Hello Dutch Baby aka German Pancake
When I was growing up we called them Dutch Baby, but as an adult I have heard them referred to as a German pancake many times. It’s the same thing, a pancake that’s cooked in the oven. It is soooo simple to make and you can top it with anything your heart desires.
I love making this on the weekends. It’s so easy to walk downstairs and whip this up after starting the coffee. By the time it’s cooking you’ve got your coffee and can relax for 20 minutes, then take it out, put your toppings on it, and BAM you have breakfast. It’s prefect for a lazy weekend.
Toppings. I love topping it with real maple syrup, but have also done lemon and powdered sugar, and berry infused syrup on it before. In the summer its also great to throw fresh berries on top.
These dutch babies have a great but neutral flavor on their own, so you can have as little or as bold of flavors you want as your toppings. Have fun and create your own signature topping.
Up your breakfast game even more and make a Toad in a Hole (it’s like a dutch baby but with sausage)Print
Dutch baby aka German pancake
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 1x
- 6 Eggs (Room temp)
- 1 cup Milk
- 1 cup Bob’s Red Mill 1 to 1 gluten free flour
- 1/4 cup Butter
- 1 Pinch Salt
- Preheat the oven to 425F
- Place butter in large cast iron skillet or baking pan and place in the warming oven to melt.
- Whisk together the remaining ingredients.
- Once butter has melted, pour the batter directly into skillet or baking pan.
- Bake for 20 minutes until fluffy and golden brown.
- Cut into wedges and server with desired toppings.