Hands down, the most requested breakfast and brunch dish that we eat in our house is German Pancakes. It makes a lovely addition to the common French Toast or pancakes with maple syrup rotation. Growing up, my mom would bake these puffy oven pancakes for special occasions like Easter or Christmas morning. But, they are so simple to make and require just 5 basic ingredients so we have oven pancakes almost weekly around here. Typically, we serve ours with lemon juice and powdered sugar; we also add berries on the side. Click here to quickly Print this Recipe! of the original German Oven Pancakes.
Nearly every weekend and sometimes on a good weekday, my husband makes German Oven Pancakes for the kiddos.
Watch this Video to See How Easy it is To Make German Pancakes
Since Graham took over breakfast duty a couple years ago, the kids have learned that he almost always says yes to a batch of German pancakes and they remain a favorite. Why does Graham make such a fancy breakfast so often? Because they take less than five minutes to prepare and we can all get ready while they’re cooking!
I’ve seen Oven Pancakes – or Dutch Babies, as many people call them – all over the place. I’m sharing our family recipe with you today, not because it’s unique, but because I posted a pic on Instagram a few weeks ago and got LOTS of requests! I’ve been trying to document so many of our family recipes here on the blog, so I’m actually thrilled to include this favorite as well.
How to Make German Pancakes
We make the batter in a blender, which makes the process SO simple. Turn on the oven to 400 degrees and place a stick of butter (1/2 c.) in a 13 x 9 inch glass baking dish; place the pan with butter in the oven while it’s heating. Use real butter – you can reduce the amount if you’re trying to cut back on calories, but the butter really is what makes these taste so darn incredible. While the butter is melting in the oven, mix all the other ingredients together in a blender. Once the butter has melted completely, pour the batter into the baking dish. I was taught to pour the cold batter over a metal spoon into the pan so that the cold batter wouldn’t crack the hot pan. Wouldn’t you know that my husband cut out that step and we haven’t had a dish break yet, so…do as you like.
The pancake cooks up so gorgeous – with big, puffy golden brown edges and buttery crispiness across the top. It takes about 30 minutes to bake – you’ll know it’s done when the edges are puffy and deep, golden brown. Unfortunately, the pancake falls some within a few minutes of removing it from the oven, but it still looks cool! We douse ours with a bunch of lemon and powdered sugar. Berries are good, too!
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German Oven Pancakes
Ingredients
- 2 cups milk
- 4 eggs
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 4 tbsp granulated sugar
- 1/2 cup butter (melt in pan)
- 1 lemon for serving
- powdered sugar for serving
Instructions
- Place 1/2 cup butter in a heavy 9 x 13 glass baking dish.
- Set baking dish (with butter) in the oven and preheat to 400 degrees.
- In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.
- When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish.
- Cook 30-40 minutes or until the pnacake is set in the middle and the edges are very puffy and golden brown.
- Remove from oven. Garnish with lemon juice and powdered sugar and serve immediately.
Video
Nutrition
Making Gluten Free German Pancakes
With the rise in grain-free and gluten-free recipe needs, I have been asked a number of times if this oven pancake recipe can be made gluten-free. I’m here to tell you – YES!!! I simply substituted the all-purpose flour in the basic recipe with a gluten-free flour (I used the all-purpose gluten free rice/potato/tapioca flour from Trader Joe’s.)
Aside from puffing just a tad bit less than the traditional pancake, the taste and texture of this gluten-free version is indistinguishable from the original version. We served this gluten-free version with our favorite combination of powdered sugar and lemon juice and even the kiddos thought it tasted exactly the same.
German Pancakes with Coconut Oil
Okay, okay, I know that the traditional recipe has an entire stick of butter in it – you can see the delicious butter pooling on the top of the pancake and I, personally, think it’s absolute heaven! But the teeny tiny healthy voice in my head, as well as maaaannnnny a commenter, have cried for an oven pancake version with less butter. I HAVE HEARD YOUR CRIES! If you need to feel less guilty, you can simply reduce the amount of butter in the recipe.
Cut it in half, reduce it down to even just a couple tablespoons. The puff pancake will still turn out golden brown and yummy, and your guilty conscience will back off a bit. (But I stand firm in that the butter makes this breakfast a true splurge in all the best ways!) Alternately, if you need to cut the butter completely out of this recipe, you can swap in the health community favorite – Coconut Oil.
As you can see in the photos, substituting coconut oil in this recipe still results in a gorgeous, golden brown German pancake with a huge degree of puff (more than usual, even). The flavor is still good – it’s just not buttery. Obviously. The texture remains the same, and you actually can use a whole lot less coconut oil – try just 2-4 tablespoons.
You will taste the coconut oil in the baked pancake, and as long as you like coconut flavor, this is a wonderful variation. I served the coconut oil version of this oven pancake with passion-fruit syrup and orange slices on the side and it was exquisite! So so delicious. If you’re looking for a tropical tasting breakfast food, this is the version for you! Print the altered version of my German pancake recipe using coconut oil here.
Dairy Free German Pancakes:
Of all the variations, substituting almond milk for the cow’s milk had the biggest impact of all. I did a straight swap without changing anything else in the recipe which means I did still use butter. If you need absolutely no dairy, try combining this version with the coconut oil version above. The German pancake did not puff as much, and the texture was less dense.
The pancake didn’t taste bad, and if you can’t drink cow’s milk, this dairy free version will work. I’m now curious how the recipe would turn out if I tried other types of milk. The almond milk did give the pancake a different flavor – and it no longer tasted right with my usual lemon and powdered sugar topping. However, serve this version with maple syrup and you have yourself a win.
Apple German Pancake:
I have had lots of people tell me that they make their German pancakes with apples and cinnamon baked in. I was excited to give this version a whirl. To make this recipe, follow all of the ingredients and instructions to make your basic oven pancake batter. Add in a bit of cinnamon if you wish. Peel and slice one to two apples and sprinkle them with cinnamon and sugar. Add them into the baking dish along with the butter as you are pre-heating the oven.
Once the butter has melted, proceed by pouring the batter over a metal spoon and into the prepared pan. Cook per the recipe until the pancake is puffy and golden brown. If you wish, sprinkle some sliced almonds over the top of the pancake during the last 10 minutes of baking. This apple German pancake was tasty and less sweet than some of the other versions. Consider topping with an extra dose of cinnamon sugar or a big heap of sweetened whipped cream!
Do you make German Pancakes at home? Do you call them something different like oven pancakes or Dutch babies? I still would like to try cooking them in a cast iron skillet – maybe that will be my next variation!
Charity says
I actually did have a glass pan break when making German oven pancakes once… I think it might depend on the type or thickness of the glass. I’ll have to try the metal spoon trick! =)
These look amazing… I need to try it with the lemon like this!
Suemo says
When I was told the ‘pouring in over a spoon trick’ the explanation given to me was that it stopped the mixture from splashing up, whereas a room temp metal spoon just placed in a receptacle you are pouring into is enough to prevent a crack.
Suemo says
This recipe reminds of a Yorkshire Pudding traditionally served with roast beef, but in this case, sweetened & vanilla added. In the Uk, they may also once have served it for dessert with golden syrup among other things. Delicious whichever way!!
Jeanne says
Sorry I don’t understand the pouring over the spoon( never heard of it). Do I hold the spoon and pour or put the spoon in the dish. Can you help, I’d love to make this. Thanks
girlinspired says
Hi Jeanne! I hold the spoon over the pan in one hand and pour the batter from the blender with the other hand.
Pat Wilson says
When I made this pancake I had it in the oven for over 45 minutes but the middle did not set properly and the butter was like a puddle.
Mary Early says
Caught a similar recipe in our Sunday Paper a while back. They too called it a Dutch Baby or a Bismark.
I ts made with apples and cinnamon. Cut up an apple or two sprinkle with sugar and cinnamon and place that in glass pan in microwave while melting the butter with it.
This can be done while your making the batter and waiting for your oven to preheat.. Pour the batterinto the glass pan of apples and butter and pop it into the oven and bake it gets really puffy and then falls. Sprinkle with powdered sugar. What a treat!!!
Linda says
Gee that sounds great with Pple & cinnamon.
Can you pass along that baby apple to me.
Sure would enjoy. & would appreciate that very much. Linda
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Dale Mills says
Grate some apples on a cheese grater and add Cinnamon and sugar , then put it in the glass dish with butter .
Madlyn Cole says
Your Pyrex dish must be made in USA or it can crack. The tempering process is better.
Veronica says
My tummy is growling now, Stef! These look so yummy. I’ll have to try these for breakfast over the weekend. Thanks!
Susan says
Can you melt the butter in the microwave and pour it into the pan first to prevent the dish from breaking?
girlinspired says
I haven’t tried that, but it sounds like something to try!
Bon says
I made these n they were delish. Made this again evan more delish. Thanks
marcy says
I haven’t make these in a long time but I always just put melted butter in the bottom of the pan added the batter and then just baked them turned out perfect.
Robyn says
I think what makes it rise and puff is the heat difference between then pan and the batter. You need the pan hot so I would not microwave it. When I pour the patter in the hot pan I can see the edges start cooking which makes the “shell” of the pancake
marissa | rae gun ramblings says
these are one of my favorite things to make for breakfast but I haven’t forever I think we need to fix that
Heidi Deckert says
I went to post this recipe and was delighted to find it is YOUR site. You are so amazingi and I could not be more proud of you and your accomplishments.
T. Coffey says
I love these with strawberries, a little powdered sugar and whipped cream. Fabulous! Thanks for sharing your recipe. Since my recipe is a little different, adding an extra step, I plan to try yours next time.
Jana says
I have been seeing these a lot lately and I wonder why they are called ‘german’ pancakes. Does someone know? I am german and have lived in germany almost my entire life and I have never heard or seen these. I’m very curious…
Floral says
They’re often referred to as “Dutch Babies” (and baked in a skillet), which apparently is a term that was coined because a restaurant owner in Seattle had a daughter that could not pronounce “deutsch.” In my research (limited as it is), the recipe seems to be derived from either German popovers or apfelpfannkuchen, but I could be totally wrong. Just a guess, hope it helps! Either way, they’re delicious.
katja prater says
Fyi… dutch is not deutsch, it’s considered the Netherlands.
I’m geman and I never heard of German oven pencakes neither lol. But 8 had it in the Netherlands as a child
Audrey says
Deutche is usually referring to the Pennsylvania Dutch, German Americans. My grandmother was Pennsylvania Dutch (Deutche).
Lynda says
I am German and my mom has always made these for us as kids and even today, my favorite is with apple.
You can also make them in a pan (stove top) much quicker when your really starving.
Heather says
Just got done eating and falling in love with this!! So delicious!! My son gave it an “8” and says on his scale, 8 means great!!
Doris says
Hi Stef, ich bin Deutsche, kenne das Rezept so aber nicht. Es hört sich aber genial an, wird am Sonntag
ausprobiert.
Vielen Dank
Doris
Marsha Ramsdell says
Made this for lunch today. Family loved it! Thank you so much.
Rina says
OHMAGAWRD!!! I made this this morning on a whim… I started mixing the ingredients and realized I didn’t have any Vanilla Extract so I added some Pure Maple Syrup instead… SIMPLY DIVINE!!! We topped them off with fresh strawberries and powdered sugar!! This will be a nice recipe to keep for brunches and potlucks!! 🙂
Muv says
What a smart idea by adding the pure maple syrup, thanks a bunch on that tip!
Olivia says
Just made this for breakfast yesterday. We had guests in town and wanted something simple and delicious. This was both and it was a wonderful presentation. Sooo yummy! Thank you for the recipe!
Christi says
Just made these for breakfast they were wonderful! Should they be dough like or did I not cool them long enough? I cooked them for 35 minutes but then the bottom started to burn so I had to call it done. Just didn’t k ow if this is how they are suppose to be or not…. Thanks!
girlinspired says
Hi Christi! Yes, they’re definitely a different consistency than a regular pancake or bread product. A little bit eggy or gelatin-like. You can usually tell that they’re done cooking when the sides puff up really big and get brown.
Natalie says
More like a crepe not a pancake. Pliable not stiff.
Natalie says
I have made these many times now. They are delicious. I found the whole recipe too much for my husband and I so I cut the recipe in half and decreased the size of the pan. Yummy yummy yummy.
Christina says
My family just enjoyed this on Christmas morning! The recipe got two thumbs wayyyy up from a crowd of 100% Germans! Thanks for the wonderful recipe! Too tasty!
Nikky says
What a fabulous recipe for a quick and easy breakfast! I couldn’t resist… I did cut the butter in half. I added a couple light shakes of nutmeg and topped with blueberries before returning the dish to the oven. We will have this often. Thank you for sharing!
Jacci says
This was good. I would say, though, this recipe isn’t like the Dutch Baby I’ve had in the past. It’s a very wet version. I think Stef’s description in the comments is right on – eggy and kinda gelatinous. After they fall, German pancakes are usually more the consistency of crepes. That said, this was still very yummy! Thanks for sharing your family’s recipe 🙂
Barb says
Love them !!! Make them all the time , but I put apple slices in the butter then pour the batter over them and bake !!! Try this you will love them…..serve with butter melted, lemon sliced and powered sugar!!
Bobbi says
Can this recipe be sent via email?
girlinspired says
Hi Bobbi! It sure can – if you click on the box that says “print this recipe”, you can enter your email and the recipe will be emailed straight to ya! Thanks!
Debbie says
Love these! My husband makes them in a big cast iron skillet and they are wonderful!
Anne Lemieux says
Just now in the oven. I made lemon curd last night and am putting on top of pancake. No need for the powdered sugar. Will be having with passion fruit curd and other wonderful toppings. Will also be making a savory (no sugar or vanilla) with savory seasonings…topped with thin sliced pork belly and caramelized onions.
Patti says
I grew up on these, but called them Show Stopper Pancakes. We do not add the vanilla or sugar, and they are delicious.
Queenie says
Hi Steph,
Could you use almond milk? since I’m allergic to dairy.
Cherise says
I use almond milk in mine all the time and it works out just fine 🙂
girlinspired says
Good to know! I tried almond milk – plus alternative sweetener – plus almond flour lol and it was a flop.
Marilyn Peters says
Used to make the “Dutch Babies” years ago but lost the recipe… Thank you so much. I would create a fresh fruit salad for the center after adding the lemon juice and Powdered Sugar…yum!!
Sarah says
Regarding dishes that crack,glass baking dishes are made of borosilicate glass or soda lime glass. Old PYREX (in all uppercase) stamped dishes are borosilcate and Pyrex stamped (with just the P in uppercase) are the newer ones made of soda lime glass. What’s the difference you ask? Aren’t the newer ones better? Nope
Borosilicate can held extreme thermal changes, such as going from the fridge to a hot oven or when hot being set down on a counter that has water on it. Soda lime glass on the other hand does not handle those thermal extremes well and have been known to fracture in ovens and on counter tops, although it usually takes a few times of severe conditions before the micro cracking finally causes pressure that fractures the glass.
You can find many brands of borosilicate glass dishes on Amazon and other places online and sometimes in stores that carry quality cookware. If it’s not Pyrex or PYREX, look for the box or listing to tell you it’s borosilicate glass and assume it’s soda lime glass otherwise. Hope this helps 🙂
Pat says
Thank you so much for this explanation! I’ve had friends and family have the Pyrex shatter and didn’t know why.
Janet coffey says
Decided to try this because it was so easy, so glad I did! Absolutely delicious. Husband loved it! I’m sending this recipe to all my friends.
Vera says
Can I assume that 400 degrees is Fahrenheit. Australia uses centigrade. How would I convert the temperature? Would love to try this.
girlinspired says
Hi Vera – yes, 400 Fahrenheit. Google converter tell me that’s 204 degrees Celsius. 🙂
Lori says
I use to live in Minnesota and there was a restaurant there about 25 years ago called “pannekoeken” and that’s what I’d order was a apple pannekoeken it was so good, they would come running out of the kitchen yelling pannekoeken so anyone knew to get out of the way so they could get it to the person before the pannekoeken would drop in the pan. Thanks for this recipe I’m trying it this weekend 🙂
Tasha says
Me too!!!!
Barbara O'Keefe says
I remember this also! I think there is one restaurant left here. I have always put a cut-up apple in the butter to cook before putting the batter in. I also heavily sprinkle cinnamon sugar over top before baking and use maple syrup to serve. In my recipe, as someone else mentioned, there is no sugar or vanilla. It always gets raves!
A couple people asked about danger of glass pan breaking–I have never had an issue. It can also be made in a heavy frying pan. The pan has to be hot 1st, however, when the batter is poured in. The edges immediately start cooking and rising up.
Janet says
Making this tomorrow.
Julie says
5we use my grandmother’s cast iron pan that easily goes in the over. Makes a round crepe but same results!! LOVE these !
Tracy says
This was amazing I used honey instead of sugar and almond milk instead of regular milk. I also sliced up a gala and a granny Smith apple and laid them on top of the batter. Sprinkled with cinnamon and baked it. Yummmmmm!!
Patti says
This was delicious! Mine were done in about 20 minutes. Does it need to be refrigerated?
N says
I’m sorry, but this does not work. Even after nearly 50 min in the oven its still raw in the middle. I normally make dutch babies and have never ever had an issue before. I will not be making this again. It’s a waste of ingredients too. It’s a shame because the picture looked good.
N says
Ok, second comments. I take back I would not do it again. It does taste good. I thought over what could possibly have happened to have caused it to take approx 45 min and at the last 10min gas mark 8/9! The only thing that could have made that happen was the shape of the pan. I used a Pyrex round deep dish pan and I think that is where I went wrong. It was too deep. I should have used a floater dish. So, I sorry, to, her mitake was mine. I would make this again. And it does taste very good. A mix of Yorkshireman pudding and pancake in one. Thankyou for the recipe, sorry I was so hasty.
James says
My maternal grandmother used to make these when we’d visit. She called them “Dutch Babies” and ALWAYS cooked them in a 10-12″ cast iron skillet. Served them with powdered sugar sprinkled on them and some fresh squeezed lemon juice. So good!
Jenny says
I bake it in two round cake pans instead. Have always put some thinly sliced apples in after melting the butter. Pour on the batter and sprinkle with cinnamon sugar.
Laura says
It was waaaay too much butter.next time I will use half the stick.
Katie says
We top ours with sweetened condensed milk. Delicious!
Brianna says
I’ve never had a German pancake before! I made this recipe yesterday, added a few fresh fruits to the top of it, and it was absolutely delicious! Unfortunately, my pan did break when I poured in the mixture to the hot pan. Definitely need to use the spoon or try a different method of pouring the mixture in!
Nancy says
I tried your German Pancake Recipe and the outcome was a huge success with my husband and me! Only thing I added was I sliced two ripe bananas and lined the bottom of my cold glass pan with banna slices. One layer. Then placed the stick of real butter on top and placed the pan in the oven. Then poured the pancake batter over everything after butter had melted! Yummy!! Oh, and I used about a scant 1/4 cup maple syrup instead of sugar. I had never used my blender for pancake batter! Worked perfectly! Thank you for sharing this delicious recipe!
Bon wei says
These are awesome. made them 2 mornings in a row. Delicious. thanks
Vickie says
I have made this twice. First time the bottom burned at 30 min. This time 25 minutes was PERFECT! There is something about this that is so familiar. The flavor & inside texture reminds me of this breakfast porridge my Great Grandmother (deceased 2016), Grandmother (deceased 2000), and mother used to make me when I was younger. Every time I taste it I feel so many emotions (nostalgia yet sadness) because it reminds me so much of my time as a young girl in Puerto Rico. Thank you for that 🙂
Lorraine Martin says
Yum, Yum, Yum!!! My daughter makes this all the time. So easy!!!
Kate says
Can you make the batter and store in the fridge overnight?
girlinspired says
Yes, I’ve done this before – it doesn’t rise up quite the same, but good enough in a pinch!
Stacey says
This was so tasty! I love the flavor, but I would definitely cut back on the butter next time. A whole stick left it very greasy.
Rachie says
It’s a Dutch Baby!
Cara says
Can I make this with gluten free flour?
Cara says
Can this be made gluten free?
Laura says
Has anyone tried this recipe with gluten free flour and/or almond milk?
girlinspired says
Welllll…..I went ahead and gave it a try with almond flour and coconut milk and it was definitely not delicious. lol. But I’d love to hear if gluten free flour would work better. And/or almond milk.
Faith says
OK I just have to put this out there. This recipe has been a life saver. I have three very hungry teens in my house and they eat a tone! I doubled this recipe and used a large baking tray. It turn out perfect every time.
We have finish restaurant here that serves pancakes pretty similar to this. But with five in the family it can get expensive going out. Now I can make a large batch at home for a fraction of the cost.
I make these at least once a week.
Thank you !
Martie Thomalla says
One to one gluten free flour works fine. To avoid pouring cold liquid in hot pan, let batter stand a half hour or more at room temp.
Cathyj says
We have a guest and I made this for breakfast, it’s wonderful! Our friend said it was like eating at a B&B. I served it plain with berries and syrup on the side. This recipe is a keeper! Thanks for sharing!
Rita says
For me this is the exact perfect ratio of flour eggs and milk. I make this at least once a month and anytime I have tried a different one it never comes out as nice as this one. I like that you get a custard like texture as well as the fluffy parts. We make it in a 12 inch cast iron pan and follow everything else exactly. Always serve with caramelized apples and bacon and always use all the butter! Thanks for this recipe!
Carol says
Made this for breakfast this morning. While delicious I found there was too much butter. Will try half the amount next time.
Sandi says
Is there a reason the pan with the butter have to be heated up? Or can the butter be melted in the microwave which takes maybe 30 seconds. Then the pan will not beak when the batter is poured in.
Amanda says
These pancakes are similar to popovers and the pan needs to be heated up for those. I think preheating helps the pancake bake up along the sides of the pan. I’ve been making them for years in 8in metal cake pan but like the idea of making it in a big 9×13 But am wondering if you could just use a basic metal cake pan instead of the Pyrex.
Pamela says
I have been wanting to make this for a couple of months and my fussy other half always wanted my regular pancakes. Well today I put my foot down (being Mother’s Day) and made this Dutch Baby German pancake! It was so delicious!! We both ate way to much pancake with eggs and bacon. Will definitely make often!
Xana Starr says
The taste was good but we didn’t like the texture. The edges were better as it was more airy.
Thora says
Can you make the batter ahead of time? I want to make these for group while camping. Trying have as much ready as possible.
Melissa says
I made this for breakfast for 4 . I added peaches peaked and sliced to the top and we put real strawberry syrup on top of our individual slices ! Loved the lemon and sugar on top ! It was such a treat 👩🏻🍳
Melissa Gray
Debbie Thompson says
I would love to make this for out of town company! How many servings does this make?
Karen Marino Boykin says
These are delicious. I have made them several times, exactly as written, and will keep using your recipe again and again. My husband also loves this recipe. I am curious if the leftovers (it’s just the two of us) can be frozen?
girlinspired says
I’ve never tried – we rarely have leftovers. We do keep them in the fridge for up to a few days.
Elisabeth says
This is now a family favorite!! We call it a fancy pancake and always make it on holidays and family gathering. Just the right amount of sweetness!!
Elizabeth says
I wouldn’t recommend melting the butter in the dish in the oven if you have a cold kitchen. I went to take it out of the oven just after the butter finished melting and it started popping like crazy as soon as the cold air hit it. It caused a flame in the bottom of my oven and sprayed butter all over me and the kitchen. Next time I’ll have to try melting the butter first and then pouring it in right before pouring in the batter.
Kimberly Guerra says
Amazing!!! We loved it. Tried both ways….with lemon juice and if course syrup. Thank you for sharing.
Tracy says
Made it in cast iron skillet. Turned out great.
Amanda says
Found this recipe early in 2020 and I’m so thankful. It has been a perfect stay at home comfort food in the mornings for our family. Thank you for a simple, delicious recipe I can add to our favorites.
LisaC says
Thank you so much for posting this recipe!! We usually eat out a lot, but this being “quarantine time” I’ve been looking to expand my cooking repertoire!! This has been a wonderful addition! I’ve made it several times and gotten rave reviews! We are “sheltering in place” at our beach place and I didn’t have any glass pans, so I’ve been using a 9×13 metal pan – works perfectly!! It’s just enough for 2 breakfasts for 2 people. I’ve done it with 4 eggs and with 6 eggs (which produces a texture akin to an overly cooked omelette). I am going to try 5 eggs next time and see if that creates a balance between the two!! Again, thank you!!
girlinspired says
I’m so glad you like it and found supplies that work at your “shelter.” Stay well!
Heidi says
I pinned this a week or so ago, wanting to make it. Oh, my gosh, it was SO GOOD! I wasn’t sure about drizzling the lemon on top for this recipe after baking, but,,, YAAS! Thank you!!!
Sharon Pierce says
Simply the best recipe out there! Thank you for sharing this easy and delicious recipe.
Marie says
Oh no. My top turned brown very quickly. I checked it in 15 minutes and it was just about done!
Jennifer says
My family’s go to favourite
Mary lou says
Love this
girlinspired says
Thanks Mary Lou!