There’s something truly magical about the Baked German Pancake Recipe that makes it a standout breakfast or brunch favorite. Puffed up like a golden cloud in the oven, this pancake delivers a perfect balance of lightness and rich flavor, courtesy of simple ingredients working in harmony. Whether you dust it with powdered sugar or add a squeeze of fresh lemon, each bite is a delightful mix of tender, fluffy texture and a slight crispiness on the edges. It’s easy to make, impressive to serve, and guaranteed to bring smiles to the table.
Ingredients You’ll Need
The charm of this Baked German Pancake Recipe lies in its straightforward, classic ingredients. Each one plays a key role in shaping the flavor, texture, and beautiful rise of the pancake, creating a dish that feels both special and comforting.
- 3 large eggs: Provide structure and the rich, airy lift that defines the pancake’s puff.
- ½ cup all-purpose flour: Gives the pancake body and a slight chewiness without weighing it down.
- ½ cup whole milk: Adds moisture and creaminess that keeps every bite tender.
- 1 tablespoon granulated sugar: Sweetens subtly without overpowering, balancing the flavors perfectly.
- 1 teaspoon vanilla extract: Brings a warm aroma and a hint of sweetness to elevate the batter.
- ¼ teaspoon salt: Enhances the flavors and rounds out the sweetness.
- 2 tablespoons unsalted butter: Melts into the pan, creating a buttery crisp crust and ensuring nothing sticks.
- Powdered sugar for dusting: Adds a delicate finishing touch of sweetness and visual appeal.
- Fresh lemon wedges or fruit (optional): Offer a zesty or fruity contrast that brightens each bite.
How to Make Baked German Pancake Recipe
Step 1: Preheat and Prepare the Pan
Start by heating your oven to 425°F (220°C). Place your butter in a 9-inch oven-safe skillet or baking dish and pop it right into the oven. The goal here is to melt the butter until it’s bubbling and sizzling, which creates that incredible crispy edge the pancake is famous for.
Step 2: Whisk the Batter
While the butter is melting, grab a medium bowl and whisk the eggs until they’re light and frothy. This aeration is key to the pancake’s puff. Then, add the flour, milk, sugar, vanilla extract, and salt. Whisk everything together until you have a smooth, lump-free batter that’s silky and ready to pour.
Step 3: Pour and Bake
Carefully remove the hot skillet from the oven — remember, it’s sizzling hot! Pour the batter immediately into the melted butter, letting the heat start the cooking process right away. Slide the skillet back into the oven and bake for 20 to 25 minutes. You’ll want to watch for a puffed-up golden brown masterpiece, but resist the temptation to open the oven door, so your pancake can rise perfectly.
Step 4: Finish and Serve
After baking, the pancake will naturally deflate a bit, which is totally normal. Dust the top generously with powdered sugar, then serve warm with fresh lemon wedges or your favorite fruit. This playful mix of tanginess and sweetness puts the perfect finishing touch on this classic delight.
How to Serve Baked German Pancake Recipe
Garnishes
Adding garnishes can take your Baked German Pancake Recipe from lovely to unforgettable. Dusting powdered sugar adds a pretty snowy sparkle and subtle sweetness. Fresh lemon wedges offer a sharp, citrusy brightness that cuts through the richness. You can also pile on fresh berries or sliced stone fruit for a juicy and colorful presentation.
Side Dishes
This pancake pairs beautifully with a variety of sides. Crispy bacon or sausage adds savory contrast and a satisfying crunch, while a dollop of Greek yogurt or whipped cream makes it creamier and more indulgent. Fresh mixed greens tossed with a light vinaigrette work surprisingly well to balance the richness if you want something refreshing.
Creative Ways to Present
Want to wow guests? Serve the pancake in the skillet it was baked in for rustic charm. Alternatively, slice it into wedges and create a brunch board with diverse toppings – from nut butters and honey to smoked salmon. Even stacking smaller individual pancakes with a drizzle of homemade fruit compote turns this dish into a playful centerpiece.
Make Ahead and Storage
Storing Leftovers
Leftover Baked German Pancake makes a superb next-day treat. Store any uneaten portions in an airtight container in the refrigerator for up to 2 days. The texture softens a bit but remains tasty, making for a quick cold or warmed breakfast.
Freezing
If you want to enjoy this pancake later, it freezes well. Wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to 1 month. When ready to eat, thaw overnight in the refrigerator.
Reheating
To bring back that fresh-out-the-oven charm, reheat your pancake slices in a toaster oven or regular oven at 350°F for about 8 to 10 minutes until warm and slightly crisp again. Avoid microwaving if you want to keep the edges crispy, but it works if you’re in a hurry.
FAQs
Can I use non-dairy milk in this recipe?
Absolutely! This Baked German Pancake Recipe is versatile, and substituting whole milk with almond, soy, oat, or any other non-dairy milk works just fine without compromising the texture too much.
Why doesn’t my pancake puff up properly?
Great question! Make sure your batter is whisked until frothy and that the pan is piping hot before pouring in the batter. Avoid opening the oven while baking, as changes in temperature can cause it to deflate.
Can I make a savory version?
Yes! Simply skip the sugar and vanilla, and consider topping your pancake with cheese, fresh herbs, or sautéed vegetables right after baking for a delicious savory twist.
Is this recipe gluten-free?
Not as written, since it uses all-purpose flour. However, you can experiment with gluten-free flour blends that measure cup-for-cup like regular flour to make a gluten-free version.
How many people does this recipe serve?
This recipe makes enough for about 2 to 4 servings, depending on appetite size and what you serve alongside it. It’s perfect for a small family brunch or a cozy breakfast for two with leftovers.
Final Thoughts
The Baked German Pancake Recipe is a charming and impressive dish that’s surprisingly simple to make, yet full of flavor and texture that feels indulgent without being fussy. Whether you’re cooking for family, friends, or simply treating yourself, it’s sure to become a beloved staple. I can’t wait for you to try it and experience those glorious puffs and golden edges yourself!
Print
Baked German Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 2 to 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Description
A classic Baked German Pancake, also known as a Dutch baby, featuring a light, fluffy texture with a golden puffed edge. This easy-to-make breakfast or brunch dish is baked in the oven with a simple batter of eggs, flour, milk, and vanilla, and is wonderfully served warm dusted with powdered sugar and fresh lemon wedges or fruit for a bright finish.
Ingredients
Basic Batter
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Cooking
- 2 tablespoons unsalted butter
For Serving
- Powdered sugar for dusting
- Fresh lemon wedges or fruit (optional)
Instructions
- Preheat oven and melt butter: Preheat your oven to 425°F (220°C). Place the butter in a 9-inch oven-safe skillet or baking dish and put it in the oven to melt completely and begin bubbling.
- Prepare the batter: In a medium bowl, whisk the eggs until light and frothy. Add the flour, whole milk, granulated sugar, vanilla extract, and salt. Whisk until the batter is smooth and free of lumps.
- Add batter to hot pan: Carefully remove the hot skillet from the oven once the butter has melted and is bubbling. Immediately pour the batter into the hot pan to help create the pancake’s characteristic puffed edges.
- Bake the pancake: Return the skillet to the oven and bake for 20 to 25 minutes, without opening the oven door, until the pancake is puffed up and golden brown around the edges.
- Finish and serve: Remove from the oven and allow the pancake to deflate slightly. Dust with powdered sugar and serve warm with fresh lemon wedges or fruit as desired.
Notes
- You can substitute whole milk with non-dairy milk such as almond or oat milk.
- For a savory variation, omit the sugar and vanilla and top the pancake with cheese, herbs, or cooked vegetables instead.
- Do not open the oven door during baking to maintain the puffiness of the pancake.
