The Dish | Dutch Baby German Pancakes

This makes a fun, festive breakfast. Make sure to gather everyone around as soon as it comes out of the oven, because it will puff up magnificently, and then shrink back down. 


  • 3 Tbs butter
  • 2 eggs, at room temperature
  • 1/2 cup milk
  • 1/2 cup flour
  • 1/4 cup sugar lemon zest (optional)
  • Lemon wedges
  • Powdered sugar for dusting
  • Hot maple syrup or jam, for serving


  • Preheat oven to 425*.
  • Mix egg in a blender for 1 minute. Gradually add milk, then and add flour, sugar, and lemon zest, if using, and continue in the blender for 30 seconds longer. (If you are using a handheld mixer, beat eggs until lemon color and continue the same way.)¬†
  • Put the butter in a 10″ oven proof frying pan, cast iron works great. Place the¬†skillet on the stove over medium heat until the butter is melted. Tilt the skillet so that the butter coats the sides.
  • Pour the egg mixture into the skillet and cook, without stirring, for 1 minute.
  • Place the skillet in the oven and bake until the pancake is puffed and golden, 12-15 minutes.
  • Serve immediately with powdered sugar sprinkled on the top, and lemon wedges, hot maple syrup, or jam.

NOTE: You can double the recipe, just use a larger frying pan. You can also do it in a Pyrex baking dish, but it won’t look as pretty.

One thought on “The Dish | Dutch Baby German Pancakes

  1. This has been a staple in our family for years. We first got the recipe in the Havens Fiestaval cookbook from the mid-1980s.

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