Description
This light and airy Baked German Pancake, or Dutch Baby, is a delightful breakfast treat. It’s easy to make, requiring just a few ingredients, and puffs beautifully in the oven. Serve it warm with powdered sugar, fresh fruit, or syrup for a delicious start to your day.
Ingredients
Scale
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet (such as cast iron) in the oven to heat while you prepare the batter.
- Prepare the Batter: In a blender or mixing bowl, combine eggs, flour, milk, sugar, salt, and vanilla extract. Blend or whisk until smooth and lump-free.
- Add Butter to the Pan: Carefully remove the hot skillet from the oven and add the butter. Swirl the butter around until it melts and coats the bottom and sides of the pan.
- Pour in the Batter: Pour the batter into the skillet with the melted butter. Immediately return the skillet to the oven.
- Bake: Bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges.
- Serve: Remove from the oven, and let the pancake cool slightly—it will deflate a bit as it cools. Serve warm, topped with powdered sugar, fresh fruit, maple syrup, or a squeeze of lemon juice.
Notes
- Ensure the skillet is hot before adding the butter and batter for the best puff.
- This pancake can be topped with various fruits, nuts, or even chocolate chips based on your preference.
- Serve immediately for the best texture, as it will deflate after cooling.
- Prep Time: 10 mins
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice (1/4 of pancake)
- Calories: 150
- Sugar: 4g
- Sodium: 150mg
- Fat: 7g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0 g
- Protein: 4g
- Cholesterol: 80mg