If you’ve never tried a Baked German Pancake Recipe, get ready to fall in love with a breakfast that is as impressive in appearance as it is irresistible in flavor. This golden, puffed-up delight bakes to perfection in the oven, offering a light, airy texture that’s slightly crisp on the edges and tender inside. With just a handful of simple pantry staples coming together, you’ll have a showstopping dish that makes mornings feel extra special. Whether you enjoy it with a dusting of powdered sugar, fresh berries, or a drizzle of maple syrup, this recipe is a guaranteed crowd-pleaser destined to become a beloved favorite. Let’s dive into the magic of this wonderful baked treat!
Ingredients You’ll Need
The beauty of this Baked German Pancake Recipe lies in its simplicity. Each ingredient plays a crucial role in creating the perfect balance of flavor, texture, and color that makes this pancake so unforgettable. From eggs that provide structure and lift, to vanilla that infuses warmth and sweetness, these common staples transform into a breakfast masterpiece.
- 3 large eggs: The backbone of the batter, giving it rise and that signature puff.
- 3/4 cup whole milk: Adds richness and moisture for a creamy texture.
- 3/4 cup all-purpose flour: Provides structure and the perfect base for lightness.
- 2 tablespoons granulated sugar: Just enough sweetness to enhance without overpowering.
- 1/4 teaspoon salt: Balances flavors and brings out the sweetness.
- 1 teaspoon vanilla extract: Adds a fragrant warmth that makes every bite comforting.
- 2 tablespoons unsalted butter melted: Coats the pan for a golden crust and rich flavor.
- Powdered sugar (optional): For a delicate, sweet finish that looks as lovely as it tastes.
- Fresh berries or maple syrup (optional): Perfect toppings to personalize each serving.
How to Make Baked German Pancake Recipe
Step 1: Preheat and Prepare Your Pan
Start by preheating your oven to 425°F. While it warms, place your 9×13-inch or oven-safe skillet inside the oven. Warming the pan is essential because it creates a sizzling hot surface that helps the batter puff and form that signature crispy edge you’re aiming for. This step ensures your pancake comes out perfectly golden and delightfully airy every time.
Step 2: Whisk Together the Batter
In a medium bowl, whisk the eggs, whole milk, all-purpose flour, sugar, salt, and vanilla extract together until the mixture is smooth and free of lumps. It’s important to whisk thoroughly to incorporate air, which contributes to the lightness of your pancake. The batter will have the consistency slightly thinner than a typical pancake batter, perfect for its oven bake transformation.
Step 3: Butter Your Hot Pan
Carefully remove your hot skillet from the oven—use oven mitts because it will be scorching! Pour the melted butter into the pan and swirl it around to coat every inch of the bottom. This buttery layer not only prevents sticking but also adds a rich, crisp texture to the pancake edges that everyone loves.
Step 4: Bake to Puffy Perfection
Pour the batter evenly into the butter-coated skillet. Immediately place it back into the oven and bake for 20 to 25 minutes. During this time, watch as the batter rises and puffs dramatically, creating those signature tall edges and a golden-brown surface. The pancake is done when it’s set in the center and beautifully browned.
Step 5: Cool Slightly and Serve
Once baked, remove the skillet from the oven and let the pancake cool for a few minutes. It will gently deflate but still hold a lovely shape. Dust with powdered sugar if you like and prepare your favorite toppings. This step is key to letting the pancake’s flavor deepen and the texture settle just right.
How to Serve Baked German Pancake Recipe
Garnishes
While the pancake tastes fantastic on its own, thoughtful garnishes can elevate your Baked German Pancake Recipe into something truly special. A light sprinkle of powdered sugar adds a touch of sweetness and a visual pop. Fresh berries like strawberries, blueberries, or raspberries bring brightness and freshness, while a generous drizzle of maple syrup adds that comforting hit of sweetness that pairs perfectly with its custardy interior.
Side Dishes
This dish shines as a standalone star but can also be complemented beautifully by simple sides. Crisp bacon or savory sausage balance the sweetness of the pancake with a touch of saltiness, making your breakfast plate more dynamic. For a lighter option, serve with a fresh green salad or a citrus fruit salad to add refreshing contrast and color to your brunch table.
Creative Ways to Present
Want to impress guests or treat yourself? Serve your Baked German Pancake Recipe in the skillet it baked in to showcase its rustic charm. Alternatively, cut it into squares and layer with yogurt and fruit in parfait glasses for a sophisticated breakfast treat. You can also experiment by adding a sprinkle of cinnamon or nutmeg to the batter before baking for a warm, spiced twist that adds depth and aroma.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, store them in an airtight container in the refrigerator. The pancake will keep well for up to 2 days, though it’s best enjoyed fresh for maximum puffiness and flavor. When refrigerated, it will lose some of its crisp edges but will still taste delightful warmed.
Freezing
You can freeze leftover portions by wrapping them tightly in plastic wrap and then placing them in a freezer-safe bag or container. Frozen, they maintain their flavor for up to one month. Freezing is a great option if you want to prep ahead or save breakfast for a busy day.
Reheating
The best way to reheat your Baked German Pancake Recipe is in a toaster oven or conventional oven at 350°F for 5 to 10 minutes. This method crisps up the edges again and warms the center evenly, bringing back much of that freshly baked charm. Microwaving is quicker but may result in softer edges and a less satisfying texture.
FAQs
Can I use milk alternatives in this recipe?
Absolutely! You can substitute whole milk with almond milk, oat milk, or any other milk alternative. Keep in mind that the texture might be slightly different, but it will still taste wonderful.
What if I don’t have a 9×13-inch skillet?
Any oven-safe dish or skillet with similar dimensions will work. Just make sure it’s preheated with the oven so your pancake puffs properly and cooks evenly.
Can I add flavors to the batter?
Definitely! Adding a pinch of cinnamon or nutmeg to the batter can bring warm, cozy notes. You could also fold in fresh berries for a fruity surprise within the pancake itself.
Is this recipe gluten-free?
The traditional recipe uses all-purpose flour, which contains gluten. For a gluten-free version, you can try a 1-to-1 gluten-free baking flour, but results may vary slightly.
Why does the pancake deflate after baking?
It’s natural for the pancake to deflate once removed from the oven due to cooling and the release of steam. This does not affect the flavor; often, it’s even better to eat it right after the resting period for optimal texture.
Final Thoughts
There’s something truly magic about a Baked German Pancake Recipe that puffs up dramatically and tastes like a fluffy, sweet cloud of comfort. Its ease, versatility, and show-stopping appearance make it an absolute must-try for anyone looking to bring a little extra sunshine to their breakfast table. So go ahead, gather those simple ingredients, and treat yourself and your loved ones to this delightful baked treasure. Once you experience its warm, tender goodness, you’ll want to make it again and again.
Print
Baked German Pancake Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
This Baked German Pancake is a delightful, puffed breakfast treat that’s golden brown and slightly crispy on the edges. Made with simple ingredients like eggs, milk, flour, and vanilla, it bakes to perfection in the oven, creating a light and airy texture that’s perfect for brunch. Serve it warm dusted with powdered sugar and topped with fresh berries or maple syrup for a comforting and flavorful start to your day.
Ingredients
For the Pancake Batter
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons unsalted butter, melted
For Serving (Optional)
- Powdered sugar
- Fresh berries
- Maple syrup
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and place a 9×13-inch or similar oven-safe skillet inside to warm up while you prepare the batter. This step ensures that the butter sizzles when added, contributing to the pancake’s crispy edges.
- Mix the Batter: In a medium bowl, whisk together the eggs, whole milk, all-purpose flour, granulated sugar, salt, and vanilla extract until the mixture is smooth and free of lumps. This creates a light batter that will puff beautifully when baked.
- Prepare the Pan: Carefully remove the hot skillet from the oven using oven mitts. Pour the melted unsalted butter into the skillet, swirling to evenly coat the bottom and sides. The hot butter helps create a golden crust and prevents sticking.
- Bake the Pancake: Immediately pour the prepared batter into the butter-coated skillet and place it back into the oven. Bake for 20 to 25 minutes until the pancake is puffed up, golden brown, and the center is set. Avoid opening the oven door during baking to maintain the puffiness.
- Cool and Serve: Remove the pancake from the oven and let it cool for a few minutes; the pancake will deflate slightly as it cools. Dust with powdered sugar and serve warm with fresh berries or maple syrup if desired. Enjoy your delicious breakfast!
Notes
- For an added depth of flavor, sprinkle a pinch of cinnamon or nutmeg into the batter before baking.
- This pancake is best served immediately while still warm and puffed.
- You can substitute whole milk with any milk of your choice, but whole milk helps achieve the best texture and richness.
- Use an oven-safe skillet to ensure safe handling when transferring to and from the oven.
