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Puffed golden oven pancake with crisp browned edges in a baking dish, similar to this German pancake recipe
Chef Emma

German Pancake (Dutch Baby)

A tall, golden German pancake made from a quick blender batter of 3 eggs, flour and milk, poured into sizzling butter in a hot cast iron skillet and baked at 425°F until puffed, crisp at the edges and custardy in the center. Serve with lemon and powdered sugar.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 3 servings (serves 2 to 3)
Course: Breakfast
Cuisine: American, German
Calories: 303
Ingredients Equipment Method Notes

Ingredients
  

  • 3 large eggs room temperature
  • ½ cup all-purpose flour 63 g, spooned and leveled
  • ½ cup whole milk 120 ml, room temperature
  • 1 tbsp granulated sugar 12 g; omit for savory
  • ½ tsp vanilla extract
  • ¼ tsp fine salt
  • 3 tbsp unsalted butter 42 g
To serve
  • ½ lemon cut into wedges
  • 1 tbsp powdered sugar for dusting
  • 1 cup fresh berries optional

Equipment

  • 10-inch cast iron skillet
  • Blender, or a bowl and whisk
  • Oven mitts

Method
 

  1. Set a rack in the center of the oven with no rack above it. Put the empty 10-inch cast iron skillet on the rack and heat the oven to 425°F (220°C). Let the skillet heat at least 10 minutes after the oven is hot.
  2. Blend the eggs, flour, milk, sugar, vanilla and salt for 20 to 30 seconds until smooth and frothy, or whisk the eggs, then the flour, sugar and salt, then the milk and vanilla for about 1 minute until no lumps remain. Let the batter rest while the skillet heats.
  3. Take the skillet out with oven mitts, add the butter and swirl it over the bottom and up the sides until it melts and foams.
  4. Stir the batter once and pour it into the center of the sizzling butter. Return the skillet to the oven right away.
  5. Bake 18 to 22 minutes without opening the door for the first 15 minutes, until the sides are tall, puffed and deep golden brown and the center is set with no wet batter.
  6. Squeeze lemon over the pancake, dust with powdered sugar, add berries if you like and cut into wedges. Serve right away; it will settle as it cools.

Notes

Room-temperature eggs and milk and a very hot skillet give the tallest puff, and it's normal for the pancake to fall within a few minutes. For a 12-inch skillet use 4 eggs, ⅔ cup each flour and milk, 4 tbsp butter and bake 20 to 24 minutes; for a 9x13 metal pan use 6 eggs, 1 cup each flour and milk, 6 tbsp butter and bake 20 to 25 minutes. Don't eat the raw batter. Refrigerate leftovers within 2 hours and use within 3 to 4 days; reheat at 350°F (175°C) for 5 to 7 minutes. Calories are an estimate per serving (one third of the pancake) from USDA FoodData Central values for the eggs, flour, whole milk, butter, sugar, vanilla, powdered sugar and lemon juice; berries are not included.