Dutch Babies (German Pancake) – a delicious recipe with flour, milk, eggs, butter, ahead of time. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Place butter in a square or rectangular flat bottomed casserole pan, we use two 8x12x2in pans, but you can use other sizes, just be sure that the sides of the pan(s) are at least 2 inches tall and the batter is only about 1/2 in deep at most. If the batter is too deep, it will not develop hills, but if it is too thin it will crisp or burn before hills form.
2
Place pan in oven and pre-heat oven (and pan) at 425 degrees; melting butter while you prepare the batter.
3
Whisk milk, flour, and eggs until smooth.
4
Pour batter into pre-heated pan, and return to oven. Bake for approx. 20 minutes or until the peaks are golden brown.
5
Remove from oven, slice into big squares, and serve while hot.
463
kcal
Calories
29
g
Fat
28
g
Carbs
24
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.
How did you like this recipe?
Thank you — your rating has been saved!
Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 5 ingredients. The key ingredients include: 1 cup flour, 1 cup milk, 6 eggs, 1/4 cup (real salted) butter, and more.
Yes, Dutch Babies (German Pancake) 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.
We use cookies — including from Google AdSense — to give you a better experience and show relevant advertising.
Privacy Policy
