If you’re looking for a show-stopping breakfast that feels both cozy and impressive, the Baked German Pancake is a must-try. This magical dish puffs up dramatically in the oven, creating golden-brown edges and a tender, custardy center that’s perfect for piling on your favorite toppings. Whether you call it a Dutch baby or a German pancake, there’s something delightfully nostalgic and utterly crave-worthy about this simple, oven-baked wonder. And the best part? It comes together with pantry staples and takes just 25 minutes from start to finish.
Ingredients You’ll Need
The magic of a Baked German Pancake is in its simplicity. Each ingredient has a starring role, lending flavor, structure, and that signature puff. Here’s what you’ll need and why it matters:
- 3 large eggs: Provide structure and help the pancake rise sky-high in the oven.
- 1/2 cup all-purpose flour: Gives the pancake body and a tender crumb, ensuring it’s not too dense.
- 1/2 cup whole milk: Adds richness and moisture, creating a custardy texture.
- 1 tablespoon granulated sugar: Brings just a hint of sweetness to balance the savory notes.
- 1/4 teaspoon salt: Enhances all the flavors and keeps the pancake from tasting flat.
- 1/2 teaspoon vanilla extract: Infuses the batter with warm, aromatic depth.
- 2 tablespoons unsalted butter: Ensures a crisp, golden crust and adds luxurious flavor.
- Optional toppings (powdered sugar, lemon juice, fresh berries, maple syrup): These add a finishing touch—pick your favorites for a custom experience every time.
How to Make Baked German Pancake
Step 1: Preheat and Prepare Your Skillet
Start by preheating your oven to 425°F (220°C) and place a 10-inch oven-safe skillet or baking dish inside as it heats. This step is crucial—the hot pan helps the Baked German Pancake puff dramatically and develop those crispy, caramelized edges that make it so irresistible.
Step 2: Mix the Batter
In a mixing bowl, whisk together the eggs, flour, milk, sugar, salt, and vanilla extract until the batter is completely smooth and free of lumps. This takes just a couple of minutes by hand, but you can use a blender if you want an ultra-silky batter. A smooth batter ensures even puffing and a tender crumb.
Step 3: Add Butter to the Hot Pan
Once the oven is ready, carefully remove your hot skillet. Drop in the butter and swirl it quickly around the bottom and sides. The butter should melt and sizzle, coating every inch of the pan—this prevents sticking and creates that glorious golden crust.
Step 4: Pour and Bake
Pour your batter into the buttered, hot skillet. Listen for that satisfying sizzle! Immediately return the pan to the oven and bake for 18 to 22 minutes. Resist the temptation to open the oven door—the trapped heat is what makes the Baked German Pancake puff up beautifully. When it’s ready, the edges will be deeply golden and the center delightfully puffy.
Step 5: Serve Immediately
Once out of the oven, serve your Baked German Pancake right away. It will start to deflate as it cools, so don’t wait! Add your favorite toppings and enjoy the impressive rise and comforting flavor while it’s at its peak.
How to Serve Baked German Pancake
Garnishes
Classic garnishes like a generous dusting of powdered sugar and a squeeze of fresh lemon juice really let the delicate flavor of the pancake shine. Fresh berries add a juicy burst of color and sweetness, while a drizzle of maple syrup makes every bite feel extra indulgent. Get creative—try whipped cream, toasted nuts, or even a spoonful of fruit compote!
Side Dishes
The beauty of a Baked German Pancake is that it can be a meal on its own, but it’s also a wonderful centerpiece for a brunch spread. Serve it alongside crispy bacon, breakfast sausage, or a simple fruit salad. A cup of strong coffee or fresh orange juice rounds out the experience perfectly.
Creative Ways to Present
For a special touch, bake individual Baked German Pancakes in small ramekins or mini skillets—so everyone gets their own personal puff! You can also slice it into wedges and serve with a variety of toppings, letting guests customize their plates. For a savory twist, skip the sugar and vanilla, and top with smoked salmon, crème fraîche, and herbs.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Baked German Pancake, let it cool to room temperature, then store slices in an airtight container in the refrigerator. It will keep well for up to 2 days, though the texture is at its best fresh from the oven.
Freezing
While the pancake is best enjoyed fresh, you can freeze leftovers for later. Wrap slices tightly in plastic wrap and place them in a freezer-safe bag. They’ll keep for up to one month—perfect for a quick breakfast treat on a busy morning.
Reheating
To reheat, place the pancake slices on a baking sheet in a 350°F (175°C) oven for about 8–10 minutes until warmed through. The oven method helps revive a bit of that original puff and crispness, but you can also use the microwave for convenience (just expect a softer texture).
FAQs
Can I use a different type Breakfast
Absolutely! While whole milk gives the richest flavor and texture, you can use 2%, skim, or even a dairy-free alternative like almond or oat milk. Just keep in mind that lower-fat or non-dairy milks may produce a slightly less custardy pancake.
Why did my Baked German Pancake not puff up?
The most common culprit is not preheating the pan or oven thoroughly. Make sure your skillet is piping hot before adding the batter, and avoid opening the oven while it bakes. Also, whisk the batter until smooth and use fresh eggs for the best rise.
Can I double the recipe?
Yes! To serve a crowd, simply double all ingredients and bake in a 9×13-inch baking dish. The baking time may need to be extended by a few minutes, so keep an eye out for that golden, puffed-up appearance.
Is it possible to make a savory version?
Definitely. Omit the sugar and vanilla, and try adding herbs, cheese, or sautéed veggies to the batter. Top with smoked salmon, fresh greens, or a dollop of crème fraîche for a truly unique brunch dish.
What’s the difference between a Baked German Pancake and a Dutch baby?
They’re actually the same thing! The dish goes by both names, and you might also hear it called an oven pancake. No matter what you call it, the recipe and delicious results are identical.
Final Thoughts
If you haven’t tried making a Baked German Pancake yet, now’s your moment! With its dramatic rise, gorgeous golden edges, and endless topping possibilities, it’s a breakfast that feels both special and simple. Gather your ingredients and treat yourself—you might just find a new favorite to share with family and friends.
Print
Baked German Pancake Recipe
- Total Time: 25 minutes
- Yield: 2–4 servings 1x
- Diet: Vegetarian
Description
This Baked German Pancake, also known as a Dutch baby, is a fluffy, oven-baked treat perfect for breakfast. It features a light batter of eggs, milk, flour, and sugar, baked until puffed and golden in a hot skillet. Served with optional toppings like powdered sugar, lemon juice, fresh berries, or maple syrup, it offers a delicious, impressive start to your day.
Ingredients
Main Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
- 2 tablespoons unsalted butter
Optional Toppings
- Powdered sugar
- Lemon juice
- Fresh berries
- Maple syrup
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet or baking dish inside to heat up while you prepare the batter.
- Prepare Batter: In a mixing bowl, whisk together the eggs, all-purpose flour, whole milk, granulated sugar, salt, and vanilla extract until the mixture is smooth and free of lumps.
- Add Butter to Skillet: Carefully remove the heated skillet from the oven and add the unsalted butter, swirling the pan so it melts and coats the bottom and sides evenly.
- Pour Batter: Immediately pour the prepared batter into the hot skillet to ensure a good rise during baking, then return the skillet to the oven.
- Bake: Bake for 18–22 minutes, or until the pancake is puffed up and golden brown around the edges. Avoid opening the oven during baking to maintain maximum puffiness.
- Serve: Remove the baked pancake from the oven and serve immediately with optional toppings such as powdered sugar, lemon juice, fresh berries, or maple syrup for enhanced flavor.
Notes
- For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
- This pancake is best served immediately as it will deflate slightly as it cools.
- You can double the recipe and bake it in a 9×13-inch dish to serve more people.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German, American
Nutrition
- Serving Size: 1/4 of the pancake
- Calories: 180
- Sugar: 4 g
- Sodium: 180 mg
- Fat: 9 g
- Saturated Fat: 5 g
- Unsaturated Fat: 3 g
- Trans Fat: 0 g
- Carbohydrates: 17 g
- Fiber: 0.5 g
- Protein: 6 g
- Cholesterol: 125 mg
