German Pancakes (Dutch Baby Pancake)
German Pancakes (Dutch Baby Pancake)
Ingredients
For the Pancake
- 4 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted, divided
For Serving
- 1 cup fresh strawberries, sliced
- 2 tablespoons powdered sugar, for dusting, or as needed
- 1/4 cup maple syrup, warmed, or as needed
Instructions
- 1
Preheat your oven to 425°F (220°C). Place 2 tablespoons of the melted butter into a 9-inch cast iron skillet or a 9x13 inch baking dish and place it in the preheating oven to get hot.
⏱️ 5 min•🌡️ 425
- 2
In a blender, combine the eggs, milk, all-purpose flour, granulated sugar, salt, and the remaining 2 tablespoons of melted butter. Blend on high speed until the mixture is completely smooth and no lumps of flour remain, about 30 seconds to 1 minute. Scrape down the sides of the blender if necessary.
⏱️ 2 min
- 3
Carefully remove the hot skillet or baking dish from the oven. Pour the pancake batter directly into the hot, buttered pan.
⏱️ 1 min
- 4
Immediately return the pan to the preheated oven and bake for 15-20 minutes, or until the pancake is dramatically puffed up, golden brown around the edges, and set in the center. The center may still be slightly soft.
⏱️ 20 min•🌡️ 425
- 5
Remove the German pancake from the oven. It will deflate slightly as it cools, which is normal. Cut into wedges or squares.
⏱️ 1 min
- 6
Serve immediately with sliced fresh strawberries, a generous dusting of powdered sugar, and a drizzle of warm maple syrup.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
German Pancakes (Dutch Baby Pancake)
Ingredients
For the Pancake
- 4 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 4 tablespoons unsalted butter, melted, divided
For Serving
- 1 cup fresh strawberries, sliced
- 2 tablespoons powdered sugar, for dusting, or as needed
- 1/4 cup maple syrup, warmed, or as needed
Instructions
- 1
Preheat your oven to 425°F (220°C). Place 2 tablespoons of the melted butter into a 9-inch cast iron skillet or a 9x13 inch baking dish and place it in the preheating oven to get hot.
⏱️ 5 min•🌡️ 425 - 2
In a blender, combine the eggs, milk, all-purpose flour, granulated sugar, salt, and the remaining 2 tablespoons of melted butter. Blend on high speed until the mixture is completely smooth and no lumps of flour remain, about 30 seconds to 1 minute. Scrape down the sides of the blender if necessary.
⏱️ 2 min - 3
Carefully remove the hot skillet or baking dish from the oven. Pour the pancake batter directly into the hot, buttered pan.
⏱️ 1 min - 4
Immediately return the pan to the preheated oven and bake for 15-20 minutes, or until the pancake is dramatically puffed up, golden brown around the edges, and set in the center. The center may still be slightly soft.
⏱️ 20 min•🌡️ 425 - 5
Remove the German pancake from the oven. It will deflate slightly as it cools, which is normal. Cut into wedges or squares.
⏱️ 1 min - 6
Serve immediately with sliced fresh strawberries, a generous dusting of powdered sugar, and a drizzle of warm maple syrup.
⏱️ 1 min