German Pancakes, Puff Pancake, Old-World, Or Dutch Baby Pancake… Whatever you call them, they are delicious! Easy to make with minimal ingredients and big flavor.
THIS Dutch baby recipe. It is the most impressive pancake I have ever seen. Bonus? It is SO SO SO SO easy to make. Not kidding.
Think of it as a giant popover. A basic batter is blended together and poured into a heated dish over melted butter. As it bakes the edges slowly start to rise creating a puff pastry that is not only beautiful, but delicious as well!
- Easy Breakfast Recipe: It could not be any simpler. Add all of the ingredients to a blender, pour, and bake!
- Minimal Ingredients: 7-ingredients in total.
- Easy to customize: You can play with the seasonings, but the toppings are where you can get really creative!
What You Need:
My mother in law actually introduced me to German Pancakes. She made a version of this recipe for me one morning and I have been hooked ever since! The ingredients are all kitchen staples, which means you most likely have them all on hand RIGHT NOW.
- Butter- I like to use salted butter for this recipe. There is no salt in the dry ingredients so this adds just a touch more flavor.
- All-purpose flour- We have also tried this with wheat. Both worked well but we prefer the flavor of all-purpose.
- Sugar- Granulated is best for this recipe.
- Cinnamon- Optional, but a great addition to add into the dry ingredients!
- Eggs- The base for you pancake. Make sure to use large eggs.
- Milk- Whole milk is our go-to, but a lower fat version or soy should work fine.
- Vanilla- Be sure to select pure vanilla extract or vanilla bean paste. Stay clear of the imitation.
Step by Step Instructions:
Did I mention how incredibly simple these Dutch pancakes are? Prep time is FIVE minutes. Why? Because you toss everything into a blender, pulse, pour, and bake.
- Preheat your oven to 425 degrees.
- Place the butter into a 10″ cast iron skillet or baking pan. Heat in the oven for 1-2 minutes, or just until the butter has melted.
- Add the flour, sugar, cinnamon, eggs, milk, and vanilla extract into a blender.
- Pulse or blend until fully combined.
- Pour the batter right over the top of the melted butter. Do not stir.
- Bake 15-18 minutes, or until the pancake is just starting to brown around the edges and the middle has set.
- Serve with fresh fruit, powdered sugar, or warmed syrup.
Tips and FAQs
Do you have to make puff pancakes in a cast iron skillet?
Short answer? No. Cast Iron is not necessary for making this pancake. We do prefer to cook ours in our seasoned skillet but have also used our trusty 9×13 glass bake ware as well. Both produce the same results. The difference is really just the round shape and cooking time may be slightly lessened when using the cast iron pan. If using a glass dish I suggest adding a minute or two to the overall bake time.
Helpful tools for this recipe:
- Blender- I like my KitchenAid blender but have also been known to use my single serve (which is pretty tiny) in a pinch.
- 10″ Cast Iron Skillet– I heat my skillet in the oven as it preheats. This gives you an even bake and produces the best pancake.
- 9×13 glass baking dish– No cast iron? No problem! You can easily swap to a 9×13 glass pan.
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What to serve with a Dutch Pancake:
While this pancake is super impressive and oh-so pretty, it is not super filling. We like to add some fun sides like the ones below to finish the meal.
- Fresh Fruit- Berries our our all-time favorites but sliced banana and apple are always excellent additions as well!
- Dusting of powdered sugar- This adds a light sweetness to the cake that makes it hard to resist!
- Syrup- Heat homemade or store bought syrup for a few seconds in the microwave, drizzle over the top of your pancake and serve!
- Side of bacon- I mean, when is a side of bacon ever a bad idea?
Like this recipe? You will love my:
- Blueberry Cream Cheese Pancakes
- Buttermilk Pancakes
- Cornmeal Pancakes
- Chunky Monkey Pancake Bites
- Coconut Blueberry Pancakes
- 2 tablespoons butter
- 3/4 cup all-purpose flour
- 1 tablespoon sugar
- 1/2 teaspoon cinnamon (optional)
- 3/4 cup milk
- 3 large eggs
- 1/2 teaspoon vanilla extract
1. Preheat your oven to 425 degrees.
2. Place the butter into a 10" cast iron skillet or baking pan. Heat in the oven for 1-2 minutes, or just until the butter has melted.
3. Add the flour, sugar, cinnamon, eggs, milk, and vanilla extract into a blender.
4. Pulse or blend until fully combined.
5. Pour the batter right over the top of the melted butter. Do not stir.
6. Bake 15-18 minutes, or until the pancake is just starting to brown around the edges and the middle has set.
7. Serve with fresh fruit, powdered sugar, or warmed syrup.
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Nutrition Information:Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 152Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 106mgSodium: 82mgCarbohydrates: 16gFiber: 1gSugar: 2gProtein: 6g
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