German Oven Pancakes aka Dutch Babies are a classic breakfast treat. They are easy to make and you will not have to stand over the skillet flipping pancakes making sure they don’t burn. This breakfast is simple and fun to make!
These German Oven Pancakes would make a great weekend breakfast for your family. If you are looking for some Easter breakfast options, these would be perfect. Just whisk the ingredients together, pour into the butter covered skillet and pop in the oven. No flipping required.
It is fun to see the pancake puff up in the oven. Once you take it out of the oven, the pancake falls flat.
I love sprinkling powdered sugar and fresh berries over the top. A drizzle of maple syrup certainly wouldn’t hurt! I have read that the traditional toppings for German Oven Pancakes were powdered sugar and freshly squeezed lemon juice. However you want to top this pancake goodness is all up to you!
German Oven Pancakes
- 3 eggs
- 1/2 cup milk 2% or whole
- 1 T white sugar
- 1/4 t salt
- 1/2 t pure vanilla extract
- 1/2 cup all-purpose flour
- 3 T butter
- Optional Toppings: Powdered sugar berries, maple syrup, fresh squeezed lemon juice, etc.
- Preheat oven to 450 degrees.
- In a medium bowl, add the eggs, milk, sugar, salt & vanilla.Whisk to fully combine. Add the flour, and stir with the whisk to just combine. Be sure not to overmix the batter.
- Place the butter in a 10-inch oven safe skillet or cast iron skillet. Put the skillet in the oven to melt the butter. Once the butter is melted, remove from the oven. Pour the batter over the melted butter. Place the skillet back in the oven for 12-15 minutes or until the edges are brown. (The pancake will puff up in the oven, but it will fall when it is removed from the oven.)
- Sprinkle your favorite toppings over the top & enjoy!