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Vanilla Dutch Baby (Puffed Pancake)

Puffed vanilla Dutch baby pancake topped with Nutella and flaked almonds in the oven.
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5 from 13 reviews

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



For the batter:

  • 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

For serving:

  • 1 tablespoon Nutella
  • 0.7 oz (20 g) flaked toasted almonds

*Don't you have the correct baking pan on hand right now? Try this simple Cake Pan Converter!

** If needed, please refer to Baking Conversion Charts.


  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 to 15 seconds. Using a rubber spatula, scrape down the sides and process for another 10 to 15 seconds. The batter has to be smooth and thin. If you notice some lumps, pass the batter through a fine-mesh sieve. Let it rest for 30 minutes in the blender.

  2. Place a 9-inches/23 cm oven-safe skillet inside the oven and preheat the oven to 425 F/218 C. Carefully remove the hot pan 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 bottom and sides of the pan.

  3. Pour all the batter into the center of the hot pan and bring the skillet to the oven. Bake for about 15 to 20 minutes until the pancake is puffed and golden brown on the sides. 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!

  4. Take the pancake out of the oven; again, don't forget to use the oven mitts. Serve Dutch baby immediately in the pan or on a serving platter.


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





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