Go Back

German Pancakes

German Pancakes, or Dutch Baby Pancakes, are delightfully fluffy and puff up as they bake, offering a unique texture that’s perfect for breakfast or brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large eggs Use room temperature for best results.
  • 1 cup milk Use room temperature for best results.
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1/4 cup unsalted butter Melt in the baking dish.
Toppings
  • to taste fresh berries, powdered sugar, maple syrup Choose your toppings as desired.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Place a 9×13 inch baking dish in the oven with the butter to melt while it's warming up.
Mixing the Batter
  1. In a large bowl, whisk together the eggs, milk, flour, salt, and vanilla extract until smooth.
  2. Carefully remove the hot baking dish from the oven. Swish the melted butter around to coat the dish.
  3. Pour the batter directly into the hot, buttery baking dish.
Baking
  1. Place the dish back in the oven and bake for about 20-25 minutes, until the edges are golden brown and the center is puffed up.
  2. Remove from the oven and cut into wedges. Serve immediately with your favorite toppings.

Notes

For best results, use room temperature ingredients, avoid overmixing, and experiment with flavors like cinnamon or lemon zest. Store leftovers in the refrigerator for up to 2-3 days.