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Puff-perfect baked German pancake in skillet with powdered sugar
ChefMaster Emily

Baked German Pancake

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. Topped with powdered sugar and lemon juice, it’s a simple yet spectacular breakfast or brunch treat.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 2 people
Course: Breakfast
Cuisine: American, German
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

Pancake Batter
  • 3 eggs room temperature
  • 2/3 cup milk room temperature
  • 2/3 cup all-purpose flour
  • 1 tsp vanilla extract
  • 1/4 tsp salt
For the Skillet
  • 2 tbsp butter
Toppings
  • powdered sugar for dusting
  • lemon juice freshly squeezed

Equipment

  • Cast-iron Skillet

Method
 

  1. Preheat the oven to 425°F (220°C) with a cast-iron skillet inside.
  2. In a blender or bowl, whisk eggs, milk, flour, vanilla, and salt until smooth and frothy.
  3. Remove the hot skillet from the oven, add butter, and swirl to coat the pan.
  4. Pour the batter into the hot skillet and return to the oven. Bake for 18-22 minutes until puffed and golden brown.
  5. Dust with powdered sugar, add a squeeze of lemon juice, and serve immediately.

Notes

Use room temperature ingredients for best puff. Avoid opening the oven during baking to maintain height. Reheat in oven for best texture. Make batter ahead and refrigerate overnight if needed.