German Pancake Recipe – A Puffy Delight for Breakfast Lovers
Baked German Pancakes (Dutch Baby) are a fluffy, oven-baked treat that’ll take your brunch game to the next level. With a crispy golden edge and a soft, custardy center, they’re perfect for topping with fresh fruit, syrup, or powdered sugar. Get ready to impress with this easy and fun recipe! 🍓🥞
Equipment
- 9-inch cast-iron skillet (or any oven-safe pan)
- Blender (or mixing bowl and whisk)
- Measuring cups and spoons
- Oven
- Spatula (for serving)
- Serving Plate
Ingredients
- 3 large eggs
- 1/2 cup whole milk
- 1/2 cup all-purpose flour
- 1 tbsp granulated sugar optional
- 1 tsp vanilla extract optional
- 1/4 tsp salt
- 2 tbsp unsalted butter
- Optional Toppings:
- Powdered sugar
- Fresh berries strawberries, blueberries, raspberries
- Maple syrup
- Whipped cream
- Lemon zest or cinnamon
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and place a 9-inch cast-iron skillet inside to heat up.
- Make the Batter: In a blender or mixing bowl, whisk together the eggs, milk, flour, sugar (optional), vanilla extract (optional), and salt until smooth and combined.
- Melt the Butter: Carefully remove the hot skillet from the oven, add the butter, and let it melt, swirling it around to coat the bottom and sides.
- Pour the Batter: Pour the batter into the skillet over the melted butter, then immediately place the skillet back in the oven.
- Bake: Bake for 20 minutes or until the pancake is puffed and golden brown.
- Serve: Remove from the oven, add your favorite toppings, and serve immediately while it’s still warm and fluffy.
Notes
This Baked German Pancake is a versatile and easy breakfast option, and you can get creative with toppings. For a more indulgent treat, top it with fresh berries and a drizzle of maple syrup, or if you prefer savory flavors, sautéed spinach, cheese, and herbs make a fantastic twist. The pancake will deflate slightly after coming out of the oven—this is completely normal! If you're in the mood for a lighter version, substitute the whole milk for almond or oat milk.