Baked German Pancake (Fluffy, Delicious Brunch Delight)

There’s something magical about a dish that can go straight from the oven to the table and instantly feel like a warm hug. That’s exactly what this Baked German Pancake is. It’s one of those recipes that feels like a special occasion every time you make it—even if it’s just a lazy Sunday morning with coffee in hand and socks still on.

Also known as a Dutch Baby, this puffed-up, oven-baked pancake has roots in German-American tradition. It became especially popular in the U.S. in the early 1900s, and it’s easy to see why. With its golden, crispy edges and custardy center, it’s somewhere between a crepe, a soufflé, and a popover—but much easier to make. My grandmother used to call it her “magic pancake” because of how it would rise dramatically in the oven and collapse into buttery goodness once cooled. Watching it puff up through the oven door was a treat in itself.

This pancake isn’t just delicious—it’s theatrical. Perfect for brunch, weekend breakfasts, or even a cozy breakfast-for-dinner night, it’s the kind of recipe you pull out when you want something impressive without spending hours in the kitchen.

Why You’ll Love This Recipe:

• Quick & Easy: No flipping pancakes over a hot griddle—just mix, pour, and bake.
• Minimal Ingredients: You probably have everything you need already in your pantry.
• Visually Impressive: It puffs up like a dream in the oven and looks stunning on the table.
• Customizable: Top it with fresh fruit, powdered sugar, syrups, or even a dollop of yogurt or jam.
• Comforting & Cozy: A warm, eggy bite of this pancake is like wrapping yourself in a blanket.

INGREDIENTS YOU’LL NEED:

• 3 large eggs
• ½ cup all-purpose flour
• ½ cup milk
• 1 tablespoon granulated sugar
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• ½ teaspoon vanilla extract
• Powdered sugar, for topping
• Fresh fruit or syrup (optional), for serving

HOW TO MAKE BAKED GERMAN PANCAKE:

STEP-BY-STEP INSTRUCTIONS:

Step 1: Preheat the oven
Start by preheating your oven to 425°F (220°C). While the oven heats, place a 10-inch oven-safe skillet (preferably cast iron) inside to get nice and hot. This is what helps the pancake puff up dramatically.

Step 2: Blend your batter
In a mixing bowl or blender, combine the eggs, flour, milk, sugar, salt, and vanilla extract. Blend until smooth—no lumps allowed! The batter should be thin and pourable, like heavy cream.

Step 3: Add the butter
Carefully remove the hot skillet from the oven and add the butter. It’ll sizzle as it melts—just swirl the pan to coat the bottom evenly.

Step 4: Pour & bake
Quickly pour the batter into the buttered skillet and return it to the oven. Bake for 18–22 minutes or until the pancake is puffed up and golden brown around the edges. Don’t open the oven door while it’s baking—this could cause it to deflate!

Step 5: Serve immediately
As soon as it’s done, remove the skillet from the oven. The pancake will start to collapse as it cools (totally normal!). Dust with powdered sugar and top with fresh fruit, maple syrup, or your favorite toppings.

HELPFUL TIPS:

• Use room temperature eggs and milk for best results. Cold ingredients can affect how the pancake rises.
• Blend the batter well—you want it smooth and lump-free to help it puff evenly.
• A hot skillet is key—preheating it helps give the pancake that dramatic rise.
• Don’t peek! Avoid opening the oven door while it bakes or it may deflate too soon.
• If using a blender, let the batter rest for 5 minutes before baking—it helps with texture.

DETAILS:

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30 minutes
• Yield: 2–4 servings
• Category: Breakfast, Brunch
• Method: Baking
• Cuisine: German-American
• Diet: Vegetarian

NOTES:

This pancake is best served immediately after baking while it’s still warm and puffed. You can scale the recipe up if you’re feeding a crowd—just use a larger pan and adjust the baking time slightly.

NUTRITIONAL INFORMATION (Per Serving – Approximate):

• Calories: 210
• Protein: 7g
• Carbohydrates: 21g
• Fat: 11g
• Fiber: 1g
• Sugar: 6g

FREQUENTLY ASKED QUESTIONS:

Can I make this without a cast iron skillet?
Yes! Any oven-safe skillet or even a baking dish will work. Just make sure it’s preheated before adding the butter and batter.

Can I make this dairy-free?
You can swap out the milk and butter for plant-based alternatives like almond milk and vegan butter. Just note that texture and flavor may vary slightly.

Why did my pancake not rise?
There could be a few reasons: the skillet wasn’t hot enough, the oven door was opened mid-bake, or the batter wasn’t fully blended. Try again—it’s worth it!

Can I make the batter ahead of time?
It’s best to make and bake right away, but you can mix the batter and refrigerate it for up to an hour. Give it a quick whisk before baking.

STORAGE INSTRUCTIONS:

Store any leftover pancake in an airtight container in the fridge for up to 2 days. Reheat in the oven or microwave, though it won’t be as puffed the second time around. Still delicious!

Related Recipes

If you liked this recipe, you’ll definitely enjoy these other cozy delights:

• Lemon Custard Cake
• Sourdough Discard Cheese Crackers
• German Potato Pancakes (Reibekuchen) – An Easy and Comforting
• Cheesy Thumbprint Appetizers with Hot Pepper Jelly

CONCLUSION

This Baked German Pancake is a brunch-time beauty that always delivers. Whether you’re making it for a quiet morning at home or trying to impress a table of guests, it’s a showstopper that requires very little effort. Warm, buttery, and endlessly customizable—it’s comfort food at its finest. So go ahead, pull out that skillet, preheat the oven, and make some pancake magic happen!

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