Easy German Pancakes Recipe (Dutch Baby)
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5.0
18 reviews
Excellent
Easy German Pancakes Recipe (Dutch Baby)
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Easy German Pancakes Recipe (aka Dutch Baby Pancake)- it's amazing how four simple ingredients result in a pancake that rises to new heights, light and crispy at the edges, yet tender at its core. This recipe gives you the tips and tricks to get fluffy Dutch puff pancakes every time.
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Ingredients
- 3 large eggs at room temperature (Do not use cold eggs. Place in warm water for 5 minutes)
- ½ cup all-purpose flour
- ⅔ cup milk slightly warm for 10 seconds in the microwave
- ¼ teaspoon vanilla extract or almond extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- powdered sugar for serving
- Fresh berries and syrup optional for serving
Instructions
- Read notes before making the recipe for the best results.
- Preheat your oven to 425°F (220°C).
- In a blender, combine eggs, extract, flour, milk, and salt. Blend until the batter is smooth.
- Place the cast iron skillet in the oven for 10 minutes to get it hot.
- Carefully remove the hot skillet from the oven and add the butter. Swirl the butter around to coat the bottom of the skillet and let it melt.
- Pour the batter into the hot skillet and immediately return it to the oven.
- Bake for 20-25 minutes or until the pancake is puffed and golden brown.
- Remove from the oven and sprinkle with powdered sugar. Serve immediately with fresh berries or a drizzle of maple syrup if desired.
Notes
- For the best results when making German Pancakes, consider the following top tips:
- Room Temperature Eggs: Ensure your eggs are at room temperature by placing them in warm water for about 10 minutes. This helps achieve the puffy oven pancake look.
- Preheat the Pan: Whether using a cast iron skillet or a rectangular pan (see notes), preheat it in the oven and make sure it is HOT before adding the batter. This ensures the pancake cooks evenly and rises properly.
- Blend Batter Well: Use a blender to combine the ingredients thoroughly. A smooth batter contributes to a uniform and fluffy pancake.
- Melted Butter Coating: Coating the bottom of the pan with melted butter before pouring the batter adds flavor and prevents sticking. Swirl the butter to coat evenly.
- Avoid Cold Ingredients: Cold ingredients, such as cold eggs, can affect the texture of the pancake. Bringing eggs to room temperature is essential.
- Don't Peek in the Oven: Once the pancake is in the oven, resist the temptation to open the oven door. This helps maintain a consistent temperature for proper rising. You will go from puff to flop if you peek ;).
- Serve Immediately: German Pancakes are best enjoyed right out of the oven when puffed and golden brown. They will deflate a bit as they cool and that's normal.
- *Baking dish: the batter works well in a cast iron skillet and rectangular pan. Here's how to make it in a rectangular 9X13-inch glass pan: you will want to double the recipe and follow the same instructions.
Nutrition Information
Show Details
Calories
186kcal
(9%)
Carbohydrates
14g
(5%)
Protein
8g
(16%)
Fat
11g
(17%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
3g
Trans Fat
0.2g
Cholesterol
159mg
(53%)
Sodium
215mg
(9%)
Potassium
132mg
(4%)
Fiber
0.4g
(2%)
Sugar
2g
(4%)
Vitamin A
444IU
(9%)
Calcium
75mg
(8%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4-6 servings
Amount Per Serving
Calories 186 kcal
% Daily Value*
| Calories | 186kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 8g | 16% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.2g | 10% |
| Cholesterol | 159mg | 53% |
| Sodium | 215mg | 9% |
| Potassium | 132mg | 3% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 444IU | 9% |
| Calcium | 75mg | 8% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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