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German Pancakes sometimes called Dutch Baby are my go to when I need a breakfast that feels both special and easy. The golden puffy edges make every morning a little brighter and the center is always soft and custardy just waiting for a mound of fresh fruit.
My family always gets excited when I pull this out of the oven. The first time we tried it I did not expect such dramatic puffiness and now it is our weekend tradition.
Ingredients
- Large eggs: give the pancake structure and puff so go for the freshest you can find
- Whole milk: adds moisture and richness while skim will yield a flatter result
- All-purpose flour: holds the batter together and keeps the middle tender always sift for a smooth mix
- Granulated sugar: lends sweetness without overpowering top quality sugar gives the best golden color
- Vanilla extract: boosts aroma and warmth use pure vanilla for maximum flavor
- Salt: sharpens the taste and keeps the sweetness in check choose fine sea salt for even blending
- Unsalted butter: creates those caramelized crispy edges only real butter will give that deep flavor
Step-by-Step Instructions
- Make the Batter:
- In a medium mixing bowl add eggs milk flour sugar vanilla extract and salt Whisk by hand or use a hand mixer until smooth and frothy. Your batter should have no lumps and a slight sheen on top which means you have incorporated enough air for a good rise.
- Prepare the Skillet:
- Place a large cast iron skillet on medium heat. Drop in the butter and allow it to melt completely swirling the pan so every inch is coated. Wait for the butter to bubble and foam but do not let it brown as that can change the flavor.
- Pour and Bake:
- Pour the batter straight into the hot buttery skillet. The heat will immediately start to cook the edges which is crucial for that signature puff. Transfer the skillet to your preheated oven and bake for 20 to 25 minutes. Watch through the oven window if you can. The pancake will puff up dramatically around the sides and turn golden brown on top.
- Serve and Enjoy:
- Remove the hot skillet carefully from the oven. The Dutch Baby will deflate a little as it cools which is perfectly normal. Slice wedges and serve right away with any toppings you love.
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My favorite part is always the crispy buttery edge I always fight for the corner piece My kids love covering theirs in berries and a sprinkle of powdered sugar We once even had a pancake breakfast picnic in the backyard everyone ate off the same skillet straight from the oven
Storage Tips
This pancake is best fresh but you can refrigerate leftovers in an airtight container for up to two days. Reheat with a quick blast in the oven or toaster oven at a low temperature to help return some crispness. Microwaving will make it soft but it will still taste good especially with fresh toppings.
Ingredient Substitutions
If you are out of whole milk try half and half for a slightly richer result or almond milk for a dairy free twist. Gluten free flour blends can work but get one designed for direct substitution. For more depth try adding a pinch of cinnamon or subbing out a tablespoon of sugar for brown sugar.
Serving Suggestions
Serve with a dusting of powdered sugar and a squeeze of lemon for a classic finish. For fruit lovers pile on strawberries blueberries or peaches in summer months. You can pour over maple syrup or even a swirl of chocolate sauce for a treat. Whipped cream and chopped nuts make it even more festive.
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A Bit of History
Though called German Pancake this dish actually traces its popularity to German immigrants in the American Midwest. The name Dutch Baby likely comes from the word Deutsch meaning German though it was first made famous in Seattle in the early 1900s. It is now a beloved brunch tradition across the world.
Recipe FAQs
- → What makes German pancakes puff up in the oven?
The steam from the eggs and milk in the batter causes the pancake to rise and puff up while baking.
- → Can I use a regular baking dish instead of a cast-iron skillet?
Yes, an oven-safe dish works, but a cast-iron skillet produces the best crisp edges and rise.
- → How should I serve German Pancakes?
Enjoy them hot from the oven with powdered sugar, fresh fruit, syrups, or whipped cream.
- → Why do my pancakes sometimes not puff up?
Make sure the oven is fully preheated and that the skillet is hot before pouring in the batter.
- → Can the batter be made ahead of time?
It's best to bake the batter right away for maximum fluffiness, but you can whisk it a few minutes in advance.
- → Are German pancakes vegetarian?
Yes, this dish contains no meat and uses eggs, milk, and flour as its main ingredients.