A German pancake in a cast iron skillet, also called a Dutch Baby, served with strawberries and sweetened ricotta cheese for a perfect brunch dish! I like to serve it with homemade granola on the side, and a pot of ginger lemon honey tea.
This recipe is made two different ways. The flavor is exactly the same, but one bakes up high on the sides, in the traditional way, and the other puffs up like a soufflé pancake (shown below).
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What defines an ideal dish for brunch or a special breakfast? In my book, it's something where I don't have to spend a lot of time cooking when I'd rather be with my family. It must be delicious, of course. And a show stopper. This German pancake in a cast iron skillet checks all the boxes.
For more brunch ideas, check out these vegetarian brunch ideas for your next gathering. And if you have a crowd for brunch, make these sheet pan pancakes with different toppings!
🤷♀️ What is a German pancake?
A German pancake is also known as a Dutch baby, and is a form of sweet popovers typically served for breakfast.
They are always baked, and at their simplest are made with flour, milk, eggs and vanilla extract. From there, you can add spices like cinnamon, and many include lemon zest.
German pancakes (Dutch baby pancakes) have a completely different texture from American pancakes because of the ratio of eggs to, well, everything else. That's what makes it like a popover. They're more moist, and lighter than their American counterpart.
When cooking a large one for a crowd, use a baking dish. Otherwise, a cast iron skillet, or any oven-safe skillet works great.
❤️ Why you'll love this recipe
- Instead of standing at the stove flipping pancakes, the batter is poured into a skillet or baking dish and baked in the oven. When done, just slice it into pieces.
- Kid-friendly.
- No special ingredients to run to the grocery store for at the last minute.
- It's gorgeous.
🧅 Main Ingredients + Notes
The secret to faster and easier meals often lies in the ingredients. For example, store-bought items and ingredients you make ahead and store in the refrigerator (or freezer) can turn a 60-minute recipe into a 30-minutes meal or less.
For the all of the ingredients, measurements and directions, go to the Recipe Card at the bottom of this post.
- Eggs
- All-purpose flour
- Whole milk
- Granulated sugar
- Lemon zest
- Vanilla extract
- Spices - I use cinnamon and nutmeg
- Unsalted butter
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🔪 Recommended Equipment
The tools you use will depend on the method of mixing the ingredients you choose.
- Hand mixer, whisk or high-speed blender - to mix the batter (see the below Instructions section to see the different ways to mix the batter, and the effect it has.
- 10-inch cast iron skillet or for best height, a non-stick skillet.
📝 Instructions Overview
Detailed instructions for making this German pancake in a cast iron skillet are in the recipe card below, but here's an overview!
Step 1
Mix. For a puffed version, mix all of the ingredients except for the butter in a blender. Mix on medium speed for 1 minute. Scrape down the sides of the blender, and mix on medium for another 15 seconds. It will be very frothy.
For a traditional version, mix all of the ingredients except for the butter with a whisk or hand mixer.
Note: as mentioned above, the flavor will be exactly the same. The only difference is the presentation and texture when baked.
Let the batter sit on the counter for 30 minutes.
Step 2
Preheat. While the batter sits, set the oven to 425˚F, and slide a cast iron skillet on a rack placed in the middle of the oven. This allows the skillet to heat up as the oven preheats.
Step 3
Bake. Remove the skillet from the oven once the oven reaches 425˚F, and add the knob of butter to the skillet. Make sure the entire skillet is buttered. Once it's melted, pour in the batter.
Return the skillet to the oven, and bake for 15 - 20 minutes or until set.
If the pancake is super-puffed in the middle, cut into the top using a sharp knife to deflate.
Step 4
Toppings. While the pancake bakes, toss sliced strawberries with a little sugar, make the ricotta cream, and warm the maple syrup.
Step 5
Serve. Serve warm with toppings.
👩🍳 Preparation Tips
It's best to let the batter sit on the counter for 30 minutes to make sure the flour is completely absorbed into the liquid.
💡Ideas for Possible Variations
In addition to the two cooking methods described in the Instructions section, you can serve it with any kind of berries, apples, or pears.
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German Pancake in a Cast Iron Skillet
Ingredients
DUTCH BABY (GERMAN PANCAKE)
- 4 large eggs
- 1 cup all-purpose flour
- 1 cup whole milk
- 2 teaspoons granulated sugar
- 2 teaspoons lemon zest from 1 large lemon
- ½ teaspoon kosher salt
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons unsalted butter
TOPPINGS
- 2 pints strawberries stemmed and sliced
- ½ teaspoon sugar
- maple syrup
Sweetened Ricotta Topping
- ½ cup ricotta cheese I recommend Galbani Ricotta Cheese, whole milk
- 1 tablespoons Greek yogurt
- 2 tablespoons confectioners sugar
- ¼ teaspoon vanilla extract
- pinch kosher salt
Instructions
German Pancake (Dutch Baby)
- Preheat the oven to 425˚F.
- Whisk together all of the ingredients for the German Pancake, except the butter and strawberries, in a medium bowl.
- Place the butter in a 9" or 10" ovenproof skillet, and slide into the oven to completely melt, and heat the pan. Remove the skillet from the oven, and pour the batter into the hot skillet. It's important that the skillet be very hot. Return to the skillet to the oven for 15 minutes or until the pancake is lightly browned, and the sides tower over the base.
- Serve the German pancakes with the sliced strawberries, maple syrup and the Sweetened Ricotta Topping (below).
Sweetened Ricotta Topping
- Whisk together all of the Sweetened Ricotta Topping ingredients in a small bowl.
cali
My Mom was Austrian German but we never had pancakes like this. They sound great, I can't wait to try them, thanks so much.
apuginthekitchen
Mmmmm love a dutch baby and the ricotta and strawberries sounds so good with it. I love how light a dutch baby is, I could eat the whole pan!!
Lynda - TasteFood
This looks wonderful Susan. Great photo!
cheri
Just in time for Easter tomorrow Susan, what a lifesaver you are this is just perfect. Love your description of the baking process, very descriptive. Happy Easter to you and your husband!
Cynthia
Lovely! The daughter learned to make Dutch Babies in Girl Scouts when she was in elementary school, and they're still her all-time favorite breakfast.
Erika
Ahhhhh I love me a good dutch baby. By the looks of this gorgeous pancake it seems your oven is fixed? Is your kitchen functional?! I hope so!!! Ricotta + strawberries = true food love right there. I tried drizzling my last one in honey caramel and it was SO GOOD. Oh--have you tried The Wednesday Chef's sow's ear apple pancake? It was the first dutch baby I ever tried and to this day, my favorite 🙂
mjskit
What a beautiful breakfast!!! I've never made a Dutch baby but you have certainly inspired me to change that. This is awesome and I'm sure it taste as wonderful as it looks!
Trish @infinebalance
That is beautiful.Impressive too. Besides I just love strawberries and ricotta - so it must be good!
Mireya @myhealthyeatinghabits
I've made German apple pancake several time but my son wasn't wild about it with the apples. I'm sure he'd like this version with cheese.
Oui, Chef
Why have I never made a dutch baby....they look like so much fun. Saving this recipe for when we finally have great, local strawberries.