Easy Dutch Baby German Pancake Recipe
Make a giant, fluffy oven baked pancake, often called a German pancake or Dutch Baby, using this simple recipe. It puffs high in the oven and is perfect for a family favorite breakfast.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 min
- Yield: 2 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
Instructions
- Preheat your oven to 425 degrees Fahrenheit. Place a 10-inch cast iron skillet in the oven while it preheats.
- In a medium bowl, whisk the eggs until they are light and frothy.
- Gradually whisk in the flour and salt until just combined. Do not overmix.
- Slowly whisk in the milk until you have a smooth batter.
- Carefully remove the hot skillet from the oven. Add the butter to the hot skillet and swirl it around until the butter is melted and coats the bottom and sides of the pan.
- Pour the batter directly into the hot, buttered skillet.
- Return the skillet to the oven and bake for 15 to 20 minutes. Do not open the oven door during baking.
- The German pancake is done when it is puffed high around the edges and golden brown.
- Remove from the oven and serve immediately.
Notes
- For a perfect puff, make sure your oven and skillet are fully preheated.
- Serve immediately with a dusting of powdered sugar and fresh lemon juice for a traditional taste.
- You can add a pinch of nutmeg to the batter for extra flavor.
Nutrition
- Serving Size: 1/2 pancake
- Calories: 350
- Sugar: 3
- Sodium: 250
- Fat: 22
- Saturated Fat: 14
- Unsaturated Fat: 8
- Trans Fat: 0
- Carbohydrates: 28
- Fiber: 1
- Protein: 10
- Cholesterol: 180
Find it online: https://hearthbite.com/german-pancakes-easy-dutch-baby-recipe/