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This dutch puff pancake (also known as a “dutch baby”) has a soft and airy inside with crisp and buttery edges. It’s an extremely versatile dish and can be eaten for any meal of the day. Today we’re flavoring it with brown butter and vanilla beans for a rich and delicious breakfast– in less than half an hour!

Frequently Asked Questions

Q: Do I have to use a cast iron pan?
A: Nope! Any heavy bottomed, oven-safe skillet will work. Just try to avoid non-stick skillets as the dutch puff won’t be able to climb up the sides of the pan the same way.
Q: What are other topping suggestions?
A: This recipe is a blank slate! Besides berries, you can top it with chocolate chips, yogurt, granola, sliced fruit… pretty much anything you would put on a pancake, you can put on this!
For a savory Dutch Puff, try adding ¼ cup of Parmesan or Gruyere to the batter (and leave out the vanilla!). Then you can top it with crispy bacon, sliced tomatoes, and fresh basil!
Q: How are the leftovers?
A: This recipe is best when eaten directly from the oven. If there is any leftover pancake, store it in the refrigerator and reheat it in the oven the next day– unfortunately if you put it in the microwave it tends to get soggy.

How to Make a Dutch Puff

Let’s talk ingredients

In this recipe, I’m using unbleached all-purpose flour, large eggs. (straight from the fridge), 2% milk, salted butter, and Madagascar bourbon vanilla bean paste.

Step one: combine the wet ingredients

In a small bowl, whisk together the eggs, milk, and vanilla bean paste until combined.

step two: Add the dry ingredients

Add the salt and flour slowly, whisking contunally. This will ensure you don’t get any lumps in the batter.

Step three: Brown the butter

Add the butter to the skillet and place it back in the oven for exactly 30 seconds– this will help the butter brown but not burn. Swirl it around in the pan to coat the bottom of the skillet.

Step four: pour the batter on top of the butter

Pour the batter into the skillet and place the skillet back into the oven. Similar to a souffle, don’t open the oven door while baking or your dutch baby may not rise properly!

Step five: bake

Bake for 15 minutes, or until the sides are puffed and golden brown.

step six: top and serve

Serve with your favorite fresh fruit– whipped cream is optional but highly encouraged!

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