German Pancake

A delicious and puffy German Pancake (dutch baby pancake) Recipe that is so simple to make, you will be making this at every brunch gathering!

Course Breakfast

Cuisine German

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 282kcal

Author Dina

In a blender, pulse the room-temperature eggs, milk, sugar, flour, salt, and vanilla for about 30 seconds. Then scrape the sides of the blender to ensure that no flour is left behind. Blend once again for about 15 seconds or until everything is well incorporated.
Preheat the oven to 425 degrees Fahrenheit. Place a 10-inch cast iron pan into the oven for about 8-10 minutes. This step is crucial. Heating the pan before adding the batter helps create that puffy look of a Dutch baby.
Pour the melted butter into the hot cast iron pan and spread it evenly on the bottom and sides of the hot pan using a silicone pastry brush. If you don't have one you can just carefully swirl the butter around by tilting the handle of the pan.
While the pan is hot, quickly pour in the pancake batter and place it back in the oven for about 15-18 minutes or until it's puffed up and golden brown. Once it's done, drizzle with Nutella and top with berries, sliced almonds, and powdered sugar. Serve hot.

Keep all the wet ingredients at room temperature- For the pancake to rise, steam must form. Keeping the ingredients at room temp helps the steaming process start sooner.
Heat the cast iron pan- This step is critical. Heating the pan before adding the batter helps create that puffy look of a German pancake.
Eat immediately- The best way to serve this pancake is by enjoying it right out of the oven while it's still puffy. The moment it comes out, it will slowly begin to deflate, so eat it quickly!