Description
German Pancakes, also known as Dutch Baby Pancakes, are light, fluffy, and slightly custardy pancakes that puff up beautifully in the oven. They’re perfect for breakfast or brunch with sweet or savory toppings.
Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
Instructions
- Preheat oven to 425°F (220°C). Place a 9-inch oven-safe skillet or baking dish in the oven to heat.
- In a bowl, whisk together eggs, flour, milk, sugar, vanilla extract, and salt until smooth.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides.
- Pour the batter into the skillet and immediately return it to the oven.
- Bake for 18-20 minutes, until the pancake is puffed and golden brown at the edges.
- Remove from oven, slice, and serve immediately with your favorite toppings such as powdered sugar, fresh fruit, or maple syrup.
Notes
- Serve immediately as the pancake will deflate as it cools.
- Try savory toppings like cheese and herbs for a twist.
- You can substitute whole milk with a non-dairy alternative if desired.
Nutrition
- Serving Size: 1/4 pancake
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 140mg
Keywords: German pancake, Dutch baby, oven pancake, brunch, breakfast