This German Pancake recipe is an American invention of a giant, poufy, family-style pancake with golden, puffy edges and a tender, eggy center. It’s a quick and easy homerun for busy weekdays, lazy Sunday mornings, special occasions, or breakfast-for-dinner with just 5 minutes of prep! This Dutch Baby recipe is made with just a few pantry friendly ingredients that get mixed together in a blender, poured into a sizzling-hot buttered pan and baked all at once for easy serving and cleanup. Serve the Dutch Baby hot, right out of the oven with powdered sugar, berries, maple syrup, or my favorites buttermilk syrup or apple syrup (both pictured, recipes included)!
Ingredients
Instructions
Preheat oven to 425 degrees F. Place a 9x13 baking dish in the oven to preheat with the oven (the hotter the dish, the puffier the pancake edges). Meanwhile…
Add flour, milk, eggs, sugar, vanilla, and salt to a blender and blend on high until smooth, scraping down the sides if needed; set aside.
Once the oven reaches 425, carefully add the butter to the preheated pan and allow it to melt in the oven - it will only take about 1 minute. Watch closely and don’t burn the butter! Remove the pan from the oven. Using oven mitts, tilt the pan back and forth to coat about 2-inches up the sides of the pan in the butter.
Give the batter a couple more pulses in the blender so it's nice and foamy, then pour the batter directly in the center of the melted butter in the pan. Don’t swirl the pan.
Carefully transfer the pan back to the oven. Bake for 13-17 minutes at 425 degrees F until the edges are puffy and and golden brown and the center is set.
Slice into servings, and serve with desired toppings such as powdered sugar, syrup, berries, etc.
