German Pancake (Dutch Baby Pancake)
This fluffy, airy pancake rises dramatically in the oven, creating a beautiful, golden-brown masterpiece that is perfect for breakfast or brunch.
Equipment
- Cast-Iron Skillet
- Mixing Bowl
Ingredients
Main Ingredients
- 4 large Eggs Provide structure and puffiness.
- 1 cup Whole Milk Adds creaminess and moisture.
- 1 cup All-Purpose Flour Provides structure and stability.
- 1/4 cup Unsalted Butter Adds rich flavor and crispy edges.
- 1 teaspoon Vanilla Extract Enhances flavor profile.
- 1/4 teaspoon Salt Balances sweetness.
Optional Toppings
- Powdered Sugar For dusting before serving.
- Fresh Fruits Sliced strawberries, blueberries, or bananas.
- Syrup Maple syrup or honey for drizzling.
Instructions
- Preheat your oven to 425°F (220°C).
- Place a 10-inch cast-iron skillet in the oven while it preheats.
- In a large mixing bowl, whisk together eggs, milk, flour, melted butter, vanilla extract, and salt until smooth.
- Carefully remove the hot skillet from the oven.
- Pour the batter into the hot skillet and return it to the oven.
- Bake for 20 to 25 minutes until puffed and golden brown.
- Remove from the oven, allow to cool slightly, dust with powdered sugar, and serve with toppings.
Notes
For variations, consider adding lemon zest, nuts, or using gluten-free flour.