismarck, or a Dutch puff, is a large oven-baked pancake - an American popover.

It is considered that it is derived from the German pancakes known as Pfannkuchen (literally Pfanne -“pan” and Kuchen-“cake”) but originated in the United States in the early 1900s.

Many people credit a family-run restaurant in Seattle, Washington state, called Manca’s Cafe, for adapting the recipe.

Victor Manca, its owner, wrote that the name "Dutch Baby" was invented because the owner's daughter mispronounced "Deutsch," which is the German word for German as “Dutch.”

So, the baby Dutch was born.

Dutch baby cast iron

A cast-iron skillet is the best frying pan to succeed in making the Dutch baby pancake.

It is superior in heat retention and even cooking, which is the key to a puffy pancake.

The size of the pan plays a significant role in the finished texture of the pancake.

The pancake recipe requires a 9-inches/23 cm skillet. The smaller pan will increase the pancake's puff and fluffiness.

The larger pan, for example, 10-inch cast-iron skillet, will result in a higher rise but thinner pancake after it collapses.

Dutch baby pancake with Nutella spread and almonds in a skillet: Close up

Why you should try this recipe

Vanilla Dutch baby is a fabulous breakfast or brunch idea, especially on weekends. It is a luxurious treat to serve breakfast in bed to spoil your sweetheart.

This puffy oven pancake is a kids' favorite, especially when they have friends' sleepovers: and yes, kids will share their fun experience of eating baby Dutch in your house with everyone.

The baby Dutch recipe calls for a few simple ingredients. Plus, making this puff pancake does not require special cooking or baking skills: even a novice cook can make it.

The active, hands-on time takes about 10 minutes; add resting time for the batter - 30 minutes and baking time - 15 to 20 minutes. To serve it hot, start making your baby pancake one hour before serving.

You can customize it by adding different toppings. For example, drizzle it with Nutella and upgrade to Nutella Dutch baby for an extra kick of chocolatey goodness.

Ingredients

For ingredients and detailed instructions, refer to the recipe card below.

Flour: the recipe calls for all-purpose flour. Make sure to sift it using a flour sifter.

Milk: use low-fat or whole milk, but it is not recommended to use skim milk or milk alternatives. It is simple: the higher the fat content of the milk, the tastier the pancake.

Eggs: use large eggs at room temperature.

Butter: top-quality unsalted butter is the best to make this recipe. You can replace it with margarine, though.

Vanilla extract: I recommend Madagascar Bourbon Pure Vanilla Extract since it is the most full-flavored, among other vanilla extracts. Use alcohol-free vanilla flavor if preferred.

You can also experiment with other flavorings such as orange flower water, rose water, almond extract, etc.

Or replace vanilla extract with the same amount of alcohol: dark rum or Grand Marnier.

Sugar: use granulated sugar or caster sugar.

Salt: a pinch of salt enhances the flavors of the pancake batter and the final puffed pancake.

How to make vanilla Dutch baby

To make the batter, place sifted flour, milk, eggs, sugar, vanilla extract, and salt in a blender and process on medium-high speed for about 10-15 seconds.

Using a rubber spatula, scrape down the sides and process for another 10-15 seconds. You will obtain a very smooth and thin batter (photo 1).

If you notice some lumps, pass the batter through a fine-mesh sieve. Then, let it rest for 30 minutes in the blender or a large bowl.

Place a 9-inches/23 cm oven-safe skillet inside the oven and heat oven to 425 degrees F/218 degrees C.

Carefully remove the hot skillet from the oven (place an oven mitt over the handle to remind you that it's hot).

Add butter and swirl the pan to melt butter, coating the pan's bottom and sides.

Pour all the batter into the center of the hot pan (photo 2) and bring the skillet to the oven.

Photo 1: Batter in a bowl Photo 2: Batter poured over melted butter in a skillet — **PHOTO 1 PHOTO 2**

Bake for about 15 to 20 minutes until the pancake is puffed and golden brown on the sides (photo 3).

At the end of baking, add chocolate Nutella, sprinkle the pancake with flaked almonds, and bake for another minute.

Keep an eye on it: it burns quickly! Take the pancake out of the oven; again, don't forget to use the oven mitts (photo 4).

Serve Dutch baby immediately in the pan or on a pie plate.

Photo 3: Pancake in a skillet in the oven Photo 4: Pancake with Nutella and almonds — **PHOTO 3 PHOTO 4**

Dutch baby variations

With a few simple ingredients, you can create an endless number of baby Dutch recipes to suit your taste and preferences.

Sweet puffed pancake is the perfect breakfast food. It is light, fluffy, and comes topped with all sorts of delicious things like Nutella, caramel, honey, fruit, nuts, fresh berries, etc.

But if you want something more savory, there are Dutch puff pancakes too - these have cheese slices on top alongside bacon bits or even cremini mushrooms.

Let's create a few Dutch baby variations!

Add warm spices to the batter and make the Christmas-inspired gingerbread Dutch baby. It will be the perfect addition to your Christmas dinner table.

Can't live without chocolate? Make a chocolate Dutch baby; you will want to eat it with a spoon. Just add unsweetened cocoa powder to the pancake batter.

Or scatter fresh raspberries or blueberries on the bottom of the pan before pouring the batter on top to create a fruit-filled baby Dutch pancake.

You can add some zest to your breakfast. Create a lemon Dutch baby for a twist on the traditional baby pancake.

Mix some lemon zest into the pancake batter and serve your pancake with a few lemon wedges.

Finally, miniaturized Dutch babies are the best kind of baby. Baking them in a muffin pan gives you adorable little bites perfect for your lunch box.

How to serve vanilla Dutch baby

Serve the baby Dutch while hot, straight from the oven. Choose how to serve: either in a pan or a serving plate.

Cut the pancake in wedges like a pie and garnish it with anything that goes in your greedy spirit.

Traditionally it is served with the squeezed fresh lemon juice on top and sprinkled with a little bit of confectioners’ sugar.

Here is a variety of toppings perfect for your puffed pancake:

fresh fruit,
whipped cream,
chocolate Nutella,
jams and preserves,
ice cream,
maple syrup,
lemon curd,
peanut butter,
hazelnut praline paste.

If you are in the mood for something interesting, serve your baby pancake with caramelized apples.

Or top your vanilla baby Dutch on a hot day by adding some of the refrigerated sweetened ricotta and jam - you will love every bite.

Puffy Dutch baby served with lemon juice, and sugar is a classic that you can twist to your liking.

Hot off the skillet, sprinkle the pancake with lemon sugar and drizzle with berry compote.

Finally, try to drizzle the bourbon caramel over the pancake and top it with bananas and pecans for something more indulgent.

If you look for something more savory, consider topping Dutch baby with smoked salmon, ham, cheese, avocado, tomatoes, sour cream, and fresh herbs.

Storing and freezing

This spectacular and gorgeous puffed pancake is best served warm, straight from the oven. You can keep the leftovers in the refrigerator for up to 1 day.

Can you freeze baby Dutch? Yes, you can freeze the leftover pancake wrapped in plastic for up to 2 months. However, the texture and taste of the pancake when it's thawed will be affected.

Expert tips

To make the batter, use a food processor fitted with the blade attachment, a blender, or whisk the batter with a hand whisk.
Ensure that the batter is smooth with no lumps: pass it through a fine-mesh sieve if needed.
Do not skip the heating of a skillet in the oven: this is essential to help the pancake puff.
Add a pinch of ground nutmeg or cinnamon to the batter if desired.
Use a smaller skillet (8 inches/20 cm) to increase the puffiness of the pancake.
Don't open the oven door while baking; the drop in the oven temperature will deflate the pancake.
Drizzle the pancake with chocolate Nutella and sprinkle with flaked toasted almonds before serving instead of adding these ingredients while baking.

Frequently asked questions

What does a Dutch baby taste like?

A Dutch baby is a cross between crepes and pancakes; this unique hybrid tastes just something in between.

Can you make a Dutch baby in advance?

You can make the batter the night before, cover it with plastic and refrigerate it overnight. Then, heat the skillet, pour batter, and bake the following day.

Can you make a Dutch baby without a cast-iron skillet?

You can use your favorite ovenproof skillet or frying pan. Make sure to preheat it in the oven to get it as hot as possible, but do not forget to use oven mitts.

Can you make a Dutch baby in a cake pan?

The best pan to make a Dutch baby is a cast iron skillet, but you can also use a cake pan for this delicious dish.

How do you eat Dutch baby?

You should slice the pancake into wedges and garnish it with your favorite toppings. You can eat it with your hands; use a fork and a knife if at a restaurant.

Can you reheat Dutch Baby?

You can reheat the baby pancake in the oven or toaster oven at 300 degrees F/150 degrees C for a few minutes.

Love crepes? Try these next!

Also, browse all the Crepe & Pancake Recipes.

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Recipe card

The nutritional information has been calculated using an online recipe nutrition calculator such as Verywellfit.com and is intended for informational purposes only. These figures should be used as a general guideline and not be construed as a guarantee.

The recipe was originally published on May 09, 2020. The recipe has been revised to include improved content and photos. All posted pictures are mine.

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About Irina Totterman

I'm Irina, an experienced home baker with over 30 years of expertise and the blogger behind Baking Like a Chef (since 2018), where I share baking recipes, tips, and tricks. My recipes have been featured in the renowned French Chef Simon and Le Journal des Femmes.