5 from 12 votes
Easy German Pancakes Recipe (Dutch Baby)
Easy German Pancakes, also known as Dutch Babies, are oven-baked pancakes made from a batter of eggs, flour, milk, and a touch of vanilla. This recipe produces a puffed, golden pancake with crisp edges and a tender center. The technique includes blending ingredients smoothly and baking in a preheated cast iron skillet to ensure even rise and a delicate texture. It's topped with powdered sugar and can be served with fresh berries or syrup.
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins
Servings:
4
-6 servings
Calories:
186 kcal
Course:
Breakfast
Cuisine:
American
Ingredients
- 3 large egg 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 butter unsalted
- powdered sugar for serving
- fresh berries optional for serving
- 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.
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Notes
- Use room temperature eggs by warming them in water for about 5-10 minutes for better puffing.
- Preheat the cast iron skillet fully to ensure an even rise and prevent sticking.
- Blend the batter thoroughly to achieve a smooth texture that produces a uniform pancake.
- Swirl melted butter to coat the pan evenly before pouring batter.
- Do not open the oven door during baking to maintain steady temperature and avoid deflation.
- Serve immediately while the pancake is puffed and golden, as it will deflate as it cools.
- The recipe can be doubled and adapted for rectangular baking pans with similar baking times.
Nutrition Information
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%)
Nutrition Facts
Serving: 4 -6 servings
Amount Per Serving
Calories 186
% 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.