Before we got married, hubby would come over every now and then to make me breakfast. That’s when he introduced me to German Pancakes. I think they’re synonymous with Dutch Baby Pancakes, but since he’s got German blood, that’s what we call it.
It’s a keeper and makes a regular appearance at our breakfast or brunch table. I love waking up on a weekend morning to find hubby making this for us.
He has made these pancakes in a glass baking dish, square and round cake pans, and in a cast iron skillet. This recipe was developed for pancake on the thicker side in a 10-inch cast iron skillet.
First, preheat your oven and put the butter in the cold skillet. As the oven is preheating, you place the skillet into the oven and let the butter melt. In the meantime, mix all of the ingredients in a large bowl.
Once the butter is nice and melty, carefully pour the egg batter into the sizzling hot pan. You want the pan to be piping hot. Place the hot skillet back into the oven and bake.
We usually top with fresh berries and maple syrup, but lately, hubby has been making a simple raspberry compote slowly simmering raspberries with a little bit of water, sugar and cornstarch.
Once the pancake is puffy and golden, remove from the oven and quickly tell all of your guests to come see because it will deflate in a matter of quick minutes. Tada!
Sprinkle on some powdered sugar (I think it makes it look extra pretty).
My favorite part are the crispy edges and the slight saltiness from the butter surrounding it.
There are so many variations you can make with this. You can add cocoa and sugar and make it a chocolate pancake or even make it savory and top with roasted veggies.
Enjoy it this weekend!
- 3-4 tbsp butter
- 6 eggs
- 1 c. milk
- 1 tbsp vanilla
- 1 c. flour
- ½ tsp. baking powder
- 1 tsp salt
- Preheat oven to 400F
- Put 3-4 tablespoons of butter in a cold 10-inch iron cast skillet. As the oven is preheating, place the skillet into the oven and let the butter melt. Keep an eye on it and remove it before the butter browns.
- Using an electric mixer, mix the eggs, milk and vanilla in a large bowl for 4-5 minutes.
- Slowly add the flour, baking powder, and salt and continue mixing.
- When the skillet is hot and the butter has melted, remove skillet from the oven and carefully pour in the egg batter.
- Put skillet back into the oven and bake for about 25 minutes or until top is golden crisp and pancake is puffy.
- Top with powdered sugar, maple syrup, and your favorite toppings.
- Experiment with different variations such as adding cocoa powder and sugar to make it a chocolate pancake or make it savory and top with roasted veggies