A soft and fluffy pancake baked to a puff, topped with juicy cherries, yummy maple syrup, and lightly dusted in a layer of sweet powdered sugar, Sign Me Up! Sometimes called a german pancake, this delicious popover is a great breakfast food everyone will enjoy!
Despite its name, this breakfast treat isn’t dutch at all and is more similar to crepes than actual pancakes. Made famous by Manca’s Café, a family-run restaurant in Seattle back in the early 1900s, and got its name (dutch baby) from one of his daughters.
Quick and Easy Breakfast
So you’re running on a tight schedule but you wanna at least enjoy a tasty breakfast with the family before you head out to work, then you should definitely make this pancake! You can prep and make this delicious dutch baby in under 25 minutes! Blend and bake, then serve hot on a plate! Top with whatever you like and enjoy, what more could you ask for?
Breakfast on a Budget
This Greman pancake recipe is not just a hearty and tasty breakfast food but it doesn’t cost much to make. This is a fantastic recipe especially if you’re on a budget but still want to have something tasty for breakfast or brunch.
How To Serve
Once the pancake had been baked, I topped it off with cherries, maple syrup, and dusted it with powdered sugar, this made for a delectable combination! It also pairs well with jams, spreads, fruit preserves, cheese, or bacon and eggs.
This German Pancake recipe yields just enough for about 4 individuals, which is suitable for a small family breakfast or afternoon snack! Got a bigger family, or guests to accommodate? Simply increase the recipe according to your needs and thrill them with a tasty surprise!
Skillet– You’ll need a large cast-iron skillet to bake the pancake in, if you don’t have one a heavy bottom pan will work just as well.
Blender– I used a standard electric blender to combine the ingredients for this recipe but if you don’t have one, a hand mixer will do the trick.
Type of Main Ingredient
Bob’s Red Mills– I use this brand of AP flour for all my baking needs and it hasn’t failed me yet!
Stonyfield Organic Whole Milk – This organic whole milk gave my pancake a lovely rich flavor.
Eggs– I used 3 large room temperature eggs for this german pancake recipe.
Heavy Cream and Water– To replace the 1 cup whole milk for this recipe, mix ½ cup heavy cream with 1/2 cup water. Only ¾ cup is needed so just save the remaining 1/4 cup for another recipe.
Mashed Bananas– If you’ve run out of eggs, you can use mashed banana to replace them. Use one-fourth cup mashed bananas to replace each egg. This will, however, change the flavor of the pancake.
- Flour– Combine with the eggs, milk, and salt.
- Eggs– Blended with the flour, milk, and salt.
- Milk– Adds moisture and flavor to the mixture.
- Salt– Gives an extra boost of flavor to the pancake.
- Butter– Melted in the skillet before adding the pancake batter.
- Confectioners Sugar– Used to dust the finished pancake, adds sweetness and appeal.
- Cherries– Used as a topping for the pancake.
- Maple Syrup-Drizzled on the pancake for flavor and moisture.
How We Made The German Pancake
- Preheat the oven to 450 degrees and combine in a blender, the flour, eggs, milk, and salt. Blend this for about 20 seconds until smooth and without lumps.
- Heat a skillet with butter until melted and frothy, add the butter, and bake for 18-20 minutes until puffed up and light brown.
- Remove the pancake from the oven, add the cherries, drizzle with maple syrup, and dust with powdered sugar.
- Serve warm.
Dust With Powdered Sugar
When the pancake had been baked and topped with cherries and maple syrup, I then went on to dust it with a tablespoon of powdered sugar. This not only added sweetness to the pancake but also gave it an attractive appearance.
Combining the batter ingredients
For this recipe, I combined all the pancake ingredients in a blender until it was of a smooth consistency. If you don’t have a blender, you can either use a hand mixer or a stand mixer to make the batter in the say way. If neither of those is an option, you can mix the batter manually using a wire whisk and a bowl.
How to store German Pancakes
This delicious pancake is best served fresh out of the oven but if you must store leftovers, place them in an airtight container, and refrigerate for up to 5 days. This pancake can also be frozen for up to 2 months, but this may drastically affect the flavor and texture.
This delicate breakfast pancake is fluffy and absolute;y scrumptious! Great for breakfast, brunch, or a snack this pancake can feed up to 4 people, and goes well with a variety of beverages both hot and cold. Enjoy this tasty treat with your morning coffee or tea, or have it with a cold glass of milk, whatever you prefer!
- 3/4 cup all-purpose
- 3 large eggs
- 3/4 cup whole milk
- 1/4 tsp salt
- 4 tbs unsalted butter melted (2 tbs for serving)
- 1 tbs icing sugar (for dusting)
- 1 cup whole cherries
- buttermilk syrup
- Preheat the oven 450°F or 230°C.
- Combine the eggs, flour, milk, and salt in a blender for about 20-25 seconds until smooth and lumpfree.
- Over a high heat, melt 2 tbs of butter in a 10" cast-iron skillet until its starts to foam.
- Pour all the batter into the skillet, place it in the oven. Bake the batter for 18 minutes until it turns golden and puffs up.
- Once baked, remove it from the oven and place the cherries in the pancake, dust with the icing sugar, and serve.