Dutch Baby/German Pancake with Vanilla Bean Syrup
These German Pancakes are a favorite in our family! They go by many different names (the most popular is Dutch Baby). These pancakes are puffy, eggy, thick, and incredibly simple to make. We love to serve them with homemade vanilla bean syrup.
Servings: 4 servings
Ingredients
Dutch Baby/German Pancakes
- 1 cup Milk
- 6 Eggs I have done as few as 4 and as many as 8 and it works. Very flexible and depends on how eggy you like it! My favorite is 6. Add additional baking time for extra eggs
- 1 cup All-purpose flour
- 4 tbsp Butter
Vanilla Bean Syrup
- 1 cup Sugar
- 1/2 cup Butter (1 stick)
- 1/2 cup Buttermilk
- 1/2 tbsp Vanilla Bean Paste or pure vanilla extract
- 1/4 tsp Baking Soda
Instructions
Dutch Baby/German Pancake
- Preheat oven to 400º F. Place a 9x13 glass dish or cast iron pan in the oven as it preheats.
- Combine remaining 3 ingredients in a blender and blend until smooth. Pour the batter into the hot butter/pan once oven is preheated and butter is melted. Bake for about 18-22 minutes until puffed and golden.
- Serve with berries and syrup or powdered sugar and lemon.
Vanilla Bean Syrup
- Heat sugar, butter, and buttermilk over medium heat until melted. Increase the heat to medium high and boil for 1 minute.
- Take off the heat, and whisk in baking soda and vanilla. It will bubble and expand as you whisk it in. Makes 2 cups of syrup. Store in fridge and microwave as needed.
Notes
- If using more than 6 eggs, increase the cooking time 2-4 minutes per additional egg. Remove the German pancakes from the oven when they are puffed and golden brown on the edges.
- If you do not have buttermilk on hand, combine a scant 1/2 cup milk with 1/2 tablespoon white vinegar or lemon juice. Let curdle for 5 minutes, mix, then use as directed.
Nutrition
Serving: 1grams