German pancakes, also known a Dutch baby, are one of my favorite breakfasts. They have an egg base and bake up to be tender and moist. They are almost like a firm custard.
We love them sweet or savory. They are great with jams, berries, whipped cream, syrup, etc. or meats, cheese, mushrooms and sautéed vegetables.
These can be made in a cast iron skillet or a pan that can handle high heat.
Growing up we ate German pancakes all the time, the key to a good German pancake is getting the butter nice and hot before pouring in the batter. It gives it a delicious flavor and the butter will run into the folds of the pancake.
To serve just cut into squares, too with favorite toppings and enjoy.
What you need to make German pancakes:
Serves 4
- 1 cup flour or gluten free baking mix
- 2 tablespoons sugar
- 6 eggs
- 1 cup milk
- 1/2 tsp salt
- 1/2 cup salted butter
Instructions
- Preheat oven to 450 F.
- Add all ingredients except the butter into a blender and blend until smooth. Batter will be thin.
- Melt Butter in a 12 inch cast iron skillet baking sheet.
- Once butter is melted, pour mixture in and bake for 15-16 minutes or until the batter rises and is slightly cracked on the surface of the dutch baby.
Here are a few recipes you may like:
Fluffy Japanese Pancakes
Overnight Belgian Waffles
Healthy Sweet Potato Waffles
German Pancakes
Ingredients
- 1 cup flour or gluten free baking mix
- 2 tablespoons sugar
- 6 eggs
- 1 cup milk
- 1/2 tsp salt
- 1/2 cup salted butter
Instructions
- Preheat oven to 450 F.
- Add all ingredients except the butter into a blender and blend until smooth. Batter will be thin.
- Melt Butter in a 12 inch cast iron skillet baking sheet.
- Once butter is melted, pour mixture in and bake for 15-16 minutes or until the batter rises and is slightly cracked on the surface of the dutch baby.