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Classic German Pancakes (Giant Puffy Oven Baked Pancakes)

A golden brown, puffed-up German pancakes baked in a cast iron skillet and dusted heavily with powdered sugar.
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Learn how to make a classic German pancake, often called a Dutch Baby. This giant puffy pancake recipe bakes up light, airy, and golden brown right in your skillet for an easy, impressive breakfast or brunch.

Ingredients

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  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • 1 tablespoon granulated sugar (optional, for dusting)
  • Lemon wedges (for serving)

Instructions

  1. Preheat your oven to 425 degrees Fahrenheit. Place a 10-inch oven-safe skillet (cast iron works best) into the oven while it preheats.
  2. In a medium bowl, whisk the eggs until they are light and frothy.
  3. Gradually whisk in the flour, milk, and salt until the batter is smooth. Do not overmix; a few small lumps are acceptable.
  4. Carefully remove the hot skillet from the oven. Add the 2 tablespoons of butter to the skillet and swirl it around until the butter is melted and coats the bottom and sides of the pan.
  5. Pour the batter directly into the hot, buttered skillet.
  6. Return the skillet immediately to the preheated oven. Bake for 15 to 20 minutes. Do not open the oven door during the first 12 minutes of baking.
  7. The pancake is done when it has puffed up significantly around the edges and the center is set and golden brown.
  8. Remove from the oven. Dust immediately with granulated sugar, if using, and serve hot with fresh lemon wedges.

Notes

  • For a richer flavor, you can add 1/4 teaspoon of vanilla extract to the batter.
  • If you prefer a sweeter topping, use powdered sugar or fresh berries instead of lemon and sugar.
  • The key to a giant puffy pancake recipe is the hot skillet and not disturbing the oven while it bakes.

Nutrition

Find it online: https://daisyrecipe.com/german-pancakes-recipe-dutch-baby/