Fluffy Dutch Baby (German Pancakes) Recipe
Dutch Baby, also known as German Pancake, is a puffy, oven-baked pancake made from simple ingredients like eggs, flour, milk, and butter. It is known for its dramatic rise in the oven and crisp edges with a custardy center, making it a perfect breakfast or brunch treat. This recipe includes a hint of vanilla and sugar for a lightly sweet, flavorful pancake that pairs well with fresh fruit, syrup, or powdered sugar.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 2-3 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Batter Ingredients
- 3 eggs
- ½ cup flour
- ½ cup milk
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cooking Fat
- ¼ cup butter, softened
Instructions
- Preheat the oven: Set your oven to 425°F (220°C) to ensure it’s fully heated and ready for baking the Dutch Baby. Use a cast-iron skillet or an oven-safe pan as it holds and distributes heat evenly.
- Prepare the batter: In a mixing bowl, whisk together the eggs, flour, milk, sugar, vanilla extract, and salt until you achieve a smooth, thin batter with no lumps. This smooth consistency helps the pancake to puff up beautifully in the oven.
- Melt the butter: Place the softened butter in the skillet and put it in the hot oven for about 3-5 minutes, or until the butter is melted and bubbly but not browned. This step ensures the batter does not stick and adds rich flavor.
- Pour the batter: Carefully remove the skillet from the oven and immediately pour the batter into the hot skillet over the melted butter. Be cautious as the skillet will be very hot.
- Bake the Dutch Baby: Return the skillet to the oven and bake for 20-25 minutes. The Dutch Baby will puff dramatically, with crispy edges and a custardy center. Do not open the oven door during baking to prevent it from deflating.
- Serve immediately: Once baked, remove the Dutch Baby from the oven and serve right away. It can be topped with powdered sugar, fresh fruits, maple syrup, or lemon juice as desired.
Notes
- Use a well-seasoned cast-iron skillet for best results to prevent sticking and to achieve the perfect rise.
- Serve the Dutch Baby immediately after baking as it will deflate quickly once out of the oven.
- Variations can include adding spices like cinnamon or nutmeg to the batter for extra flavor.
- If you prefer a savory version, omit sugar and vanilla and add herbs or cheese instead.
