Description
These oven-baked German pancakes, also called Dutch babies, are a cozy and airy breakfast favorite that rise beautifully and are perfect with sweet toppings like fruit, syrup, or powdered sugar.
Ingredients
Scale
- 4 large eggs
- 1 cup milk (whole or 2% for creaminess)
- 1 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- Toppings of your choice (like fresh berries, jam, or maple syrup)
Instructions
- Preheat your oven to 425°F (220°C) to ensure the pancake puffs up properly.
- Blend the eggs, milk, flour, sugar, vanilla, and salt until the batter is smooth. A blender works great for this.
- Add the butter to a 9×13-inch baking dish and place it in the oven to melt. Don’t let it brown.
- Carefully pour the batter into the hot pan once the butter is melted. It should sizzle when it hits.
- Bake for 20–25 minutes until puffed and golden. Keep the oven door closed to maintain the heat.
- Remove, cool for a minute, slice, and serve with your favorite toppings like berries or powdered sugar.
Notes
Make a smaller batch by halving all ingredients. Try adding cinnamon or nutmeg to the batter for a flavor twist. Store leftovers in an airtight container in the fridge and reheat in the oven or toaster.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: German
Nutrition
- Serving Size: 1 slice
- Calories: 150
- Sugar: 5g
- Sodium: 120mg
- Fat: 5g
- Saturated Fat: 3g
- Unsaturated Fat: 1.5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 0.5g
- Protein: 6g
- Cholesterol: 95mg
Keywords: german pancakes, dutch baby, breakfast, easy pancake recipe, oven pancake