Imagine waking up to the heavenly aroma of a puffy, golden German pancake fresh from the oven!
This delightful breakfast treat, also known as a Dutch baby, is like the magnificent lovechild of a pancake, popover, and crepe that dramatically rises and falls, creating a perfect vessel for your favorite toppings.
Unlike traditional pancakes that require flipping each individual cake, this one-pan wonder is mixed in a blender, poured into a hot skillet, and then left to work its magic in the oven.
The simplicity of preparation combined with its impressive presentation makes the German pancake a perfect choice for both lazy Sunday mornings and special brunch gatherings with friends and family.
INGREDIENTS
- 3 large eggs, room temperature
- ½ cup all-purpose flour
- ½ cup milk, room temperature
- 1 tablespoon granulated sugar
- ¼ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar for dusting
- Fresh lemon wedges (optional)
- Maple syrup or honey for serving
- Fresh berries or sautéed apples (optional)
INSTRUCTIONS
Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet or oven-safe pan inside to heat up while you prepare the batter.
In a blender, combine the eggs, flour, milk, sugar, vanilla, and salt, then blend until smooth and frothy – about 30 seconds should do the trick. Let the batter rest for about 5 minutes while your pan continues heating.
Carefully remove the hot skillet from the oven (don’t forget your oven mitts!) and add the butter, swirling until it’s completely melted and coating the bottom and sides of the pan.
Immediately pour the batter into the center of the hot buttered skillet and quickly return it to the oven. Bake for 20-25 minutes until the pancake is puffed dramatically and the edges are golden brown and crispy.
Serve immediately while the pancake is at its most impressive height, as it will begin to deflate shortly after removing from the oven.
Dust generously with powdered sugar, squeeze fresh lemon juice over the top if desired, and add your choice of toppings like fresh berries, sautéed apples, or a drizzle of warm maple syrup.
For an extra special touch, you can serve it with a side of whipped cream or a scoop of vanilla ice cream for an indulgent breakfast-dessert fusion.
FAQs
Why did my German pancake not puff up as expected?
The dramatic puff comes from the combination of a very hot pan and cold batter. Make sure your skillet is properly preheated and your batter isn’t too warm.
Can I make the batter ahead of time?
Yes, you can prepare the batter the night before and refrigerate it. Just give it a quick whisk or blend before pouring into the hot pan.
Is a cast-iron skillet necessary for making German pancakes?
While cast iron gives the best results due to its heat retention, any oven-safe skillet or baking dish will work. Just make sure it’s well-heated before adding the batter.
Can I make a savory version of this pancake?
Absolutely! Skip the sugar and vanilla, add herbs like thyme or rosemary to the batter, and top with sautéed vegetables, cheese, or even smoked salmon.
How do I store and reheat leftovers?
Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for about 5 minutes until warm, though it won’t regain its original puffiness.
The German pancake is a magical breakfast creation that brings joy with minimal effort and maximum wow-factor. Its versatility makes it perfect for any season – try it with fresh berries in summer, sautéed apples in fall, or simply classic lemon and sugar any time of year.
Whether you’re cooking for a hungry family or impressing weekend guests, this recipe is sure to become a treasured part of your breakfast repertoire.
So heat up that skillet, whip up that simple batter, and prepare to watch the oven magic unfold as your pancake rises to the occasion!
