Description
This classic Baked German Pancake, also known as a Dutch Baby, is a fluffy, golden skillet pancake that’s perfect for breakfast or brunch. It combines eggs, flour, and milk into a smooth batter baked to puffed perfection with crisp edges. Served with optional powdered sugar, fresh fruit, or lemon wedges, it offers a delightful balance of sweet and tangy flavors. Easy to prepare and visually impressive, this recipe is a crowd-pleaser that can be customized with cinnamon for sweetness or herbs and cheese for a savory twist.
Ingredients
Scale
Main Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
For Serving (Optional)
- Powdered sugar
- Lemon wedges
- Fresh fruit
Instructions
- Preheat Oven and Heat Skillet: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet or baking dish inside the oven to heat up while you prepare the batter. This ensures the butter melts instantly and helps the pancake puff properly.
- Prepare the Batter: In a blender, combine 3 large eggs, ½ cup all-purpose flour, ½ cup whole milk, 1 tablespoon granulated sugar, ½ teaspoon vanilla extract, and ¼ teaspoon salt. Blend the mixture for 20 to 30 seconds until smooth and fully incorporated.
- Butter the Hot Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add 2 tablespoons of unsalted butter to the skillet, swirling it around to coat the bottom and sides evenly. This step provides flavor and prevents sticking.
- Pour Batter and Bake: Immediately pour the blended batter into the hot, buttered skillet. Place the skillet back into the oven and bake for 18 to 22 minutes. The pancake will puff dramatically and develop a golden brown crust around the edges.
- Serve: Remove the pancake from the oven and serve immediately. Sprinkle with powdered sugar, drizzle with lemon juice, or garnish with fresh fruit according to your preference for a delicious finish.
Notes
- The pancake will puff dramatically in the oven and deflate slightly once removed — this is normal!
- For a sweet variation, add a pinch of cinnamon to the batter to enhance flavor.
- For a savory version, reduce the sugar amount and top with fresh herbs or cheese after baking.
Nutrition
- Serving Size: ¼ pancake
- Calories: 180
- Sugar: 4g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 145mg
