Vanilla Maple Dutch Baby

Some call it Poffertje, some call it a Bismark, a German Pancake, or a Dutch Puff; but I think of it as a Breakfast Popover.  I have had a long time affection for popovers, and am happy to have found a way to work them into the breakfast meal period.  The best part is no matter how bare the shelves in the refrigerator are, I almost always have what I need to make this special breakfast treasure. 

Vanilla Maple Dutch Baby, AKA Breakfast Popovers


  • 3 eggs
  • 1/2 cup milk
  • 1/2 cup bread flour (substitute all-purpose if you don’t have any Bread flour on your shelf)
  • 1/4 teaspoon vanilla extract
  • 6 tablespoons butter
  • confectioner sugar
  • maple syrup

    Maple Vanilla Dutch Baby


1. Preheat oven to 450 degrees F.  Arrange the racks in the oven to leave the middle rack available and put in a 10 inch skillet (or oven proof skillet) to heat.  While pan is heating, mix the batter.

2. In a large mixing bowl, whip the eggs until light and airy; add milk, flour and vanilla extract; whip for 5 minutes until smooth and creamy.

3. Remove pan from oven and drop in butter, swirling the pan until the butter is melted.  Immediately pour in batter and place back into the oven. 

4. Bake from 20 to 25 minutes until puffed and golden in color.  Remove from oven and drizzle maple syrup over the puff, shake confectioner sugar to finish.  Serve immediately.


You can switch around the flavors- add chocolate drizzle, fresh berries, warm pie filling or the tradtional squeeze of lemon and powder sugar!


Serves from 4 to 1 friends, the less people the luckier the serving 🙂


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