German Baby

German Baby

Shirley Smith 0

"Quick, easy and delicious. Serve with lemon wedges, warm maple syrup and jam. "

Ingredients 25 m {{adjustedServings}} servings 556 cals

Serving size has been adjusted!

Original recipe yields 2 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 556 kcal
  • 28%
  • Fat:
  • 32.7 g
  • 50%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 17.5 g
  • 35%
  • Cholesterol:
  • 386 mg
  • 129%
  • Sodium:
  • 307 mg
  • 12%

Based on a 2,000 calorie diet

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  • Prep

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  1. Preheat oven to 425 degrees F (220 degrees C). Place butter in a 10 inch cast iron skillet and heat the skillet in oven.
  2. Beat eggs at high speed with an electric mixer. Slowly add the milk and flour.
  3. Pour batter into hot skillet. Return skillet to oven and bake for 20 minutes. It will rise like a souffle, then fall when taken out of oven. Lightly dust with powdered sugar and serve.
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Reviews 161

  1. 197 Ratings


Okay, first time I made this I followed other suggestions--I warmed the milk and eggs and added 1/2 tsp of vanilla and 2 tbsp powdered sugar. I preheated oven to 425 and put the butter in the pan. This first one only took 13 minutes to cook and even then it was slightly burning and seemed uneven...but it was still good. So then I made another one, and this time I didn't warm the milk and eggs, I only added the vanilla and not the powdered sugar. Also, most IMPORTANTLY, I reduced my oven to 400 and warmed the skillet without the butter. Once the batter was done, I added the butter, kept the pan in the oven for a minute or so, then took the pan out and added the batter. It baked for about 18-19 minutes and it was perfectly puffed and golden brown. It was PERFECT this second time around!! I submitted a photo for reference...


I became addicted to these after having them at the local Pancake House, and was very excited to find a recipe. After a few false starts, I figured out the trick... for these to turn out correctly, YOU MUST USE WARM EGGS AND MILK! I submerge the eggs in hot water from the tap for about five minutes (refilling several times) and microwave the milk for 50 seconds. Doing these two simple things dramatically changes the end result. I make one or two of these on the weekend to have for lunch during the week... they heat up surprisingly well in the microwave. With fresh squeezed lemon juice and powdered sugar there's nothing better!


Yum! I've always heard this called a "Dutch baby" - my sister first introduced me to this at a breakfast restaurant near her home in Vegas. I was so excited to try this recipe! Thank you so much to SemantiTheft who advised warming your eggs and milk - I did, and it puffed like crazy! I don't have a microwave right now, so I just put a few inches of hot water in the sink and put the eggs and the big measuring cup of milk in there while the oven was preheating. Worked like a charm!I also add a capful of baker's vanilla - clear instead of brown; won't darken the color of the batter - into the milk. Adds a tiny hint of sweetness which I like. This was so easy, and so much fun to watch while it's in the oven - and really fun to eat, too! I don't have a cast iron skillet, so I just used my regular (oven proof) pan the same size, and it worked just fine! I used margarine instead of butter, and the edges seem to be a little salty, so I think I'll try unsalted butter next time, but completely delicious even so! I debate reducing the butter every time, but I think those little pools in the middle are part of the magic! :)