Baked German Pancake

Light, fluffy, and golden, this Baked German Pancake is a delightful breakfast or brunch treat that puffs up beautifully in the oven and impresses everyone at the table. Sometimes called a Dutch Baby, this oven-baked pancake has crisp, raised edges and a custardy center, perfect for topping with fresh fruits, syrups, or powdered sugar.

Want more cozy breakfast ideas like this? Subscribe now and never miss a delicious start to your day!

Why You’ll Love This Recipe
Quick to Prepare – Just 5 minutes of prep and your oven does the rest.
Simple Ingredients – Made with pantry staples you already have.
Showstopper Appearance – It puffs up dramatically in the oven for a wow effect.
Versatile – Serve it sweet or savory with your favorite toppings.
Great for Sharing – One pan feeds the whole family.

Ingredients You’ll Need

For the Pancake Batter:

• 3 large eggs
• ½ cup all-purpose flour
• ½ cup whole milk
• 2 tbsp granulated sugar
• 1 tsp vanilla extract
• ¼ tsp salt
• 2 tbsp unsalted butter (for the pan)

Optional Toppings:

• Powdered sugar, for dusting
• Fresh berries (strawberries, blueberries, raspberries)
• Sliced bananas or peaches
• Maple syrup or honey
• A squeeze of lemon juice
• Greek yogurt or whipped cream

Tools You’ll Need

• Blender or mixing bowl and whisk
• Oven-safe skillet (10-12 inch cast iron works best) or baking dish
• Spatula
• Measuring cups and spoons

Step-by-Step Instructions

Step 1: Preheat Your Oven
Preheat your oven to 425°F (220°C).
Place the cast iron skillet or baking dish in the oven while it heats. This ensures a hot base, which helps the pancake puff up.

Step 2: Make the Batter
In a blender, combine eggs, flour, milk, sugar, vanilla, and salt.
Blend for about 30 seconds until smooth and frothy.
Alternatively, whisk vigorously in a mixing bowl until well combined and no lumps remain.

Step 3: Add Butter to the Hot Pan
Once the oven is preheated, carefully remove the skillet.
Add 2 tbsp of butter and swirl it around until melted and the pan is coated.
Immediately pour the batter into the hot, buttery skillet.

Step 4: Bake the Pancake
Place the skillet back in the oven and bake for 18–22 minutes.
Do not open the oven during the first 15 minutes—this helps the pancake rise.
The edges will puff up dramatically and turn golden brown, while the center will be slightly custardy.

Step 5: Add Toppings and Serve
Remove the pancake from the oven and let it settle for a minute.
Top with powdered sugar, fresh fruit, and a drizzle of syrup or honey.
Slice and serve immediately while it’s warm and fluffy.

Tips for the Best Baked German Pancake
Use Room Temperature Ingredients – Helps the batter blend smoothly and rise better.
Preheat the Pan – A hot pan creates steam that makes the pancake puff up.
Don’t Overmix – Just blend until smooth; overmixing can make it dense.
Serve Right Away – It deflates quickly after baking, so enjoy it hot out of the oven.
Experiment with Toppings – Try savory versions with cheese and herbs or sautéed veggies.

Serving Suggestions
Fresh Fruit Medley – Strawberries, bananas, and blueberries make a perfect combo.
Cinnamon Apples – Sauté apple slices in butter and cinnamon for a cozy topping.
Yogurt Parfait Style – Add dollops of yogurt and granola for extra texture and nutrition.
Savory Twist – Top with scrambled eggs, herbs, and cheese for a hearty meal.

How to Store & Reheat

Storing:
Refrigerate: Store leftover pancake in an airtight container for up to 2 days.
Freeze: Wrap slices in plastic wrap and freeze for up to 1 month.

Reheating:
Oven: Reheat in a 300°F oven for 8–10 minutes until warmed through.
Microwave: Heat individual slices on medium power for 30–60 seconds.

Frequently Asked Questions

1. Can I use non-dairy milk?
Yes, almond, oat, or soy milk work well, though the flavor and texture may vary slightly.

2. What if I don’t have a cast iron skillet?
A ceramic or metal baking dish also works—just make sure it’s oven-safe and preheated.

3. Why didn’t my pancake puff up?
Common causes are a cold pan, overmixed batter, or opening the oven door too soon.

4. Can I double the recipe?
Absolutely! Use a larger pan or bake in two dishes side by side.

5. Can I make it gluten-free?
Yes, use a 1:1 gluten-free flour blend to keep the texture close to the original.

Final Thoughts
This Baked German Pancake is one of those recipes that feels special but is incredibly simple to make. Whether you’re serving it for a relaxed weekend breakfast, a brunch gathering, or a cozy evening treat, it’s always a hit. With just a few basic ingredients and almost no effort, you can create a light, flavorful, and impressive dish that’s endlessly customizable.

Give it a try this weekend and let your kitchen fill with the delicious aroma of this golden, puffed-up pancake. Don’t forget to share your creation and tag us—we’d love to see how yours turns out!

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Cuisine: German-American

Nutritional Information (Per Serving):
Calories: 210 | Protein: 7g | Carbohydrates: 22g | Fat: 11g | Fiber: 1g | Sodium: 180mg

Print