Vanilla Dutch Baby Recipe (Puffed Pancake)

Quick Summary: A vanilla Dutch baby is a large, puffed pancake baked in a hot oven in a cast-iron skillet. The batter blends eggs, milk, flour, sugar, and vanilla, then rises tall and golden in about 30 minutes. Serve it warm, dusted with powdered sugar or topped with fruit, Nutella, and nuts.

What is a Dutch baby?

A Dutch baby, also called a Dutch pancake, German pancake, Bismarck, or Dutch puff, is a large oven-baked pancake that puffs up dramatically at the edges as it bakes. It sits somewhere between a pancake, a crepe, and a popover, with crisp, tall sides and a soft, custardy center.

Despite the name, the recipe is American. It grew out of the German Pfannkuchen (from Pfanne, "pan," and Kuchen, "cake") and was popularized in the early 1900s by Manca's Cafe, a family-run restaurant in Seattle. The owner's daughter reportedly could not pronounce "Deutsch," and "Dutch baby" stuck.

As the batter hits the hot skillet and bakes, it rises high and forms a golden, pillowy shell, which is why it is often described as a "golden cloud."

Why you'll love this recipe

• Simple ingredients. The batter comes together from pantry staples like flour, milk, eggs, and vanilla, with no special skills required.
• Fast, hands-off baking. Active time is about 10 minutes; the oven does the rest while the pancake puffs up tall and golden.
• A breakfast or brunch showpiece. It rises dramatically in the skillet, so it looks like a treat even on a busy morning.
• Kid-approved. Children love watching it puff and choosing their own toppings, which makes it a favorite for sleepovers.
• Endlessly customizable. Dress it up sweet with Nutella, fruit, and powdered sugar, or go savory with cheese and herbs.

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 skim milk and milk alternatives are not recommended. 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 great for this recipe. You can replace it with margarine, though.

• Vanilla extract: I recommend Madagascar Bourbon pure vanilla extract because it has a rich, full flavor. You can use an alcohol-free vanilla flavor if preferred. You can also experiment with other flavorings, such as orange blossom water, rose water, or almond extract. Alternatively, replace the vanilla extract with the same amount of 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.

Equipment

You only need a few basic tools to make this puffed pancake:

• cast-iron skillet
• blender or mixing bowl and whisk
• fine-mesh sieve
• oven mitts

A 9-inch (23 cm) cast-iron skillet is ideal because it retains and spreads heat evenly, which is the key to a tall, even puff. A smaller pan gives extra rise and fluffiness, while a larger 10-inch skillet rises higher but sets thinner once it settles.

How to make vanilla Dutch baby

Step 1. 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 get a very smooth, thin batter (photo 1).

Step 2. 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.

Step 3. Place a 9-inch/23 cm oven-safe skillet in the oven and heat the oven to 425°F/218°C.

Step 4. Carefully remove the hot skillet from the oven (use an oven mitt to remind yourself it's hot).

Step 5. Add the butter and swirl the pan to melt it, coating the pan's bottom and sides.

Step 6. Pour all the batter into the center of the hot pan (photo 2) and bring the skillet to the oven.

Step 7. Bake for about 15 to 20 minutes until the pancake is puffed and golden brown on the sides (photo 3).

Step 8. 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 your oven mitts (photo 4).

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

Expert tips

1. To make the batter, use a food processor with the blade attachment, a blender, or whisk it with a hand whisk.
2. Blend the eggs on their own for about 45 seconds until frothy before adding the other ingredients. This adds air and helps the pancakes rise higher.
3. Use room-temperature eggs and milk. Bringing them to room temperature before mixing helps the batter rise higher and puff more evenly in the oven.
4. Ensure the batter is smooth and lump-free: pass it through a fine-mesh sieve if needed.
5. Do not skip heating a skillet in the oven; this is essential to help the pancake puff.
6. Add a pinch of ground nutmeg or cinnamon to the batter if desired.
7. Use a smaller skillet (8 inches/20 cm) to increase the pancake's puffiness.
8. Don't open the oven door while baking; the drop in the oven temperature will deflate the pancake.
9. Drizzle the pancake with chocolate Nutella and sprinkle with flaked toasted almonds before serving instead of adding these ingredients while baking.
10. Add a little lemon zest to the batter for brightness. It will not make the pancake taste like lemon, but it keeps the flavor from tasting flat.

Recipe variations

• Gingerbread. Add warm spices to the batter for a Christmas-inspired version that fits any holiday breakfast.
• Chocolate. Whisk unsweetened cocoa powder into the batter for a rich, chocolate Dutch baby.
• Berry. Scatter fresh raspberries or blueberries across the bottom of the pan before pouring in the batter.
• Lemon. Stir lemon zest into the batter and serve with lemon wedges for a bright, citrus twist.
• Savory. Top with cheese, bacon bits, or cremini mushrooms for a Dutch puff that works at any meal.
• Mini. Bake the batter in a muffin pan for little bites that fit right into a lunchbox.

How to serve vanilla Dutch baby

Serve the Dutch baby right away, while it is hot and still tall from the oven, either in the skillet or on a serving plate. Cut it into wedges like a pie. The classic way is to squeeze fresh lemon juice and dust with confectioners' sugar.

From there, add any toppings you like:

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

For a change, try caramelized apples, sweetened ricotta with jam, or lemon sugar with berry compote. On a savory note, top it with smoked salmon, ham, cheese, avocado, tomatoes, sour cream, and fresh herbs.

Storing & freezing

This showy and golden 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 pancake's texture and taste will be affected when it's thawed.

Recipe FAQ

What is a puffed pancake?
A puffed pancake is another name for a Dutch baby. It is a single large pancake baked in a hot oven, where the batter puffs up dramatically around the edges before settling into a soft, custardy center.

What does a Dutch baby taste like?
A Dutch baby tastes like a cross between a crepe and a pancake, with crisp, golden edges and a soft, eggy, custard-like middle.

Why does a Dutch baby deflate?
A Dutch baby deflates as it cools because the steam that puffed it up in the oven escapes. This is normal, so serve it right away for the tallest look.

What oven temperature is best for a Dutch baby?
Bake a Dutch baby in a hot oven at 425°F (218°C). The high heat and a preheated skillet are what make the batter rise tall and golden.

Can you make a Dutch baby in advance?
You can make the batter the night before, cover it, and refrigerate it overnight. The next day, heat the skillet, pour in the batter, and bake.

Can you make a Dutch baby without a cast-iron skillet?
Yes. Use any ovenproof skillet or a cake pan. Preheat it in the oven until very hot before adding the batter, and use oven mitts when handling it.

How do you eat a Dutch baby?
Slice the pancake into wedges and add your favorite toppings. You can eat it with your hands, or use a fork and knife.

Can you reheat a Dutch baby?
Yes. Reheat it in the oven or a toaster oven at 300°F (150°C) for a few minutes.

What makes a Dutch baby puff up?
A Dutch baby has no baking powder or baking soda. The rise comes from steam: the eggs and milk turn to steam in the hot oven and push the batter up the sides of the pan, much like a soufflé. That is why a hot skillet and room-temperature batter matter.

Why is my Dutch baby not puffing?
The most common reasons are a cold pan, cold batter, or opening the oven door too early. Preheat the skillet until it is very hot, use room-temperature eggs and milk, and keep the door closed until the pancake has risen and set.

How many calories are in a vanilla Dutch baby?
One serving of vanilla Dutch baby has about 273 calories.

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• 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.