This is the best German Pancake (Dutch Baby) Recipe with only five simple ingredients. Ready in 30 minutes, serve with your fave toppings!
Friends, by popular demand on Instagram last weekend, everyone is waiting for this German Pancake (Dutch Baby) Recipe! This recipe serves 6, in a 9×13 baking dish, but I say double the recipe and serve with a BIG BOARD this holiday season!
And friends, have you bought my new cookbook? Buy Big Boards for Families today! It’s “editor’s pick” on Amazon this month!
Table of Contents
German Pancake (Dutch Baby)
This recipe has been a part of our family for years, as it came from my Auntie Ellen. It seems everyone has a Dutch Baby recipe in their family. This time we made it in a big baker, and served all the toppings on the new 12×24-inch BIG BOARD.
What are German Pancakes?
German pancakes, also known as Dutch Baby pancakes, are baked pancakes with 5 easy ingredients. This pancake recipe is baked in a 9×13 baking pan, but you can also use metal or cast iron pans, or pour in individual serving cake pans.
Ingredients for German Pancake (Dutch Baby) Recipe:
- Eggs
- Whole milk
- Salt
- Flour
- Butter
- Some people add vanilla, but we do not.
Are German pancakes really German?
These fluffy pancakes are also called German pancakes, Hootenanny, and Dutch Baby pancakes.
The Dutch Baby pancake (or a German Pancake), is actually just a large, sweet popover-type breakfast.
The origin traces back to a restaurant in Seattle in the early 1900s, they say. While the recipe is taken from the original German Pancake recipe, for some reason that got translated incorrectly, and somehow it became “Dutch.”
No matter what you choose to call this dish (I’m still partial to “hootenanny”), I’m sure you and your family will all call them “your weekend fave!”
Serve the toppings on a “big board”
This light, golden, baked pancake is fabulous served with maple syrup or your favorite fruit preserves! Did you know you can make a Small Batch Raspberry Jam (with only 2 ingredients)?
You can even set the dishes on the board!
Want to buy the gold flatware? I love it so much and have a set of 18! I use it daily and put in the dishwasher daily!
Toppings to serve on THE BIG BOARD forGerman Pancake (Dutch Baby):
- Lemons and figs
- Powdered sugar
- Pear jam and raspberry jam (thank you Grandma Ginny)
- Butter
- Maple syrup
Perfect holiday recipe
You don’t really need more butter, but in case you have some butter lovers in your family, go ahead and stick a half of a stick on the board. You can’t go wrong with more butter!
Perfect for the holidays and family hosting, you’re going to want to grab this recipe for Thanksgiving or Christmas.
My Aunt Ellen servedthis breakfast dish every time I visited her n St. Louis.
It’s great for company, and don’t forget to double up the recipe if you have a crowd to feed.
ENJOY!
More amazing breakfast recipes:
Monte Cristo Breakfast Burrito Bake
Pear Buttermilk Breakfast Cake
Pear Butternut Squash Breakfast Casserole
Ham Breakfast Casserole
Breakfast Braid Brunch Board
Cheesy Breakfast Sandwich Sliders
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Get the Recipe:German Pancake (Dutch Baby) Recipe
Prep Time: 10 minutes mins
Cook Time: 18 minutes mins
Total Time: 2 minutes mins
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Ingredients
- 6 eggs
- 1 cup whole milk
- ¾ tsp. salt
- 1 cup flour
- 6 Tbsp. butter, melted
TOPPPINGS:
- Powdered sugar
- Lemons
- Several flavors of jam
- Maple syrup
- Figs, optional or other fruit for the board
Instructions
Preheat oven to 425 degrees.
Pour the melted butter into a 9x13 baking pan, rolling it from side to side to make sure all the sides and bottom are covered well with butter.
In a blender, combine the eggs, milk, and salt. Blend for 1 minute on high.
Add in half of the flour, blending for another minute. Add the other half of the flour; blend for another minute.
Pour into the baking pan. Bake for 18 minutes. It will puff up differently and unevenly, depending on each oven.
Arrange all the toppings on a BIG BOARD, along with the plates and forks.
Remove the dish from the oven and serve immediately (while hot and puffed up). It’s okay if the Dutch Baby falls a bit, as the flavor is still the same.
Serve the BIG BOARD toppings next to the hot Dutch Baby. Cut into 6 or 8 pieces. We like to add powdered sugar, either jam or maple syrup, and then a squeeze of fresh lemon.
Cuisine: German
Course: Breakfast
Author: Sandy / Reluctant Entertainer
Did you make this recipe?Tag @reluctantentertainer on Instagram and hashtag it #reluctantentertainer!
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