Dutch Baby Pancake with Vanilla Sugar

Dutch Baby Pancake with Vanilla Sugar

Perfect for Sunday morning breakfast or brunch with friends, this fluffy pancake is simple and delicious. No flipping required!

We love it topped with our Vanilla Sugar and lemon juice, but you can play with any number of other toppings, such as fresh fruit, powdered sugar, fruit compote or jam, sour cream and more.

You can also spice up the batter with a pinch of fresh nutmeg, a splash of vanilla extract or a sprinkling of cinnamon.

Serves 2-3


2 tablespoons unsalted butter, divided
4 eggs
3/4 cup milk
3/4 cup flour
1/4 cup sugar
pinch of salt
juice from one lemon, for topping
Vanilla Sugar, for topping


Preheat the oven to 425.

Heat a 10" cast iron pan over medium heat. Melt one tablespoon butter in the pan, tilting it to cover the bottom and sides of the pan.

Combine the eggs, milk, flour, sugar and salt in a blender and blend until smooth.

When the butter has melted, pour the batter into the cast iron pan and place it in the oven. 

Bake for about 20 minutes or until the pancake is golden. Slice the remaining tablespoon of butter into small pieces and place on the top of the pancake right as it comes out of the oven.

Top with a squeeze of lemon juice and a sprinkle of Vanilla Sugar to taste.

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