Dutch Baby Pancakes
Decadent fluffy easy german pancake recipe. Easy, fast and perfect for breakfast or brunch, feeds a crowd and is a family favorite.
Servings: 6 servings
Calories: 364kcal
Ingredients
- 6 eggs
- ½ cup sugar
- 1 cup flour
- ½ tsp. vanilla
- 1 cup milk
- ½ cup butter
- ½ teaspoon salt omit if using salted butter
Instructions
- Melt butter in a 9 X 13 baking dish in the oven at 350 deg.
- In blender add eggs,milk, flour, sugar, vanilla, and salt. Blend for least 2 mins. (This is crucial to get the pancakes nice, thick and fluffy.
- Remove melted butter from over and pour egg mixture over melted butter.
- Bake @ 400 deg for 15 - 20 mins.
- Batter and edges will rise up the edges of the pan making for one lovely pancake.
Video
Notes
If pan is smaller than 9x13 increase cooking time, if it is larger than a 9x13 decrease cooking time. Pancakes are done when they are fluffy and have reached a deep golden brown color on top.
Make Gluten-Free German Pancakes
I have celiac and make German pancakes for me and my family 99% of the time. The taste and texture is just like regular flour.- Use Cup-4-Cup Brand Gluten Free flour. This is my go-to gluten free cup for cup flour. All my baking comes out the best with it.
- Add 7 eggs instead of 6. Because of the texture of the Gluten-free flour adding one more eggs adds a little more height to the fluffy pancakes.
- Cook in a glass 9x13 pan. When I cook gluten free German pancake batter in a glass 9x13 pan they are much fluffier than a metal or cast iron.
Nutrition
Calories: 364kcal | Carbohydrates: 34g | Protein: 9g | Fat: 21g | Saturated Fat: 11g | Cholesterol: 208mg | Sodium: 409mg | Potassium: 136mg | Sugar: 18g | Vitamin A: 775IU | Calcium: 78mg | Iron: 1.7mg