How To Make A German Pancake (Dutch Baby Pancakes)
German pancakes (often referred to as dutch baby pancakes) are a simple batter made with a base of flour, milk, eggs, butter, and salt. There are sweet and savory versions with different additional ingredients. Variations and toppings for German pancakes are endless making them one of the most versatile breakfast recipes.
Equipment
- 13 x 9" baking pan ( or 8x8" cast iron skillet)
- Bowl
- Liquid measuring cup
- Dry measuring cups
- Teaspoons
- Silicone spatula
- Whisk (or immersion blender)
Ingredients
- 1 cup Flour
- 2 cups Milk
- 4 tbsp Butter
- 4 Eggs
- 1/2 tsp Salt
- 1 tsp Vanilla optional
- 2 tbsp Sugar optional
Instructions
- Preheat oven to 400 degrees
- Add cold butter to 13x9" baking pan and place the pan in the oven
- In a bowl add flour, sugar (optional for sweet recipes) and salt. Whisk together
- In liquid measuring cup whisk together milk, eggs, and vanilla (optional)
- Combine dry and wet ingredients by pouring liquid mixture into dry mixture and whisking together until smooth, thin batter forms
- Slowly pour batter into hot pan with melted butter from oven
- Bake 22-25 minutes until golden and edges are fluffy
- Remove from oven and serve right away with favorite toppings
Notes
How To Store German Pancakes:
Store any extra German pancakes in airtight container in refrigerator for up to 3 days. Reheat before eating can be reheated in the microwave or oven
Tip: I like to use an immersion blender to combine the wet and dry ingredients. It makes a super smooth batter in no time!