Description

German Pancakes, also known as Dutch Baby Pancakes, are light, fluffy oven-baked pancakes that puff up dramatically while baking and have a custard-like center. Perfect for breakfast or brunch.

Ingredients

3 large eggs
1/2 cup all-purpose flour
1/2 cup whole milk
1/4 tsp salt
1 tbsp granulated sugar
1/2 tsp vanilla extract
2 tbsp unsalted butter
Powdered sugar, for topping (optional)
Fresh fruits or syrup, for serving (optional)

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Instructions

Preheat the oven to 425°F (220°C).
Place a 10-inch oven-safe skillet or baking dish in the oven to heat.
In a blender, combine eggs, flour, milk, salt, sugar, and vanilla extract. Blend 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 hot, buttered skillet and immediately return it to the oven.
Bake for 20 minutes, or until the pancake is puffed and golden brown on the edges.
Remove from the oven and serve immediately topped with powdered sugar, fruits, or syrup.

Notes

The pancake will deflate slightly after removing from the oven – this is normal.
You can prepare the batter in advance and refrigerate for up to 24 hours.
Use a metal or cast iron skillet for best puffing results.