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German Pancake

Berkshire Kitchen

German Pancake

Dutch Baby Pancake

From time to time we feature recipes from members of our team here at BerkshireStyle. This one courtesy of Susie Clayton our Ad Sales Director.

Scrumptous!! Bring this spectacular German Pancake (Dutch Baby) breakfast or brunch dish to the table as soon as it comes out of the oven for a lot of oohs and aahs!

A German pancake is a cross between a soufflé and omelet – it is a light and airy pancake with sides! The sides of the pancake rise high above the edges of the pan creating a light puffy crust with tender custard like middle.


4 oz. butter
4 large eggs
1 cup regular flour
1 cup whole milk
1 tsp. salt


Pre-heat oven to 425 degrees. Cut butter into chunks and place in 9" by 13" baking pan or large (13 inch) cast iron skillet. Put the pan or skillet in oven to melt butter.

You can make the pancake batter in a blender, a hand mixer or an eggbeater.

Whip the eggs until they are light and frothy. Add the milk and salt and whip thoroughly. Add the flour slowly, whip thoroughly. The batter should resemble very heavy cream and be completely smooth.

When the butter is completely melted in the pan, and before it begins to brown, pour in the batter.

Bake for 25 minutes or until the pancake puffs up and the tips of the peaks begin to brown.

Serve with any combination of the following:
Powdered sugar and fresh-squeezed lemon juice.
Sour cream or crème fraiche
Fresh fruit
Jams or jellies
Real maple syrup.

Serves 2-3. It is easy to cook two or three in a series to feed 6-8.

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