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German Pancakes: The Perfect Breakfast Treat

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German Pancakes, also known as Dutch Baby Pancakes, are a light and fluffy breakfast favorite with golden brown edges, a puffy center, and endless customization options for toppings.

Ingredients

6 large eggs

1 cup milk (240 ml)

1 cup all-purpose flour (120 g)

Dash of salt

1 teaspoon vanilla extract (5 ml)

5 Tablespoons butter (70 g)

Instructions

  1. Preheat the oven to 425°F (220°C).
  2. Place the butter in an ungreased 9×13-inch metal baking dish and place it in the oven to melt.
  3. In a blender, combine the eggs, milk, flour, salt, and vanilla extract. Cover and blend until smooth.
  4. Once the butter has melted in the baking dish, pour the batter over the butter.
  5. Bake for 22-27 minutes, or until the edges are golden brown and puffy.
  6. Remove from the oven and serve by sprinkling with powdered sugar and drizzling with syrup.

Notes

  • Gluten-Free: Swap out the all-purpose flour with a gluten-free flour blend such as Cup4Cup or King Arthur Measure for Measure.
  • Toppings: Fresh berries, whipped cream, or a drizzle of honey make great additions.
  • Flavor Boosts: Add a pinch of cinnamon or nutmeg, or try almond or lemon extract instead of vanilla.
  • Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2-3 days.
  • Reheating: Reheat in the oven at 350°F (175°C) for 10-15 minutes or microwave individual slices for 20-30 seconds.

Nutrition

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