German Pancake (Dutch Baby) Recipe
A German pancake, also called a Dutch Baby, is a light and fluffy baked pancake with crispy edges. It puffs up beautifully in the oven and makes a delicious breakfast or brunch dish!
Ingredients
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter
- Powdered sugar (for topping)
- Add blueberries for an extra special treat
Instructions
- Preheat the Oven: Set your oven to 425°F (218°C). Place a cast-iron skillet or oven-safe baking dish inside to heat up while you prepare the batter.
- Make the Batter: In a blender, combine the eggs, flour, milk, vanilla, and salt. Blend for about 30 seconds until smooth. If you don’t have a blender, whisk the ingredients in a bowl until no lumps remain. Let the batter rest for 10 minutes while the oven finishes heating.
- Melt the Butter: Carefully remove the hot skillet from the oven and add the butter. Swirl it around until melted, coating the bottom and sides of the pan.
- Bake the Pancake: Pour the batter into the hot skillet. Immediately return it to the oven and bake for 40-60 minutes or until the pancake is puffed up and golden brown. Do not open the oven while baking, as this can cause it to deflate.
- Serve Immediately: Once out of the oven, the pancake will start to deflate slightly. Dust with powdered sugar and serve with fresh fruit topping or 100% maple syrup.
Enjoy!
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