Easy German Pancake Recipe
Looking for an easy breakfast to make that only takes 4 ingredients? German pancakes are my go-to because the recipe just uses the staples: eggs, milk, flour, and a bit of butter!
Servings: 8
Ingredients
- 4 tablespoons butter (salted or unsalted)
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup milk (2% or whole)
- ¼ teaspoon salt optional
- 1 teaspoon vanilla extract optional
Instructions
- Preheat your oven to 400 degrees F.
- Cut the butter into 4 equal pieces and place them on the bottom of a 9x13 inch baking dish. I prefer glass bakeware for this recipe, the slightly curved corners seem to help the German pancake rise.
- While the oven if preheating crack the eggs into a medium-large mixing bowl. Whisk with a wire whisk to combine well.
- Slowly add the flour while whisking until fully combined.
- Add the milk and whisk to combine fully.
- When the oven is hot or nearly fully preheated, add the baking dish with the butter to the oven. Let the dish rest in the oven until the butter is melted, 4-5 minutes. Don’t let the butter stay in the oven too long as it can burn if left for too long.
- When the butter is melted carefully remove the pan from the oven with oven mitts or hot pads, and while holding onto the edges of the pan, gently tilt the pan back and forth so that the melted butter fully covers the bottom of the baking dish. Place the hot pan on a cooling rack or hot pads on your countertop.
- Give the egg mixture one last quick whisk and pour the mixture into the hot baking dish. Using oven mitts or hot pads, quickly and carefully place the hot pan back in the oven.
- Bake for 20 minutes or until the German pancake is very puffy on the sides and golden brown.
- Remove from the oven. Cut into pieces.
- Serve hot with your favorite toppings such as syrup, fresh fruit, or whipped cream.
Notes
- Looking for an easy breakfast to make that only requires four ingredients? German pancakes are my go-to because they just use the staples: eggs, milk, flour, and a bit of butter! They're so easy, and we love putting all kinds of toppings on them!
- If you have leftover German pancakes, you can keep them in the fridge in an airtight container for up to 3 days or freeze them for up to 3 months.
- While these pancakes are derived from the German pancake dish, it is said that one of Victor Manca's daughters coined the name Dutch baby.
- German pancakes use a whole lot more eggs and no added leavening agent. They are also baked in the oven to golden perfection. In contrast, the traditional American pancake uses baking soda or powder to help it fluff up, is cooked on a hot stovetop or grill, and is much fluffier when done.
Nutrition
Serving: 1 of 8 servings | Calories: 174kcal | Carbohydrates: 14g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 141mg | Sodium: 176mg | Potassium: 110mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 403IU | Calcium: 60mg | Iron: 1mg
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