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Caramel Apple Cheesecake

Fluffy German Pancake

This beautifully puffed oven-baked German Pancake—also called a Dutch Baby—creates golden, airy edges and a soft custardy center. A showstopping breakfast made from simple ingredients!
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: German
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Batter
  • 3 large eggs room temperature
  • 1/2 cup whole milk
  • 1/2 cup all-purpose flour
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For the pan & serving
  • 2 tbsp unsalted butter
  • powdered sugar for dusting
  • fresh berries optional
  • lemon wedges optional
  • maple syrup optional

Equipment

  • Cast Iron Skillet
  • Blender
  • Oven

Method
 

  1. Preheat your oven to 425°F (220°C). Place a cast iron skillet inside to heat.
  2. Add eggs, milk, flour, sugar, vanilla, and salt to a blender and blend until smooth.
  3. Let the batter rest for 5 minutes while the skillet heats.
  4. Remove skillet from oven, add butter, and swirl to melt.
  5. Pour the batter into the hot pan and return immediately to the oven.
  6. Bake 18–22 minutes until puffed and deep golden around the edges.
  7. Serve hot with powdered sugar, berries, lemon, or maple syrup.

Notes

For maximum puff, use room-temperature eggs and avoid opening the oven door. Serve immediately—German Pancakes naturally deflate after baking.