Description
German pancakes, also known as Dutch Baby pancakes, are a light and airy oven-baked pancake with a crispy, golden edge and a soft, custard-like center. Unlike traditional stovetop pancakes, this simple and impressive dish puffs up beautifully in the oven, making it perfect for breakfast, brunch, or a special treat.
Ingredients
Scale
- 3 large eggs
- ¾ cup milk (whole milk preferred)
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (for the pan)
Optional Toppings:
- Powdered sugar
- Fresh berries (strawberries, blueberries, raspberries)
- Maple syrup or honey
- Lemon wedges
Instructions
- 3 large eggs
- ¾ cup milk (whole milk preferred)
- ¾ cup all-purpose flour
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter (for the pan)
Optional Toppings:
- Powdered sugar
- Fresh berries (strawberries, blueberries, raspberries)
- Maple syrup or honey
- Lemon wedges
Notes
✔ Use a hot pan: A preheated skillet helps the pancake rise beautifully.
✔ Blend for smoothness: A blender creates an airy batter for the best puff.
✔ Don’t open the oven door while baking—this keeps it from deflating early.
✔ Serve immediately: German pancakes begin to deflate as they cool, so enjoy them fresh from the oven!
Keywords: German pancakes