Fullers Sugarhouse

Maple Dutch Baby Pancake


  • 1/2 Cup Unbleached All-Purpose Flour
  • 2 Tbsp Maple Sugar
  • 1/2 Tsp Kosher Salt
  • 3 Large Eggs, Room Temperature
  • 3/4 Cup Whole Milk, Room Temperature
  • 1/2 Tsp Pure Vanilla Extract
  • 3 Tbsp Unsalted Butter
  • Serve with Fresh Fruit and Fuller's Pure NH Maple Syrup


  1. Preheat oven to 425°F, with a medium cast-iron skillet (10 inches, measured across top) inside on the center rack.
  2. In a bowl, whisk together flour, maple sugar, and salt.
  3. Purée eggs in a blender until pale and frothy, about 1 minute. Add flour mixture, milk, and vanilla. Purée until thin and smooth, about 30 seconds.
  4. Add butter to skillet in oven. Once butter is melted, remove from the oven, and pour batter into the center of the skillet.
  5. Bake until pancake is puffed, golden brown in places, and crisp along the edges, 18 to 22 minutes. Slice into wedges and serve immediately.
  6. Garnish your Dutch baby pancake with Fuller’s pure NH maple syrup and fresh fruit.