3-Ingredient Dutch Baby (German Pancake)
This puffy, custardy, and impressively easy baked pancake is a showstopper breakfast with just eggs, milk, and flour! It’s perfect for using basic pantry ingredients to create something special.
📝 Ingredients
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4 large eggs, separated
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2 cups whole milk (or 2%, 1%, or plant-based milk)
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½ cup all-purpose flour
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Optional add-ins:
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Pinch of salt
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1 tbsp sugar or vanilla extract (for sweetness)
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Butter for greasing
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Powdered sugar, fresh fruit, or maple syrup for serving
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👩🍳 Instructions
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Preheat Oven & Pan
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Place a 9×13-inch baking dish or a large cast-iron skillet in the oven.
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Preheat oven to 425°F (220°C).
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Whip Egg Whites
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In a clean bowl, beat egg whites until stiff peaks form.
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Mix Batter
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In another bowl, whisk egg yolks and milk.
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Gradually whisk in flour until smooth.
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Gently fold in whipped egg whites until just combined.
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Bake
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Carefully remove the hot pan from the oven. Add a pat of butter to grease.
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Pour batter into the pan and bake 20–25 minutes, until puffed and golden.
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Serve Immediately
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The pancake will deflate slightly after removing from the oven — that’s normal!
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Top with powdered sugar, fruit, syrup, or a sprinkle of cheese if desired.
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💡 Why This Works
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Egg whites add air and lift for a light, puffy texture.
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The hot pan gives the bottom and edges a delicious crispness.
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It’s naturally versatile — enjoy it sweet or savory!
🧀 Optional Cheese Version
Add ½ cup shredded cheese (like cheddar or Gruyère) to the batter before baking. Serve with herbs, sautéed veggies, or a fried egg for a savory twist.
Perfect for a lazy weekend breakfast or a quick brunch centerpiece — no complicated steps required! 😊