German Pancakes - Dutch Baby Pancakes

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Scrumptious! Bring this spectacular breakfast or brunch dish to the table as soon as it comes out of the oven for a lot of oohs and aahs!

A German Pancake is a cross between a soufflé and an omelet - it is a light, airy pancake with sides. They also get puffed and crispy around the edges while retaining a pancake-like tenderness in the middle. The sides of the pancake rise high above edges of the pan, creating a light, puffy crust with a tender, eggy middle.

German Pancake, Dutch Baby Pancake

Learn all about Eggs and how to cook them, and for more great brunch ideas, check out my Brunch Recipes.

Shop What's Cooking America - Check out What's Cooking America's large selection of cast-iron pans and skillets, cast iron griddles, cast iron Dutch ovens, and Linda's favorite Super-Fast Thermapen Thermometer.

German Pancakes Recipe - Dutch Baby Pancakes Recipe

Small Pancake - Makes 2 servings:

3 eggs, room temperature
1/2 cup milk, room temperature
1/2 cup sifted bread flour or all-purpose flour*
1/8 teaspoon pure vanilla extract
1/8 teaspoon ground cinnamon
7 teaspoons butter
Freshly-squeezed lemon juice
Powdered (confectioner's) sugar

* Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won't be as spectacular.

I used my 10-inch cast iron skillet for this batch.

Medium Pancake - Makes 4 servings:

6 eggs, room temperature
1 cup milk, room temperature
1 cup sifted bread flour or all-purpose flour*
1/4 teaspoon pure vanilla extract
1/4 teaspoon ground cinnamon
5 tablespoons butter
Freshly-squeezed lemon juice
Powdered (confectioners') sugar

* Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won't be as spectacular.

I used my 10-inch cast iron skillet for this batch.

Large Pancake - Makes 6 servings:

9 eggs, room temperature
1 1/2 cups milk, room temperature
1 1/2 cups sifted bread flour or all-purpose flour*
1/2 teaspoon pure vanilla extract
1/2 teaspoon ground cinnamon
8 (1/2 cup) tablespoons butter
Freshly-squeezed lemon juice
Powdered (confectioners') sugar

* Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won't be as spectacular.

I used my 12-inch cast iron skillet for this batch.

Recipe Type: Pancake, Eggs, Brunch & Breakfast, Bread
Yields: 2 to 6 servings (depending on above recipe used)
Prep time: 15 min
Cook time: 20 to 25 min

Instructions:

1. Preheat oven to 450 degrees F. NOTE: It is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy ovenproof frying pan or a cast iron skillet (I like to use my cast-iron pans skillets), in the oven until hot and sizzling. While pan is heating, prepare your batter.

NOTE: Use a shallow pan, not more than 3 inches deep (pie pans, cast iron skillets, oven-proof fry pans, baking dishes, paella pans). Like I said before, I prefer using a cast iron skillet or pan because it acts as a heat reservoir, retaining the heat and distributing it evenly.

heating cast-iron frying pan in oven

2. In a large bowl or blender, beat the eggs until light and frothy; add milk, flour, vanilla extract, and cinnamon; beat for 5 minutes more. The batter will be thin, but very smooth and creamy. You can also use your blender or Vitamixer.

Using pot holders (I use the wonderful Ove Gloves), remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.

3. Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.

I never remove the hot skillet from the oven, but just pull out my oven rack.

4. Bake approximately 20 to 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges - it may puff irregularly in the center. The timing will also depend on the size of your pan or skillet.

5. Carefully remove the pancake from the oven and serve immediately. Either bring the pancake to the table in its pan or slide it onto a serving plate. Once out of the oven, the pancake will begin to deflate. I normally serve in the pan it was cooked in.

German Pancake, Dutch Baby Pancake

Dutch Baby done and ready to remove from the oven and serve.

6. To serve, cut into serving-size wedges and transfer to individual serving plates. Top with your favorite topping and serve immediately.

For a classic German Pancake/Dutch Baby, sprinkle with freshly squeezed lemon juice, and dust the top with powdered sugar. See other Topping Ideas below.

This photo showing the thicker custard-like filling is from making the large Dutch Baby Pancake.

Topping Ideas:
Sifted powdered (confectioners) sugar
Butter
Fresh applesauce with a dash of cinnamon
Crushed pineapple, drained
Whipped cream and sliced fresh strawberries
Syrups (maple, your favorite fruit syrup, or honey)
Canned pie filling, cold or warm

Comments from readers:

I just wanted to write and tell you that I had been searching for a few years for this recipe, as I was always told of the amazing pancakes I used to have every Sunday at a friends were a form of waffle. Well I decided to do a search for images and put waffles in and nothing looked like the mysterious food I used to eat. I figured what the heck I will put pancakes in the search. Then I seen your picture of the pancakes and I knew they had to be them! Well I got all the ingredients last week, including the cast iron skillet, and intended on making them this weekend which I have just done about 20 minutes ago. They were delicious!! Not as poofy as I remember, but I did the 2 to 3 serving in a 10-inch skillet and used all purpose flour. Anyway just wanted to say thank you for the amazing easy-to-follow recipe and beautiful pictures. This will be a regular weekend recipe for our family! - Brandi Abernethy, Ontario, Canada