Description
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.
Ingredients
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
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.
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.