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Vanilla Dutch Baby (Puffed Pancake)

June 12, 2014


In recent weeks, I’ve been making this oven baked, puff pancake (aka a Dutch Baby) at least 3x a week for my boys and I. It’s really easy to whip up, doesn’t create a lot of mess, and fills up two toddlers and a mama just fine. Elias doesn’t get any because it’s got regular flour in it (sad face). Awhile ago I posted about David Eyre’s pancake which is very similar to this in preparation, but comes out more crepe-like and less substantial. This one comes out more custardy and seems to suit us a little better these days. It’s so easily customized. We’ve put lemon or orange zest in the batter or cinnamon. I’ve never tried chocolate chips, but someone totally should.

As for what to put on top, most days we eat it with a little powdered sugar and lemon juice, or just plain for the boys, or with some fruit on top. It doesn’t require syrup like regular pancakes do, but I’m sure syrup lovers won’t use that as a deterrent to throwing a little bit of syrup on top.

I also love to serve this to the boys with some sausage or bacon for a quick and easy supper!

Vanilla Dutch Baby, Adapted from Melissa D’Arabian 



3 eggs

3/4 cup milk, warmed in the microwave for 20-30 seconds

3 TBS salted butter

t TBS granulated sugar

3/4 cup flour

1 tsp vanilla extract


Toppings: powdered sugar, lemon juice, fruit of your choice.



1. Preheat oven to 400 degrees.

2. Put the butter in an oven-safe frying pan (mine’s about 12 inches, I think) and put in the oven to melt while you prepare the batter

3. Whisk eggs and warm milk together for about 30 seconds – 1 minute until the eggs are no longer stringy

4. Whisk in vanilla and flour and whisk until there are no lumps

5. Remove melted butter from the oven and pour most of it (about 3/4s) into the batter, swirl the rest around to coat the pan

6. Pour batter into hot pan

7. Bake at 400 degrees for 15-20 minutes until the pancake is puffed and golden

8. Top with powdered sugar, lemon juice and fruit of your choice.



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