German Pancakes
German pancakes, also known as Dutch babies, are light, fluffy oven-baked pancakes with crisp edges and a custardy center—perfect for breakfast or brunch with your favorite toppings.
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar maple syrup, or fresh fruit for serving
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet or cast-iron pan in the oven to heat.
- In a blender or mixing bowl, combine eggs, flour, milk, sugar, vanilla, and salt. Blend or whisk until smooth.
- Once the oven and pan are hot, carefully remove the pan and add butter, swirling to coat the bottom and sides.
- Immediately pour the batter into the hot pan and return it to the oven.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges.
- Remove from oven and serve immediately with your choice of toppings.
Notes
- The pancake will deflate shortly after coming out of the oven—this is normal.
- Use room temperature ingredients for best rise and texture.
- Can be made in muffin tins for individual servings.