German Baby Recipe -
German Baby Recipe
  • READY IN 25 mins

German Baby

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 to 2 servings Change Servings
  • PREP

    5 mins
  • COOK

    20 mins

    25 mins


  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.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Most Helpful Positive Review
Oct 20, 2007

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...

Most Helpful Critical Review
Dec 11, 2007

I've never had a german baby before, but we thought it tasted like thick scrambled eggs. Probably won't be making this again.

May 13, 2007

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!

Dec 09, 2007

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! :)

Apr 22, 2007

As is I would give this recipe 4.5 stars. With the few changes that I made it was 5 stars. I added about a teaspoon of vanilla,a few dashes of cinnamon, and just a pinch of sugar.

May 28, 2006

This was great! While it was cooking I warmed up some strawberries, bananas, & pineapple in a non-stick skillet with a 1 tbl. butter & 1/4 cup brown sugar. Topped the servings of the "pancake" with that and then added some light whipped cream sprinkled with cinnamon. The only suggestion I would have would be to use unsalted butter. The salted butter gave it more of a savory taste.

Oct 21, 2007

Fantastically easy! Chewy goodness! It definitely helped to have a cast iron skillet, and I just tossed in the butter, heated it up in the oven for, I dunno, 20 minutes or so, and whisked up the batter and dumped it in. 20 more minutes and it looked even BETTER than the picture. Sorry, I can't take a picture of it now. I ate it.

Jul 11, 2006

Yummy! Better than the restaurant that serves this by my house. I had a craving for a German Apple (it's a German Baby with apples), but I didn't want to have to go out. I substitued for what I had in my kitchen: Smart Balance for butter, soy milk for regular milk, and a square, 8.5" pan. I think the soy milk made it fluff up more. It was all fluff actually (no custardy center). The only thing I would change is to use a non-stick pan. I did the traditional lemon, maple, powdered-sugar topping. It was delicious. I submitted some photos. Next time I may add some granny-smith apples sliced thinly to the bottom of the pan to get the German Apple taste. I just didn't want to experiment too much the first time around.


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  • Calories
  • 556 kcal
  • 28%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 347 mg
  • 116%
  • Fat
  • 32.7 g
  • 50%
  • Fiber
  • 1.3 g
  • 5%
  • Protein
  • 17.5 g
  • 35%
  • Sodium
  • 307 mg
  • 12%

* Percent Daily Values are based on a 2,000 calorie diet.

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