German Pancakes
Light, fluffy, and puffed to perfection, German Pancakes (also known as Dutch Babies) are baked, not fried, making them an easy and dramatic breakfast or brunch treat. With simple pantry ingredients, these custardy oven pancakes are a surefire crowd-pleaser, ready in under 30 minutes.
Equipment
- Oven-safe skillet or cast iron pan
- Blender or whisk
Ingredients
Basic Ingredients
- 3 large eggs room temperature
- 1/2 cup milk whole milk preferred
- 1/2 cup all-purpose flour leveled
- 2 tbsp unsalted butter for the skillet
- 1/4 tsp salt
Optional Flavor Boosters
- 1 tsp vanilla extract optional
- 1 lemon zest zest of one lemon
- 1/4 tsp cinnamon or nutmeg optional
Instructions
- Preheat oven to 425°F (220°C). Place an oven-safe skillet (10-12 inch) inside to heat up.
- In a blender, combine eggs, milk, flour, salt, and any optional flavorings. Blend until smooth.
- Remove hot skillet, add butter, and swirl to coat the bottom and sides completely.
- Quickly pour the batter into the hot skillet and return to the oven immediately.
- Bake for 18–22 minutes until puffed and golden. Do not open the oven early.
- Serve immediately with your favorite toppings. The pancake will deflate slightly—totally normal!
Notes
Top with powdered sugar, maple syrup, berries, lemon juice + sugar, Nutella, or savory options like cheese, herbs, and eggs. Serve immediately for best texture. Leftovers can be stored in the fridge for up to 3 days and reheated in the oven for crispiness.