Baked German Pancake

Puffy, golden, and lightly crisp around the edges, this Baked German Pancake—also known as a Dutch baby—is the perfect breakfast showstopper that’s both stunning and simple. With just a few ingredients, you’ll create a cloud-like pancake that rises dramatically in the oven, then deflates slightly into a tender, custardy center. Serve it hot with powdered sugar, fresh fruit, lemon juice, or maple syrup for a delightfully cozy start to your day.

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Why You’ll Love This Recipe
Quick & Easy – Made with basic pantry ingredients in just 30 minutes.
No Fuss – No flipping required—just mix, pour, and bake.
Impressive & Delicious – Puffs up beautifully for a dramatic presentation.
Endlessly Customizable – Top with fruit, syrup, yogurt, or even go savory.
Perfect for Brunch – Feeds a crowd and looks fancy without the effort.

Ingredients You’ll Need

For the Pancake:
3 large eggs
½ cup all-purpose flour
½ cup whole milk
1 tbsp granulated sugar
½ tsp vanilla extract
¼ tsp salt
2 tbsp unsalted butter (for the skillet)

For Serving:
Powdered sugar
Fresh berries or sliced fruit
Lemon wedges or juice
Maple syrup or honey

Tools You’ll Need
10- or 12-inch oven-safe skillet (cast iron preferred)
Blender or whisk
Measuring cups and spoons
Oven mitts
Spatula or knife for serving

Step-by-Step Instructions

Step 1: Preheat the Oven and Skillet

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

Step 2: Make the Batter

1. In a blender, combine the eggs, flour, milk, sugar, vanilla, and salt.
2. Blend until smooth, about 30 seconds.
3. Alternatively, whisk vigorously in a bowl until no lumps remain.
4. Let the batter rest for 5–10 minutes while the oven finishes preheating.

Step 3: Melt the Butter in the Hot Skillet

1. Carefully remove the hot skillet from the oven using oven mitts.
2. Add butter and swirl it around to coat the bottom and sides evenly.
3. Pour the batter into the hot, buttered skillet and immediately return it to the oven.

Step 4: Bake the Pancake

1. Bake for 18–22 minutes, or until puffed and golden brown.
2. Do not open the oven during baking—it can cause the pancake to deflate.

Step 5: Serve Immediately

1. The pancake will begin to collapse slightly after removing from the oven—this is normal.
2. Dust with powdered sugar, drizzle with lemon juice or maple syrup, and top with fruit if desired.
3. Slice and serve warm.

Tips for the Best German Pancake
Use a Hot Skillet – Preheating ensures a dramatic rise.
Don’t Open the Oven – Keep it closed until baking is done to preserve puff.
Let Batter Rest – Resting helps it become smooth and airy.
Room Temp Ingredients – Bring eggs and milk to room temp for best results.
Serve Fresh – Best enjoyed right out of the oven while puffed and warm.

Topping Ideas
Classic – Powdered sugar and lemon juice
Berry Bliss – Strawberries, blueberries, and whipped cream
Apple Cinnamon – Sautéed apples with brown sugar and cinnamon
Nutty Banana – Bananas, toasted pecans, and maple syrup
Savory – Skip the sugar, and add herbs, sautéed mushrooms, or cheese

Serving Suggestions
Fresh Fruit Salad – Adds brightness and contrast
Yogurt Parfait – Creamy and cooling on the side
Crispy Bacon or Sausage – For a sweet and savory combo
Hot Coffee or Herbal Tea – A warm drink to round out breakfast

How to Store & Reheat

Refrigerate:
Store leftover pancake slices in an airtight container for up to 3 days.

Reheat:
Oven: Reheat at 300°F (150°C) for 8–10 minutes.
Microwave: Warm in 30-second intervals, though texture may soften.

Freeze:
Wrap slices tightly and freeze for up to 1 month. Thaw in the fridge overnight before reheating.

Frequently Asked Questions

1. Why did my pancake deflate?
   It’s supposed to! It puffs in the oven and settles after coming out.
2. Can I make it dairy-free?
   Yes—use plant-based milk and vegan butter alternatives.
3. Can I make it gluten-free?
   Absolutely! Use a 1:1 gluten-free flour substitute.
4. Can I make it in a baking dish?
   Yes, use a 9-inch round or square dish—just make sure it’s preheated and oven-safe.

Final Thoughts
This Baked German Pancake is a delightful, low-effort dish that delivers a big payoff—fluffy, eggy, and endlessly adaptable. Whether sweet or savory, it’s the kind of breakfast that feels like a treat yet comes together in minutes. It’s ideal for weekend mornings, special brunches, or even breakfast-for-dinner nights.

Make it once, and it’ll become your favorite way to brunch at home!

Preparation Time: 5 minutes
Cooking Time: 20 minutes
Cuisine: German-American

Nutritional Information (Per Serving):
Calories: 210 | Protein: 7g | Carbohydrates: 19g | Fat: 12g | Fiber: 0g | Sodium: 160mg

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