German Pancakes, also known as Dutch Babies, are light, fluffy, and slightly custardy pancakes that puff up beautifully in the oven. They’re perfect for breakfast or brunch and taste amazing with powdered sugar, fresh fruit, or a drizzle of maple syrup.
Ingredients
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3 large eggs
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½ cup all-purpose flour
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½ cup milk (whole or 2%)
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1 tablespoon granulated sugar
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1 teaspoon vanilla extract
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¼ teaspoon salt
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2 tablespoons unsalted butter
Cooking Time
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Prep time: 5 minutes
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Cook time: 20 minutes
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Total time: 25 minutes
Serving
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Serves 2–3
Instructions
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Preheat the Oven:
Set the oven to 425°F (220°C). Place a 10-inch ovenproof skillet or cast-iron pan inside to heat. -
Prepare the Batter:
In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth and slightly frothy. -
Add Butter to the Pan:
Carefully remove the hot skillet from the oven and add butter. Swirl until melted and bubbling. -
Pour and Bake:
Pour the batter into the pan and return it to the oven immediately. Bake for 18–20 minutes until puffed and golden brown around the edges. -
Serve:
Remove from oven, dust generously with powdered sugar, and serve right away with lemon wedges, berries, or syrup.
Nutrition (per serving)
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Calories: 240
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Fat: 12g
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Carbohydrates: 24g
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Protein: 8g
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Sugar: 8g
Tips
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The pancake will deflate slightly after baking — that’s normal.
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For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
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You can also top it with sautéed apples, caramelized peaches, or whipped cream.
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Make sure your skillet is very hot before pouring in the batter for maximum puff.
Crispy at the edges and soft in the center, this German Pancake is a simple, crowd-pleasing breakfast that feels like a treat straight out of a café.
