Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Creamy Vanilla Dutch Baby with Berries and Caramel Syrup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.2 from 1 review

This Dutch Baby recipe delivers a light, fluffy German pancake that puffs up beautifully in the oven to golden perfection. Perfect for a special breakfast or brunch, it features a delicate batter made from flour, eggs, milk, and butter, baked with a deliciously nutty browned butter base. Serve warm with fresh berries, whipped cream, or an optional homemade caramel syrup for a rich and indulgent treat.

  • Total Time: 30-35 minutes
  • Yield: 4 servings

Ingredients

Pancake Batter

  • Cooking spray
  • 6 tablespoons unsalted butter, cut into tablespoons
  • 1 cup all-purpose flour
  • 1 1/3 cups whole milk
  • 3 large eggs
  • 1 large egg yolk
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 3 tablespoons granulated sugar (optional)
  • 1/4 teaspoon ground cinnamon (optional)

For Serving

  • Fresh berries (optional)
  • Whipped cream (optional)

Optional Caramel Syrup

  • 8 tablespoons unsalted butter
  • 1 cup light brown sugar
  • 1/2 cup heavy cream
  • 1/8 teaspoon salt
  • 2 teaspoons vanilla extract

Instructions

  1. Prepare: Preheat your oven to 425°F (220°C). Spray a 9×13-inch pan or a 10.25-inch skillet generously with cooking spray, then add cold butter pieces evenly spread in the pan. Set aside.
  2. Combine: In a high-powered blender, add the flour, whole milk, eggs, egg yolk, salt, vanilla extract, and if using, granulated sugar and ground cinnamon. Blend for about 50 seconds or until the mixture is completely smooth. You may refrigerate this batter and bake it the next day if preferred.
  3. Blend Butter: Place the prepared pan with butter into the preheated oven. Let the butter melt fully. Using a pastry brush, coat the bottom and sides of the pan evenly with the melted butter. For enhanced flavor, return the pan to the oven briefly to brown the butter until golden and nutty-scented, watching carefully to avoid burning.
  4. Bake: As soon as the butter is melted or browned to your liking, pour the batter into the pan in a figure-8 pattern. Place in the oven and bake for 20 to 25 minutes until the Dutch Baby is puffed up, golden around the edges, and no longer glossy on top.
  5. Serve: Remove from oven, dust with powdered sugar, slice, and serve immediately. Accompany with fresh berries, whipped cream, or the optional caramel syrup. Dutch Baby pancakes are best enjoyed fresh out of the oven.
  6. Make Syrup (Optional): To prepare caramel syrup, combine butter, brown sugar, heavy cream, and salt in a heavy-bottomed pot. Cook over medium heat, stirring occasionally for 5 to 8 minutes until thickened and bubbly. Remove from heat, stir frequently as it cools slightly, then mix in vanilla extract. Drizzle over the Dutch Baby to serve.

Notes

  • Using a high-powered blender ensures a silky smooth batter.
  • You can refrigerate the batter overnight for convenience without compromising rise or texture.
  • Be attentive while browning the butter to avoid burning; it should smell nutty and be golden brown.
  • Serve Dutch Baby immediately after baking for best puff and texture, as it deflates quickly.
  • The optional caramel syrup adds richness and complements the subtle sweetness of the pancake.
  • Author: Daisy
  • Prep Time: 10 minutes
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: Baking
  • Cuisine: German

Find it online: https://dishiary.com/creamy-vanilla-dutch-baby-with-berries-and-caramel-syrup-recipe/