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5 from 1 vote

German Pancakes

No time to flip pancakes? Try this German Pancakes (also sometimes called Dutch Baby). Made in 25 minutes, this large, single pancake is puffed up, crispy around the edges, and chewy in the center. Delicately flavored with vanilla, it spices up any breakfast routine.
Prep Time10 minutes
Cook Time15 minutes
Course: Breakfast, Brunch
Cuisine: European
Diet: Vegetarian
Servings: 4
Calories: 335kcal
Author: Ninon Michels

Equipment

  • 1 blender
  • 1 oven-proof skillet or baking dish

Ingredients

  • ¾ cup whole milk
  • 4 free-range egg
  • 2 tablespoons granulated sugar
  • 2 teaspoons vanilla extract
  • ¼ teaspoon fine sea salt
  • 1 cup all-purpose flour
  • ¼ cup unsalted butter
US Customary - Metric

Instructions

Preheat the skillet.

  • Preheat the oven to 450°F (230°C).
  • Place an oven-proof skillet (such as cast iron) or baking dish in the oven and let it preheat while you make the pancake batter.

Prepare the batter.

  • In a blender, add milk, eggs, granulated sugar, vanilla extract, sea salt, and flour.
  • Blend until smooth, scraping the sides halfway through to make sure all the ingredients are well mixed in.

Bake the German pancakes.

  • Take the preheated skillet out of the oven (be careful, this is very hot!) and place it on a table mat. Keep the oven running.
  • Immediately add butter (it will start sizzling and melting) and swirl it around to coat the skillet evenly.
  • As soon as the butter has melted, pour the batter all at once and immediately place the skillet back in the oven.
  • Bake for 15-17 minutes, until risen, puffed up, and golden brown. Serve immediately, topped with maple syrup and fresh berries. Enjoy!

Notes

  1. Room-temperature eggs yield the best result when it comes to texture. To get the eggs at room temperature quickly, plunge them into a bowl of warm water for 5 minutes.
  2. Mixing the batter with blades (with either a blender or an immersion blender) is important. During my numerous tests, I found out that mixing the batter with a whisk creates a "heavier" texture that does not puff up and crispen as well as when made in a blender.
  3. The skillet must be very hot for the pancakes to rise well. Let it preheat in the oven for at least 10 minutes.

Nutrition

Calories: 335kcal | Carbohydrates: 33g | Protein: 10g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.5g | Cholesterol: 200mg | Sodium: 228mg | Potassium: 169mg | Fiber: 1g | Sugar: 9g | Vitamin A: 666IU | Calcium: 89mg | Iron: 2mg