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German Pancakes (Dutch Baby Pancake)

German Pancakes (Dutch Baby Pancake)
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These German Pancakes are light, puffy, and golden with crisp edges and a soft, custardy center. Made with just six simple ingredients and ready in about 30 minutes, this oven-baked pancake is perfect for busy mornings, weekend brunch, or feeding the whole family with minimal effort.

Ingredients

Scale

  • 6 large eggs

  • 1 cup milk (240 ml)

  • 1 cup all-purpose flour (120 g)

  • Dash of salt

  • 1 teaspoon vanilla extract (5 ml)

  • 5 tablespoons butter (70 g)

Equipment

  • 9×13-inch metal baking dish

  • Blender

  • Spatula or cut-and-serve turner

Instructions

  • Preheat the oven to 425°F (220°C).

  • Place the butter in an ungreased 9×13-inch metal baking dish and set it in the oven while it preheats, just until the butter is melted.

  • Add the eggs, milk, flour, salt, and vanilla to a blender. Blend until completely smooth.

  • Carefully remove the hot baking dish from the oven and pour the batter over the melted butter.

  • Bake for 22–27 minutes, or until the pancake is puffed and the edges are deep golden brown.

  • Serve immediately with powdered sugar, maple syrup, fresh fruit, or lemon juice.

Notes

  • Use a metal pan: It heats faster than glass and helps the pancake puff properly.

  • Room-temperature eggs and milk help the batter blend smoothly and rise better.

  • Don’t open the oven while baking—this can cause the pancake to deflate.

  • Serve right away: German pancakes naturally collapse as they cool, but they’re still delicious.

Find it online: https://tastyquickly.com/german-pancakes-dutch-baby-pancake/