Dutch Babies (German Pancakes)

Dutch Babies (German Pancakes)

Serves 4-6


4 eggs

1 tablespoon sugar

1/2 teaspoon salt

2/3 cup all-purpose flour, sifted

2 tablespoons softened butter

1/2 cup raspberries (optional; can also use any other berry or sub in chocolate chips)


  1. Preheat oven to 400 degrees. Grease two 9-inch cake pans with baking spray or butter. Put eggs in blender container, and blend until the eggs are light yellow in color.
  2. Stop blender, and add in sugar, salt, all-purpose flour, and butter. Blend until combined; scrape down the blender container if there are any pockets of flour.
  3. Pour evenly into the baking pans (don’t be concerned if there’s still a few small chunks of butter), sprinkle with raspberries if desired, and bake for 20 minutes. Reduce the heat to 350 and bake until golden brown, about 7-8 more minutes.
  4. Take out of the oven, and let sit for a couple minutes. Slide onto a warm plate, and dust with powdered sugar. Serve with lemon slices and butter (traditional) or warm maple syrup and butter. Serve immediately.


Source: Barely adapted from Smitten Kitchen



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