German Pancakes (Dutch Baby)
Light and fluffy German pancakes, also known as Dutch Babies, baked until puffed and golden with crispy edges and a tender center.
- Prep Time: 5 mins
- Cook Time: 15-20 mins
- Total Time: 25 mins
- Yield: 4 servings 1x
- Category: Breakfast/Brunch
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 2/3 cup (85 g) all-purpose flour
- 2/3 cup (160 ml) milk
- 1/4 tsp salt
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- 4 tbsp unsalted butter
- Powdered sugar and lemon wedges, for serving
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch cast-iron skillet or ovenproof skillet in the oven to heat.
- In a blender or bowl, combine eggs, flour, milk, salt, sugar, and vanilla. Blend or whisk until smooth.
- Carefully remove hot skillet from oven and add butter, swirling to melt and coat the pan.
- Pour batter into the skillet and immediately return to oven.
- Bake 15-20 minutes until puffed and golden brown.
- Remove from oven and let cool slightly; the pancake will deflate.
- Dust with powdered sugar and serve with lemon wedges or your favorite toppings.
Notes
- Serve immediately for best puff; pancake will deflate as it cools.
- Add fresh berries or maple syrup for extra flavor.
- Use whole milk for a richer taste.
- Don’t open oven door during baking to prevent collapse.
- Can be baked in individual ramekins for single servings.
Nutrition
- Serving Size: 1 serving
- Calories: 250 kcal
- Sugar: 8 g
- Sodium: 200 mg
- Fat: 14 g
- Saturated Fat: 8 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 22 g
- Fiber: 1 g
- Protein: 7 g
- Cholesterol: 210 mg
Find it online: https://ukfinda.com/german-pancakes-dutch-baby/