Easy German Pancakes Recipe (Dutch Baby) Recipe
This Easy German Pancakes Recipe, also known as Dutch Baby, is a delightful, puffy oven-baked pancake that’s crisp on the edges and tender in the middle. Made with simple ingredients and cooked in a hot cast iron skillet, it’s perfect for a special breakfast or brunch, served with powdered sugar, fresh berries, and syrup for an indulgent yet easy treat.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
For the Batter
- 3 large eggs (at room temperature, place in warm water for 5 minutes if needed)
- ½ cup all-purpose flour
- ⅔ cup milk (slightly warmed for 10 seconds in microwave)
- ¼ teaspoon vanilla extract or almond extract
- ¼ teaspoon salt
For Cooking and Serving
- 2 tablespoons unsalted butter
- Powdered sugar (for serving)
- Fresh berries (optional for serving)
- Maple syrup (optional for serving)
Instructions
- Prepare Ingredients: Ensure eggs are at room temperature by placing them in warm water for 5 minutes if they are cold. Warm the milk slightly for about 10 seconds in the microwave. These steps help the batter blend and rise evenly.
- Preheat Oven: Set your oven to 425°F (220°C) to ensure it reaches the high temperature needed for the pancake to puff up beautifully.
- Make Batter: In a blender, add the eggs, vanilla or almond extract, all-purpose flour, warmed milk, and salt. Blend everything until the mixture is smooth and well combined, with no lumps.
- Heat Skillet: Place a cast iron skillet in the preheated oven for 10 minutes to get it very hot; this step is crucial to achieve the crispy edges and rising effect of the pancake.
- Melt Butter: Carefully remove the hot skillet from the oven, add the unsalted butter, and swirl it around until it fully coats the bottom and melts completely.
- Pour Batter & Bake: Immediately pour the blended batter into the hot buttered skillet, then return it to the oven right away to prevent the heat from escaping.
- Bake the Pancake: Bake for 20-25 minutes, or until the pancake has puffed up and turned a gorgeous golden brown color.
- Serve: Remove the Dutch Baby from the oven, sprinkle generously with powdered sugar, and serve immediately. Top with fresh berries and a drizzle of maple syrup if desired for an extra special touch.
Notes
- Using room temperature eggs and slightly warmed milk helps the batter blend smoothly and results in a better rise.
- Preheating the cast iron skillet is essential for the signature puff and crispy edges.
- Serve immediately after baking, as the pancake will deflate as it cools.
- You can add spices like cinnamon or nutmeg to the batter for extra flavor if desired.
- Substitute maple syrup with honey or lemon juice and powdered sugar for variation.
