Get ready to meet your new brunch obsession! This Baked German Pancake is like a cross between a crepe, a popover, and a soufflé—light and airy with crispy edges and a soft, custardy center. It comes out of the oven puffed up and golden, almost like magic. A sprinkle of powdered sugar and a squeeze of lemon juice, and you’ve got yourself a simple yet spectacular breakfast. Trust me, this one’s a game-changer!
Craving more cozy breakfast ideas? Don’t miss Joy’s Banana Bread Recipe—it’s a warm hug in loaf form!
Table of Contents
Why You’ll Love This Recipe
- Comes together in just one bowl (yay for fewer dishes!)
- Puff-tastic presentation that looks fancy but is foolproof
- Totally customizable with sweet or savory toppings
- Made from pantry staples
- Perfect for lazy weekends or impressing brunch guests
- Great for fun breakfast-for-dinner ideas
- A cozy pick for those who love hardy breakfast recipes
Recipe Snapshot
| Feature | Detail |
|---|---|
| Category | Breakfast |
| Difficulty | Easy |
| Prep Time | 5 minutes |
| Cook Time | 20 minutes |
| Total Time | 25 minutes |
| Servings | 2-4 |
Ingredients
- Eggs – Create that airy, soufflé-like texture.
- Milk – Adds moisture and helps the pancake rise.
- All-purpose flour – Forms the base of the batter.
- Vanilla extract – Adds warm, sweet notes.
- Salt – Balances out the sweetness.
- Butter – For that sizzling, golden crispiness.
Scroll down to the recipe card for exact measurements.
How to Make a Baked German Pancake
Preheat and Prep
Crank up your oven to 425°F (220°C). Place a cast-iron skillet or oven-safe pan inside while it preheats. You want it hot, hot, hot!
Blend the Batter
In a blender or mixing bowl, whisk together the eggs, milk, flour, vanilla, and salt until smooth and frothy. This step is key for that signature puff.
Melt the Butter
Once the oven is ready, carefully remove the skillet, add the butter, and swirl to coat. It should melt quickly and sizzle—we’re creating that perfect base for our pancake.
Pour and Bake
Immediately pour the batter into the hot, buttery skillet and pop it back in the oven. Bake for 18-22 minutes or until the edges are towering and deep golden brown.
Serve it Up
Dust with powdered sugar, squeeze over some lemon juice, and maybe add berries or syrup if you’re feeling extra. Slice and serve right away while it’s still puffed and warm.
Pro Tips
- Use room temperature ingredients for max puff.
- Don’t open the oven door while it bakes!
- Blend the batter for a good 30 seconds to incorporate air.
- For a make-ahead pancake hack, prep the batter the night before.
Flavor Variations
- Add a sprinkle of cinnamon or nutmeg to the batter.
- Try savory toppings like ham and cheese.
- Swap vanilla for almond extract for a twist.
- Make it with buttermilk for a buttermilk breakfast recipe twist.
Serving Suggestions
- Pair with fresh fruit and whipped cream.
- Drizzle with maple syrup or fruit compote.
- Serve with crispy bacon or sausage on the side.
- Turn it into a pancake cake by stacking and layering with fruit or yogurt.
- Try with scrambled eggs for that pancakes and eggs combo vibe.
Make-Ahead & Storage Tips
This is best served fresh, but you can blend the batter the night before and store it in the fridge. Just give it a quick whisk before using.
Leftovers
Reheat leftovers in a 350°F oven for about 5-8 minutes to bring back that lovely crispness. Avoid the microwave if you can—it makes it rubbery.
Freezing
You can freeze slices in an airtight container for up to 2 months. Reheat in the oven straight from frozen.
Reheating
For best results, reheat in a toaster oven or regular oven at 350°F until warm and slightly crisp.
FAQs
Can I make this in a regular baking dish?
Absolutely! Just make sure it’s preheated like the skillet, and keep an eye on the bake time.
Why didn’t my pancake puff?
Cold ingredients or not enough blending could be the culprits. Make sure everything’s room temp and well mixed.
Can I make this dairy-free?
Yes! Use a non-dairy milk and vegan butter substitute. Results may vary slightly but still delicious.
What’s the difference between a Dutch Baby and a German Pancake?
Trick question—they’re the same thing! Different names, same yumminess.
Is this considered an unconventional breakfast idea?
Totally! It’s a fun break from the usual toast and eggs. This puffed pancake brings drama and delight to the table.
Final Thoughts
There’s just something magical about a Baked German Pancake. It’s rustic, dramatic, and oh-so-satisfying. Whether you’re treating yourself to a slow Sunday morning or whipping up something special for brunch guests, this recipe always brings the wow factor. Go ahead, give it a try—you’ll see what all the fuss is about. It might just become your go-to for unconventional breakfast ideas or those cozy baked German pancakes moments.
Baked German Pancake
Ingredients
Equipment
Method
- Preheat the oven to 425°F (220°C) with a cast-iron skillet inside.
- In a blender or bowl, whisk eggs, milk, flour, vanilla, and salt until smooth and frothy.
- Remove the hot skillet from the oven, add butter, and swirl to coat the pan.
- Pour the batter into the hot skillet and return to the oven. Bake for 18-22 minutes until puffed and golden brown.
- Dust with powdered sugar, add a squeeze of lemon juice, and serve immediately.