A delightful and fluffy German Pancake (also known as a Dutch baby pancake) recipe that is incredibly easy to make, perfect for any brunch gathering! It’s a sweet, fruity, and scrumptious dish.
For a complete brunch experience, consider serving this large skillet pancake alongside our quiche Lorraine or a vegetable-loaded frittata.
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Recipe Details
The German Pancake recipe is a favorite of mine for brunches. It’s simple, can be sliced into pie wedges for each guest, and versatile enough to complement any table setting.
- TASTE: This popover has fruity and nutty flavors, with toppings of berries, Nutella, and almonds, striking a sweet but not overly sweet balance.
- TEXTURE: Light, fluffy, and moist, this German Pancake has a slightly crisp bottom from cooking in a cast iron pan.
- TIME: The whole process takes 25 minutes.
- EASE: Despite its fancy appearance, making a German Pancake is surprisingly simple. Just follow the step-by-step instructions.
What You’ll Need
Ingredient Notes
- Flour- All-purpose flour forms the base of the batter.
- Sugar- Provides sweetness to the German Pancake, typically granulated white sugar.
- Butter- Adds flavor and moisture to the pancake; melt before adding.
- Eggs- Contribute to the fluffiness and rise of the pancake.
- Milk- Adds moisture to the batter.
- Vanilla- Offers a touch of vanilla flavor.
- Salt- Balances and enhances the sweetness.
- Toppings- Lemon butter, Nutella, berries, powdered sugar, and sliced almonds are excellent choices.
Add-ins and Substitutions
- Add fruit- Enhance the pancake with fruits like orange juice or sliced apples for added flavor and texture.
- Substitute buttermilk- Swap regular milk with buttermilk to introduce a tangy flavor; create buttermilk by adding 1 Tbsp. of white vinegar to milk and letting it sit.
- Add baking powder- For extra fluffiness, consider adding baking powder for leavening.
- Substitute vanilla bean- Opt for a stronger vanilla flavor by using vanilla bean paste instead of vanilla extract.
How to Make German Pancakes
- Add everything into a blender– Combine all ingredients in a blender and pulse until smooth.
- Preheat the skillet– Ensure the cast iron skillet is hot before pouring in the pancake batter for a perfectly puffy outcome.
- Bake– Bake the combined mixture in the preheated oven for around 20 minutes until puffed and lightly browned on the edges.
Pro Tip: If you don’t have a silicone pastry brush to spread the butter, you can swirl it in the pan by tilting the handle carefully.
Recipe Tips
- Keep all the wet ingredients at room temperature- To facilitate the rising process of the pancake, allow the ingredients to reach room temperature for quicker steaming.
- Heat the cast iron pan- Preheating the pan before adding the batter is crucial for achieving the puffy look of a German pancake.
- Add toppings- Experiment with toppings like Lemon butter, Blueberry Sauce, Nutella, Chantilly cream, Maple syrup, Chocolate sauce, Fresh Raspberry Sauce, Strawberry sauce, or Berries.
- Eat immediately- For the best experience, enjoy the pancake fresh out of the oven while it’s still puffy, as it will deflate gradually once removed.
FAQs
A German pancake (also known as a Dutch baby pancake, Bismarck, orDutch puff) differs from a regular pancake as it is a sweet popover and is baked in the oven rather than fried on a stovetop. This type of pancake is typically thicker than traditional pancakes but does not require baking powder.
If your German pancake is not rising, it is likely due to the skillet not being hot enough. The batter needs to reach a high enough temperature for steam to form from the moisture, causing the pancake to rise before the flour cooks and sets.
The taste of a German pancake is sweet and moist on the inside like a classic pancake, while the outside has a satisfying crunch. It can be enjoyed with Nutella and berries for a delightful combination.
Serving Suggestions:
This German Pancake can be a great addition to your brunch table. It pairs well with eggs, bacon, muffins, and smoothies.
Make This Recipe in Advance:
You can prepare the batter for the German Pancake ahead of time and store it in the fridge, but remember to bring it to room temperature before cooking. Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. It may flatten as it cools but will still taste delicious. Additionally, you can freeze the pancake without toppings for up to 3 months in a freezer-safe container.
More Delicious Brunch Dishes:
Explore a variety of other brunch dishes like Zucchini Frittata, Brioche Hot Cross Buns, Quiche Lorraine, and Eggs Benedict for more delightful meal options.
For a video recipe, you can watch it here:
Full Recipe Instructions:
German Pancake:
A delightful and puffy German Pancake (dutch baby pancake) recipe that is simple to make and perfect for any brunch gathering.
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Equipment
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1 blender
Ingredients
For the pancake
- 3 eggs room temperature
- 1 cup whole milk room temperature
- 3 Tbsp granulated sugar
- – **Ingredients:**
– 3/4 cup all-purpose flour
– Pinch of salt
– 1 tsp Vanilla extract
– 3 Tbsp unsalted butter (melted)– **Toppings:**
– Nutella
– Strawberries
– Blueberries
– Powdered sugar
– Sliced almonds– **Instructions:**
1. In a blender, combine eggs, milk, sugar, flour, salt, and vanilla. Blend until smooth.
2. Preheat the oven to 425°F and heat a cast iron pan.
3. Pour melted butter into the hot pan and spread it around.
4. Quickly pour the batter into the pan and bake for 15-18 minutes until puffed and golden brown.
5. Drizzle with Nutella and top with berries, almonds, and powdered sugar. Serve hot.– **Notes:**
– Keep wet ingredients at room temperature for better results.
– Preheating the pan is crucial for a puffy pancake.
– Enjoy immediately as it deflates quickly.– **Nutrition:**
– Calories: 282 kcal
– Carbohydrates: 30g
– Protein: 9gThe nutritional information for the recipe is as follows:– Fat: 14g
– Saturated Fat: 8g
– Polyunsaturated Fat: 1g
– Monounsaturated Fat: 4g
– Trans Fat: 0.4g
– Cholesterol: 153mg
– Sodium: 72mg
– Potassium: 166mg
– Fiber: 1g
– Sugar: 12g
– Vitamin A: 539IU
– Calcium: 100mg
– Iron: 2mgThis recipe was originally published on Feb 7, 2017, and has been revised since then.
