German Pancakes (Dutch Baby)

German Pancakes, also known as Dutch Babies, are large, puffy oven-baked pancakes with crisp edges and a soft, custard-like center. Made from a simple batter of eggs, milk, and flour, this breakfast dish rises dramatically in the oven and then collapses slightly as it cools. It’s perfect for breakfast, brunch, or even a dessert, topped with fresh fruit, powdered sugar, or syrup.

Why You’ll Love This Recipe

• Minimal Ingredients: Just a few pantry staples required.
• Spectacular Presentation: Rises high in the oven for a wow factor.
• Quick to Make: No need to stand over the stove flipping pancakes.
• Customizable: Sweet or savory toppings make this versatile for any meal.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 6 large eggs
• 1 cup milk
• 1 cup all-purpose flour
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 5 tablespoons unsalted butter
• Optional toppings: powdered sugar, fresh fruit, syrup, lemon juice

Directions

1. Preheat Oven: Preheat your oven to 425°F (220°C). Place a 9×13-inch metal or glass baking dish (or a large cast iron skillet) in the oven while it preheats.
2. Make the Batter: In a blender, combine eggs, milk, flour, vanilla extract, and salt. Blend until smooth. Let the batter rest for 5–10 minutes if possible.
3. Melt the Butter: Once the oven is hot, carefully remove the dish and add the butter. Swirl until completely melted and the bottom is coated.
4. Bake: Pour the batter into the hot buttered dish and immediately return it to the oven. Bake for 20–25 minutes or until the pancake is puffed and golden brown.
5. Serve: Remove from oven and serve immediately with your favorite toppings.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 20–25 minutes
• Total Time: 30–35 minutes

Variations

• Savory Twist: Skip the vanilla and top with sautéed vegetables, cheese, or ham.
• Cinnamon Apple: Add thinly sliced apples and a dash of cinnamon before baking.
• Mini Dutch Babies: Bake in muffin tins for individual servings.
• Lemon Berry: Top with fresh berries and a squeeze of lemon juice after baking.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 2 days.
• Reheating: Warm in a 300°F oven for 5–10 minutes. Avoid microwaving, which can make it rubbery.

FAQs

What causes German pancakes to puff up?

The steam from the eggs and milk causes the batter to rise rapidly in the oven, creating a puffy texture.

Can I make the batter ahead of time?

Yes, you can blend the batter and store it in the fridge overnight. Give it a quick stir before baking.

Why did my pancake not rise?

Make sure the pan is very hot before pouring in the batter and avoid opening the oven during baking.

Do I need a blender to make the batter?

No, a whisk or hand mixer will work fine, but blending ensures a smoother consistency.

Can I use almond or oat milk?

Yes, plant-based milks work well, though they may slightly affect the puff and texture.

Is a cast iron skillet necessary?

No, but it does help with even heat and browning. A metal or glass baking dish works too.

What are traditional toppings?

Powdered sugar, lemon juice, maple syrup, or fruit are classic choices.

Can I make this gluten-free?

Yes, use a 1:1 gluten-free flour blend to maintain similar texture.

What type of flour works best?

All-purpose flour is ideal, but cake flour will give a slightly more delicate result.

Can I double the recipe?

Yes, just use a larger pan or divide into two dishes to ensure even baking.

Conclusion

German Pancakes are a simple yet dramatic breakfast that delivers both visual appeal and delicious flavor. Whether topped with fruit and syrup or enjoyed with a savory twist, they make a satisfying and versatile dish for any occasion.

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