German Pancake (Dutch Baby Pancake)
User Reviews
5
German Pancake (Dutch Baby Pancake)
Description
This German Pancake or Dutch Baby recipe uses a simple batter blended from eggs, milk, flour, sugar, salt, and cinnamon, which is poured into a hot, butter-coated cast iron skillet and baked until it rises and turns golden brown. The baking in a preheated oven gives it a high, puffed appearance with a tender and slightly custardy middle and crisp, curled edges from the buttered skillet. Cinnamon adds a gentle warmth to the flavor, but it can be swapped with other spices for variation.
The pancake should be served immediately to enjoy its puffed texture and crisp edges before it collapses. Various toppings like whipped cream, fresh berries, or caramelized apples enhance the experience by adding freshness, sweetness, or richness. It works well as a brunch centerpiece or sweet breakfast item.
Leftovers can be stored covered in the refrigerator for 1-2 days and reheated in the oven, though the texture will soften and lose crispiness. The recipe notes suggest experimenting with spices such as pumpkin pie spice or nutmeg, and even a pinch of espresso powder for more flavor depth.
Ingredients
- 3 egg ~150g, large
- ½ cup milk 125ml, whole
- ½ cup all-purpose flour 60g
- 1 tablespoon granulated sugar 16g
- ¼ teaspoon kosher salt 2g
- cinnamon ground, pinch
- 3 tablespoons butter 44g, unsalted
Topping Ideas
- Whipped Cream sweetened
- Blueberry Sauce or strawberry sauce
- Fruit fresh
- Berry fresh
- apple caramelized
- powdered sugar
Instructions
- Preheat the oven to 400ºF. Turn this on early so that it can heat up properly or your pancake might not rise as well.
- Add the eggs, milk, flour, sugar, salt and cinnamon to the blender. Blend for a minute. Scrape down the sides with a rubber spatula.
- Warm a cast iron skillet over medium-high heat. Add the butter, and let it melt.
- Brush the melted butter up the sides of the skillet with a pastry brush, as well as around the bottom. This will prevent the pancake from sticking, so make sure to spread it evenly.
- Pour the batter into the hot skillet, and immediately transfer to the preheated oven.
- Bake for 15-18 minutes, or until the pancake has risen and is golden brown.
- Enjoy immediately with your favorite toppings!
Notes
- Store leftover pancakes in an airtight container and refrigerate for up to 2 days; reheat in the oven though texture changes.
- Customize flavor by substituting cinnamon with other warm spices or a pinch of espresso powder for a subtle coffee note.
- Ensure the oven is fully preheated before baking for the best rise and texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 429 kcal
% Daily Value*
| Serving | 1 serving | |
| Calories | 429kcal | 21% |
| Carbohydrates | 70g | 23% |
| Protein | 8g | 16% |
| Fat | 14g | 22% |
| Saturated Fat | 7g | 35% |
| Polyunsaturated Fat | 6g | 35% |
| Cholesterol | 167mg | 56% |
| Sodium | 149mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 52g | 104% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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