Baked German Pancake

Light, fluffy, and golden with irresistibly crisp edges—this Baked German Pancake is a breakfast classic that looks impressive but couldn’t be easier to make. Also known as a Dutch Baby, it puffs up dramatically in the oven and is perfect for loading with fruit, syrup, or powdered sugar.

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Why You’ll Love This Recipe
Minimal Ingredients – Just a few pantry staples come together for big results.
Quick & Easy – Ready in under 30 minutes with just 5 minutes of prep.
Show-Stopping Presentation – Puffing up beautifully right out of the oven.
Versatile – Sweet or savory toppings work perfectly.
Great for Brunch – Feeds a crowd and looks fancy with minimal effort.

Ingredients You’ll Need

For the Pancake Batter:

• 3 large eggs
• ½ cup all-purpose flour
• ½ cup milk (whole or 2% for best results)
• 1 tbsp granulated sugar
• ½ tsp vanilla extract
• ¼ tsp salt

For the Skillet:

• 2 tbsp unsalted butter

Optional Toppings:

• Powdered sugar
• Fresh berries (strawberries, blueberries, raspberries)
• Sliced bananas
• Maple syrup or honey
• Whipped cream
• Lemon wedges

Tools You’ll Need
Blender or whisk and mixing bowl
10- or 12-inch oven-safe skillet (cast iron works best)
Oven mitts
Rubber spatula
Serving plate

Step-by-Step Instructions

Step 1: Preheat the Oven

1. Preheat your oven to 425°F (220°C).
2. Place the skillet in the oven while it preheats to get it hot—this helps the pancake rise beautifully.

Step 2: Make the Batter
3. In a blender, combine eggs, flour, milk, sugar, vanilla, and salt.
4. Blend for 20–30 seconds until smooth. Alternatively, whisk vigorously in a mixing bowl until no lumps remain.
5. Let the batter rest while the oven finishes preheating (about 10 minutes helps develop structure).

Step 3: Melt the Butter
6. Once the oven is hot, carefully remove the skillet using oven mitts.
7. Add butter to the skillet and swirl it around until melted and the bottom is fully coated.

Step 4: Pour & Bake
8. Immediately pour the batter into the hot, buttered skillet.
9. Return the skillet to the oven and bake for 18–22 minutes.
10. Do not open the oven door during the first 15 minutes—this helps the pancake puff up properly.

Step 5: Serve Hot
11. Once puffed and golden brown, remove from the oven. The pancake will deflate slightly as it cools—this is normal.
12. Dust with powdered sugar and top with fruit, syrup, or any desired toppings.
13. Serve immediately for best texture and wow factor.

Tips for a Perfect German Pancake
Preheat Everything – A hot skillet and oven ensure a dramatic rise.
Room Temp Ingredients – Eggs and milk should be at room temperature for best puff.
Use a Blender – It incorporates air for a light, fluffy batter.
Don’t Open the Oven – Keep that door shut to let the pancake rise.
Serve Fast – Best enjoyed fresh out of the oven while puffed and golden.

Serving Suggestions
Fresh Berry Medley – Add a mix of strawberries, raspberries, and blueberries.
Sautéed Apples – Cook thin slices with a touch of cinnamon and sugar.
Lemon & Powdered Sugar – A traditional, zesty classic.
Greek Yogurt & Honey – A balanced, protein-rich topping combo.
Savory Version – Omit sugar and vanilla, top with eggs, cheese, and herbs.

How to Store & Reheat

Storing:
Refrigerate: Store leftovers in an airtight container for up to 3 days.
Freeze: Wrap individual portions tightly and freeze for up to 1 month.

Reheating:
Oven: Reheat at 350°F (175°C) for 5–8 minutes.
Microwave: Heat in 30-second intervals until warmed through.

Frequently Asked Questions

1. Why didn’t my pancake rise?
   Make sure your skillet and oven are properly preheated. Also, blend or whisk the batter well and use room temp ingredients.
2. Can I make it gluten-free?
   Yes! Use a 1:1 gluten-free flour blend for best results.
3. What if I don’t have a cast-iron skillet?
   Any oven-safe pan works—just make sure it’s hot before adding the batter.
4. Can I double the recipe?
   You can, but use a larger skillet or bake in two separate pans to avoid crowding.
5. Is this pancake sweet or savory?
   The base is mildly sweet, but it’s easy to adapt for either sweet or savory toppings.

Final Thoughts
This Baked German Pancake is one of those magical recipes that transforms simple ingredients into something truly special. Puffy, golden, and deliciously versatile, it’s the perfect centerpiece for your next breakfast or brunch spread. Whether you dress it up with berries and whipped cream or keep it classic with lemon and sugar, it’s bound to impress.

Try it out and let me know what you think! Don’t forget to leave a review below and share your photos on Pinterest! I’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: 20g | Fat: 12g | Fiber: 1g | Sodium: 180mg

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