There’s something magical about a baked German pancake, also known as a Dutch Baby. It’s the kind of breakfast that feels like a special occasion but is surprisingly easy to make. The moment it puffs up in the oven, golden and crisp around the edges while staying soft and custardy in the center, you know you’re in for a treat.
This dish has roots in traditional German pancakes but became famous in the United States, particularly in the Pacific Northwest. Served warm with powdered sugar, fresh fruit, or a drizzle of maple syrup, it’s the perfect balance of simplicity and elegance. Whether you’re making it for a leisurely weekend brunch, a cozy family breakfast, or even a comforting dessert, this baked pancake is sure to impress.
Why You’ll Love This Recipe
- Super Easy to Make – Just blend, pour, and bake! No flipping required.
- Perfect for Sharing – One pancake, multiple servings. Ideal for family breakfasts.
- Light and Fluffy – It puffs up beautifully in the oven, creating a crisp edge with a soft, custardy center.
- Endless Topping Possibilities – Sweet or savory, you can customize it however you like.
- Minimal Ingredients – Made with pantry staples, so you can whip it up anytime.
Ingredients You’ll Need
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons butter
- Powdered sugar, for serving
- Fresh fruit, syrup, or jam, for topping
How to Make a Baked German Pancake
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). Place a cast-iron skillet or an oven-safe baking dish inside to warm up while you prepare the batter. A hot skillet helps the pancake puff up beautifully.
Step 2: Make the Batter
In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend for about 30 seconds until the batter is smooth and slightly frothy. If you don’t have a blender, you can whisk everything together in a bowl—just make sure there are no lumps.
Step 3: Melt the Butter
Carefully remove the hot skillet from the oven and add 2 tablespoons of butter. Swirl it around so the butter melts and coats the bottom of the pan completely. This not only prevents sticking but also adds a rich, buttery flavor to the pancake.
Step 4: Bake the Pancake
Quickly pour the batter into the hot, buttered skillet and immediately return it to the oven. Bake for 15–20 minutes, or until the pancake is puffed up and golden brown around the edges. The center will remain slightly soft and custardy.
Step 5: Serve and Enjoy
Remove the pancake from the oven and let it rest for a minute—it will deflate slightly, which is completely normal. Dust it generously with powdered sugar and serve with fresh berries, a drizzle of maple syrup, or a dollop of jam.
Helpful Tips
- Use a Hot Skillet – Preheating the pan ensures that the pancake puffs up properly.
- Blend the Batter Well – A smooth, airy batter makes for a lighter pancake. If mixing by hand, whisk vigorously to incorporate some air.
- Work Quickly – Once you pour the batter into the hot pan, get it back into the oven immediately to trap the heat and create that signature puff.
- Don’t Open the Oven Too Soon – Peeking can cause the pancake to deflate before it’s fully set.
- Toppings Matter – Fresh berries, cinnamon sugar, nut butter, or even a squeeze of lemon juice take this pancake to the next level.
Recipe Details
- Prep Time: 5 minutes
- Cook Time: 15–20 minutes
- Total Time: 20–25 minutes
- Yield: 2–4 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Notes
- Egg Temperature Matters – Using room temperature eggs helps create a lighter, more evenly puffed pancake. If your eggs are cold, place them in a bowl of warm water for a few minutes before using.
- Milk Options – Whole milk gives the best texture, but you can also use 2% or a non-dairy alternative like almond or oat milk. Just keep in mind that the texture may vary slightly.
- Flour Substitutions – All-purpose flour works best, but you can try using whole wheat flour for a heartier version. If using gluten-free flour, choose a blend that includes xanthan gum for the best structure.
- Make It Extra Crispy – For a crispier pancake, leave it in the oven for an extra 2–3 minutes until the edges are deep golden brown.
- Sweet vs. Savory – This pancake is incredibly versatile! Add a little cinnamon and nutmeg for a sweet touch, or skip the sugar and vanilla for a savory version.
- Double the Recipe – If serving more people, you can double the ingredients and bake in a larger pan, like a 9×13-inch dish. Just watch the baking time—it may need a few extra minutes.
- Don’t Overmix – Blend or whisk just until smooth. Overmixing can lead to a denser pancake instead of a light and airy one.
Frequently Asked Questions
Can I Make This Pancake Without a Cast-Iron Skillet?
Absolutely! A regular oven-safe baking dish or a metal cake pan works just fine. Just make sure to preheat it along with the oven for best results.
Why Did My Pancake Deflate?
It’s completely normal for a baked German pancake to deflate after coming out of the oven. The dramatic puff happens due to steam, and as it cools, it settles down. It will still taste delicious!
Can I Make a Savory Version?
Yes! Simply omit the sugar and vanilla extract from the batter and add a pinch of black pepper. Top it with sautéed mushrooms, cheese, or fresh herbs for a delicious savory twist.
Can I Make the Batter Ahead of Time?
It’s best to use the batter fresh, but you can mix it up to 2 hours in advance and store it in the fridge. Just give it a good whisk before pouring it into the pan.
Storage Instructions
If you have leftovers (which is rare because it’s so delicious!), store them in an airtight container in the fridge for up to 2 days. To reheat, warm it in a 350°F (175°C) oven for a few minutes or use a toaster oven. Microwaving works too, but it may soften the edges.
Related Recipes
If you loved this baked German pancake, here are some other cozy breakfast ideas to try:
Conclusion
A baked German pancake is one of those delightful recipes that feels fancy but is incredibly easy to make. Whether you’re serving it for a lazy Sunday breakfast or a special brunch, it’s guaranteed to impress. With its crisp edges, fluffy center, and endless topping possibilities, this pancake is pure comfort on a plate. So go ahead, whip up a batch, and enjoy every warm, buttery bite!
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Fluffy Baked German Pancake
Description
There’s something magical about a baked German pancake, also known as a Dutch Baby. It’s the kind of breakfast that feels like a special occasion but is surprisingly easy to make. The moment it puffs up in the oven, golden and crisp around the edges while staying soft and custardy in the center, you know you’re in for a treat.
This dish has roots in traditional German pancakes but became famous in the United States, particularly in the Pacific Northwest. Served warm with powdered sugar, fresh fruit, or a drizzle of maple syrup, it’s the perfect balance of simplicity and elegance. Whether you’re making it for a leisurely weekend brunch, a cozy family breakfast, or even a comforting dessert, this baked pancake is sure to impress.
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk
- 1 tablespoon sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons butter
- Powdered sugar, for serving
- Fresh fruit, syrup, or jam, for topping
Instructions
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). Place a cast-iron skillet or an oven-safe baking dish inside to warm up while you prepare the batter. A hot skillet helps the pancake puff up beautifully.
Step 2: Make the Batter
In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend for about 30 seconds until the batter is smooth and slightly frothy. If you don’t have a blender, you can whisk everything together in a bowl—just make sure there are no lumps.
Step 3: Melt the Butter
Carefully remove the hot skillet from the oven and add 2 tablespoons of butter. Swirl it around so the butter melts and coats the bottom of the pan completely. This not only prevents sticking but also adds a rich, buttery flavor to the pancake.
Step 4: Bake the Pancake
Quickly pour the batter into the hot, buttered skillet and immediately return it to the oven. Bake for 15–20 minutes, or until the pancake is puffed up and golden brown around the edges. The center will remain slightly soft and custardy.
Step 5: Serve and Enjoy
Remove the pancake from the oven and let it rest for a minute—it will deflate slightly, which is completely normal. Dust it generously with powdered sugar and serve with fresh berries, a drizzle of maple syrup, or a dollop of jam.
Notes
- Egg Temperature Matters – Using room temperature eggs helps create a lighter, more evenly puffed pancake. If your eggs are cold, place them in a bowl of warm water for a few minutes before using.
- Milk Options – Whole milk gives the best texture, but you can also use 2% or a non-dairy alternative like almond or oat milk. Just keep in mind that the texture may vary slightly.
- Flour Substitutions – All-purpose flour works best, but you can try using whole wheat flour for a heartier version. If using gluten-free flour, choose a blend that includes xanthan gum for the best structure.
- Make It Extra Crispy – For a crispier pancake, leave it in the oven for an extra 2–3 minutes until the edges are deep golden brown.
- Sweet vs. Savory – This pancake is incredibly versatile! Add a little cinnamon and nutmeg for a sweet touch, or skip the sugar and vanilla for a savory version.
- Double the Recipe – If serving more people, you can double the ingredients and bake in a larger pan, like a 9×13-inch dish. Just watch the baking time—it may need a few extra minutes.
- Don’t Overmix – Blend or whisk just until smooth. Overmixing can lead to a denser pancake instead of a light and airy one.