German Pancake Recipe

If you’re looking for a quick and delicious breakfast that’s impressive and easy to make, look no further than the German pancake recipe. This dish, sometimes called a “Dutch baby,” is an oven-baked pancake that puffs up beautifully as it cooks, with a crispy golden-brown exterior and a soft, custard-like center. It’s perfect for weekend brunches or special occasions but easy enough to whip up any day of the week.

A Brief History of the German Pancake:

Despite its name, the German pancake isn’t directly from Germany. It is believed to have originated in the United States, specifically in the early 1900s. The term “Dutch baby” was coined by a restaurant in Seattle called Manca’s Café. The word “Dutch” is said to be a corruption of the word “Deutsch,” meaning German. This pancake is similar to the traditional German “Pfannkuchen,” but the Dutch baby is baked in the oven rather than fried, giving it that iconic puff.

German Pancake Recipe

Pinklady

Despite its name, the German pancake isn't directly from Germany. It is believed to have originated in the United States, specifically in the early 1900s. The term "Dutch baby" was coined by a restaurant in Seattle called Manca’s Café.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Course Breakfast

Cuisine American

Servings 4

Calories 250 kcal

Equipment

• Oven
• 10-12 inch oven-safe skillet (cast iron preferred)
• Whisk or electric mixer
• Mixing bowl
• Measuring cups and spoons

Ingredients

  

• 3 large eggs
• ½ cup all-purpose flour
• ½ cup milk (whole or 2%)
• 2 tablespoons sugar
• 1 teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• Powdered sugar and lemon wedges for garnish (optional)

See also  Bisquick Pancake Recipe

Instructions

 

• Preheat the Oven:

  Preheat your oven to 425°F (220°C). Place your oven-safe skillet (cast iron works best) in the oven while it heats up.
• Make the Batter:

  In a mixing bowl, whisk together the eggs until they are frothy and light. You can also use an electric mixer for about 1-2 minutes.
• Then, add in the flour, milk, sugar, vanilla extract, and salt. Mix until smooth and lump-free. The batter should be relatively thin, like a crepe batter.
• Melt the Butter:

  Once your oven has reached the right temperature, carefully remove the skillet and add the butter. Let the butter melt completely, swirling it around the pan to coat the bottom and sides evenly.
• Pour the Batter:

  Immediately pour the batter into the hot, buttered skillet. The heat from the skillet will help the pancake puff up as it bakes.
• Bake the Pancake:

  Place the skillet back into the oven and bake for 18-20 minutes or until the pancake is puffed up and golden brown around the edges. It’s normal for the center to sink slightly as it cools down.
• Serve:

  Remove the pancake from the oven and allow it to cool slightly before slicing. Dust with powdered sugar and serve with lemon wedges, fresh berries, maple syrup, or any topping of your choice.

Video

Keyword German Pancake Recipe

Similar Recipes:

– French Crepes: Another classic breakfast dish that’s thin, light, and customizable with various fillings and toppings.
– Swedish Pancakes: Similar to crepes, these pancakes are soft, delicate, and served with traditional lingonberry jam.
– Dutch Apple Pancake: A variation of the German pancake with spiced apples baked into the batter, creating a delicious apple pie-like flavor.
– Classic American Pancakes: Fluffy, thick, and perfect with butter and syrup for a hearty breakfast.

Frequently Asked Questions About German Pancake Recipe:

1. Can I use a regular pan instead of a cast-iron skillet?

Yes, any oven-safe skillet will work, but cast iron helps create a crispy edge.

2. Can I make a German pancake without eggs?

The eggs are essential for the puffing and structure, but you can try egg substitutes like flax eggs, though the texture may differ.

3. Why didn’t my German pancake puff up?

Make sure your skillet is hot enough, and your oven is fully preheated. Also, whisking the eggs thoroughly adds air, which helps it rise.

4. Can I add fruits or other ingredients to the batter?

Yes! You can fold in fresh fruits like apples, berries, or even savory ingredients like cheese and herbs for a unique twist.

5. What’s the best way to store leftovers?

Leftovers can be stored in an airtight container in the fridge for up to two days. Reheat in the oven or on the stovetop for best results.

6. Can I make this recipe gluten-free?

Absolutely! You can substitute the all-purpose flour with a gluten-free flour blend.

7. What can I serve with a German pancake?

Popular toppings include powdered sugar, lemon juice, maple syrup, fresh fruits, or even whipped cream.

8. Can I make the batter ahead of time?

It’s best to make the batter fresh, but you can prepare it an hour before storing it in the fridge until you’re ready to bake.

9. Is a German pancake the same as a Dutch baby?

Yes, the two terms are often used interchangeably. Both refer to the same oven-baked pancake.

10. Can I use plant-based milk instead of regular milk?

Yes, you can use almond milk, oat milk, or any other plant-based milk in this recipe.

Conclusion:

The German pancake is a delightful dish that’s as beautiful as it is tasty. Its simplicity and versatility make it an ideal breakfast for any occasion, and the best part is that it requires only a handful of basic ingredients. Whether you’re enjoying it with a dusting of powdered sugar and lemon or topping it with fresh fruits and syrup, it’s a recipe you’ll want to keep in your breakfast rotation.

YouTube Video Credits:
Natashas Kitchen