vanilla bean dutch baby with strawberry hibiscus syrup
Prep time
Cook time
Total time
This Vanilla Bean Dutch Baby is the perfect special occasion breakfast! Super easy and topped with a delicious strawberry hibiscus syrup.
Recipe type: Breakfast
Serves: 4
  • *for the strawberry hibiscus syrup*
  • ½ cup water
  • ½ cup granulated white sugar
  • 1 cup sliced strawberries
  • 2 tbsp dried hibiscus flowers
  • *for the Dutch baby*
  • 6 tbsp unsalted butter, cut into small pieces
  • 4 eggs
  • 1 cup all-purpose flour
  • 1 cup milk (dairy or nondairy both work fine)
  • ½ tbsp vanilla bean paste (can substitute with vanilla extract)
  • pinch of salt
  • *to serve*
  • fresh strawberries
  • vanilla ice cream
  1. First, prepare the syrup. In a small nonstick pot, combine the water, sugar, strawberry slices, and hibiscus. Heat on medium-high until it comes to a boil, then lower to medium-low, and simmer. Cook syrup for 20-30 minutes, stirring occasionally, until it becomes thick and dark pink.
  2. Strain syrup through a fine mesh sieve to get rid of the strawberry and hibiscus pieces.
  3. Store in a jar in the fridge until needed.
  4. When ready to make the Dutch baby, heat oven to 450F. Place a 10" oven-safe pan in the oven to preheat as well.
  5. In a blender, combine the eggs, flour, milk, vanilla bean paste, and salt. Blend until smooth and silky.
  6. When oven is ready, add the pieces of butter to the hot pan, and swirl around to coat the whole surface.
  7. Pour in the prepared batter, and bake for 18-20 minutes. Dutch baby will get super puffy!
  8. When pancake is ready, top with ice cream, fresh strawberries, and the prepared strawberry hibiscus syrup. Serve immediately!
Recipe by The Baking Fairy at