German Pancakes (Dutch Babies)
German pancakes or Dutch Babies were one of my favorite breakfast foods growing up. I loved making them. I was always fascinated by how the sides puffed up. They are super yummy and really easy to make with just a few simple ingredients. If I can do it, you can do it. Let's get baking!
Servings: 4 people
- 6 eggs
- 1 cup of milk 1%, 2%, Whole (240ml)
- 1 cup of all-purpose flour 120g
- 2 Tbsp. of butter 28g
- 1/2 tsp. of salt 2g
- 1 Tbsp. of granulated sugar optional (12.5g)
- 1 tsp. of vanilla extract optional (5ml)
Begin by preheating the oven to 400 F/205 C. In a large bowl whisk together the eggs and the milk, sugar, and vanilla extract. You can use a blender or hand mixer too if you like.
In a separate bowl combine the salt and flour. Then add them to the large bowl with the wet ingredients. Mix until well combined.
Add the butter to the pan or cast-iron skillet and place it in the oven on the middle rack. Allow the butter to melt, this will take 30 to 45 seconds. Then remove the hot pan with an oven mitt. Tilt the pan as needed to cover the bottom completely with melted butter.
Pour the German pancake batter into the pan all at once. Then place it in the oven and bake it for 20 to 22 minutes until the sides creep up the edges and get nice and golden brown. Remove it from the pan and cut it how you like. Serve it warm with your favorite toppings like powdered sugar, maple syrup, fruit, etc. Enjoy!
These nutrional facts are based on plain German pancakes. Since the toppings will vary.