If you have never had an egg pancake (AKA Dutch Baby or German pancake), you are in for a real treat. This bright yellow, pillowy, fluffy pancake is perfect to serve as breakfast for everyone, and it bakes in one pan.
On my journey to find recipes that use a lot of eggs, this breakfast became one of our favorites. Eggs are a great way to get your protein in the morning, and this gives us some variety in how we eat our eggs. It’s also very handy to have some egg recipes in your back pocket for times when you have a surplus of eggs from your backyard chickens, like we do.
One fun thing about making this pancake is watching it puff up in the oven. The kids and I will gather around with the oven light on and it’s just free entertainment.
We serve this egg pancake with this tasty berry compost slathered on top or sprinkled with alittle powdered sugar.
Egg Pancake
Ingredients
- 6 large eggs
- 1 cup flour
- 1 cup whole milk
- 2 teaspoons vanilla extract
- Pinch of sea salt
Instructions
- Smear butter or oil to coat the entire surface of the 12-inch cast iron pan. Place the skillet in the oven on the center rack. Preheat the oven to 425°F.
- Add the eggs, flour, milk, vanilla extract and salt to a bender and blend until smooth, scraping sides. Alternatively you can add the ingredients to a large bowl and whisk until smooth, 4-5 minutes.
- Carefully open oven, pull out the oven rack, and pour mixture into the skillet from the oven. Bake until golden brown and puffy, about 20-25 minutes. Do not open oven during this time, or you could deflate the pancake.
- Cut the pancake into 6 wedges and serve with desired toppings.