Looking for an easy breakfast to make that only takes 4 ingredients? German pancakes are my go-to because the recipe just uses the staples: eggs, milk, flour, and a bit of butter!
- 4 tablespoons butter (salted or unsalted)
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup milk (2% or whole)
- ¼ teaspoon salt, optional
- 1 teaspoon vanilla extract, optional
- Preheat your oven to 400 degrees F.
- Cut the butter into 4 equal pieces and place them on the bottom of a 9×13 inch baking dish. I prefer glass bakeware for this recipe, the slightly curved corners seem to help the German pancake rise.
- While the oven if preheating crack the eggs into a medium-large mixing bowl. Whisk with a wire whisk to combine well.
- Slowly add the flour while whisking until fully combined.
- Add the milk and whisk to combine fully.
- When the oven is hot or nearly fully preheated, add the baking dish with the butter to the oven. Let the dish rest in the oven until the butter is melted, 4-5 minutes. Don’t let the butter stay in the oven too long as it can burn if left for too long.
- When the butter is melted carefully remove the pan from the oven with oven mitts or hot pads, and while holding onto the edges of the pan, gently tilt the pan back and forth so that the melted butter fully covers the bottom of the baking dish. Place the hot pan on a cooling rack or hot pads on your countertop.
- Give the egg mixture one last quick whisk and pour the mixture into the hot baking dish. Using oven mitts or hot pads, quickly and carefully place the hot pan back in the oven.
- Bake for 20 minutes or until the German pancake is very puffy on the sides and golden brown.
- Remove from the oven. Cut into pieces.
- Serve hot with your favorite toppings such as syrup, fresh fruit, or whipped cream.
- Category: breakfast
- Method: bake
- Cuisine: American
Keywords: german pancakes, german pancake recipe, dutch baby, dutch baby recipe, dutch baby pancake, egg recipe