Description
This German Pancake, also known as a Dutch Baby, is a light and fluffy oven-baked pancake with crispy edges and a custardy center. Easy to make with simple ingredients, it’s perfect for breakfast or brunch. Serve it with powdered sugar, fresh fruit, or syrup for an irresistible treat that will impress your family or guests.
Ingredients
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3 large eggs
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2/3 cup whole milk
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2/3 cup all-purpose flour
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1 tablespoon granulated sugar
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1/2 teaspoon vanilla extract
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1/4 teaspoon salt
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2 tablespoons unsalted butter
Instructions
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Preheat Oven:
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan inside the oven to heat up while you prepare the batter. -
Make the Batter:
In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend for 20-30 seconds until smooth. Let the batter rest for 5-10 minutes. -
Prepare the Skillet:
Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides of the skillet. -
Bake the Pancake:
Pour the batter into the hot skillet and immediately return it to the oven. Bake for 18-22 minutes, or until the pancake is golden brown and puffed up. -
Finish and Serve:
Remove from the oven and let it slightly deflate. Dust with powdered sugar, add fresh berries, or drizzle with maple syrup before serving.
Notes
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Serving Suggestions: This German pancake is perfect with powdered sugar, fresh fruit, or maple syrup. Feel free to get creative with toppings!
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Storage: This pancake is best served fresh, as it deflates slightly after baking.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: German, American
Nutrition
- Calories: 220 kcal per serving
