Description
These German Pancakes (Dutch Baby Pancakes) are light, fluffy, and baked to perfection with crispy edges and a custard-like center. Made with simple pantry staples, this quick and easy breakfast dish is perfect with powdered sugar, syrup, or fresh fruit!
Ingredients
- 1 ⅓ cups whole milk
- 1 ⅓ cups all-purpose flour (spooned and leveled)
- 6 large eggs
- ¼ cup granulated sugar
- 2 teaspoons pure vanilla extract
- ¼ teaspoon salt
- 5 tablespoons unsalted butter (sliced)
- Optional toppings: Powdered sugar, maple syrup, fresh berries
Instructions
- Preheat Oven: Preheat to 425°F (218°C).
- Make the Batter:
- In a blender, combine milk, flour, eggs, sugar, vanilla extract, and salt.
- Blend on high speed for 10-15 seconds until smooth.
- Melt the Butter:
- Place sliced butter in a 9×13-inch baking dish.
- Put the dish in the oven for 3 minutes, until fully melted.
- Assemble & Bake:
- Remove the dish from the oven and swirl the butter around.
- Pour batter into the dish in a swirling motion.
- Bake for 20-25 minutes until puffed and golden.
- Cool & Serve:
- Let cool for 10 minutes (it will deflate slightly).
- Sprinkle with powdered sugar and serve with syrup or fruit.
Notes
- Classic Toppings: Powdered sugar & maple syrup.
- Fruity Option: Fresh strawberries, blueberries, or peaches.
- Indulgent Version: Nutella, caramel sauce, or whipped cream.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: german
