Simple recipe to make vanilla dutch baby pancake with vanilla

The Perfect Vanilla Dutch Baby Pancake

Pendleton Family FarmFebruary 17, 2021

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Have you ever had a dutch baby pancake? I’m telling you what, it is absolutely delicious, simple to make, and my entire family devoured this specific recipe with a splash of vanilla. Even better…I made it with sourdough starter. 

Derived from the original German pancake dish, there are many variations of this recipe. My most favorite way to make it is simple and then add fresh berries, homemade whipped cream, or jam on top. 

Simple recipe to make vanilla dutch baby pancake with vanilla

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EQUIPMENT USED

The perfect way to make this pancake is with a cast iron skillet…hands down. Trust me on this. The flavor is just something you can’t beat. I also used a Kitchen Aid Mixer  I received for Christmas this past year. I can’t believe I’ve gone this long without one, but you can totally still make this dish without one. 

INGREDIENTS

*6 eggs (room temperature)

*1 1/4 cup of all-purpose flour (this one is what we use)

*1 cup of sourdough starter

*1/2 teaspoon of salt (this salt is what we use at the farm for everything)

*4 tablespoon of organic unsalted butter

*1/4 cup of sugar

*1/3 cup of heavy cream or milk (I like the heavy cream in ours)

*2 teaspoons of vanilla

DIRECTIONS

  1. Preheat your oven to 425 degrees
  2. Place butter in cast iron skillet and put skillet in oven to warm up while your oven is warming as well. You want the pan to be hot when you place the mix in it. 
  3. Add the eggs to your mixer bowl and mix for about 3 min until they are light and foamy. 
  4. Now add the flour, sourdough starter, milk, heavy cream (or milk), sugar, vanilla, and salt to your mixing bowl and blend for an additional minute to incorporate all the ingredients. 
  5. Using an oven mitt, take your cast iron pan out and swirl the pan around to make sure the butter covers all sides. 
  6. Pour the batter into the skillet and place back in oven on middle rack. 
  7. Set a timer for 20 minutes and check with a toothpick or butter knife after to make sure it’s cooked through. Do not open the oven while baking. It will deflate your pancake. 
  8. Since every oven is different, put back in for 3 minute increments until toothpick comes back clean. 
  9. Take out of oven and let sit for about 10 minutes. Using a spatula, carefully remove the pancake onto a large plate, slice, and add toppings of your choosing. Right when ours comes out of the oven, I sprinkle powered sugar on top and let it melt into the pancake. 
vanilla dutch baby pancake right out of the oven

ADDITIONS

A quick homemade whipped cream-see below- (so easy), jelly, honey, or even fresh fruit pairs perfectly with it. Our family had a side of sausage with it and everyone left the table feeling full and content. 

HOMEMADE WHIPPED CREAM

Homemade whipped cream can not be any easier and it tastes nothing like the store bought brand. Ready? You place heavy whipping cream in your mixer and mix for about 5 minutes. Seriously, it’s that easy. I add about 2 teaspoons of vanilla to ours and it comes out perfect every single time. 

Yield: 8

The Perfect Vanilla Dutch Baby Pancake

Simple recipe to make vanilla dutch baby pancake with vanilla

From scratch, wholesome, delicious dutch baby pancake made with sourdough starter.

Prep Time 15 minutes
Cook Time 20 minutes
Additional Time 10 minutes
Total Time 45 minutes

Ingredients

  • *6 eggs (room temperature)
  • *1 1/4 cup of all-purpose flour (this one is what we use)
  • *1 cup of sourdough starter
  • *1/2 teaspoon of salt (this salt is what we use at the farm for everything)
  • *4 tablespoon of organic unsalted butter
  • *1/4 cup of sugar
  • *1/3 cup of heavy cream or milk (I like the heavy cream in ours)
  • *2 teaspoons of vanilla

Instructions

    1 .Preheat your oven to 425 degrees


    2. Place butter in cast iron skillet and put skillet in oven to warm up while your oven is warming as well. You want the pan to be hot when you place the mix in it.


    3. Add the eggs to your mixer bowl and mix for about 3 min until they are light and foamy.


    4. Now add the flour, sourdough starter, milk, heavy cream (or milk), sugar, vanilla, and salt to your mixing bowl and blend for an additional minute to incorporate all the ingredients.


    5. Using an oven mitt, take your cast iron pan out and swirl the pan around to make sure the butter covers all sides.
    Pour the batter into the skillet and place back in oven on middle rack.


    6. Set a timer for 20 minutes and check with a toothpick or butter knife after to make sure it’s cooked through. Do not open the oven while baking. It will deflate your pancake.


    7. Since every oven is different, put back in for 3 minute increments until toothpick comes back clean.


    8. Take out of oven and let sit for about 10 minutes. Using a spatula, carefully remove the pancake onto a large plate, slice, and add toppings of your choosing.

    Right when ours comes out of the oven, I sprinkle powered sugar on top and let it melt into the pancake.

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