German Pancake
Published Feb. 10, 2025
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Comments
- Read comments
Ingredients
- 1cup/130 grams all-purpose flour
- 1cup/240 milliliters whole milk, at room temperature
- 5large eggs, at room temperature
- 2tablespoons granulated sugar
- 1teaspoon vanilla extract
- ½teaspoon kosher salt (such as Diamond Crystal)
- 4tablespoons/57 grams unsalted butter
- Powdered sugar, maple syrup and berries, for serving
Nutritional analysis per serving (6 servings)
252 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 9 grams protein; 235 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Heat the oven to 425 degrees and place a 9-by-13-inch metal pan in the oven.
- Step 2
Prepare the pancake batter: To a blender, add the flour, milk, eggs, sugar, vanilla and salt, and blend on high speed for 10 to 15 seconds, until smooth, pausing to scrape down the side with a spatula if necessary.
- Step 3
Add the butter to the heated pan in the oven and cook until melted and sizzling, 1 to 2 minutes.
- Step 4
Working quickly, carefully tilt the pan so the butter is evenly distributed, then pour the batter into the center of the pan.
- Step 5
Bake for 16 to 20 minutes, until the edges are puffed and browned and the center is just starting to take on color. Cut into squares and serve hot with powdered sugar, maple syrup and fresh berries. (The pancake will deflate as it sits.)
Private Notes
Comments
@Paula I use Bob’s Red Mill All Purpose GF Baking Flour and it works well! I’ve been making Dutch Babies almost 40 years now and started making them GF 15 years ago…tried a few GF flours and Bob’s All Purpose is the best. The Dutch Baby recipe I use has one less egg. You can adjust proportionally: 1/4 cup flour and 1/4 cup milk for each egg. My grandpa got the recipe “from a diner in Washington” in the 60’s, maybe it was Manca’s but I’ve seen Dutch babies on the menu in multiple Seattle diners through the years so not sure. I serve it GF for guests all the time and it’s always a hit!
This pancake is a more delicate version of the classic puffy German pancake, also known as the Dutch Baby. The recipe, shared by "The Essential New York Times Cookbook" author Amanda Hesser, was developed by David Eyre. 1 serving my proportions 1egg large to ex large 1/3 C flour 1/3 C milk Dash Salt Or if med egg ...use 1/4 cup flour & milk Bake in preheated 16 ounce oven proof shallow dish with 2 TBL melted butter 15-20 min 425°F
One of my favorites from childhood. My German grandmother from Seattle (maybe she tried them at Manca's?) used to bake these in a cast iron skillet when we stayed overnight at their lake cabin. They're a family vacation treat when I make them for my children and nieces. We serve them with lemon juice and powdered sugar, but have also eaten them with fruit preserves (raspberry, mmm) or even homemade applesauce.
Followed the recipe, but used a round 9” cast iron Dutch oven. I had apples from a neighbor that I sliced and lined the bottom with, after melting the butter. Sprinkled cinnamon and cardamom on the apples then poured in the batter. Cooked for almost 20mins. Came out amazing. Apples were cooked but still a bit crunchy with a thick soufflé like texture to the pancake. Could be a dessert if added bourbon with the apples and whip cream after.
Hard to tell from pic, abandoned this was my first venture into a dish like this, but it’s really flat. As it would be without all the pancake ingredients. Tasted like a thick crepe. I used buttermilk and 3 eggs which was perfect. Delicious with a thickened mixed berry sauce. (Frozen berries w sugar and lemon zest/juice and cornstarch worked fine.) didn’t even need confectioners. Crowd pleaser.
As I read the recipe, I thought it sounded a lot like my Cherry Clafouti recipe so I compared them. Quite close except for a good bit less sugar and the amount of butter and how it's used--and of course the cherry halves covering the bottom of the tart dish before I pour the batter in. Makes me think I might be able to make a blueberry German Pancake by scattering a fair number of blueberries in the melted butter before pouring the batter in. I do believe I'll try that at the next opportunity.