The Origins of German Pancakes
German pancakes, also known as Dutch babies, have roots in both German and American cuisine. Traditionally, these pancakes are baked in the oven rather than cooked on a stovetop, giving them a light, airy texture with slightly crispy edges. Using simple ingredients like eggs, flour, and milk, this dish is perfect for a quick family dinner or breakfast-for-dinner option. The pancake’s unique puff comes from the eggs, which create steam in the oven, expanding the batter into a dramatic, golden puff. Not only is it visually impressive, but it’s also a hearty and comforting meal on a chilly evening.
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Why This Recipe Works
The beauty of this German pancake recipe lies in its simplicity and speed. By melting butter in a cast-iron skillet, the batter sizzles immediately when poured, giving a crisp, buttery bottom. Blending the eggs, flour, milk, and a touch of vanilla ensures a smooth, lump-free batter that rises beautifully in the oven. The light seasoning of salt balances the sweetness, while a final sprinkle of powdered sugar and a drizzle of syrup transforms it into a delightful meal. The recipe is forgiving, easy to scale, and allows for toppings like fresh fruit, powdered sugar, or even cinnamon for added flavor.
Perfect for Busy Nights
This German pancake is ideal for a quick dinner after a long day. It takes only about 5 minutes to prepare and 25 minutes to bake, leaving you time to relax or prep other sides. Its versatility means you can serve it with sweet or savory accompaniments—try bacon, sausage, or fresh berries. Plus, the dish is naturally protein-rich thanks to the eggs, making it satisfying for both kids and adults. Using a blender ensures minimal cleanup, while the cast-iron skillet helps maintain even heat for a perfectly cooked pancake every time.
Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- Dash of salt
- 1 teaspoon vanilla extract
- 5 tablespoons butter
- Powdered sugar, for topping
- Syrup of your choice
Instructions
Step 1: Preheat & Melt Butter
Preheat oven to 425°F (220°C). Melt 5 tablespoons of butter in a large cast-iron skillet or oven-safe cake pan.
Step 2: Prepare Batter
In a blender, combine eggs, milk, flour, salt, and vanilla. Blend until smooth.
Step 3: Bake Pancake
Pour the batter into the hot skillet with melted butter. Bake for 22–25 minutes, or until golden brown and puffed.
Step 4: Serve
Sprinkle with powdered sugar and drizzle syrup on top. Serve immediately. Makes 6 servings.
Timing
- Prep Time: 5 minutes
- Cooking Time: 22–25 minutes
- Total Time: 30 minutes
- Servings: 6
Nutrition Information (per serving, approximate)
- Calories: 220
- Protein: 9g
- Carbohydrates: 22g
- Fat: 12g
- Fiber: 1g
- Sugar: 6g
Q: Can I use almond or oat milk?
A: Yes! Almond or oat milk works well and adds a subtle flavor twist.
Q: Can I make this ahead of time?
A: German pancakes are best served immediately, but you can keep leftovers in the fridge and reheat briefly in the oven.
Q: Can I add fruit or other toppings?
A: Absolutely! Fresh berries, sliced bananas, cinnamon sugar, or even a drizzle of chocolate sauce make it extra special.
Q: Can I make it in a regular baking pan?
A: Yes, if you don’t have a cast-iron skillet, use any oven-safe pan. The edges may be slightly less crisp.