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German Pancakes
Light and airy German pancakes (Dutch baby, puff pancake, hootenanny) make a delicious breakfast that's ready in about 20 minutes!
Course
Breakfast
Cuisine
German
Prep Time
5
minutes
minutes
Cook Time
15
minutes
minutes
Total Time
20
minutes
minutes
Servings
4
servings
Calories
229
kcal
Author
Kate @ I Heart Eating
Equipment
10-inch oven-safe skillet
Ingredients
3
large eggs
at room temperature
1/2
cup
all-purpose flour
1/2
cup
milk
at room temperature
1
tablespoon
granulated sugar
1/2
teaspoon
vanilla extract
1/4
cup
butter
Toppings
US Customary
-
Metric
Instructions
Heat oven to 425 F. Lower the oven racks to the lowest position.
Combine eggs, flour, milk, sugar, and vanilla in a blender or food processor.
Blend until smooth and well-combined. If you prefer, whisk the ingredients together in a large bowl by hand.
Add the butter to an oven-safe 10-inch skillet, like a cast iron skillet.
Put the skillet in the oven to let the butter melt. Keep a close eye on the butter.
Once the butter has melted, remove the skillet from the oven.
Pour in the batter, and return the skillet to the oven.
Bake for 15-20 minutes, or until the pancake is puffed and golden brown.
Remove the pancake from the oven.
Cut into wedges and serve with desired toppings.
Notes
Eggs
- It's important that the eggs are at room temperature. Cold eggs and milk won't allow the pancake to rise as well.
Milk
- You can use any milk from skim milk to whole milk in this recipe.
Butter
- I use salted butter. If using unsalted butter, add a pinch or two of salt.
Nutrition values are estimates.
Nutrition
Serving:
1
serving
|
Calories:
229
kcal
|
Carbohydrates:
17
g
|
Protein:
7
g
|
Fat:
15
g
|
Saturated Fat:
8
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
4
g
|
Trans Fat:
1
g
|
Cholesterol:
154
mg
|
Sodium:
151
mg
|
Potassium:
118
mg
|
Fiber:
1
g
|
Sugar:
5
g
|
Vitamin A:
595
IU
|
Calcium:
65
mg
|
Iron:
1
mg