Easy German Pancake, also known as a Dutch baby, is a timeless breakfast or brunch favorite. With only a blender and a skillet, you can make a light, puffy pancake that works equally well with sweet or savory toppings.
German Pancake:
This large skillet pancake is simple to prepare using mostly pantry staples. The names German pancake and Dutch baby are interchangeable. Unlike traditional pancakes, this version doesn’t rely on baking powder or baking soda to rise. Instead, air is incorporated into the batter and steam created in the oven causes the pancake to puff up. A blender (or food processor) helps incorporate plenty of air into the batter. The batter is poured into a very hot, buttered skillet and baked; as it heats, steam makes the edges rise dramatically. The pancake will stay somewhat puffy but is thin and will deflate slightly as it cools. It’s fast, fuss-free (no flipping on the stove), and a lovely choice for holiday mornings like Christmas brunch. This recipe works well sweet or savory; below are topping and serving suggestions.
German Pancake Toppings and Serving Ideas:
- Classic: a squeeze of fresh lemon juice and a dusting of powdered sugar for a simple, tangy-sweet finish.
- Berry-topped: fresh strawberries, blueberries, or blackberries with powdered sugar and maple syrup—my personal favorite.
- Fruit sauces: drizzle raspberry sauce or spoon on jam or preserves for added sweetness.
- Savory: top with cherry tomatoes, fresh basil, prosciutto or ham, and a light drizzle of balsamic.
- Hearty savory: add sliced breakfast sausage, crumbled bacon, green onions, and grated parmesan or cheddar.
- Sweet-savory combo: pair sausage or bacon with powdered sugar and syrup for a delicious contrast.
Enjoy!
~Nichole
Easy German Pancake
Ingredients
SWEET VERSION:
- ¾ Cup + 1 Tablespoon All Purpose Flour
- 3 Large Eggs
- 1 ½ Tablespoons Sugar
- 2 teaspoons Vanilla Extract
- 5 Tablespoons Butter at room temperature** SEE NOTE
- ¾ cup Milk
- Pinch of salt*
*2 tablespoons of butter will be used for the Dutch baby and 3 will be used to butter the pan.
SWEET VERSION TOPPING IDEAS:
- Strawberries, halved or quartered
- Blackberries
- Blueberries
- Powdered sugar for dusting
- Maple syrup or pancake syrup for drizzling
SAVORY VERSION:
- ¾ Cup + 1 Tablespoon All Purpose Flour
- 3 Large Eggs
- 1 teaspoon Cornstarch
- ½ teaspoon Black Pepper
- 5 Tablespoons Butter At Room Temperature
- ¾ Cup Milk
- ½ teaspoon Salt
*2 Tablespoons of butter will be used for the Dutch baby and 3 will be used to butter the pan.
SAVORY VERSION TOPPING IDEAS:
- Sliced prosciutto or ham
- Baby tomatoes, cut in half
- Cooked sliced or crumbled sausage
- Cooked and crumbled bacon
- Parmesan or cheddar shredded cheese
- Fresh Basil
- Balsamic vinegar for drizzling
Instructions
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Preheat the oven to 425°F and place a large oven-safe skillet (10-inch cast iron works well) in the oven to heat for 5–6 minutes.
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Add all ingredients except the flour (use only 2 tablespoons of the butter) to a blender and blend until smooth, about 15 seconds. Add the flour and blend briefly, 5–10 seconds, until incorporated.
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Carefully remove the hot skillet from the oven.
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Add the remaining 3 tablespoons of butter to the pan and swirl to coat the bottom and sides.
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Pour the batter into the hot skillet and bake for 13–15 minutes, until the top is a deep golden color and puffed.
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Remove from the oven and allow the pancake to deflate slightly before adding toppings and serving.
Notes
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.