Description
German Pancakes, also known as Dutch Babies, are light, airy oven-baked pancakes with crispy edges and a custardy center. Made from simple ingredients, they puff dramatically in the oven, creating a beautiful breakfast that feels indulgent yet effortless.
Ingredients
Scale
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- Pinch of salt
- Powdered sugar, for dusting
- Lemon wedges or fresh berries, for serving
Instructions
- Preheat your oven to 425°F (220°C) and place a 10-inch ovenproof skillet inside to heat.
- In a blender, combine eggs, milk, flour, vanilla, and salt. Blend until smooth and frothy, then let rest for 5 minutes.
- Remove the hot skillet from the oven and add the butter, swirling until melted and bubbling.
- Pour the batter into the skillet while it’s still hot. Do not stir.
- Bake for 18 to 20 minutes until puffed and golden brown.
- Dust with powdered sugar and serve immediately with lemon wedges or berries.
Notes
- Make sure the skillet is very hot before adding the batter for the best puff.
- Don’t open the oven during baking or the pancake may deflate.
- For a flavor twist, add cinnamon or sliced apples to the batter.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 6g
- Sodium: 120mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 140mg
Keywords: German Pancakes, Dutch Baby, oven pancake, easy breakfast, puffed pancake