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
Scale
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.
