Breakfast Puff (aka German Pancake/ Dutch Baby)



Breakfast puffs are fun, easy & delicious.
After eating a lot of them & making my own adjustments, we *love* this recipe because of the ease of a 9”x13” pan (can easily bake two at once), and the amazing flavor combinations in this recipe. It is worth tracking down these extras for a special treat. Perfect for a special brunch on a lazy (or momentous) day that the cook can enjoy, too, because it’s not much work! The extracts make it taste sweet, without needing lots of actual sugar. I can’t normally have pancakes for breakfast because the sugar messes with me, but these work!


☆☆☆☆☆ 0 votes

10 Min
25 Min


  • 6
  • 2 Tbsp
  • 1/2 tsp
  • 1 tsp
    vanilla extract
  • 1 tsp
    almond extract
  • 1 tsp
    frontier co-op lemon flavor (it’s lemon oil in sunflower oil base)
  • 1 c
    milk (many milk subs, like almond milk, work)
  • 1 c
    flour (gluten free is fine)
  • 4 Tbsp
    butter (replace with favorite cooking oil if desired for dietary restrictions)
  • 2
    apples, peeled, cored, sliced (or in chunks) (optional)
  • sprinkle
    cinnamon (i prefer ceylon cinnamon)

  • ·
    lemon curd
  • ·
    blueberries (frozen is fine, if you like the cold contrast)

  • ·
    9”x13” baking pan (can be made in 12” round oven safe skillet, too)
  • ·
    big mixing bowl
  • ·
    whisk (can be mixed in a blender if desired, but i find by hand easier)

How to Make Breakfast Puff (aka German Pancake/ Dutch Baby)


  1. Preheat oven to 425°F.
    Put butter in a 9x13” baking pan, then place in oven to melt.
  2. Prep the apples, if using.
  3. Remove pan from oven, spread bottom with apple chunks, if using, and then sprinkle with cinnamon.
    If not using apples, sprinkle the bottom of the pan with cinnamon.
  4. If using apples, place pan back into oven. If not, set pan aside until batter is ready.
  5. In a large mixing bowl, whisk eggs, sugar, salt, extracts & lemon flavor well. Whisk in milk, and then flour. Whisk until most lumps are gone ( a few are fine.)
  6. Pour batter into the baking pan.
    Bake about 25 minutes, until whole thing is nicely browned.
    It will be puffed up while in the oven, and then fall when it is taken out.

    Note: I have easily doubled the recipe before and successfully baked two 9x13” baking pans at the same time, next to each other on the same rack of my oven.
  7. Cut unto 8 pieces, and serve with lemon curd and blueberries. Note: a little lemon curd goes a long way on these.

    Refrigerate leftovers, and warm for a bit in the microwave before serving. Still delicious!

Printable Recipe Card

About Breakfast Puff (aka German Pancake/ Dutch Baby)

Course/Dish: Other Breakfast
Main Ingredient: Eggs
Regional Style: German
Dietary Needs: Vegetarian Gluten-Free
Other Tags: Quick & Easy For Kids

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