why make this recipe
Easy German Pancake, also known as a Dutch Baby, is a delightful breakfast treat that is simple to make and incredibly satisfying. Unlike traditional pancakes that require flipping, this pancake puffs up beautifully in the oven, creating a light and airy texture. It’s fun to watch it transform while baking, and it tastes delicious topped with powdered sugar, fresh fruit, or syrup. Plus, the ingredients are pantry staples, so you can whip it up whenever you crave a special breakfast.
how to make Easy German Pancake
Ingredients :
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar (for serving)
- Fresh fruit or maple syrup (for serving)
Directions :
- Preheat the oven to 425°F (220°C). In a blender, combine eggs, flour, milk, melted butter, salt, and vanilla; blend until smooth.
- Pour the batter into a greased cast-iron skillet or baking dish.
- Bake in the preheated oven for 20-25 minutes until the pancake is puffed and golden brown.
- Remove from the oven and sprinkle with powdered sugar. Serve immediately with fresh fruit or maple syrup.
how to serve Easy German Pancake
Serve the Easy German Pancake right out of the oven for the best puffy effect. Dust it generously with powdered sugar and garnish with fresh fruit like berries, bananas, or apples. Drizzling maple syrup on top adds a sweet touch. This pancake is best enjoyed warm and can be cut into wedges for easy serving.
how to store Easy German Pancake
If you have leftover Easy German Pancake, store it in an airtight container in the refrigerator for up to 2 days. To reheat, simply place it in the oven at a low temperature until warmed through. You can also warm it in the microwave for a quick snack.
tips to make Easy German Pancake
- Ensure your ingredients are at room temperature for a smoother batter.
- Don’t skip preheating the oven, as this helps the pancake puff up nicely.
- Use a cast-iron skillet for the best results; it gives a nice crust to the pancake.
- Feel free to experiment with toppings like cinnamon, nuts, or chocolate chips for added flavor.
variation
You can easily customize your Easy German Pancake. Consider adding fruit like blueberries, sliced peaches, or chocolate chips directly into the batter before baking. For a savory twist, try adding cooked bacon or herbs for a unique breakfast experience.
FAQs
Can I make this pancake without a blender?
Yes, you can whisk the ingredients together by hand until combined, but a blender helps ensure a smooth batter.
How do I know when the pancake is done baking?
The pancake will puff up and turn golden brown when it’s ready. A toothpick inserted in the center should come out clean.
Can I double the recipe?
Absolutely! Just use a larger baking dish or split the batter between two smaller dishes for even cooking.
Easy German Pancake
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful oven-baked pancake that puffs up beautifully, perfect for a special breakfast.
Ingredients
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- Powdered sugar (for serving)
- Fresh fruit or maple syrup (for serving)
Instructions
- Preheat the oven to 425°F (220°C).
- Combine eggs, flour, milk, melted butter, salt, and vanilla in a blender; blend until smooth.
- Pour the batter into a greased cast-iron skillet or baking dish.
- Bake in the preheated oven for 20-25 minutes until the pancake is puffed and golden brown.
- Remove from the oven and sprinkle with powdered sugar.
- Serve immediately with fresh fruit or maple syrup.
Notes
Serve warm for the best puffy effect. Experiment with toppings like cinnamon or nuts.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 serving
- Calories: 280
- Sugar: 3g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 1g
- Protein: 8g
- Cholesterol: 150mg
