Baked to bliss, these “Dutch babies” are the perfect balance of sweet and spongy!
Unlike the pancakes most Americans know, German pancakes aren’t fried in a pan, but baked in a well-buttered dish. This makes them simpler to cook, and even easier to enjoy. With a custard-like inside and a light golden brown edge, plus a burst of fruity goodness, each bite will send you into a whole new world of brunch buffets. It’s been called a cross between an American pancake, French toast, and a crêpe, but you can make it at home and poll your family for their opinion. I’m definitely looking forward to trying this poll myself!
Also known as “Dutch Babies,” this sweetly satisfying dish was inspired by thin, crêpe-style pancakes from Germany known as Pfannkuchen. (Almost sounds like “pancake,” right?) Despite this, what we now call “German pancakes” did not originate in Germany at all, but from a restaurant in Seattle in the early 1900s. As such, this sugar-dusted delicacy stands as an emblem of the old American “melting pot” mentality. Today, we can make this dish in our own kitchens as a tasty homage to creative cross-cultural cooking.
Sweet or Savory: Which is Better?
It’s not a question of which is better, but rather, for which occasion?
While this German pancake recipe is dedicated to sweetness, you could push the sugary envelope a little further by drizzling your finished pancake in honey or maple syrup. Alongside (or instead of) fresh fruit, you could also top it off with chocolate chips or cacao nibs. This kind of decadent dessert-like breakfast would go well at a party that serves mimosas – perhaps a bridal shower or birthday brunch.
On the other hand, you can also tone the sweetness all the way down in favor of savory flavors like salt, pepper, and cheese. Simply replace the powdered sugar with Parmesan (or nutritional yeast) and top with black olives, basil, and tomato instead of mixed berries. This is a great option for those who lack a sweet tooth and instead crave something salty yet elevated. As you can see, German pancakes can be played with so much, you’ll be surprised with the cool flavor combos you can create!
How to make ahead and store
Store leftovers covered in the fridge for 2-3 days, or freeze for up to 3 months. Thaw in the fridge overnight before reheating in the oven at 350 degrees F for 10-15 minutes until warm.
Serving Suggestions
Serve this spongy brunch by itself, or with a succulent Fruit Soup. For a breakfast buffet, complement it with revamped classics like Healthy French Toast, Blueberry Cheesecake Protein Waffles, or Keto Breakfast Casserole with Sausage.
Ingredients
- 8 large eggs
- 1 1/3 cup milk
- 1 1/3 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 1/3 cup unsalted butter cubed
- Powdered sugar for garnish
- Fresh mixed berries for serving
Instructions
- Set oven to 425F. Place butter cubes in a 9×13-inch baking dish and put the dish inside your oven while it preheats to melt the butter.
- In a large blender, combine the eggs, milk, flour, salt, and vanilla extract and blend until there are no lumps.
- Remove the dish from the oven and spread the butter to coat the bottom of it. Pour the batter into the baking dish over the butter.
- Bake in the preheated oven for 20-25 minutes, or until puffy on the edges and baked through.
- Top with a dusting of powdered sugar and your preferred fruit when serving.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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