Description
This Baked German Pancake, also known as a Dutch Baby, is a fluffy, oven-baked delight that puffs up golden brown and crispy on the edges. Made with simple ingredients like eggs, flour, and milk, it’s easy to prepare and perfect for a special breakfast or brunch. Serve it warm with powdered sugar, fresh fruit, maple syrup, or a splash of lemon juice for a delicious treat.
Ingredients
Scale
For the Batter
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For Cooking
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet, such as a cast iron, inside the oven to heat while you prepare the batter.
- Prepare the Batter: In a blender or mixing bowl, combine the eggs, all-purpose flour, milk, granulated sugar, salt, and vanilla extract. Blend or whisk the mixture until it is smooth and free of lumps.
- Add Butter to the Pan: Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl it around until it melts completely and coats the bottom and sides of the pan evenly.
- Pour in the Batter: Immediately pour the prepared batter into the skillet over the melted butter. Return the skillet to the oven right away to begin baking.
- Bake: Bake the pancake for 20 to 25 minutes, or until it has puffed up and developed a golden brown color around the edges.
- Serve: Remove the skillet from the oven and allow the pancake to cool slightly; it will deflate somewhat as it cools. Serve warm, topped with powdered sugar, fresh fruit, maple syrup, or a squeeze of lemon juice as desired.
Notes
- Be sure to preheat the skillet to achieve the perfect puff and crispy edges.
- The pancake will deflate after baking; this is normal.
- Feel free to customize toppings according to your preference.
- Use a blender for a smoother batter, but whisking by hand also works well.
