Friday, January 6, 2017

German Pancakes aka Big Dutch Baby

When I was younger, these German Pancakes were my favorite breakfast! We used to have sleepovers with my cousins and we would make this delicious dish in the morning. Now that I think about it... My parents (or my aunt and uncle) were quite brave in letting us make these by ourselves. I couldn't have been older than 10 years old when we started making them! 

I made these lovely German Pancakes a couple of Saturdays ago and I made my little sister pose with them in her robe. She's going to hate me for telling you that is her ;) but I thought it was so real. Because let's be honest, the best way to eat this breakfast is with crusty eyes in a comfy robe. Is there anything better?

My older sister dug through her archives to find a note that had this recipe on it. We decided it is almost 10 years old! How could we tell? Well, almost all the words were misspelled and it had practically NO measurements on it hah! But after lots of questions to my mom and aunt, we figured out the real recipe, and here it is, the greatest breakfast EVER!

German Pancakes aka Big Dutch Baby

2 tablespoons butter
6 large eggs
1 cup milk
Splash of vanilla extract
1 cup flour
1/4 teaspoon salt

1) Preheat oven to 400° Fahrenheit. Place butter in a 9X13 pan (or in a cast iron pan) and put it in the oven while it is preheating to melt it (make sure it doesn't burn).
2) In a blender or in a bowl with a handheld mixer, beat eggs, milk and vanilla. Add flour and salt and stir until just combined (don't over mix them but it shouldn't be lumpy).
3) Remove pan with melted butter from oven and pour in batter. Bake for 20 minutes until puffy. We love to top this dish with powdered sugar, whipped cream, syrup, and/or fruit! Enjoy!


  1. We love these too! I'm just trying to figure out if I can make a sourdough version. Have you ever tried that?

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  10. There is a difference in German pancakes and regular pancakes. In German pancakes use a lot more eggs and we do not use any kind of leavening, like baking powder or baking soda. Regular pancakes have a thick batter that's fluffier when cooking if done. German pancakes are more dense in the shallow center and like a popover on the edges. If you love stuffed pancake martabak Singapore is a better choice.