Classic Easy German Pancakes (Dutch Baby)
Impressively puffed and golden, this classic German pancake, also known as a Dutch Baby, is surprisingly simple to make with minimal ingredients and effort.
Equipment
- Oven
- Oven-safe skillet (9-10 inch)
- Blender
Ingredients
Pancake Batter
- 2 tablespoons unsalted butter
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk (whole milk works best)
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- salt Pinch
Instructions
Preparation
- Preheat your oven to 425°F (220°C) and place 2 tablespoons of butter in a 9-10 inch oven-safe skillet in the oven to melt for 5-7 minutes.
- While the butter melts, combine eggs, flour, milk, sugar, vanilla extract, and salt in a blender and blend until smooth and airy, about 30 seconds to 1 minute.
Baking
- Carefully remove the hot skillet, swirl the melted butter to coat, and immediately pour the batter into the hot skillet.
- Return the skillet to the oven and bake for 15-20 minutes until the pancake is puffed and golden brown.
Serving
- Remove the German pancake from the oven and serve immediately with your favorite toppings, as it will deflate slightly upon cooling.
Notes
For an extra touch, dust with powdered sugar or serve with fresh fruit and maple syrup.