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German pancakes aka Dutch baby are the quickest and prettiest way to get breakfast on the table fast and impressive enough for any holiday. This recipe only takes 5 mins prep and 20 minutes to bake. When I’m bored with classic pancakes I love to make these. Serve with a cold peachy, orange tequila sunrise mocktail
One year = 365 opportunities ~ Unknown
Who loves German pancakes! I sure do! German pancakes are so amazing! They’re light with a soft custard-like interior with slightly crisp golden edges and delicious. They remind me a a huge popover. They go perfectly with fresh fruit. These pancakes are soooo good, you probably should double this recipe and make it in a 9×13 pan. These will be pillowy light pancakes will be flying off plates. So delicious!😋
When our boys are off to school, I like to make my Dutch baby in a small skillet or deep pie dish. On the weekends I love making this for my family but I double the recipe and use 9×13 baking pan or I make my best French toast.
German pancakes taste nothing like the classic American pancakes. Unlike traditional pancakes cooked on the stove-top, the German ones are baked in the oven.
We truly love classic pancakes, but slaving over the stove flipping a bunch isn’t fun. German pancakes are way more fun, faster and easier to make. My kids love watching the big puffy pancake grow in the oven. It’ my go to when I want something different for breakfast.
What makes a Dutch baby great for breakfast, well because they are so GOOD and they come together in a jiffy! Five 5 minutes of prep time to make something so gorgeous and unique looking. I’m in!
You can play around with all types of toppings or keep it simple by adding squirting with lemon juice, powdered sugar, fruit or maple syrup. You could even take this basic Dutch baby recipe and make it a savory one.
WHY THIS RECIPE WORKS:
- You don’t have to spend a lot of time slaving over the hot 🔥 stove since these pancakes bake in the oven.
- They are so much easier to make then classic American pancakes.
- 5 minute prep. Can’t beat that.
- They’re gorgeous. Perfect way to serve breakfast to guests on holidays or this Valentine’s day 💖 Perfect for a weekend brunch.
- They are FUN to make. Kids will love puffy pancakes.
- Lastly, they are INCREDIBLY GOOD and light, so you won’t feel guilty about eating more than one.
WHAT ARE GERMAN PANCAKES?
German pancakes, aka dutch baby, are very light but fluffy type of pancake that puffs up tremendously as it cooks. The batter is very similar to pancake batter only much thinner. The batter is very smooth. Normally, the batter is mixed in a blender, food processor or a hand mixer.
WHAT ARE GERMAN PANCAKES MADE OF?
Puffy pancakes as my son calls them, are made of milk, eggs, salt, sugar, vanilla extract, flour, melted butter and lemon juice. A squirt of lemon juice, powdered sugar, fruit and whipped cream are common toppings for German pancakes.
HOW TO MAKE GERMAN PANCAKES
These gourmetish looking German pancakes are just the prettiest. And stinking EASY but your family and friends will think you slaved all day in the kitchen.
- First, preheat the oven to 425 degrees F. Get a 9 or 10 inch skillet or a 9 inch deep pie dish. Then add the butter to the pan. Once the oven heats up, place it on the lower shelf. Bake until melted and golden brown (pic 1)
FYI, the butter should look like pic 4 below when it’s ready. Coat the entire skillet and sides with the brown butter by swirling the pan
- Next, in a food processor, blender or hand mixer, Add the milk, sugar, salt, flour, vanilla extract and eggs. Process until the the batter is smooth without any lumps. Let the batter sit for about 10 minutes. (pic 2-3)
- Once the butter is melted and golden brown remove the skillet from the oven. See picture below. (pic 4)
- Pour the pancake batter into the very hot skillet or baking dish. Do not spread the batter, just pour it into the skillet and bake for 18-20 minutes.
The pancake will puff up but it will eventually deflate once it’s removed from the oven. (pic 5)
- Lastly, top the dutch baby with your choice of toppings. We love to add blueberries, blackberries, sometimes raspberries or strawberries and bananas. Drizzle lemon juice over the top of the pancake. Sprinkle with powdered sugar. Slice and serve with maple syrup if you like. Enjoy! (pic 6-7)
TIPS TO MAKE THIS DUTCH BABY PANCAKE
1. Camera worthy –The middle and the sides of the dutch baby will puff up pretty good, however, the puff won’t last too long. If you want to snap a photo, make sure you have your camera handy!
2. Flour – Use all purpose flour. Do not use self rising flour.
3. Cook time –The Dutch baby bakes fast. Usually bakes in 18-20 minutes to cook. Once the side are golden brown it’s most likely done. Add the toppings and fruits etc. Slice and serve. Or slice then add topping and serve. Whatever you prefer.
4. Toppings – Since this pancake will began to deflate once it’s removed from oven, have the fruits and toppings ready before you start making the pancake. Then you can serve and wow your family/guests right away while the pancake is still puffy.
5. Double Recipe –You can easily double this recipe but use a 9X13 baking pan.
6. Fruit filling– Yes you can add fruit to the dutch baby. Arrange them over the bottom of the skillet or baking dish. Pour the batter on top. FYI, adding fruit filling to the “TOP” of the batter will prevent the pancake from puffing up.
German pancakes aka Dutch baby will make an impressive but super easy breakfast. Perfect for the loved one in your life.
- 1/2 cup milk
- 3 eggs room temperature
- 1/4 tsp salt
- 1/2 tbs sugar
- 1 tbsp vanilla extract
- 1/2 cup all purpose flour Don't use self rising flour
- 4 tbs unsalted butter
- Powdered sugar
- lemon juice
- your choice of fruit
- whipped cream
Preheat oven to 425°F. Add the first 6 ingredients to a blender and mix on low for 20 seconds. You want the batter to be SMOOTH with no lumps at all. Rest the batter for 10 minutes.
Meanwhile, add butter to a cast iron pan/oven proof dish and place it into the oven for 5 minutes or until the butter is brown. See the main post for step by step pics. Try to get the butter browned and the batter finished resting at the same time. You want to keep the skillet very hot.
Remove the skillet/baking dish from the oven. Swirl the pan so the butter can coat the entire pan and the side. Pour the pancake batter into the hot skillet with. Bake for 18-20 minutes. Don't attempt to spread the batter out. Just pour and bake.
Drizzle lemon juice over the top of the pancake. Dust with powdered sugar. Top with fresh berries, whipped cream or maple syrup. Slice and serve immediately.
TIPS TO MAKE THIS DUTCH BABY RECIPE
1. Camera worthy -The middle and the sides of the dutch baby will puff up pretty good, however, the puff won't last too long. If you want to snap a photo, make sure you have your camera handy!
2. Flour - Use all purpose flour. Do not use self rising flour.
3. Cook time -The Dutch baby bakes fast. Usually bakes in 18-20 minutes to cook. Once the side are golden brown it's most likely done. Add the toppings and fruits etc. Slice and serve. Or slice then add topping and serve. Whatever you prefer.
4. Toppings - Since this pancake will began to deflate once it's removed from oven, have the fruits and toppings ready before you start making the pancake. Then you can serve and wow your family/guests right away while the pancake is still puffy.
5. Double Recipe -You can easily double this recipe but use a 9X13 baking pan.
6. Fruit filling- Yes you can add fruit to the dutch baby. Arrange them over the bottom of the skillet or baking dish. Pour the batter on top. FYI, adding fruit filling to the "TOP" of the batter prevent it from puffing up.
Post and recipe updated on Feb 7th 2019
I’m sure you have all the ingredients to make this Dutch baby right now! If you want something more savory, check out my Crispy Tater Tot Breakfast Casserole. What do you love to make for breakfast? Don’t forget to Pin this recipe to your Pinterest board to save it for later!😊