Vanilla Dutch baby pancakes baked in a cast iron skillet then served with red currants, peaches, powdered sugar, and a drizzle of maple syrup. This Vanilla Dutch Baby Pancake with Red Currants and Peaches is perfect for brunch.

I’ve been back from my vacation for a day, and I’m sooo ready to go back.

Our trip to Southern California was packed with lots of food, a whole day of Universal Studios Hollywood, a renewed obsession over Harry Potter, and lots of warm sun on a nearly three mile walk from Santa Monica Piers to Venice Beach. It’s been so much fun that it’s hard to come back to reality. You can see some of our photos on Facebook and Instagram.

Hope you had a just as fun Labor Day weekend! I’d love to hear what you did!

Let’s talk about my favorite meal of the day, brunch!

I’ve been kind of in love with Dutch baby pancakes. Have you had them before?

Crispy on the edges and fluffy in the center, these Dutch baby pancakes are easy to make. They don’t require much more than mixing, pouring, and baking. And once they’re finished baking, just allow them to cool before topping with your favorite fruits, a sift of powdered sugar, and a drizzle of maple syrup if desired.

Sooo tasty. It just might be my favorite type of pancakes.

For these pancakes, I decided to top them with red currants and peaches. Basically, any fruit you have on hand will work. But I saw red currants at the market and wanted to try them! They look like the popping boba that you can add to your milk tea or to your frozen yogurts. They’re occasionally sweet, but for the most part, tasted tart. And I thought they would be perfect for this pancakes. Sweet and tart, a balance of flavors.

Cut this giant pancake into three or four slices. Or if you’re me, I sometimes just like tearing them straight from the skillet and start eating. No fork or knife needed.

Preheat the oven to 400F.

Place a 10 inch cast iron skillet or an oven safe skillet on the stove. Add a tablespoon of butter to the skillet and heat until the butter has melted. Move the butter around the skillet until it coats most of the surface of the skillet. Set aside for now.

In a medium mixing bowl, whisk together the flour and the salt.

In a separate mixing bowl, beat the eggs, then add the granulated sugar, vanilla extract, and milk. Whisk until all the ingredients are incorporated.

Add the flour mixture to the wet ingredients. Whisk until all the ingredients are combined. The batter will appear watery.

Pour the batter into the hot skillet. If the skillet isn’t hot, you can turn on the heat for a minute before pouring the batter in.

Place the skillet in the oven and bake the pancake for 15-20 minutes until the edges are browned and the middle has puffed up.

The pancake will appear huge as it comes out of the oven. But once it cools, the center will flatten.

Allow the pancake to cool for a few minutes before adding red currants and sliced yellow peaches.

Sift powdered sugar on top and drizzle with maple syrup.

Serve the Vanilla Dutch Baby Pancake with Red Currants and Peaches warm. You can cut them into 3 or 4 pieces.

Enjoy!

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Vanilla Dutch Baby Pancake with Red Currants and Peaches

 

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Prep time

8 mins

Cook time

20 mins

Total time

28 mins

 

Vanilla Dutch baby pancakes baked in a cast iron skillet then served with red currants, peaches, powdered sugar, and a drizzle of maple syrup. This Vanilla Dutch Baby Pancake is perfect for brunch.

Author: Andrea Giang

Recipe type: Breakfast

Serves: 3-4 servings

Ingredients

• 1 tablespoon unsalted butter
• ⅔ cup all purpose flour
• Pinch of salt
• 3 tablespoons granulated sugar
• 1 ½ teaspoons vanilla extract
• 2 large eggs, beaten
• ⅔ cup milk

Directions:

1. Preheat the oven to 400F.
2. Place a 10 inch cast iron skillet or an oven safe skillet on the stove. Add a tablespoon of butter to the skillet and heat until the butter has melted. Move the butter around the skillet until it coats most of the surface of the skillet. Set aside for now.
3. In a mixing bowl, whisk together the flour and the salt.
4. In a separate mixing bowl, beat the eggs, then add the granulated sugar, vanilla extract, and milk. Whisk until all the ingredients are incorporated.
5. Add the flour mixture to the wet ingredients. Whisk until all the ingredients are combined. The batter will appear watery.
6. Pour the batter into the hot skillet. If the skillet isn’t hot, you can turn on the heat for a minute before pouring the batter in.
7. Place the skillet in the oven and bake the pancake for 15-20 minutes until the edges are browned and the middle has puffed up.
8. The pancake will appear huge as it comes out of the oven. But once it cools, the center will flatten.
9. Allow the pancake to cool for a few minutes before adding red currants and sliced yellow peaches.
10. Sift powdered sugar on top and drizzle with maple syrup.
11. Cut the pancake into 2-3 slices.
12. Serve the Vanilla Dutch Baby Pancake with Red Currants and Peaches warm.

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