German Puff Pancake (Dutch Baby)
With only 5 ingredients, this German puff pancake—also known as a Dutch baby—is one of the easiest breakfasts you can make. Just blend, pour, and bake. It rises dramatically in the oven, creating golden, crispy edges and a soft, tender center that’s perfect with a dusting of powdered sugar or fresh fruit.
German Puff Pancake (Dutch Baby)
Ingredients:
- 1 cup all-purpose flour (120 g) *or 120 g fresh milled soft white wheat
- 1 cup milk (240 g)
- 1 tsp vanilla extract (5 g)
- ¾ tsp salt (4 g)
- 6 large eggs (300 g)
- 1 Tbs butter for skillet
Instructions:
1. Preheat oven to 400°F (200°C).
2. Place 8x8 baking dish (8x8) or 10” cast iron skillet into the oven as it preheats.
3. Whisk flour with milk until smooth, then add vanilla and salt, followed by the eggs. Whisk well.
4. Wait for the oven to preheat, then melt 1 Tbs butter in bottom of hot baking dish or skillet, and rotate to coat bottom and sides.
5. Bake for 18-20 minutes, or until set and golden.
To Serve:
Enjoy for breakfast or supper with powdered sugar, maple syrup, fresh strawberries and whipped cream!
Our handmade beeswax bread bags are a better way to store your bread!
Also try my simple sourdough waffles & pancakes!
Want to make this Puff Pancake with berries?