Description
A classic Baked German Pancake, also known as a Dutch baby, featuring a light, fluffy texture with a golden puffed edge. This easy-to-make breakfast or brunch dish is baked in the oven with a simple batter of eggs, flour, milk, and vanilla, and is wonderfully served warm dusted with powdered sugar and fresh lemon wedges or fruit for a bright finish.
Ingredients
Scale
Basic Batter
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cooking
- 2 tablespoons unsalted butter
For Serving
- Powdered sugar for dusting
- Fresh lemon wedges or fruit (optional)
Instructions
- Preheat oven and melt butter: Preheat your oven to 425°F (220°C). Place the butter in a 9-inch oven-safe skillet or baking dish and put it in the oven to melt completely and begin bubbling.
- Prepare the batter: In a medium bowl, whisk the eggs until light and frothy. Add the flour, whole milk, granulated sugar, vanilla extract, and salt. Whisk until the batter is smooth and free of lumps.
- Add batter to hot pan: Carefully remove the hot skillet from the oven once the butter has melted and is bubbling. Immediately pour the batter into the hot pan to help create the pancake’s characteristic puffed edges.
- Bake the pancake: Return the skillet to the oven and bake for 20 to 25 minutes, without opening the oven door, until the pancake is puffed up and golden brown around the edges.
- Finish and serve: Remove from the oven and allow the pancake to deflate slightly. Dust with powdered sugar and serve warm with fresh lemon wedges or fruit as desired.
Notes
- You can substitute whole milk with non-dairy milk such as almond or oat milk.
- For a savory variation, omit the sugar and vanilla and top the pancake with cheese, herbs, or cooked vegetables instead.
- Do not open the oven door during baking to maintain the puffiness of the pancake.
