German Pancake
You’re peering through the oven glass at a glorious, golden German Pancake (aka Dutch Baby) rising high above the rim of the skillet, only to watch it collapse into a soggy, rubbery puddle moments later. This dramatic rise-and-fall is a common pain point when baking at high altitude.
Because of the lower atmospheric pressure at high altitudes, the steam that fuels a German pancake’s rise expands much faster than it does at sea level. If the batter lacks sufficient structure, those thin, delicate walls can’t support the trapped air, resulting in an impressive initial rise followed by an equally quick deflation.
The German pancake recipe below is designed to create tall, crisp edges, a light and airy center, and enough structural stability to hold its shape from oven to breakfast table.
The High-Altitude Science
To get these results, we made three key shifts:
Structural Support: In the thin mountain air, we need the ingredients to work together. The increase in flour ensures the walls of the pancake are strong enough to withstand the rapid expansion of steam.
Oven Temperature: The higher oven temperature helps the eggs and flour set quickly, locking the structure in place before the lower air pressure can cause it to collapse.
Emulsification: High altitude is dry, but German pancakes need moisture. By using a blender, the eggs and milk are perfectly emulsified, creating tiny, even pockets of steam for a more consistent rise.
German Pancake
PREP TIME: 5 minutes COOK TIME: 15-18 minutes SERVINGS: 4
Flour: Increased to 3/4 cup to provide a sturdier "skeleton" for the rise.
Eggs: We stick to 4 large eggs to provide the protein needed for elasticity.
Temperature: Baked at 425°F to ensure the batter sets rapidly.
Resting: A 10-minute batter rest allows the flour to fully hydrate, preventing a "grainy" texture in the dry climate.
Ingredients
- 3 Tablespoons butter
- 3/4 cup all-purpose flour
- 4 large eggs, room temperature
- 3/4 cup whole milk, room temperature
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1 Tablespoon granulated sugar
Optional Pinch of nutmeg
Directions
2. Blend the Batter: In a blender, combine the milk, eggs,flour, sugar, vanilla, salt, and optional nutmeg. Blend on high for 30 seconds until the mixture is completely smooth and slightly frothy.
3. The Hydration Rest: Let the batter sit in the blender for 10 minutes. This allows the flour to absorb the liquid, which strengthens the pancake.
4. Melt the Butter: Carefully remove the hot skillet from the oven. Drop 3 tablespoons of butter into the pan and swirl just until melted and bubbling.
5. Pour the Batter: Immediately pour the batter into the center of the buttery pan. Do not stir!
6. Bake: Return the skillet to the oven. Bake for 15–18 minutes. Do not open the oven door during the first 15 minutes, or the sudden temperature change will cause a collapse.
7. Serve: The pancake is done when the edges are deep golden brown and towering. Remove from the oven and serve immediately with powdered sugar and a squeeze of fresh lemon or fresh fruit.
Simply Altitude Pro-Tips
Room Temp is Required: At high altitude, cold ingredients prevent a good rise. If your milk and eggs are cold, they will cool down your preheated pan too quickly, and you’ll lose that initial burst of steam. Submerge your eggs in a bowl of warm water for 5 minutes and microwave the milk for 15 seconds if you are in a hurry.
Soggy Pancake Bottom: If you find your pancake is too wet in the middle, your milk might be too heavy. At very high elevations (above 8,000 feet), try swapping 2 tablespoons of the milk with 2 tablespoons of water. Water turns to steam faster than milk, giving you a drier, crispier puff.
Explore More High-Altitude Baking
If you enjoyed this recipe, head over to our High Altitude Baking Made Simple page. It’s our combined resource for mastering the science of elevated baking, featuring helpful adjustment charts and troubleshooting tips for different altitudes.
Looking for more mountain-tested treats? Try these next:
Light and airy, try our High Altitude Yellow Cake.
A savory mountain classic that won't crumble, our Cheddar Biscuits are perfect for dinner.
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