German Pancakes (Dutch Baby) – A Cozy, Fluffy Breakfast

There’s nothing better than starting the day with these German pancakes, also known as a Dutch baby. They’re quick, cozy, and perfect after a morning workout or a lazy weekend brunch.

All you need is a blender and a few pantry staples. By the time you’ve poured your coffee and set the table, a fluffy, golden pancake will be puffed up and ready to dust with powdered sugar. I love adding frozen blueberries and a drizzle of syrup for a simple, beautiful breakfast.

Why You’ll Love This Recipe

• Quick & easy: Just blend, bake, and enjoy — no standing over the stove.
• Impressive but effortless: It puffs dramatically in the oven, then settles into tender custardy layers.
• Customizable: Add fruit, nuts, or a dusting of cinnamon sugar.
• Family-friendly: A single skillet feeds everyone.

German Pancakes (Dutch Baby) Recipe

Yield: 4–6 servings
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: ~35 minutes

Ingredients

• ½ stick butter (4 Tbsp), cut into pieces
• 6 large eggs
• 1 cup all-purpose flour
• 1 cup milk
• ½ tsp salt
• ½ tsp vanilla extract
• 1 tsp almond extract

Instructions

1. Preheat & Prep
   Preheat oven to 350°F (175°C). Place butter pieces in an ovenproof pan and let them melt as the oven preheats (watch closely so it doesn’t brown).
2. Blend Batter
   In a blender, combine eggs, flour, milk, salt, vanilla, and almond extract. Blend until smooth. (Alternatively, whisk by hand until lump-free.)
3. Bake
   Swirl melted butter around the pan to coat the bottom and sides. Immediately pour in the batter. Bake for about 30 minutes, until the pancake is puffed and golden at the edges.
4. Serve
   Dust with powdered sugar, add berries or fruit, and drizzle with syrup. Serve immediately for the most dramatic puff!

Tips & Variations

• Use a cast iron skillet for even heat and crisp edges.
• Fruit ideas: Blueberries, raspberries, peaches, or sautéed apples.
• Savory twist: Omit sugar, add herbs and cheese, and serve with ham or bacon.
• Make it richer: Replace 2 Tbsp of milk with heavy cream for an extra custardy center.

German Pancakes (Dutch Baby) – A Cozy, Fluffy Breakfast

Easy German Pancakes (Dutch Baby) recipe — fluffy, golden, and perfect for breakfast or brunch. Blend, bake, and serve with berries, syrup, or powdered sugar.

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Prep Time 5 minutes mins

Cook Time 30 minutes mins

Course: Breakfast

Ingredients Method

Ingredients

  

• ½ stick butter 4 Tbsp, cut into pieces
• 6 large eggs
• 1 cup all-purpose flour
• 1 cup milk
• ½ tsp salt
• ½ tsp vanilla extract
• 1 tsp almond extract

Method

 

Preheat & Prep

1. Preheat oven to 350°F (175°C). Place butter pieces in an ovenproof pan and let them melt as the oven preheats (watch closely so it doesn’t brown).

Blend Batter

1. In a blender, combine eggs, flour, milk, salt, vanilla, and almond extract. Blend until smooth. (Alternatively, whisk by hand until lump-free.)

Bake

1. Swirl melted butter around the pan to coat the bottom and sides. Immediately pour in the batter. Bake for about 30 minutes, until the pancake is puffed and golden at the edges.

Serve

1. Dust with powdered sugar, add berries or fruit, and drizzle with syrup. Serve immediately for the most dramatic puff!