German Pancakes (Dutch Babies)
A delightful puffed pancake with crispy edges and a soft custardy center, perfect for brunch or special occasions.
- Prep Time: 10 minutes
- Cook Time: 27 minutes
- Total Time: 37 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Ingredients
Scale
- 6 large eggs
- 1 cup milk (240 ml)
- 1 cup all-purpose flour (120 g)
- Dash of salt
- 1 teaspoon vanilla extract (5 ml)
- 5 Tablespoons butter (70 g)
- Powdered sugar (for serving)
- Maple syrup (for serving)
Instructions
- Preheat your oven to 425°F (220°C).
- Place the butter in a 9×13 inch metal baking dish and slide it into the oven until melted.
- Combine eggs, milk, flour, salt, and vanilla in a blender. Blend until smooth and creamy.
- Pour the batter over the bubbling, melted butter in the baking dish.
- Bake for 22-27 minutes, or until the edges are golden brown and the pancake has puffed up.
- Serve immediately, sprinkled with powdered sugar and a drizzle of syrup.
Notes
For adaptations, feel free to use almond milk or a gluten-free flour blend. Serve with fresh fruits, whipped cream, or a sprinkle of cinnamon.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 10g
- Cholesterol: 180mg
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