German pancake recipe
Introduction
German pancake recipe, Imagine a pancake that rises magically in the oven, creating golden, crispy edges with a soft, custardy center. A Dutch Baby pancake is a stunning yet simple breakfast treat that will impress everyone at your table. Whether you’re making it for a cozy morning at home or a fancy brunch, this dish requires only a handful of ingredients and minimal effort. Let’s dive into the perfect Dutch Baby recipe that combines light, fluffy texture with a hint of crispiness!
Ingredients
For 1x, 2x, and 4x servings
Eggs (3, 6, 12) – Room temperature eggs create a smoother batter and help achieve a lofty rise. If your eggs are cold, soak them in warm water for a few minutes before using.
Milk (¾ cup, 1½ cups, 3 cups) – Whole milk adds richness and helps create a tender texture. Slightly warming the milk prevents shocking the batter.
Flour (¾ cup, 1½ cups, 3 cups) – All-purpose flour provides structure. Make sure to blend well to avoid lumps.
Vanilla extract (1 tsp, 2 tsp, 4 tsp) – Adds a delicate sweetness and aroma to the batter.
Salt (¼ tsp, ½ tsp, 1 tsp) – Enhances the flavors and balances sweetness.
Clarified butter (2 tbsp, 4 tbsp, 8 tbsp) – This helps create a crisp outer layer. You can use regular butter, but clarified butter reduces splattering.
Lemon juice (½ lemon, 1 lemon, 2 lemons) – Freshly squeezed lemon juice adds a tangy contrast to the rich pancake.
Powdered sugar (for dusting) – Sweetens the dish and enhances presentation.
How to Make the Perfect Dutch Baby (Step-by-Step Guide)
Step 1: Prepare the Batter (5 minutes)
Crack the eggs into a blender.
Add the milk, vanilla extract, salt, and flour.
Blend on high speed until completely smooth, ensuring there are no lumps.
Let the batter rest while preparing the pan.
Step 2: Preheat the Oven & Skillet (10 minutes)
Preheat your oven to 425°F (220°C).
Place a 10-inch cast iron skillet in the oven while it preheats.
Once hot, carefully remove the skillet and add clarified butter, allowing it to melt and coat the pan.
Step 3: Bake the Pancake (20-25 minutes)
Pour the batter directly into the hot skillet.
Transfer the skillet back to the oven immediately.
Bake for 20-25 minutes until the pancake is puffed and golden brown.
Avoid opening the oven door too early, as this can cause the pancake to deflate.
Step 4: Finish & Serve (5 minutes)
Remove the pancake from the oven and brush with melted butter.
Squeeze fresh lemon juice over the top.
Generously dust with powdered sugar.
Serve immediately while warm and puffed.
How to Make It Moist & Fluffy
Use room temperature eggs and milk for a smoother batter and better rise.
Let the batter rest for 10 minutes before baking to allow the flour to fully hydrate.
Preheat the skillet until it’s smoking hot to achieve a crisp exterior while keeping the inside tender.
10 Expert Test Kitchen Tips
Use a cast iron skillet for the best heat retention and even cooking.
Don’t open the oven door while baking to prevent collapsing.
Blend the batter until fully smooth—any lumps can affect the texture.
Use clarified butter to reduce splattering when heating the pan.
Adjust the sweetness by adding cinnamon or nutmeg to the batter.
Serve immediately—Dutch Babies deflate quickly after being removed from the oven.
Try different toppings like fresh berries, honey, or whipped cream for variety.
Make it savory by omitting sugar and adding cheese, herbs, or smoked salmon.
Double the recipe for larger gatherings—just use a bigger pan.
For extra crispiness, let the pancake bake for an additional 2 minutes before removing from the oven.
How to Store Leftovers
If you have leftovers (which is rare!), store them properly:
Allow the Dutch Baby to cool completely.
Wrap in foil or place in an airtight container.
Store in the refrigerator for up to 2 days.
To reheat:
Place in a 350°F oven for 5-7 minutes until warm.
Avoid microwaving, as it makes the pancake soggy.
Can You Freeze Dutch Baby Pancakes?
Yes! To freeze:
Let the pancake cool completely.
Wrap tightly in plastic wrap and place in a freezer-safe bag.
Store for up to 3 months.
To reheat:
Bake in a 375°F oven for 10 minutes until crisp.
Avoid microwaving for best texture.
NonvegKahani Community Tips & Praise (Rahul K)
“This was my first time making a Dutch Baby, and it turned out amazing! The crispy edges and soft center were perfect.” – Rahul K.
“I added a bit of cinnamon to the batter, and it gave a warm, cozy flavor! Highly recommend.” – NonvegKahani Member.
“Tried this with maple syrup instead of powdered sugar, and it was incredible!” – Home Chef.
Nutritional Information (Per Serving)
Calories: 280
Protein: 9g
Carbohydrates: 32g
Fat: 13g
Sugars: 6g
Fiber: 1g
Sodium: 180mg
Best YouTube Video Tutorial
For a visual guide, watch this excellent video: [Insert YouTube Link Here]
Enjoy making this show-stopping Dutch Baby Pancake! Happy cooking! 
1 thought on “German pancake recipe”