I know you’re thinking, “What in the world is a Vanilla Dutch Baby?” I thought the same thing! I was pleasantly surprised to find that a Vanilla Dutch Baby is a puffed oven pancake. The pancake rises A LOT while baking and then deflates as it cools. The Vanilla Dutch Baby is slightly sweet and goes well with a hot cup of tea in the morning. My kids devoured the Dutch Baby this morning. My boys wanted extra powdered sugar on their slices while my daughter had pancake syrup with hers. I think a bit of my homemade blueberry preserves would be the perfect compliment. I may have to make another Vanilla Dutch Baby later this week just to give it a try! The original Pin can be found here, and the original recipe can be found here.
- Preheat oven to 400 degrees Fahrenheit.
- Place butter in a large, oven-proof non-stick saute pan, and place pan in the oven to preheat while mixing other ingredients. (I used my large iron skillet. I think it was a little too big, so I will use my 10 inch iron skillet next time.)
- Whisk together flour, sugar, and salt.
- Warm milk in the microwave for 20 to 30 seconds.
- Combine eggs, milk, and vanilla extract. Whisk until well-combined (about 1 minute).
- Add wet ingredients to dry ingredients and whisk well until all lumps are gone (about 30 seconds).
- Remove hot pan from oven.
- Make sure melted butter coats pan completely.
- Pour extra butter into batter, and stir well.
- Pour batter into hot pan, and return pan to oven.
- Bake for 20 to 25 minutes or until the pancake is puffed up in the center and golden brown around the edges.
- Use a spatula to remove the pancake from the pan.
- Cool on a wire rack to prevent sogginess.
- Sprinkle with powdered sugar when slightly cooled.
- Slice into 4 to 8 wedges.
- Serve warm.
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