Serves 4
25 min
German Pancake
Recipe GLPR60791e62826790
A tall, puffy German pancake (also called a Dutch baby) that rises dramatically in the oven. This classic dessert pancake combines eggs, milk, and flour with a hint of vanilla and lemon zest, then baked until golden and tender. Finished with a dusting of confectioners' sugar for a light, elegant treat.
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Ingredients
4 large eggs
1/2 cup whole milk
1/2 cup all-purpose flour
1 tablespoon granulated sugar
1/2 teaspoon pure vanilla extract
1/2 teaspoon grated lemon zest
1/4 teaspoon Kosher salt
2 tablespoons unsalted butter
Confectioners' sugar for serving
Directions
Preheat your oven to 425°F. Place a 12-inch cast-iron skillet or similar oven-safe baking dish in the oven to warm for 5 minutes.
While the skillet heats, combine the eggs, milk, flour, granulated sugar, vanilla extract, lemon zest, and Kosher salt in a blender. Blend until smooth, about 30 seconds, scraping down sides if needed.
Carefully remove the hot skillet from the oven and add the butter, tilting to coat the bottom and sides evenly as it melts.
Immediately pour the batter into the hot buttered skillet, distributing it evenly.
Return to the oven and bake for 12–15 minutes, until the pancake is puffed and golden brown on top. It will rise above the edges of the pan.
Remove from the oven and allow to cool for 1–2 minutes. The pancake will deflate slightly as it cools, which is normal.
Dust generously with confectioners' sugar and serve immediately, cut into wedges.
