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German pancake recipe

These German pancakes, also known as Dutch Babies or Puff Pancakes, are a delightful breakfast or brunch treat. They puff up beautifully in the oven, creating a crispy edge and a soft, eggy center, perfect for topping with your favorite sweet or savory additions.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 2
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large eggs (room temperature)
  • 0.5 cup milk (room temperature)
  • 0.5 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon vanilla extract
  • 0.25 cup unsalted butter
For Serving
  • as needed confectioners' sugar (for dusting)
  • optional fresh fruit
  • optional maple syrup

Method
 

Preparation Steps
  1. In a blender, combine eggs, milk, all-purpose flour, granulated sugar, and vanilla extract. Blend until all ingredients are just incorporated and the batter is smooth. Let the batter rest at room temperature while you preheat the oven and skillet, about 10 minutes.
  2. Place a cold, 9-inch oven-safe cast iron skillet (or similar heavy-bottomed pan) into the oven. Preheat the oven, with the skillet inside, to 425°F (220°C).
  3. Once the oven reaches the target temperature, carefully remove the hot skillet from the oven using oven mitts. Add the 0.25 cup of unsalted butter to the hot skillet and swirl it around until it has completely melted and coated the bottom and sides of the pan.
  4. Immediately pour the prepared batter into the buttered skillet. Quickly return the skillet to the preheated oven and bake for 20 minutes, or until the pancake is dramatically puffed and golden brown around the edges.
  5. Carefully remove the skillet from the oven. The pancake will deflate quickly, which is normal. Serve warm, dusted generously with confectioners' sugar. Add optional toppings like fresh fruit, maple syrup, or a squeeze of lemon juice.

Notes

For best results, ensure your eggs and milk are at room temperature before mixing the batter. This helps create a smoother batter and a more consistent rise. Dutch Babies are best served immediately after baking. If you prefer a slightly thinner pancake, you can increase the milk by a tablespoon or two.