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This Thick German Pancake (Dutch Baby) is soft and fluffy in the middle while the puffed edges are airy and buttery. The slightly eggy flavor of this pancake pairs deliciously with powdered sugar and fresh berries.
German Pancake (Dutch Baby) is one of those recipes that feels super fancy and fun to eat while being surprisingly easy to make. Just throw the ingredients in a blender, blend for 20 seconds, and pop in the oven.
Since it has lots of eggs and very little flour, German Pancake puffs up pretty high in the oven as it bakes (which makes this a great breakfast to impress your guests with!). Even if you are just making it for yourself, the puffy aspect is still super fun.
The key to creating the salty butterness of the puffed edges is to pour the blended pancake batter directly into hot butter. You’ll see the butter start to swirl into the pancake batter all on its own.
Tips
- Use a Metal Pan – In this recipe, you pour the pancake batter directly into the preheated baking dish of butter. This sudden temperature change can cause cracking in a glass or ceramic baking dish. Use a metal 9×13 dish, a cast iron skillet, or a 9×13 tin foil pan.
- I’ve used a 9×13 Pyrex baking dish before without an issue…but no promises!
Ingredients
- 9 eggs
- 1 1/2 c. milk of choice ( I use unsweetened coconut milk or unsweetened vanilla almond milk)
- 2 tsp. pure vanilla extract
- 2 pinches of sea salt
- 2 tbsp. cane sugar
- for refined sugar-free, add 1/4 c. coconut sugar instead of cane sugar
- 1 1/2 c. all-purpose flour
- 6 tbsp of salted butter
- you can always use more butter if you want the pancake more buttery. I find that this amount gives you the great flavor of the butter while keeping the pancake from feeling greasy.
How to Serve German Puff Pancake
Serve German Puff Pancake straight from the oven with fresh berries, baked apples, or stonefruits. I personally love to top my serving with powdered sugar or maple syrup… and a little more butter 🙂
You could also serve this with whipped cream and chocolate sauce like a crepe.
How to Make Thick German Pancake (Dutch Baby)
Preheat your oven to 400 degrees F.
Place 6 TBSP salted butter in a metal 9×13 dish. Place the dish with the butter in the oven as it preheats.
To a blender, add the eggs, milk, vanilla, salt, sugar, and flour. Blend for 20 seconds. If needed, scrape down sides of blender and reblend for a few more seconds.
Once the butter in the oven is melted and starting to sizzle, briefly reblend the batter and pour it into the hot butter.
Bake for 25 minutes or until the edges are very puffy and golden.
When you take the puff pancake out of the oven, you will see it slowly deflate. This is normal, and part of the fun of the puff pancake 🙂 Serve immediatly with powdered sugar and/or syrup, more butter, and fresh berries.
Want More Easy and Delicious Breakfast Recipes?
- The BEST Banana Pancakes
- Fudgy Pumpkin Almond Butter Bars
- Baked Oatmeal with Apples and Cranberries
- Dairy Free Banana Bread
- Healthy Blueberry Muffins with Whipped Honey Lemon Butter
- Morning Glory Snack Bites (Oil and Refined Sugar Free)
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- Vitamix Blender
- 9×13 metal baking dish
- syrup dispenser
- powedered sugar shaker
Hey! I’m so glad you’re here. Leave a comment below if you try this recipe and love it!
Wherever you find yourself today…take time to nourish yourself! — body, mind, and soul <3
Warmly, Caroline
Thick German Pancake (Dutch Baby) Recipe
Equipment
- blender
- 9×13 metal or cast iron baking dish OR 9×13 tin foil baking dish
Ingredients
- 9 eggs
- 1 1/2 c milk of choice I use unsweetened coconut or vanilla almond milk)
- 2 tsp. pure vanilla extract
- 2 pinches sea salt
- 3 tbsp. cane sugar for refined sugar free, use 1/4 c. coconut sugar
- 1 1/2 c. all-purpose flour
Instructions
- Preheat your oven to 425 degrees F. Place 6 tbsp of salted butter into a 9×13 metal baking dish. Heat the baking dish with the butter in the oven.
- As the butter is melting, blend the eggs, milk, vanilla, salt, sugar, and flour in a blender for 20 seconds. Scrape down the sides of the blender if needed and briefly reblend.
- Once the butter is melted and sizzling, briefly reblend the pancake batter, and pour it directly into the hot butter. You should start to see the butter swirling into the pancake batter.
- Bake the puff pancake for 25 minutes until the edges are very puffy and golden.
- When you take the pancake out of the oven, you will see it begin to deflate. This is normal. Serve immediately with toppings like powdered sugar, butter, maple syrup, whipped cream, and fresh fruit.
- Enjoy!
Thick German Pancake (Dutch Baby) Recipe
Equipment
- blender
- 9x13 metal or cast iron baking dish OR 9x13 tin foil baking dish
Ingredients
- 9 eggs
- 1 1/2 c milk of choice I use unsweetened coconut or vanilla almond milk)
- 2 tsp. pure vanilla extract
- 2 pinches sea salt
- 3 tbsp. cane sugar for refined sugar free, use 1/4 c. coconut sugar
- 1 1/2 c. all-purpose flour
Instructions
- Preheat your oven to 425 degrees F. Place 6 tbsp of salted butter into a 9x13 metal baking dish. Heat the baking dish with the butter in the oven.
- As the butter is melting, blend the eggs, milk, vanilla, salt, sugar, and flour in a blender for 20 seconds. Scrape down the sides of the blender if needed and briefly reblend.
- Once the butter is melted and sizzling, briefly reblend the pancake batter, and pour it directly into the hot butter. You should start to see the butter swirling into the pancake batter.
- Bake the puff pancake for 25 minutes until the edges are very puffy and golden.
- When you take the pancake out of the oven, you will see it begin to deflate. This is normal. Serve immediately with toppings like powdered sugar, butter, maple syrup, whipped cream, and fresh fruit.
- Enjoy!
