German Pancakes
Bake a light and airy German pancake (Dutch baby) in your oven! This simple recipe yields a delicious and impressive breakfast or brunch in just 30 minutes.
Make it Easier:
- Use a blender to combine the eggs, milk, salt, and flour for an even quicker batter.
- Skip pre-melting the butter on the stovetop and do it directly in the oven while it preheats.
Add More Flavor:
- Stir a dash of vanilla extract or a pinch of ground nutmeg into the batter for a hint of warm spice.
- Infuse the melted butter with a sprig of fresh rosemary or thyme while it heats in the oven for a subtle savory note.
Serving Suggestions:
Serve immediately with a dusting of powdered sugar, a squeeze of fresh lemon juice, fresh berries, maple syrup, fruit compote, or even a sprinkle of cinnamon sugar. For a more substantial meal, pair with crispy bacon or sausage.
Drink Pairings:
Enjoy with a cup of hot coffee, tea, fresh orange juice, or a sparkling mimosa for a special brunch.
Variations:
- Fruity German Pancake: Before baking, scatter sliced apples, berries, or peaches over the melted butter.
- Savory German Pancake: Omit any sweeteners and add sautéed onions, mushrooms, and cheese to the batter before baking.
- Mini German Pancakes: Divide the batter into individual oven-safe ramekins or cast iron skillets for single-serving portions. Adjust baking time accordingly.
German Pancakes
A puffy, oven-baked delight perfect for a leisurely breakfast or brunch.
Servings 4 people
Ingredients
- 6 large eggs
- 1/4 teaspoon fine sea salt
- 1 cup whole milk
- 5 tablespoons unsalted butter
- 1 cup all-purpose flour
Instructions
- Preheat your oven to 400°F (200°C).
- Place the butter in a 9×13 inch baking dish. Set the dish in the preheated oven for 5-7 minutes, or until the butter is completely melted and the pan is hot. Be careful not to let the butter brown.
- While the butter is melting, in a large mixing bowl, whisk the eggs and salt together until slightly frothy.
- Gradually whisk in the milk until well combined.
- Add the flour to the wet ingredients and whisk until just combined. Be careful not to overmix; a few small lumps are okay. The batter should be thick but pourable.
- Carefully remove the hot baking dish with the melted butter from the oven.
- Pour the batter evenly into the hot, buttered dish.
- Bake for 20-25 minutes, or until the pancake is puffed up, golden brown, and a knife inserted into the center comes out clean. The edges will be more golden and slightly crispier than the center.
- Carefully remove the German pancake from the oven and serve immediately.