German Pancake Recipe
This German pancake recipe bakes up with crispy edges and a soft, custardy center. An easy Dutch baby pancake made in a hot cast iron skillet in just 35 minutes.
Equipment
- 10 inch Cast Iron Skillet
Ingredients
- 3 large eggs
- ¾ cup milk preferably room temperature
- ¾ cup all-purpose flour
- 1 Tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon kosher salt
- 2 Tablespoons unsalted butter
For Serving:
- powdered sugar
- Fresh berries or fruit
- Maple syrup or honey
Instructions
- Place a cast-iron skillet inside the oven and preheat to 425°F (220°C).
- In a glass measuring cup or mixing bowl, beat the eggs with an electric hand mixer until frothy (about 1 minute). Add the milk, flour, sugar, vanilla extract, and salt. Mix until the batter is smooth and thin.3 large eggs, ¾ cup milk, ¾ cup all-purpose flour, 1 Tablespoon granulated sugar, ½ teaspoon vanilla extract, ¼ teaspoon kosher salt
- Add the butter to the cast iron skillet while it remains in the oven, letting it melt and coat the pan.2 Tablespoons unsalted butter
- Pour the batter into the hot skillet.
- Bake for 15–20 minutes, until the pancake is puffed and golden brown.
- Remove the skillet from the oven. Dust the pancake with powdered sugar, and serve with fresh berries, fruit, maple syrup, or honey.powdered sugar, Fresh berries or fruit, Maple syrup or honey
Notes
Storage
This pancake is best right out of the oven, but you can store leftovers in an airtight container in the fridge for up to 2 days.
To reheat, warm it in the oven so the edges crisp back up slightly. The microwave works, but it softens the texture.
You can mix the batter ahead of time and keep it in the fridge for a few hours. Just give it a quick stir before pouring.
See blog post for more tips and tricks.
Tried this recipe?Let us know how it was!
