German Pancakes, also known as Dutch Baby Pancakes, are a breakfast staple in our family. They are buttery, flaky perfection!
One of my favorite childhood memories is watching my dad pull German Pancakes out of the oven on Christmas morning. When they first come out of the oven they are so huge and fluffy! All the kids would run into the kitchen to catch a glimpse before the pancakes deflated. We would also always fight over who would get the corner pieces. Although, now that I am older I know that all the pieces are equally delicious! They are so buttery and tender, you can just drizzle some hot maple syrup on top and you are set.
Not only are German Pancakes delicious, but they are also so easy to make!
- Start by preheating the oven to 350. Place the butter into a 9×13 pan and put it in the oven to melt as the oven preheats.
- Next, add the eggs one at a time to a blender. Mix each egg well before adding the next. You want the mixture to be very smooth.
- After all the eggs are mixed, add the flour, milk, and a pinch of salt. Blend until combined.
- Take the pan out of the oven and swirl the butter around so it evenly coats the bottom, then pour the egg mixture over the top of the butter.
- Bake for 20 minutes, or until the edges are lightly golden brown and the middle is puffed up.
- The pancakes will deflate soon after you remove them from the oven. Cut and serve with the pancake toppings of your choice.
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How to Make German Pancakes
- Preheat oven to 350 degrees.
- While the oven is preheating, place the butter in a 9x13 pan and put it in the oven to melt.
- In a blender, mix one egg until smooth. Add the rest of the eggs one at a time, blending between each one.
- Add milk, flour, and salt. Blend until combined.
- Pour egg mixture over melted butter.
- Bake for 20 minutes, or until edges are lightly golden brown and the middle is puffed up.
- Serve immediately with your favorite pancake toppings.