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
Units
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- 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)
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.
Nutrition
- Serving Size: 1 slice (1/4 pancake)
- Calories: 150
- Sugar: 4g
- Sodium: 120mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 125mg