Description
This classic German Pancakes recipe, also known as Dutch Baby or oven pancake, is a puffed, golden brown breakfast treat made with a simple batter of eggs, flour, milk, sugar, and vanilla. Baked to perfection in a hot cast iron skillet, it’s crisp on the edges and tender inside. Serve it immediately dusted with powdered sugar and fresh lemon juice for an easy, impressive breakfast or brunch.
Ingredients
Scale
For the Pancake Batter
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
For Serving
- Powdered sugar, for dusting
- Fresh lemon juice, for drizzling
Instructions
- Preheat Oven and Prepare Skillet: Preheat the oven to 425°F (220°C). Place a 9-inch cast iron skillet or an oven-safe baking dish inside the oven as it preheats to heat thoroughly.
- Make the Batter: In a blender, combine the eggs, all-purpose flour, whole milk, granulated sugar, salt, and vanilla extract. Blend these ingredients until the batter becomes smooth, which should take about 20 to 30 seconds.
- Add Butter to Skillet: Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl the butter around the bottom and sides of the skillet to coat it evenly and help the pancake cook with a crisp edge.
- Pour Batter and Bake: Immediately pour the blended batter into the hot, buttered skillet. Return the skillet to the oven and bake for 18 to 22 minutes until the pancake is puffed up and has a beautiful golden brown color around the edges.
- Serve: Remove the pancake from the oven and allow it to deflate slightly. Dust the top with powdered sugar and drizzle with fresh lemon juice. Serve immediately to enjoy the best texture and flavor.
Notes
- For a sweeter variation, top with fresh berries, fruit compote, or drizzle with maple syrup instead of lemon juice.
- To make individual servings, divide the batter into preheated muffin tins and reduce the baking time accordingly.
