Description
This easy German pancake (Dutch baby) recipe is light, airy, and deliciously golden. Made with six simple ingredients, it’s perfect for breakfast or brunch.
Ingredients
Scale
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- ½ teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons melted butter (for batter)
- 2 tablespoons butter (for greasing the pan)
- Optional toppings: powdered sugar, maple syrup, fresh fruit, whipped cream, lemon juice
Instructions
-
- Preheat oven to 425°F (220°C). Place a 9×13-inch baking dish in the oven to heat.
- In a blender, mix eggs, milk, flour, salt, vanilla, and melted butter for 30 seconds until smooth.
- Remove the hot dish from the oven, add butter, and let it melt completely.
- Pour the batter into the hot pan and bake for 20 minutes until puffed and golden brown.
- Serve immediately with your favorite toppings.
Notes
- For extra crispy edges, use a cast-iron skillet instead of a baking dish.
- Make it dairy-free by using almond or oat milk instead of regular milk.
- Store leftovers in the fridge for up to 3 days and reheat in the oven for best results.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German, European