German Pancakes (Dutch Baby Pancakes)

German pancakes topped with fresh fruits and powdered sugar

German Pancakes (Dutch Baby Pancakes)

This Dutch Pancake Recipe also known as German Pancakes is perfect for a lazy weekend morning. Easy to whip up and uses a handful of pantry staples.

Course Breakfast

Cuisine American, International

Prep Time 10

Cook Time 25

Total Time 35

Servings Servings

Calories 213kcal

Author Savory Thoughts

Equipment

Baking Dish
Oven

Ingredients

1 Cup All-purpose flour
8 Eggs Room temperature
1 Cup Milk Lukewarm
¼ tsp. Kosher Salt
6 Tbsp. Unsalted Butter
1 Tsp. Almond extract Or Vanilla Extract
¼ Cup Granulated Sugar
Powder Sugar For Dusting (Optional)

Instructions

Start by preheating your oven to 400 degrees Fahrenheit.
While the oven is preheating, use a 9 inches x 13 inches dish and add butter to the pan. Place the baking dish in the oven and allow it to melt while the oven come to temperature (preheat). Remove the baking dish when the butter melts.
In a large bowl, using a hand mixer, a whisk, or food processor combine the eggs, milk, vanilla or almond extract, and sugar.
Then add in the dry ingredients. Mix until well combined.
Pour the batter into the baking dish and bake for 25 minutes.
Dust with powder sugar and top with your favorite fruits. Serve and enjoy!

Notes

**** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).

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Sift the flour prior to adding it to the egg mixture to give the pancake a lighter consistency.
Do not use too much butter as it will give the cake a custard texture. Use no more than 6 tbsp.
Be sure that the entire pan is coated with butter to avoid the pancake from sticking to the pan.
Serve the pancake right away as it will deflate quickly.

***Calories are estimated per serving***

Nutrition