German Pancake

The perfect fluffy baked good - its crispy on the outside, fluffy on the inside, and the perfect receptacle for syrup, butter, fruit, or whipped cream. I'm talking about the dutch baby, or german pancake. This recipe is perfect for those days when you want to put breakfast (or your meal of choice) in the oven, and not worry about it while it cooks.

... though you might want to take a minute here and there to watch it bake. The eggs cause the pancake to puff up and double in size. The pancake "falls" again once it is removed from the oven and has a moment to cool. But that moment when you take it out of the oven? So impressive!

What is a German Pancake?

Also called a Dutch Baby, the German pancake is neither German, nor is it Dutch. It was developed in the USA in the early 1900's, at a restaurant in Seattle Washington. Though the source has long been archived, you can still read about that restaurant and the creation of the "Dutch Baby" here.

Some people say the German Pancake was inspired by the German Pfannkuchen, and perhaps it was. But it bears a much larger resemblance to a popover, or sweet Yorkshire Pudding.

Getting the proper rise

Like many gluten free recipes, the behavior of this pancake depends on the flour you use. While you can use any cup for cup gluten free flour, certain mixes cause a denser and thicker pancake, while others will give you the proper rise.

Namaste Perfect Flour Blend, for instance, gives a very dense thick pancake. This is quite nice in its own way, but it isn't really the German Pancake experience.

I recommend using Bob's Red Mill Gluten-Free 1-to-1 Baking Flour. It should give you the proper fluffy rise, and crunchy crust.

Gluten Free German Pancake

1 cup Bob's Red Mill All Purpose Flour
1 tablespoon Psyllium Husk Powder
6 Eggs (medium)
1 cup Milk (whole)
1/4 teaspoon Salt
2 teaspoons Vanilla Extract
2 tablespoons Butter (unsalted)

(1) Preheat the oven to 400 degrees Fahrenheit. Add your two tablespoons of butter to your baking dish - either a 9x9 casserole dish or a 9" deep dish pie dish, or something equivalent - and put the baking dish in the over to preheat and melt the butter.

(2) Crack and whisk your six eggs. Then add your milk and vanilla extract, and whisk again. Finally add the flour and salt, whisking until well incorporated.

(3) Once the butter is melted in your baking dish (and your oven has finished heating), take the dish out. Pour the batter in, and immediately return it to the oven.

(4) Bake for 20 minutes, or until golden and crispy. The batter should rise to at least twice its starting height, and bubble, as it nears doneness.

(5) Enjoy warm, with syrup and butter, or your favorite pancake toppings!

Last updated
May 16, 2024

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