Description
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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Ingredients
For the Pancake Batter:
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3 large eggs
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½ cup all-purpose flour
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½ cup milk (whole or 2% for best results)
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1 tbsp granulated sugar
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½ tsp vanilla extract
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¼ tsp salt
For the Skillet:
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2 tbsp unsalted butter
Optional Toppings:
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Powdered sugar
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Fresh berries (strawberries, blueberries, raspberries)
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Sliced bananas
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Maple syrup or honey
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Whipped cream
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Lemon wedges
Instructions
Step 1: Preheat the Oven
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Preheat your oven to 425°F (220°C).
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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.
Notes
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.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Cuisine: German-American