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Overhead view of German pancakes in casserole dish topped with fresh raspberries and powdered sugar

German Pancakes (Dutch Baby)

German Pancakes are extremely light, fluffy, extra puffy and make for a sweet breakfast! Some call them Dutch Babies or Hootenanny, but we call them absolutely delicious.
Prep Time 10 mins
Cook Time 20 mins
Course Breakfast
Cuisine American
Servings 4 servings
Calories 143 kcal


  • 3/4 cup milk
  • 2 whole eggs
  • 1/2 teaspoon vanilla
  • 1 1/2 teaspoons granulated sugar
  • 1/2 cup all purpose flour
  • pinch salt
  • 2 tablespoons butter


  • Preheat oven to 400 degrees. Add 9×9 glass baking dish, 9 inch cast iron skillet or smaller rectangular baking dish to the hot oven to preheat.
  • In a blender or large bowl, stir together milk, eggs, vanilla, sugar, salt and flour until smooth. Melt butter in hot cast iron skillet and brush to cover bottom and sides, working quickly.
  • Pour in batter to hot pan and bake 20 minutes or until puffed and golden. Serve immediately with any desired toppings: powdered sugar, raspberries, syrup, etc..


Doubling the Recipe: While one batch of these German Pancakes will feed about four comfortably, it can easily be doubled. The only thing you need to do is adjust your baking pan accordingly. The easiest way to do that is use a 9×13 pan, glass preferred. The metal pans can give you much darker edges in a shorter cooking time which isn’t necessarily a bad thing, but something you need to be aware of.


Calories: 143kcalCarbohydrates: 16gProtein: 3gFat: 7gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gCholesterol: 6mgSodium: 87mgPotassium: 82mgFiber: 1gSugar: 4gVitamin A: 327IUVitamin C: 1mgCalcium: 56mgIron: 1mg
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