Description
German pancakes—also known as Dutch Baby pancakes—are a light, fluffy oven-baked delight. With crispy edges and a custardy center, they puff up beautifully and are perfect for breakfast or brunch with your favorite toppings.
Ingredients
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3 large eggs
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½ cup all-purpose flour
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½ cup milk
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1 tbsp granulated sugar
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½ tsp vanilla extract
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¼ tsp salt
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2 tbsp butter (for the pan)
Instructions
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Preheat Oven:
Preheat to 425°F (220°C). Place a 9-inch cast iron skillet or ovenproof dish in the oven to heat. -
Make the Batter:
In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth. -
Prepare the Pan:
Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides. -
Bake:
Pour batter into the hot, buttered skillet. Return to oven and bake for 18–20 minutes until puffed and golden brown. -
Serve:
Serve immediately with powdered sugar, fresh fruit, syrup, or lemon juice.
Notes
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Don’t open the oven while baking—it may deflate the pancake.
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This recipe can be doubled for a larger pan (use a 9×13-inch dish).
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Best served fresh from the oven while still puffed.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
Nutrition
- Calories: 180kal
- Sugar: <1g
- Sodium: 170mg
- Fat: 10g
- Saturated Fat: 5g
- Carbohydrates: 16g
- Fiber: 4g
- Protein: 7g