Classic German Pancakes (Baby Dutch Pancakes) – a delicious recipe with bread flour, eggs, milk, cinnamon, vanilla, butter. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
1. Preheat oven to 450 degrees. Place a 10 inch skillet or other oven safe pan into oven to heat. A pie tin or casserole dish also work in a pinch.
2
2. Beat the eggs until smooth
3
3. Add milk, flour, vanilla extract, and cinnamon and continue to beat until the batter appears creamy and smooth.
4
4. Remove the warmed skillet from the oven, and melt the butter in the pan to coat it.
5
5. Pour batter into the pan and return to oven
6
6. Bake for 20 to 25 minutes. It should be golden brown and puff out considerably.
7
7. Remove and serve hot. The puffed center will immediately fall once out of the oven. It can be cut into wedges and served like a pie. Sprinkle confection sugar on top. Squeeze lemon wedges directly over the pancake before eating.
516
kcal
Calories
31
g
Fat
37
g
Carbs
26
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 9 ingredients. The key ingredients include: 1 cup bread flour or (all-purpose flour as a substitute)*, 6 eggs, 1 cup milk, 1/4 teaspoon cinnamon, and more.
Yes, Classic German Pancakes (Baby Dutch Pancakes) falls under the Breakfast category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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