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A fluffy German pancake, or Dutch baby, topped with fresh raspberries and blackberries and dusted with powdered sugar.

German Pancakes (Dutch Baby Pancakes)

Enjoy fluffy, oven-baked pancakes with a crispy edge, perfect for a quick breakfast or brunch.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: German
Calories: 250
Ingredients Method Notes

Ingredients
  

Dry Ingredients
  • 1 cup All-purpose flour
  • 1/4 tsp. Kosher Salt
  • 1/4 cup Granulated Sugar
Wet Ingredients
  • 8 eggs Eggs (Room temperature)
  • 1 cup Milk (Lukewarm)
  • 1 tsp. Almond extract (or Vanilla Extract)
  • 6 Tbsp. Butter Unsalted
  • for dusting Powdered Sugar Optional

Method
 

  1. Preheat oven to 400°F (200°C). Melt butter in a 9x13 inch dish in the oven.
  2. In a large bowl, combine eggs, milk, extract, and sugar until well mixed.
  3. Add dry ingredients to the wet mixture and blend until smooth.
  4. Pour batter into the hot baking dish and bake for 25 minutes.
  5. Dust with powdered sugar and serve with fruits if desired.

Notes

Ensure eggs are at room temperature for best results.