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A fluffy, golden easy German pancake, fresh from the oven and dusted with powdered sugar.

Classic Easy German Pancakes

Impressive yet simple, these German pancakes (Dutch Babies) boast a golden, puffed crust and a tender interior, perfect for a delightful breakfast or brunch.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 people
Course: Breakfast
Calories: 280
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ cup milk (whole milk recommended)
  • 1 tbsp granulated sugar
  • ½ tsp vanilla extract
  • Pinch salt
For Baking & Serving
  • 2 tbsp unsalted butter
  • Powdered sugar for serving
  • Fresh fruit for serving
  • Maple syrup for serving

Equipment

  • Oven
  • Cast-iron skillet (9 or 10-inch)
  • Medium bowl
  • Whisk

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place 2 tablespoons of butter in a 9 or 10-inch cast-iron skillet (or other oven-safe pan) in the oven to melt, ensuring it's sizzling hot when the batter is added.
Making the Batter
  1. In a medium bowl, whisk the room temperature eggs until they are light and frothy.
  2. Add the milk, flour, sugar, vanilla extract, and salt to the beaten eggs, then whisk until just combined, being careful not to overmix.
Baking
  1. Carefully remove the hot pan with melted butter from the oven, swirl the butter to coat evenly, and then pour the batter directly into the hot, buttered pan.
  2. Return the pan to the oven and bake for 15-20 minutes, or until the pancake is dramatically puffed, golden brown, and set in the center with crisp edges.
Serving
  1. Remove the pancake from the oven, dust with powdered sugar, and serve immediately to enjoy its beautiful puff before it naturally deflates slightly as it cools.

Notes

For best results, make sure your eggs are at room temperature. Feel free to customize toppings with your favorite fruits, syrups, or even a dollop of whipped cream.