Description
These German pancakes, also known as Dutch Baby pancakes, are golden, puffy, and crisp around the edges with a soft custardy center. Made with simple pantry ingredients, they are perfect for breakfast, brunch, or even dessert with sweet or savory toppings.
Ingredients
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon pure vanilla extract
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter
- Powdered sugar, for serving
- Fresh berries, for serving
- Maple syrup, for serving
Instructions
- Preheat the oven to 425°F (220°C).
- Place a 9×13-inch baking dish or large oven-safe skillet in the oven while it preheats and add the butter so it melts completely.
- In a blender, combine eggs, milk, flour, sugar, vanilla extract, and salt. Blend until smooth and slightly frothy, about 30 seconds.
- Carefully remove the hot baking dish from the oven and swirl the melted butter around to coat the bottom and sides.
- Immediately pour the batter into the hot buttered dish.
- Bake for 18 to 22 minutes until puffed and deeply golden around the edges. Avoid opening the oven door while baking.
- Remove from the oven and serve immediately with powdered sugar, fresh berries, and maple syrup.
Notes
- Make sure the baking dish is fully preheated for the best rise and crispy edges.
- A cast iron skillet works especially well for this recipe.
- The pancake will naturally deflate slightly after baking.
- You can make the batter ahead and refrigerate it for up to 24 hours.
- Top with fruit, whipped cream, sautéed vegetables, cheese, or Nutella for different variations.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 290 kcal
- Sugar: 6 g
- Sodium: 230 mg
- Fat: 15 g
- Saturated Fat: 9 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 9 g
- Cholesterol: 180 mg
