Description
Indulge in the fluffy and delightful goodness of German Pancakes, also known as Dutch babies. These puffed oven pancakes are easy to make and perfect for a satisfying breakfast treat.
Ingredients
Eggs:
6 large eggs
Milk:
1 cup whole milk
Flour:
1 cup all-purpose flour
Salt:
1/4 teaspoon salt
Vanilla Extract:
1/2 teaspoon vanilla extract
Sugar:
2 tablespoons granulated sugar
Butter:
2 tablespoons unsalted butter
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Place the butter in a 9×13-inch baking dish and put it in the oven while it preheats, allowing the butter to melt completely.
- Blend the batter: In a blender, combine eggs, milk, flour, salt, vanilla, and sugar. Blend until smooth, about 20–30 seconds.
- Prepare the dish: Carefully remove the hot dish from the oven and swirl the melted butter to coat the bottom evenly.
- Bake the pancake: Pour the batter directly into the hot pan over the butter. Immediately return the dish to the oven and bake for 20–25 minutes, or until the pancake is puffed and golden brown around the edges. Do not open the oven door while baking.
- Serve: Serve immediately with powdered sugar, fresh fruit, lemon wedges, or maple syrup.
Notes
- German pancakes (also called Dutch babies) are best enjoyed right out of the oven while puffed.
- You can halve the recipe for a smaller portion and bake it in a cast iron skillet.
- For a dairy-free version, use plant-based milk and vegan butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1/4 pancake
- Calories: 250
- Sugar: 5g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
