The crisp golden-brown edges and the custardy pancake interior makes this Vanilla Dutch Baby Pancake a favorite around the breakfast or brunch table!
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Dutch Baby Pancake Recipe
My mom has been making Dutch Baby Pancakes for as long as I can remember. We had them every Saturday morning growing up and I have carried the tradition on with my own kids. I can remember being in awe as my mom would pull them out of the oven and they had “puffed” up and so as kids we called them Puff pancakes. I have always called them this and did not know until I was an adult they were actually called Dutch Baby Pancakes. But to me, and now my children, they will forever be known as Puff pancakes!
Do you feel like you make the same thing for breakfast week after week? Making Dutch Baby Pancakes is a quick easy way to make a yummy breakfast that is different than a traditional pancake breakfast. I put out different toppings for my kids each week to add a little more variety to the Dutch Baby Recipe. The topping choices are endless. Think strawberries, blueberries, Easy Strawberry Syrup, Homemade Buttermilk Syrup, confectioners’ sugar, and of course classic maple syrup! During the Fall, this Apple Cider Syrup would be ah-mazing on these Dutch Baby Pancakes!
It’s no wonder that I chose this Vanilla Dutch Baby Pancake recipe as the fourth recipe in my Brunch week series to share with you! #BrunchWeek
Other Brunch Week Recipes:
Dutch Baby Pancake Questions answered:
What is Dutch Baby Pancake?
A Dutch Baby pancake is sometimes called a German Pancake or Dutch Puff. It is a large popover that is always baked in the oven rather than fried on each side on a stove top. It is typically thicker than regular pancakes.
How to Make a Dutch Baby Pancake:
First, brush a large cast iron skillet with oil and preheat it in the oven. Then, mix up the batter by whisking the wet ingredients into the dry ingredients. Next, pour the batter into the preheated pan and bake until the edges are crispy and golden brown. Finally, sprinkle the pancake with lemon juice and dust it with powdered sugar and serve!
Can you Make a Dutch Baby Pancake without a Cast Iron Skillet?
You can absolutely make Dutch Baby Pancakes without a Cast Iron Skillet. All you need is a 9-10” metal cake pan and then follow the same directions for the Dutch Baby Pancake recipe as if you were using a skillet. After you have made the batter, carefully pour it into a hot skillet which is sizzling with butter. Place it in the oven and bake it until it is cooked all the way through and the pancake is puffed up. Before you take the pancake from the oven, double check it to make sure the edges are crispy and golden brown. The crispy brown edges make sure the center is not runny and is cooked all the way through.
COOK’S NOTE – DUTCH BABY RECIPE:
- In place of lemon set in the recipe below, you can use lime or orange zest.
- Don’t be tempted to use whole milk or low-fat milk, because the Dutch Baby will not be as crisp!
- Once the pancake comes out of the oven it’s important that you use a spatula to move it to a wire rack right away. This will allow the steam to escape without condensing at the bottom of the pan. If that does happen, then there is a good chance that you’ll have a soggy pancake on your hands!
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COOK’S TOOLS – DUTCH BABY RECIPE:
- 12-inch cast iron skillet
- pastry brush
- mixing bowls
- wire rack
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Dutch Baby Pancake
- 3 tablespoons vegetable oil
- 1 cup all-purpose flour
- ¼ cup cornstarch
- 2 teaspoons grated zest
- 1 teaspoon salt
- 3 large eggs at room temperature
- 1 ¼ cups skim milk
- 1 Tablespoon unsalted butter melted and cooled
- 1 Tablespoon granulated sugar
- 2 teaspoons pure vanilla extract
- 2 Tablespoons freshly squeezed lemon juice
- 3 Tablespoons powdered sugar
- fresh berries blueberries, raspberries, sliced strawberries
- freshly whipped cream
PREP THE SKILLET:
- Move the oven rack to the middle position and preheat the oven to 450 degrees F. Brush the bottom and sides of a large 12-inch cast iron skillet (or heavy-bottomed skillet) with 2 tablespoons of vegetable oil. Put the skillet in the oven and heat until the oil is shimmering, about 8-10 minutes.
MAKE THE BATTER:
- In a large bowl whisk together the flour, cornstarch, lemon zest, and salt.
- In a medium bowl whisk the eggs until they are frothy, for about 1-2 minutes. Whisk in the milk, sugar, butter, and vanilla into the eggs until the eggs turn light yellow and no longer stringy, about 1 minute.
- Slowly whisk the egg mixture into the flour mixture until combined and smooth. Then, whisk vigorously for 1 minute.
BAKE THE PANCAKE:
- Quickly and carefully remove the pan from the oven and swirl the oil around to coat the pan one more tie. Then, pour the batter into the preheated skillet. Bake until the pancake edges are deep golden brown and crisp, about 18-22 minutes.
GARNISH AND SERVE THE PANCAKE:
- Use a large spatula to move the entire pancake to a wire rack. Let the pancake cool for 3 minutes. Then, sprinkle the pancake with lemon juice and dust with powdered sugar.
- Slice the pancake into wedges and serve with fresh berries and whipped cream (both optional).