German pancakes a.k.a Dutch baby a.k.a the most delicious pancake in the world, is not only delicious, it has a beautiful presentation. With its puffed up edges and custardy center, it's one of my favorite breakfasts and I bet it will be one of yours too. Serve topped with a sprinkle of powdered sugar, pure maple syrup, or your favorite berries.
Whenever I have a crowd over for breakfast, this is what I serve. It's no fail. The best part is the prep time takes only minutes allowing you to enjoy your guests without standing over a stove.
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- It's important to use room-temperature eggs and warm milk
- Use vanilla, or change it up
- It doesn't stay up for long...
- You can make these German Pancakes ahead
- Use a cast iron skillet for an extra wow presentation
- More delicious breakfast/brunch ideas
- How to make German pancakes video
- Have you seen these?
- German Pancakes a.k.a Dutch Baby
This is enough batter for one 9 x 13 glass baking dish, two 9 inch glass, metal, or ceramic pie plates, or a 12 inch cast iron skillet.
It's important to use room-temperature eggs and warm milk
Remember to use room temperature eggs and warm or room temperature milk. To make the eggs room temperature, simply place them in a bowl of very warm water and let them sit for a few minutes. Warm the milk by placing it in a microwave for 30 seconds. Using room temperature ingredients is as important here as it is for making popovers.
Use vanilla, or change it up
Don't have vanilla? Use bourbon, rum, or brandy for a unique flavor.
Add the butter to the pan(s) and place the pan(s) in a preheated 425 degree oven. I use salted butter because the saltiness just makes it taste better.
Meanwhile, add the ingredients into the blender and blend for 10 to 15 seconds just to combine. You don't want to overman or you'll get gummy results.
Once the butter is all melted and just starting to sizzle, open the oven door, pull out the rack a bit, grab the pan(s), and swirl the melted butter around to coat the bottom.
Pour the batter into the pan(s) without stirring, and carefully push the rack back in and bake for 15 to 20 minutes. Check after 15 to see if it's nice and puffed then go from there because as we all know, nothing is consistent.
Isn't it lovely?
It doesn't stay up for long...
I'm talking about the German pancake, of course. The German pancake / Dutch baby will start to deflate rather quickly. You get the oooohs and ahhhhhs when it first comes out because it will be puffed and beautifully browned with lots of crannies in the center filled with pools of butter. It's a beautiful sight. The edges are erect and golden and they're the best part. You know what I mean?
This recipe serves four people. Let's be real, this serves two maybe three. Any leftovers can be eaten plain as a snack.
You can make these German Pancakes ahead
I've had this recipe for over 30 years and I've made it most of the time by:
- adding all the ingredients at once
- adding everything but the flour and blending then adding flour while blender was on low speed
- making it the night before and placing it in the fridge - usually 3 batches being held in blender container, bowl, and pitchers
All I can say is that each one was unique but they were ALL delicious. You can whisk it by hand, or use your blender, make it right away, or let it rest while you rest. To me, it doesn't matter. It makes a delicious breakfast/brunch and everyone who eats it loves it. Okay? Okay.
Use a cast iron skillet for an extra wow presentation
Looking for the wow factor? Use your cast iron skillet. Just remember to cover that handle because it's hot! Using a cast iron skillet browns the bottom nicely as well.
These German pancakes are beautiful to look at and delicious to eat. This is my Tía Renee's favorite breakfast dish and I'm sure it will become one of yours. This is for you, Tía Renee.
More delicious breakfast/brunch ideas
How to make German pancakes video
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German Pancakes a.k.a Dutch Baby
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Ingredients
- 6 tablespoons butter
- 6 large eggs room temperature
- 1 cup milk warmed or room temperature
- ⅓ cup sugar
- 1 teaspoon vanilla or bourbon or rum or brandy
- 1 teaspoon kosher salt
- 1 cup flour
Instructions
- In a blender, add the eggs, milk, sugar, vanilla, salt, and flour and blend for 10 to 15 seconds - just until smooth. Don't over-blend or it will turn gummy.
- Preheat oven to 425℉.
- Add the butter into a 9 x 13 glass baking dish, two 9-inch glass, metal, or ceramic pie plates, or a 12-inch cast iron skillet.
- Place the baking dish in the oven to melt butter.
- Once melted, pull out the oven rack and swirl the baking dish with the melted butter to coat the entire bottom.
- Pour the batter into the pan.
- Bake for 15 - 20 minutes - check after 15 minutes if using 9 inch pie plates. It will be puffed and beautifully browned with lots of crannies in the center with pools of butter. Make sure the edges are golden. Sometimes I bake it for 25 minutes because I like it darker. It will start to deflate as soon as you take it out.
- Slice into 6 - 8 servings. Serve with real maple syrup, berries, and whipped or sour cream, or simply dust with powdered sugar.
Nutritional Information
I don't post the nutritional value because I don't trust the accuracy of the nutritional apps. I’m not a nutritionist and don't want to post misinformation.
Lillian
I decided to make these pancakes this morning for my family, and they were absolutely delicious! The crust had a nice, crispy texture and the inside was dense, creamy, sweet; just absolutely amazing! You definitely got my family and I hooked on these now. Great job, I hope you post more breakfast recipes like this in the future!
Natalie
Thank you so much for the kind words. I will come up with some more breakfast recipes and post them soon!