Description
A classic German Pancake or Dutch Baby recipe that results in delicious baked pancakes with puffy edges. This easy recipe uses simple ingredients and can be made quickly in a blender. Serve with maple syrup, fresh berries, and a sprinkle of powdered sugar for a delightful breakfast treat.
Ingredients
Batter:
- 6 tablespoons butter
- 1 cup all-purpose flour, spooned and leveled
- 1/2 teaspoon kosher salt
- 1/4 cup granulated sugar
- 1 cup whole milk
- 1 teaspoon vanilla
- 6 large eggs
To garnish:
- Maple syrup
- Fresh berries
- Powdered sugar
Instructions
- Preheat and Melt Butter: Preheat oven to 425°F. Add 6 tablespoons butter to a 9×13 inch casserole dish and place in the oven to melt.
- Mix Dry Ingredients: In a large bowl, combine 1 cup flour, 1/2 teaspoon salt, and 1/4 cup sugar. Whisk together.
- Add Wet Ingredients: Stir in 1 cup whole milk and 1 teaspoon vanilla.
- Beat Eggs: Beat in 6 eggs, one at a time, until well incorporated.
- Pour Batter: Remove the melted butter from the oven and pour the batter into the dish in a figure 8 motion.
- Bake: Bake at 425°F for about 20 minutes until puffy and browned.
- Serve: Slice and serve warm with maple syrup, berries, and powdered sugar.
Notes
- You can make the batter in a blender for convenience.
- Experiment with adding cinnamon or nutmeg for extra flavor.
- For fluffy pancakes, beat egg whites separately until stiff peaks form and fold into the batter.
- Leftovers can be stored in the fridge for 3-5 days or frozen.
Nutrition
- Serving Size: 1 serving
- Calories: 460 kcal
- Sugar: 16g
- Sodium: 330mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 10g
- Trans Fat: 1g
- Carbohydrates: 40g
- Fiber: 1g
- Protein: 15g
- Cholesterol: 330mg
