German Pancake (Dutch Baby): A Delicate Puffed Classic

Published Feb. 10, 2025

Recipe Overview

Total Time: 30 minutes (Prep: 5 minutes | Cook: 25 minutes)

Difficulty: Easy

Servings: 4–6 (adjustable for smaller/larger batches)

Ingredients

All ingredients should be at room temperature for optimal texture and emulsification:

• Batter:

• 1 cup (130g) all-purpose flour (sifted for smoothness)

• 1 cup (240ml) whole milk, room temperature

• 5 large eggs, room temperature

• 2 tablespoons (25g) granulated sugar

• 1 teaspoon vanilla extract

• ½ teaspoon kosher salt (e.g., Diamond Crystal; adjust to taste with table salt)

• Baking:

• 4 tablespoons (57g) unsalted butter, melted (for the pan)

• Toppings: Powdered sugar, maple syrup, fresh berries (optional; see Community Tips)

Detailed Preparation Steps

Step 1: Preheat Oven & Pan

• Heat oven to 425°F (218°C). Place a 9×13-inch (23×33cm) metal baking pan in the oven to preheat for 10 minutes. This ensures the pan is hot enough to set the batter quickly, creating the signature puffed texture.

Step 2: Prepare the Batter

• In a blender, combine all batter ingredients (flour, milk, eggs, sugar, vanilla, salt).

• Blend on high speed for 10–15 seconds until completely smooth; pause briefly to scrape down the sides with a spatula if needed.

• Pro Tip: For an ultra-smooth batter, sift the flour first to remove lumps.

Step 3: Add Butter to Preheated Pan

• After the pan is preheated, carefully remove it from the oven (use oven mitts). Immediately add the melted butter and swirl to coat the entire bottom and sides of the pan. The butter should sizzle as it melts—this prevents the batter from sticking and adds richness.

Step 4: Pour Batter & Bake

• Work quickly to pour the batter into the center of the butter-coated pan. The batter will spread slightly, but avoid overfilling (a 9×13 pan is ideal for even browning).

• Return the pan to the oven and bake for 16–20 minutes. Do not open the oven during baking—this allows the pancake to rise uniformly. Rotate the pan halfway through if baking is uneven.

• Doneness Check: The edges should be puffed and golden-brown, and the center should have just begun to color (it will continue cooking after removal).

Step 5: Rest & Serve

• Remove the pan from the oven and let the pancake rest for 2–3 minutes. It will puff further during this time.

• Slice into squares and serve immediately with your chosen toppings. The pancake will deflate slightly as it cools, so timing is critical for maximum fluffiness.

Recipe Origin & Context

This German pancake (also called a Dutch Baby) is a refined, lighter version of the classic puffed German pancake, developed by David Eyre and shared by Amanda Hesser, author of The Essential New York Times Cookbook. Hesser’s recipe emphasizes delicate texture, making it a versatile centerpiece for brunch, holiday meals, or special breakfasts.

Community Tips & Variations

Gluten-Free Adaptation

• Substitute 1 cup Bob’s Red Mill All-Purpose GF Baking Flour for all-purpose flour.

• Reduce eggs by 1 per cup of flour: For every egg, use ¼ cup flour + ¼ cup milk (adjust proportionally).

Baking Dish Alternatives

• Use a 16-ounce (500ml) oven-safe shallow dish (e.g., a small casserole or ramekin) with 2 tablespoons melted butter for individual servings.

• A Seattle family tradition uses cast-iron skillets for crispy edges, inspired by 1960s diner recipes (possibly Manca’s in Seattle).

Topping Ideas

• Original: Powdered sugar, maple syrup, fresh berries.

• Community favorites: Lemon juice + powdered sugar, raspberry preserves, cooked applesauce, or Greek yogurt with blackberry jam.

Serving Notes

This pancake’s texture is uniquely delicate: the exterior crisps during baking, while the interior remains tender and airy. Serve immediately to enjoy its full puff; it pairs beautifully with both sweet and tangy toppings, as highlighted by the community’s creative variations.

Enjoy this timeless dish, perfect for family gatherings or a cozy weekend breakfast! 🥞