Pancakes From Around the World
Dutch Baby Pancake (Germany/Netherlands inspired)
This super easy, German style pancake is oven-baked and puffs up beautifully in the skillet. It’s light, eggy, and perfect for topping with powdered sugar, fruit, or a drizzle of syrup. Try it for breakfast, lunch, or dinner!
Ingredients
Instructions: Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet (or ovenproof pan) in the oven to heat. In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth. Carefully remove skillet from oven, add butter, and swirl to coat. Pour batter into hot skillet and return to oven. Bake 18–20 minutes, until pancake is puffed and golden. Serve immediately with powdered sugar, lemon wedges, fresh fruit, or syrup.
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- Pinch of salt
- 2 tbsp butter (for skillet)
Instructions: Preheat oven to 425°F (220°C). Place a 10-inch cast iron skillet (or ovenproof pan) in the oven to heat. In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth. Carefully remove skillet from oven, add butter, and swirl to coat. Pour batter into hot skillet and return to oven. Bake 18–20 minutes, until pancake is puffed and golden. Serve immediately with powdered sugar, lemon wedges, fresh fruit, or syrup.