Baked German Pancake Recipe
If you love breakfast dishes that feel like a special treat but don’t require a culinary degree, the Baked German Pancake deserves a spot at your table. This golden, puffy delight—sometimes called a Dutch Baby—is made with simple pantry staples, yet emerges from the oven looking like it belongs in a fancy café window. Crisp edges, a tender custardy middle, and all your favorite toppings make this impressively easy showstopper a weekend favorite.
Ingredients You’ll Need
With just a handful of ingredients, each one plays a starring role in the flavor and texture of your Baked German Pancake. The best part? You probably already have them in your kitchen, and together, they create culinary magic.
- Eggs: The secret to that irresistible puff and custardy center—bring them to room temperature for best results.
- All-purpose flour: Forms the structure of the pancake and ensures a tender bite.
- Whole milk: Adds richness and depth; whole milk gives the pancake its signature flavor.
- Granulated sugar: A touch of sweetness enhances flavor without overpowering.
- Salt: Balances the sweetness and makes every bite pop.
- Vanilla extract: Brings warm, aromatic undertones you’ll absolutely love.
- Unsalted butter: Creates those crisp, golden edges and a rich finish.
- Powdered sugar: For that classic snowy dusting on top—simple but elegant.
- Fresh fruit or maple syrup: The ultimate finishing touch, whether you’re craving something bright and tangy or sweet and comforting.
How to Make Baked German Pancake
Step 1: Preheat Your Oven and Melt the Butter
Begin by preheating your oven to 425°F (220°C). While the oven comes up to temperature, drop the unsalted butter into a 10-inch oven-safe skillet or baking dish. Slide the pan into the oven—right on the middle rack—until the butter is melted, bubbly, and just beginning to sizzle. This creates that magical base, so don’t skip this step!
Step 2: Mix the Batter
In a blender or mixing bowl, combine the eggs, all-purpose flour, whole milk, granulated sugar, salt, and vanilla extract. Blend or whisk until perfectly smooth and lump-free. The smoother your batter, the more dramatic the rise will be in the oven. If you want a hint of citrus, toss in a little lemon zest for a fresh surprise.
Step 3: Pour and Bake
Carefully pull the hot, buttery skillet from the oven (use oven mitts—it’s hot!). Swirl the butter around so the bottom and sides of the pan get thoroughly coated. Immediately pour the batter into the sizzling pan; you’ll hear it begin to bubble right away. Slide the pan back into the oven and bake for 18 to 22 minutes, or until the Baked German Pancake is dramatically puffed and golden brown, especially around the edges.
Step 4: Rest and Serve
Remove your masterpiece from the oven and let it rest for a minute. The pancake will deflate slightly in the center and that’s completely normal—think of it as the perfect divot for all your toppings. Generously dust with powdered sugar, slice it into wedges, and if you’re feeling extra fancy, shower it with fresh fruit or drizzle with maple syrup. Serve immediately and enjoy!
How to Serve Baked German Pancake
Garnishes
Dress your Baked German Pancake to impress! A generous sprinkling of powdered sugar is classic and never fails to delight, but don’t stop there: add a tangle of fresh berries, a dollop of whipped cream, a squeeze of lemon, or a drizzle of maple syrup. These simple touches make each slice feel special.
Side Dishes
For a cozy breakfast spread, pair your pancake with sizzling breakfast sausage, crispy bacon, or a fresh fruit salad. If you like, offer up a bowl of jam or berry compote on the side for extra color and flavor. A mug of freshly brewed coffee or hot tea makes it the ultimate morning indulgence.
Creative Ways to Present
Serve the pancake in the skillet for a rustic, family-style presentation, or cut it into artistic triangles and fan them across a platter. For brunch gatherings, make mini Baked German Pancakes by dividing the batter among muffin tins. Let guests customize their slices with a toppings bar—fruit, nuts, yogurt, chocolate chips, or any favorite fixings.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers—though it seldom happens!—let the Baked German Pancake cool completely, then wrap tightly in plastic wrap or transfer to an airtight container. Refrigerate for up to two days. It’s best enjoyed fresh, but you can still look forward to a tasty snack or breakfast the next day.
Freezing
Want to save a slice for later? Once cooled, wrap the pancake portions well in plastic and then foil, or place them in freezer-safe bags. Freeze for up to one month. When you’re ready to revisit that golden goodness, just thaw overnight in the fridge.
Reheating
To bring your Baked German Pancake back to life, pop slices into a 300°F (150°C) oven for 8–10 minutes, or heat gently in the microwave. While reheating won’t quite recreate the original puff, the flavor and texture are still wonderfully satisfying.
FAQs
What makes a Baked German Pancake different from regular pancakes?
Unlike traditional flapjacks, a Baked German Pancake is made from a thin batter that’s baked rather than cooked on the stovetop. This method creates impressive height, crisp edges, and a soft, custardy center—an entirely unique pancake experience!
Can I make this recipe dairy-free or gluten-free?
Absolutely! Swap the milk for your favorite plant-based alternative and use a gluten-free all-purpose flour blend. The pancake might not rise quite as dramatically, but it’ll still be delicious.
Why did my pancake deflate after baking?
It’s completely normal for a Baked German Pancake to puff dramatically in the oven and then deflate as it cools. This is simply the steam escaping and is all part of the charm—it creates the perfect well for toppings!
Do I need an oven-safe skillet, or can I use another pan?
An oven-safe skillet or baking dish is ideal, as it handles the high heat and ensures even cooking. If you don’t have one, a ceramic pie dish or a heavy-duty cake pan works beautifully—just preheat with the butter as directed.
What are the best toppings for a Baked German Pancake?
You can’t go wrong with a dusting of powdered sugar and a pile of fresh berries, but feel free to try sliced bananas, stewed apples, toasted nuts, lemon curd, or a lavish swirl of whipped cream. The fun is in making it your own!
Final Thoughts
A Baked German Pancake is one of those magical recipes that transforms humble ingredients into something unforgettable. Give it a try the next time you want to treat yourself or wow your loved ones—you might just find yourself making it part of your regular breakfast rotation!
Print
Baked German Pancake Recipe
- Total Time: 25 minutes
- Yield: 2–3 servings 1x
- Diet: Vegetarian
Description
Learn how to make a delicious Baked German Pancake, also known as a Dutch baby pancake, that puffs up beautifully in the oven. This easy breakfast treat is perfect for special occasions or a cozy weekend morning.
Ingredients
Main Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
Additional Items
- 2 tablespoons unsalted butter
- Powdered sugar (for dusting)
- Fresh fruit or maple syrup (for serving)
Instructions
- Preheat Oven: Preheat oven to 425°F (220°C). Place butter in a 10-inch oven-safe skillet and melt in the oven.
- Prepare Batter: In a blender or mixing bowl, combine eggs, flour, milk, sugar, salt, and vanilla. Blend until smooth.
- Add Batter: Remove hot skillet from oven, coat with melted butter, and pour in the batter.
- Bake: Bake for 18–22 minutes until puffed and golden. Remove from oven.
- Serve: Dust with powdered sugar and serve warm with fruit, syrup, or jam.
Notes
- For a citrusy twist, add 1/2 teaspoon of lemon zest to the batter.
- This pancake is best enjoyed fresh out of the oven while it’s still puffy.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice (1/3 of pancake)
- Calories: 180
- Sugar: 4g
- Sodium: 160mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 145mg
