This Puffy Easy German Pancakes recipe, also known as a Dutch Baby, creates a spectacular, high-rising breakfast treat. Blended in minutes and baked to golden perfection, it offers a custardy center with crispy edges. Perfect for a hassle-free yet impressive weekend brunch.
Ingredients
- 3 large eggs, room temperature
- 0.75 cup whole milk, room temperature
- 0.75 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 2 tablespoons unsalted butter
- 1 Lemon wedges and powdered sugar for serving
Instructions
- Place a 10-inch cast-iron skillet or oven-safe baking dish into the oven and preheat to 425°F (220°C).
- In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend on high for 30 seconds to 1 minute until smooth and frothy.
- Once the oven is hot, carefully remove the skillet using oven mitts. Add the butter and swirl to coat the bottom and sides of the pan.
- Pour the batter immediately into the hot skillet. Do not stir.
- Bake for 20-25 minutes until the pancake is puffy and golden brown. Do not open the oven door during the first 15 minutes.
- Remove from oven, dust with powdered sugar, squeeze fresh lemon juice over top, and serve immediately.