Last Updated on 2 months by Neha Deshmukh

Orange & Vanilla Dutch Baby Recipe – Easy Oven-Baked Pancake

Introduction

Okay, you guys, let me tell you about my latest obsession! This Orange & Vanilla Dutch Baby is seriously the easiest, most impressive breakfast (or dessert, let’s be real) you’ll ever make. I first stumbled upon Dutch Babies a few years ago and was instantly hooked. They look fancy, but they’re ridiculously simple. This version, with bright orange and warm vanilla, just takes things to another level. It’s perfect for a weekend brunch, a special occasion, or just when you want to feel a little bit fancy.

Why You’ll Love This Recipe

Honestly, where do I even begin? This Dutch Baby is quick – like, really quick. Prep time is just 5 minutes, and it bakes in 20! It’s also incredibly versatile. You can dress it up with all sorts of toppings, from fresh fruit to a dusting of powdered sugar. Plus, it’s a total showstopper. That puffed-up, golden-brown pancake is guaranteed to wow your family and friends.

Ingredients

Here’s what you’ll need to make this magic happen:

• ¾ cup all-purpose flour (about 100g)
• 1 tablespoon sugar (about 12g)
• Pinch of salt
• Zest of 1 large orange or lemon (optional)
• 3 eggs
• ¾ cup milk (about 180ml)
• 1 teaspoon vanilla extract (about 5ml)
• 4 teaspoons butter (about 20g)
• Fresh fruits (for topping)
• Powdered sugar (for dusting)
• Maple syrup

Ingredient Notes

Let’s talk ingredients for a sec, because a few little things can make a big difference!

Flour Type Considerations

All-purpose flour works perfectly here, but you can experiment! Cake flour will give you an even more tender Dutch Baby, while whole wheat flour will add a nutty flavor.

The Importance of Fresh Orange Zest

Seriously, don’t skip the orange zest if you can help it! It adds such a bright, fresh flavor. Use a microplane for the finest zest – you want the flavor, not the bitter white pith. Lemon zest works beautifully too, if you prefer.

Vanilla Extract Quality

Good quality vanilla extract makes a difference. I always reach for the real stuff, but if you’re using imitation, just be aware the flavor won’t be quite as complex.

Butter & Pan Choice – Impact on Results

Using butter in the pan is essential. It creates those crispy edges and prevents sticking. Cast iron skillets are ideal, but any oven-safe skillet will work.

Step-By-Step Instructions

Alright, let’s get baking!

1. Preheat your oven to 425°F (220°C). This is important – you want a hot oven for maximum puff.
2. While the oven heats, combine the flour, sugar, salt, and orange zest (if using) in a blender or mixing bowl.
3. Add the eggs, milk, and vanilla extract. Blend or whisk until everything is smooth. Don’t overmix – a few small lumps are okay.
4. Place 1 teaspoon of butter in each of four small oven-safe pans, or 2 teaspoons in a larger pan. Pop the pans into the preheated oven for about 2 minutes, until the butter is melted and bubbly.
5. Carefully remove the hot pans from the oven. Pour the batter evenly into the hot pans.
6. Bake for 20 minutes, or until the Dutch Baby is puffed up and golden brown. Don’t open the oven door during baking!

Expert Tips

Want to make sure your Dutch Baby is perfect every time? Here are a few of my go-to tips:

Achieving the Perfect Puff

A hot oven is key! Also, don’t open the oven door while it’s baking. Seriously, resist the urge!

Preventing Sticking

The melted butter in the pan is your friend. Make sure the entire surface is coated.

Temperature Accuracy

Oven temperatures can vary. If you have an oven thermometer, use it to ensure your oven is actually at 425°F (220°C).

Variations

This recipe is a great base for experimentation!

Vegan Dutch Baby Adaptation

Swap the milk for plant-based milk (almond, soy, or oat work well) and use a flax egg (1 tablespoon flaxseed meal + 3 tablespoons water, let sit for 5 minutes) instead of the eggs.

Gluten-Free Dutch Baby Adaptation

Use a 1:1 gluten-free flour blend. You might need to add a little extra milk if the batter seems too thick.

Spice Level – Adding Cinnamon or Nutmeg

A pinch of cinnamon or nutmeg in the batter adds a lovely warmth. My grandma always added a dash of nutmeg!

Festival Adaptations – Brunch & Holiday Serving Ideas

For a festive brunch, serve with berries and a dollop of whipped cream. During the holidays, try adding a sprinkle of gingerbread spice to the batter.

Serving Suggestions

Serve immediately! Dutch Babies deflate pretty quickly, so you want to enjoy them while they’re still puffed up. Top with fresh fruits, a dusting of powdered sugar, and a generous drizzle of maple syrup. A side of crispy bacon is always a good idea, too.

Storage Instructions

Honestly, Dutch Babies are best enjoyed fresh. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 2 days. They won’t be as puffy, but they’ll still taste delicious. Reheat gently in the oven or microwave.

FAQs

Got questions? I’ve got answers!

Can I make the batter ahead of time?

You can, but it’s best to use it within a few hours. The batter will thicken as it sits.

What if I don’t have orange zest? Can I use lemon?

Absolutely! Lemon zest works beautifully in this recipe.

What type of pan is best for a Dutch Baby?

Cast iron skillets are ideal, but any oven-safe skillet will work.

Why did my Dutch Baby deflate after baking?

This is normal! Dutch Babies naturally deflate as they cool. It doesn’t affect the taste.

Can I use a different type of milk (e.g., almond, oat)?

Yes, you can! Any type of milk will work.

How do I prevent the Dutch Baby from sticking to the pan?

Make sure you use enough butter and that it’s melted and bubbly before pouring in the batter.