Dutch Baby German Pancakes

Dutch Baby German Pancakes look fancy but are very simple to make! Grab you cast iron and get ready to impress and serve with your favorite toppings.

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I hope everyone had a wonderful Christmas yesterday! I am always sad for it to be over, but thankfully New Years is only a week away so the excuse to eat excessively isn’t quite over. I prefer to not be judged when I had three full-sized slices of pie for dessert.

But today is Secret Recipe Club posting day. This month I got to pick a recipe from many delicious options by Kirstin at Loving Life. I actually really wanted to make her banana cream cheesecake, but with all the other desserts flying around I convinced myself to make something sweet for breakfast instead O:-). But definitely need to make that cheesecake soon!

This was my first experience with German Pancakes (aka Dutch Baby) and they are super fun to make and present to guests. Seriously gorgeous straight out of the oven before you even but anything on top.

They kind of remind me of French toast, and I LOVE French toast! You can really top them with whatever you normally would for pancakes/French toast/waffles, but I was craving berries this time. But I will have to repeat these and test out different toppings.

The first time I made this German Pancake, I used a 9×13-inch baking pan. But now that I own a whole set of cast iron pans I decided to update this recipe using a 10-inch cast iron skillet and boy it is ever pretty! However, if you don’t have a cast iron, the directions to make them are the same.

First, you put butter in a cast iron and melt it in a preheated oven. While the butter melts, whisk together all the pancake ingredients, then pour it into the buttery pant and return to the oven to bake for about 20 minutes. To ensure the bottom cooks without burning the top, I reduce the oven to 300F and let it cook another 5 minutes. Top and eat!

One year ago: Chocolate Gingerbread Sandwich Cookies

DUTCH BABY GERMAN PANCAKE

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Yield: 2-4 Servings Prep Time: 10 Minutes Cooking Time: 25 Minutes 25 Minutes

Nutrition facts: 200 calories 20 grams fat

Ingredients

• 4 Tbsp unsalted butter
• 3 eggs
• 1/2 cup milk
• 1/2 cup all-purpose flour
• 1 Tbsp sugar
• Pinch of cinnamon, nutmeg, and salt
• Pancake toppings (fruit, powdered sugar, syrup)

Directions

1. Preheat oven to 425F with the rack on the bottom.
2. Drop about butter into a 10-inch cast iron skillet*. Place in oven to melt**.
3. Meanwhile, in a medium bowl whisk all ingredients together. Pour into pan with melted butter and return to oven to bake for 18-20 minutes, turning halfway through, until puffed and golden. Reduce to 300F and bake another 5 minutes.
4. Remove from oven and immediately serve with your favorite toppings.

Notes

*I have seen recipes using a 12-inch cast iron with double the recipe, if needed. **Watch to make sure it doesn't burn.

Source: Adapted from Loving Life, Breakfast with Nick and New York Times.

Post updated 3/31/2024, photo above is the original.