German Pancakes (Dutch Baby)
Use up fresh spring eggs with this easy German pancakes (Dutch Baby) recipe—puffy, golden, and perfect for breakfast or brunch!
Print Recipe
Equipment
- Blender
- 10-inch cast iron skillet or 9x13 oven safe pan
Ingredients
- 6 eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- pinch salt
- 4 tbsp butter
Instructions
- Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe 9x13 pan inside to heat.
- Blend the batter: In a blender, combine eggs, milk, flour, vanilla, and salt. Blend until smooth (about 20–30 seconds). Let rest for 5 minutes.
- Melt the butter: Carefully remove the hot skillet from the oven and add butter, swirling until fully melted.
- Bake: Pour the batter into the hot skillet and return to the oven. Bake for 20-25 minutes, or until puffed and golden brown.
- Serve immediately: The pancake will deflate slightly—this is normal! Slice and serve right away.
Notes
*Calories are approximate per serving
Servings: 16 servings
Calories: 300kcal
