German Pancakes
These German pancakes cook up so gorgeous – with big, puffy golden brown edges and buttery crispness across the top. Just 6 ingredients and 5 minutes prep time!
Ingredients
- 2 cups whole milk
- 4 eggs large
- 1 teaspoon vanilla extract
- 1 ⅓ cup all-purpose flour
- 4 tablespoon granulated sugar
- ½ cup salted butter (melt in pan)
- 1 lemon for serving
- powdered sugar for serving
Instructions
- Place ½ 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.
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Notes
It is important to heat the butter and the baking dish in the oven before adding the batter. The walls of the hot dish aid in the pancake climbing up the sides and the puffiness is encouraged by the initial burst of heat.
Gluten free flour can be substituted for the all-purpose flour. The German pancake will not rise as much, but the texture and flavor are nearly identical.
The butter can be reduced to as little as 2 tablespoons. A couple tablespoons of coconut oil can be substituted for the butter - you will be able to taste the coconut oil a bit and the dutch baby will not have that classic buttery flavor, but it's a healthier option.
Serve with lemon and powdered sugar, fresh raspberries and/or strawberries are also nice.
You can also serve with a drizzle of maple syrup!
Nutrition
Calories: 274kcal | Carbohydrates: 26g | Protein: 7g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.5g | Cholesterol: 120mg | Sodium: 146mg | Potassium: 167mg | Fiber: 1g | Sugar: 9g | Vitamin A: 575IU | Vitamin C: 7mg | Calcium: 98mg | Iron: 1mg
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