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German Pancakes

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German Pancakes (or Dutch Baby Pancakes) are light, oven-baked pancakes with a dramatic puff and custardy center. They’re quick, simple, and perfect for breakfast or brunch.

Ingredients

  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk (whole or 2%)
  • 1/4 tsp salt
  • 1 tsp vanilla extract
  • 2 tbsp unsalted butter
  • Optional toppings: powdered sugar, maple syrup, fresh berries, lemon juice, yogurt

Instructions

  1. Preheat oven to 425°F (220°C) and place a 10- or 12-inch oven-safe skillet (cast iron preferred) inside to heat.
  2. In a blender or mixing bowl, combine eggs, flour, milk, salt, and vanilla. Blend or whisk until smooth and frothy.
  3. Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides as it melts.
  4. Immediately pour the batter into the hot, buttered pan and return to the oven.
  5. Bake for 18–22 minutes, or until the pancake is puffed and golden brown around the edges.
  6. Remove from the oven and serve immediately with your desired toppings.

Notes

  • For best puff, use room temperature ingredients.
  • Do not open the oven during baking—this can cause the pancake to deflate early.
  • Batter can be made ahead and stored in the fridge overnight.
  • Great served sweet or savory depending on toppings.

Nutrition

Find it online: https://thefamilycooking.com/german-pancakes/