A Dutch baby pancake is a baked pancake that puffs up beautifully in the oven, creating a crisp outer edge with a custardy center. It’s simple to make, requiring just a few ingredients and a hot oven. This Vanilla Almond Dutch Baby Pancake is a delicious twist with warm, nutty flavors, making it a perfect addition to any brunch table.
Unlike traditional pancakes, a Dutch baby is baked in the oven, eliminating the need for flipping. The batter is quickly blended and poured into a hot, buttered skillet, where it rises dramatically. Once baked, it’s golden brown, airy, and ready to be topped with sweet or savory ingredients.
How to Make Vanilla Almond Dutch Baby
Cool & serve: Remove from pan, cool slightly on a rack, dust with confectioners’ sugar, and serve.
Blend ingredients: In a blender, combine eggs, flour, milk, sugar, vanilla extract, almond extract, and salt.
Melt butter: Place butter in a cast-iron skillet and heat in the oven until melted.
Bake: Swirl melted butter in the pan, pour in the batter, and bake until puffed and golden brown.
Tips & Tricks
- Use a hot pan: A preheated skillet helps the batter rise properly.
- Let it rest: Allowing the pancake to sit on a rack prevents a soggy center.
- Alternative toppings: Try fresh berries, whipped cream, maple syrup, or Nutella.
Toppings for a Dutch Baby
- Fresh fruit (strawberries, blueberries, bananas)
- Whipped cream or yogurt
- Maple syrup or honey
- Powdered sugar & cinnamon
- Nut butters or chocolate drizzle
This Vanilla Almond Dutch Baby Pancake is a simple yet elegant dish that’s perfect for special occasions or a weekend brunch. Light, fluffy, and full of flavor, it pairs beautifully with fruit and other toppings, making it a versatile and crowd-pleasing breakfast option.
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Vanilla Almond Dutch Baby Pancake
- Total Time: 40 minutes
- Yield: 4 – servings 1x
Description
Looking for a simple recipe for Sunday brunch? Grab this Vanilla Almond Dutch Baby Pancake and enjoy less time in your kitchen this weekend.
Ingredients
Vanilla Almond Dutch Baby:
- 3 tbsp unsalted butter
- 3 eggs
- 3/4 cup flour
- 3/4 cup milk
- 1 tbsp sugar
- 1/2 tsp pure vanilla extract
- 1/4 tsp almond extract
- Pinch of salt
- Confectioners’ sugar for dusting
Macerated Apples & Peaches:
- 1 apple (peeled, cored, cubed)
- 1 peach (peeled, pitted, cubed)
- 1/4 tsp lemon juice
- 2 tbsp brown sugar
- 1/2 tbsp pumpkin spice seasoning
Instructions
- Prepare the fruit: Mix apples, peaches, lemon juice, brown sugar, and pumpkin spice. Set aside.
- Make the batter: Blend eggs, flour, milk, sugar, baking powder, baking soda, vanilla extract, almond extract, and salt until smooth.
- Preheat & melt butter: Heat butter in a cast iron skillet in the oven until melted.
- Bake: Pour batter into hot skillet and bake for 25-30 minutes until golden brown and puffed.
- Cool & serve: Transfer to a rack, dust with sugar, and serve with macerated fruit.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Breakfast
FAQ’s for Dutch Baby Pancakes
No, any oven-safe pan works, but cast iron distributes heat best. If using another pan, ensure the center is fully cooked by inserting a toothpick—it should come out clean.
Dutch babies are best fresh. While you can reheat them, they lose their airy texture.
Yes, if you follow the recipe as written. However, if you substitute certain vegetables like cabbage or radishes, they may not freeze well.
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