By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
215 cal · 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.
Comments
A German pancake (also called a Dutch baby) is a showstopper that comes together from pantry staples available everywhere—eggs, milk, flour, sugar, vanilla, lemon, salt, butter, and confectioners' sugar—with nothing requiring a special trip to Harris Teeter, Food Lion, Publix, Walmart, ALDI, or Kroger. The stated 25 minutes is honest if you account for 10 minutes of oven time and assume you already have ingredients measured; mix is genuinely 5 minutes of work. At roughly $1.50 to $2.00 per serving, it's a reasonable weekend breakfast or brunch dish. The main limitation is that it's a same-night affair—the dramatic puffed pancake deflates as it cools and doesn't reheat well, so you need four people ready to eat when it comes out of the oven, and it demands attention to timing rather than hands-on effort.
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