Description

German Pancakes, also known as Dutch Baby Pancakes, are light and fluffy oven-baked pancakes with crisp, puffed edges and a custard-like center—perfect for breakfast or brunch.

Ingredients

3 large eggs
1/2 cup all-purpose flour
1/2 cup milk
1 tablespoon granulated sugar
1/4 teaspoon salt
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter
Powdered sugar and fresh fruit for topping (optional)

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Instructions

Preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet or baking dish in the oven to heat.
In a blender, combine eggs, flour, milk, sugar, salt, and vanilla. Blend until smooth and frothy, about 30 seconds.
Carefully remove the hot skillet from the oven and add butter, swirling to coat the bottom and sides.
Immediately pour the batter into the hot, buttered skillet and return it to the oven.
Bake for 20–25 minutes, or until the pancake is puffed and golden brown around the edges.
Remove from oven and serve immediately with powdered sugar, syrup, or fresh fruit.

Notes

The pancake will deflate slightly after coming out of the oven—this is normal.
Use room temperature ingredients for the best rise.
Try topping with lemon juice and powdered sugar for a traditional twist.