If you have never had or made German Pancakes, also known as Dutch Babies, you must add them to your “must-try” list! This tried & true recipe from Chef Andrew Zimmern, featured on Food & Wine, is absolutely wonderful.
“This simple eggy pancake with a crisp edge rises in the skillet like an oversize popover. It’s typically eaten for breakfast (directly from the skillet), but fast enough to whip up for dessert after dinner.” Food & Wine
My sister made these delicious pancakes for a Sunday brunch during my visit to Alaska. She tripled (maybe even quadrupled) the recipe for our large family. She used a cast iron skillet and two round, 9 inch cake pans. She cut them in quarters for serving.
I love breakfast for dinner – these pancakes are so easy to make, they will be on our breakfast and dinner menus for years to come.
Please Note: When I share a tried & true recipe, I always credit the source and often will send you to the site for the directions. All you need to do is click on “Print Recipe” below and it will take you to the full recipe. One extra click for an awesome recipe, that’s it! It’s important to me to share the love and send you to the original source.
German Pancakes (Dutch Babies)
- 2/3 cup all-purpose flour
- 2/3 cup whole milk
- 3 large eggs
- 3 tablespoons granulated sugar
- pinch of salt
- 4 tablespoons unsalted butter at room temperature
- 3/4 cups raspberries
- 3/4 cup blackberries
- toasted sliced almonds, for serving
- confectioners’ sugar, for dusting
For the directions and to print this wonderful recipe, please head to Andrew Zimmern’s site.
These pancakes are great served with many toppings. We dusted ours with powdered sugar and topped them with fresh blueberries, leaving out the almonds. These would be terrific topped with raspberries, strawberries, …warm maple syrup. Candied/toasted pecans or walnuts are great too. Enjoy!
Thanks for stopping by!