5 from 12 votes
German Pancake
Dutch Baby Pancake
Prep Time
5 mins
Cook Time
20 mins

Puffy German Pancake served with homemade strawberry compote

Course: Breakfast
Cuisine: German
Keyword: pancake, dutch baby, popover, brunch recipe
Servings: 4
Author: Rika Livingston
For Dutch Baby Pancake
  • 1/2 cup flour
  • 1/2 cup milk (at room temperature)
  • 4 tbsp unsalted butter
  • 3 eggs (at room temperature)
  • 1 tbsp white sugar
  • 1 tsp vanilla extract (optional)
  • 1/4 tsp sea salt
  • a pinch of nutmeg or cinnamon (optional)
For Strawberry Compote:
  • 1 cup finely chopped fresh strawberries
  • 2 tbsp white sugar
  • 3 tbsp water
  • 1/2 tsp lemon zest (use you can use more according to your liking)
Optional Toppings:
  • mixed berries
  • ricotta cheese
  • powdered sugar
To make Dutch Pancake:
  1. Preheat the oven to 400 degrees F.

  2. Put the butter in a large ovenproof skillet (10 inches) and place in the oven.

  3. Meanwhile, combine flour, milk, sugar, vanilla, nutmeg, and salt until uniform using a blender.

  4. Remove the hot skillet from the oven.

  5. Swirl the butter around the pan to coat completely, and transfer the remaining butter into the blender. Pulse to blend.

  6. Pour the batter into the skillet and cook for about 20 minutes or until the pancake is puffed.

To make Strawberry Compote:
  1. In a medium saucepan, add chopped strawberries, sugar and water.

  2. Cook over medium-high heat, stirring occasionally for about 4 minutes. Add the lemon zest and continue cooking for 1 minute. Turn off the heat and set aside.

To Serve:
  1. Serve the dutch baby pancake warm with a generous amount of Strawberry compote, fresh berries, ricotta cheese and a sprinkling of powdered white sugar.

Recipe Notes

No blender?

You can make your own pancake batter by mixing the eggs and milk for about 1 minute or until the mixture is light yellow. Then add the remaining ingredients: flour, sugar, vanilla extract, nutmeg, and salt into the mixture. Keep stirring until you see no lumps on the pancake batter. 

Chopping strawberries:

Finely chopped strawberry is highly recommended so you can cook the the strawberry compote faster and don't need a blender to puree.

How to Zest Lemon without Zester: 

You can use a vegetable peeler or sharp knife to slice very thin pieces from the lemon. Avoid peeling the bitter, white pith.