Name: Fluffy German Puffed Pancakes
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Ingredients: fresh berries; 1 cup all-purpose flour; 6 tablespoons unsalted butter; 1/4 cup granulated sugar; 1 cup whole milk; 1 teaspoon vanilla extract; 6 large eggs; maple syrup; powdered sugar; 1/2 teaspoon kosher salt

Pancakes

What ingredients do I need to make pancakes?

Can I use a different type of milk, like almond milk or soy milk?

Can I substitute the eggs for something else if I'm vegan?

What's the best way to keep the pancakes warm while I cook the rest of the batter?

What can I add to the batter for extra flavor?

Experience the delight of our Fluffy German Puffed Pancakes, also known as Dutch Babies. This easy recipe whips up a rich and velvety pancake that puffs up with crispy edges, perfect for breakfast or brunch. Serve it warm, adorned with maple syrup, fresh berries, and a sprinkle of powdered sugar.

Milk

Eggs

Wheat

Lactose Free

Vegetarian

Fresh Fruit

gram

mixed berries

Flour & Meal

all purpose flour

Butter & Margarine

unsalted butter

Sugars & Sweeteners

sugar

milliliter

whole milk

Extracts

vanilla extract

eggs

Syrup

maple syrup

powdered sugar

Seasonings

Coarse Salt

Trans fatty acids

Vitamin A

Vitamins

Vitamin D

Cholesterol

Saturated Fat

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calories

Magnesium

Minerals

Phosphorus

Sodium

Zinc

Copper

Manganese

Selenium

Vitamin K

Thiamin (B1)

Riboflavin (B2)

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Beta-carotene

Beta-cryptoxanthin

Lutein+zeaxanthin

Dietary Folate Equivalents

Vitamin C

Carbohydrates

Protein

Dietary Fiber

Sugar

Iron

Potassium

Calcium

Water

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Fluffy German Puffed Pancakes

Produce

Baking Goods

Dairy

Condiment & Toppings

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Place 6 tablespoons of unsalted butter in a 9x13 inch casserole dish, and preheat the oven to 425°F.

In a large mixing bowl, whisk together 1 cup of all-purpose flour, 1/2 teaspoon of kosher salt, and 1/4 cup of granulated sugar.

Combine 1 cup of whole milk and 1 teaspoon of vanilla extract with the dry ingredients.

Add 6 large eggs, one at a time, whisking well between each addition to create a smooth and fluffy batter.

Carefully remove the preheated casserole dish with melted butter from the oven.

Slowly pour the pancake batter into the hot butter, using a figure-eight motion to help create a textured pancake.

Immediately transfer the casserole dish back to the oven and bake for 20 minutes, or until the edges are puffed, golden, and crispy.

Remove the pancake from the oven and let it rest for a few minutes. If any butter is pooled in the center of the pancake, spread it around gently.

Slice and serve the pancake warm, topped with maple syrup, fresh berries, and a dusting of powdered sugar.

Fluffy German Puffed Pancakes

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