Baked German Pancake: A Fluffy and Delicious Breakfast Treat
If you’re looking for a show-stopping breakfast or brunch recipe, the Baked German Pancake is just what you need. Sometimes called a Dutch Baby, this oven-baked pancake puffs up beautifully and is perfect for sharing.
Whether you’re serving it on a lazy weekend morning or for a special occasion, this recipe will become a family favorite. Let’s explore how you can make this easy and impressive dish at home.
Why You’ll Love This Recipe
- Quick and easy: The batter comes together in minutes using simple pantry ingredients.
- Crowd-pleaser: The dramatic puff and golden color make it a beautiful centerpiece for any breakfast table.
- Customizable: Top it with fruit, syrup, or even savory ingredients for a unique twist.
- Minimal cleanup: Everything bakes in one pan, so you won’t have a pile of dirty dishes.
Ingredients for Baked German Pancake
You probably have everything you need to make a Baked German Pancake already in your kitchen. Here are the basic ingredients:
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk (whole or 2% work best)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar, lemon wedges, or fresh fruit for serving
Step-by-Step Instructions
1. Preheat the Oven
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe baking dish in the oven while it heats. This helps create the signature puff and crispy edges of the pancake.
2. Prepare the Batter
In a large mixing bowl, whisk together the eggs until light and frothy. Add the flour, milk, sugar, vanilla extract, and salt. Whisk until the batter is smooth and free of lumps. For best results, you can use a blender to combine the ingredients. This step adds air to the batter, making the pancake extra fluffy.
3. Melt the Butter
Once the oven is hot, carefully remove the skillet. Add the butter and swirl it around until it’s melted and coats the bottom and sides of the pan. The hot pan helps the pancake rise quickly.
4. Bake the Pancake
Pour the batter into the hot, buttered skillet. Immediately return the skillet to the oven. Bake for 18 to 22 minutes, or until the pancake is puffed and golden brown around the edges. The center will look slightly custardy, which is just right.
5. Serve While Hot
Remove the German pancake from the oven. It will deflate a bit as it cools—this is normal. Dust generously with powdered sugar and serve with your favorite toppings.
Topping Ideas for German Pancakes
One of the best things about this recipe is how versatile it is. Here are a few topping ideas to make your Baked German Pancake extra special:
- Fresh berries or sliced fruit
- A squeeze of fresh lemon juice
- Maple syrup or honey
- Whipped cream
- Toasted nuts
- Cinnamon sugar
- Apple slices sautéed with butter and cinnamon
Tips for the Perfect Baked German Pancake
- Use room temperature eggs and milk: This helps the pancake rise better in the oven.
- Preheat the skillet: A hot pan is key to achieving those crispy edges and a dramatic puff.
- Don’t overmix the batter: Just mix until smooth for the best texture.
- Serve immediately: The pancake is at its best right out of the oven.
Variations to Try
You can easily adapt the classic Baked German Pancake to suit your tastes or dietary needs.
Savory German Pancake
Skip the sugar and vanilla in the batter. After baking, top with sautéed mushrooms, spinach, cheese, or cooked bacon for a savory breakfast.
Gluten-Free German Pancake
Substitute the all-purpose flour with a gluten-free flour blend for a gluten-free version that is just as delicious.
Chocolate German Pancake
Add a tablespoon of cocoa powder to the batter and sprinkle chocolate chips on top before baking for a sweet, chocolatey treat.
How to Store and Reheat Leftovers
Although Baked German Pancakes are best enjoyed fresh, you can store leftovers in an airtight container in the refrigerator for up to two days. To reheat, warm in a 350°F (175°C) oven for about 5-7 minutes or until heated through. The texture may not be as puffy, but it will still taste delicious.
Serving Suggestions
Pair your Baked German Pancake with a cup of freshly brewed coffee, hot chocolate, or a glass of orange juice for a complete breakfast. It also makes a great brunch dish alongside crispy bacon, breakfast sausage, or a fresh fruit salad.
Frequently Asked Questions (FAQ)
Is a German pancake the same as a Dutch Baby?
Yes, both terms refer to the same oven-baked pancake. The name “Dutch Baby” became popular in the United States, but it is based on the German Pfannkuchen.
Can I use a different type of pan?
A cast-iron skillet works best, but you can use any oven-safe skillet or a glass baking dish. Just make sure it’s heated in the oven before adding the batter.
Why did my pancake not puff up?
The pancake puffs up because of the steam created by the batter hitting the hot pan. If your eggs or milk were too cold, or the pan wasn’t hot enough, the pancake might not rise as much. Make sure to preheat the pan and use room temperature ingredients.
Can I make this recipe ahead of time?
The batter can be prepared a few hours in advance, but for the best texture, bake the pancake just before serving. The magic of the puff is best enjoyed fresh out of the oven.
What is the best way to serve a German pancake?
Slice into wedges and serve immediately with your favorite toppings. It’s delicious with a dusting of powdered sugar and a squeeze of lemon juice, but feel free to get creative.
Baked German Pancake (Dutch Baby)
This impressive Baked German Pancake, also known as a Dutch Baby, puffs up beautifully in the oven and makes a stunning centerpiece for breakfast or brunch. Made with simple pantry staples, it's quick, easy, and customizable with your favorite sweet or savory toppings.
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk (whole or 2% work best)
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar, lemon wedges, or fresh fruit, for serving
Instructions
- Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe baking dish in the oven while it heats.
- In a large mixing bowl, whisk the eggs until light and frothy.
- Add the flour, milk, sugar, vanilla extract, and salt to the eggs. Whisk until the batter is smooth and free of lumps. For best results, use a blender to combine and aerate the batter.
- Carefully remove the hot skillet from the oven. Add the butter and swirl until melted and the pan is coated.
- Pour the batter into the hot, buttered skillet. Return the skillet to the oven immediately.
- Bake for 18 to 22 minutes, or until the pancake is puffed and golden brown on the edges and slightly custardy in the center.
- Remove from the oven. The pancake will deflate a bit as it cools—this is normal.
- Dust generously with powdered sugar and serve immediately with lemon wedges, fresh fruit, or your favorite toppings.
Notes
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving:Calories: 351Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 157mgSodium: 203mgCarbohydrates: 58gFiber: 2gSugar: 42gProtein: 8g
The nutrition information provided is an estimate calculated using an online nutrition calculator. It should not be considered a substitute for professional advice. Exact values may vary depending on ingredient brands, measurements, preparation methods, and portion sizes. For the most accurate results, please consult a registered dietitian or use your own preferred nutrition calculator.
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