Name: German Pancakes Recipe
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: German-American
Ingredients: 6 large eggs; 1 cup whole milk; 1 cup all-purpose flour; 1 tablespoon granulated sugar; ½ teaspoon salt; 1 teaspoon vanilla extract; 2 tablespoons unsalted butter (for the pan); Powdered sugar (for serving); Lemon wedges (optional for topping); Maple syrup or fresh fruit (optional for topping)

Description

This classic German Pancakes recipe, also known as Dutch babies, delivers a light, fluffy, and puffed oven-baked pancake perfect for an easy and impressive breakfast or brunch. Made with simple pantry staples and baked to golden perfection, it’s delightfully served with powdered sugar, lemon wedges, syrup, or fresh fruit for a delicious start to your day.

Ingredients

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For the Batter

6 large eggs
1 cup whole milk
1 cup all-purpose flour
1 tablespoon granulated sugar
½ teaspoon salt
1 teaspoon vanilla extract

For Cooking and Serving

2 tablespoons unsalted butter (for the pan)
Powdered sugar (for serving)
Lemon wedges (optional for topping)
Maple syrup or fresh fruit (optional for topping)

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Instructions

Preheat the Oven and Prepare the Pan: Preheat your oven to 425°F (220°C). Place 2 tablespoons of unsalted butter in a 9×13-inch baking dish and put it in the oven while it preheats until the butter melts and the dish is hot.
Make the Batter: In a blender, combine 6 large eggs, 1 cup whole milk, 1 cup all-purpose flour, 1 tablespoon granulated sugar, ½ teaspoon salt, and 1 teaspoon vanilla extract. Blend until the mixture is smooth and well combined, about 20 to 30 seconds.
Pour Batter and Bake: Carefully remove the hot baking dish from the oven and swirl the melted butter to coat the bottom and sides evenly. Pour the blended batter into the hot dish immediately, then return it to the oven.
Bake and Puff: Bake the pancake for 20 to 25 minutes until it is puffed up dramatically and golden brown around the edges.
Serve: Remove the pancake from the oven, let it cool slightly, then dust with powdered sugar. Slice and serve with lemon wedges, maple syrup, or fresh fruit as desired.

Notes

German pancakes puff dramatically when baking and will fall slightly after removal from the oven; this is completely normal and expected.
To make mini German pancakes, use a muffin tin instead of a baking dish for individual servings.
Serving with lemon wedges and powdered sugar creates a traditional flavor pairing, but feel free to customize with syrup or fresh fruits.