Description
This German Pancake is a golden, puffed-up breakfast delight with crispy edges and a soft, custardy center. Made with simple pantry staples, it’s quick, versatile, and perfect for brunch or a cozy morning treat. Serve it sweet or savory—either way, it’s a guaranteed showstopper.
Ingredients
3 large eggs
1/2 cup milk
1/2 cup all-purpose flour
1 teaspoon vanilla extract
1 pinch salt
2 tablespoons unsalted butter
1 tablespoon powdered sugar (for topping)
1/2 cup fresh berries (optional)
Instructions
1. Preheat your oven to 425°F (220°C). Place a 10- or 12-inch cast iron skillet in the oven to heat.
2. In a blender or bowl, combine eggs, flour, milk, vanilla, and salt. Blend or whisk until smooth.
3. Let the batter rest for 5 minutes.
4. Carefully remove the hot skillet and add butter. Swirl to coat the bottom and sides.
5. Pour the batter into the hot, buttery skillet.
6. Bake for 18–22 minutes, until puffed and golden brown.
7. Remove from oven, top with powdered sugar and berries if desired.
8. Serve immediately while still warm and puffed.
Notes
For best results, use room temperature ingredients.
Avoid opening the oven door during baking to maintain rise.
This pancake is best enjoyed fresh but can be stored for up to 2 days in the refrigerator and reheated.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 210
- Sugar: 4g
- Sodium: 115mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 21g
- Fiber: 0.5g
- Protein: 8g
- Cholesterol: 140mg
Keywords: German Pancake, Dutch Baby, Brunch, Easy Pancake