My daughter has 20 hens (all named after grandmas in our family like Beulah and Verda) and brings me eggs that are extra fresh and better than store-bought. That said, I’m constantly looking for ways to use up my superior eggs. German pancakes, also known as Dutch Babies (from the German word Deutsch) are very eggy and are also very easy – much quicker than making individual pancakes on a griddle. The following recipe makes a perfect 9” x 13” puffy Easy German Pancake that is perfect for serving at brunch or breakfast; it is very impressive when serving guests.

You can serve this German pancake with a sprinkling of powdered sugar, or with fresh seasonal fruit. Some top theirs with maple syrup. My favorite is powdered sugar and a squeeze of lemon.

6 Servings

1 1/3 cups milk
1 1/3 cups flour
2 to 4 tablespoons sugar, depending on how sweet you like it
1/2 teaspoon salt
6 eggs
1/2 teaspoon vanilla extract, or lemon extract if you wish

1/2 cup butter, cut into chunks

1. Preheat oven to 425°.
2. Measure the milk, flour, sugar, salt, eggs, and vanilla into a blender container, and whizz on low speed until smooth, scraping down the sides once or twice.
3. Place the butter chunks in a 9" x 13" glass baking dish; place it in the oven for a few minutes until the butter melts.
4. Remove from the oven, immediately pour the batter into the butter, and return to the oven.
5. Bake 20-25 minutes without peeking, until the pancake is puffed and golden. Sprinkle with powdered sugar, cut into squares, and top with your favorite toppings.

Amount Per Serving
Calories 361 Calories from Fat 202
Percent Total Calories From: Fat 56% Protein 12% Carb. 32%

Nutrient Amount per Serving
Total Fat 22 g
Saturated Fat 12 g
Cholesterol 261 mg
Sodium 440 mg
Total Carbohydrate 29 g
Dietary Fiber 0 g
Sugars 4 g
Protein 11 g

Vitamin A 19% Vitamin C 1% Calcium 0% Iron 6%