Description
This Baked German Pancake, also known as a Dutch Baby, is a fluffy, puffed pancake that’s baked to golden perfection in the oven. Made with simple ingredients like eggs, flour, and milk, it’s perfect for a delightful breakfast or brunch. The pancake puff ups beautifully in a hot cast iron skillet, creating crisp edges and a custardy center, and can be served with powdered sugar, fresh berries, maple syrup, or lemon wedges for added flavor.
Ingredients
Pancake Batter
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
For Cooking
- 2 tablespoons unsalted butter
Optional Toppings
- Powdered sugar
- Fresh berries
- Maple syrup
- Lemon wedges
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Place a 9-inch cast iron skillet or any oven-safe baking dish inside the oven to heat up as it preheats.
- Mix Batter: In a mixing bowl, whisk together 3 large eggs, ½ cup all-purpose flour, ½ cup whole milk, 1 tablespoon sugar, 1 teaspoon vanilla extract, and ¼ teaspoon salt until the mixture is smooth and free of lumps.
- Prepare Skillet: Carefully remove the hot skillet from the oven, then add 2 tablespoons unsalted butter. Swirl the skillet gently to melt and coat the bottom and sides evenly with the butter.
- Pour Batter and Bake: Pour the prepared batter into the hot, buttered skillet immediately. Return the skillet to the oven without delay to allow the pancake to puff up properly.
- Bake to Perfection: Bake for 18 to 22 minutes or until the pancake has puffed up nicely and turned golden brown around the edges.
- Serve Immediately: Remove from the oven and serve immediately. Top with your choice of powdered sugar, fresh berries, maple syrup, or a squeeze of lemon to enhance the flavor.
Notes
- Do not open the oven door while the pancake is baking as this may cause it to deflate.
- For added flavor, you can mix a pinch of cinnamon into the batter before baking.
