German Pancake Recipe
Looking for a breakfast that’s as stunning as it is simple? This German pancake recipe is a must-try! Also known as a Dutch Baby, this puffed, golden pancake is baked in the oven instead of fried on a skillet—no flipping required! It magically puffs up at the edges while staying custardy in the center. With just a handful of basic ingredients like eggs, flour, and milk, you can whip up a showstopping dish that’s perfect for weekend brunches or special mornings. Serve it sweet or savory—the possibilities are endless!
Ingredients Of German Pancake Recipe
Step By Step Instructions
Preheat the Oven: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (preferably cast iron) inside to heat up.
Prepare the Batter: In a mixing bowl, whisk together eggs, flour, milk, sugar, vanilla extract, and salt until smooth. You can also blend it in a blender for an extra fluffy texture. Let the batter rest while the oven preheats.
Melt the Butter: Once the oven is fully preheated, carefully remove the hot skillet. Add 2 tablespoons butter and swirl to coat the bottom and sides.
Pour and Bake: Quickly pour the batter into the hot, buttered skillet and return it to the oven. Bake for 18–22 minutes, or until the pancake is puffed up and golden brown at the edges.
Cool Slightly: Remove from the oven and let it sit for 1–2 minutes—it will deflate slightly in the center (that’s normal!).
How to Serve?
- With Lemon & Powdered Sugar – A classic combo! Squeeze fresh lemon juice and dust with powdered sugar.
- Topped with Fresh Berries – Add strawberries, blueberries, or raspberries for a burst of color and freshness.
- Drizzle with Maple Syrup or Honey – For a sweet finish.
- Add Stewed Apples or Cinnamon Apples – A cozy, fall-inspired twist.
- Go Savory – Omit sugar/vanilla and top with sautéed spinach, ham, cheese, or smoked salmon.
Tips & Variations
Use a Blender: Blending the batter makes it extra smooth and helps it puff up beautifully.
Room Temperature Ingredients: Ensures the batter combines well and rises properly.
Don’t Open the Oven Door: Let the pancake rise uninterrupted for the best lift.
Savory Twist: Skip sugar and vanilla, and use herbs and cheese for a brunch-friendly version.
Pan Size Matters: A 10-inch skillet gives the best height. A larger pan will result in a thinner pancake.
Nutrition
- Calories: 160
- Protein: 6g
- Fat: 9g
- Carbs: 14g
- Sugar: 3g
- Serving Size: Makes about 2–3 servings
Recipe Card
German Pancake Recipe
Course: Pancake Recipe2-3
servings5
minutes20
minutes160
kcalThis German pancake recipe creates a light, airy, oven-baked pancake with golden, crisp edges and a soft, custardy center. Made with eggs, milk, and flour, it’s a no-fuss, one-pan breakfast or brunch favorite—ready in under 30 minutes!
Ingredients
3 large eggs
1/2 cup all-purpose flour
1/2 cup whole milk
1 tablespoon granulated sugar (optional, for sweet version)
1/2 teaspoon vanilla extract (optional)
1/4 teaspoon salt
2 tablespoons unsalted butter (for the pan)
Directions
- Preheat the Oven:
Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet (preferably cast iron) inside to heat up. - Prepare the Batter:
In a mixing bowl, whisk together eggs, flour, milk, sugar, vanilla extract, and salt until smooth. You can also blend it in a blender for an extra fluffy texture. Let the batter rest while the oven preheats. - Melt the Butter:
Once the oven is fully preheated, carefully remove the hot skillet. Add 2 tablespoons butter and swirl to coat the bottom and sides. - Pour and Bake:
Quickly pour the batter into the hot, buttered skillet and return it to the oven. Bake for 18–22 minutes, or until the pancake is puffed up and golden brown at the edges. - Cool Slightly:
Remove from the oven and let it sit for 1–2 minutes—it will deflate slightly in the center (that’s normal!).
Recipe Video
Notes
- Use a Cast Iron Skillet for Best Results: A 10-inch cast iron pan retains heat well, which helps the pancake rise dramatically and cook evenly. You can also use a metal or oven-safe glass dish, but results may vary slightly.
- Batter Resting Tip: Letting the batter sit for 10–15 minutes (especially if mixed by hand) helps relax the gluten and results in a smoother texture.
- Customize the Flavor: Add a pinch of cinnamon, nutmeg, or citrus zest to the batter for extra flavor without overpowering the classic taste.
- Double the Recipe: If you’re serving a larger group, you can double the recipe and bake it in a 9×13-inch baking dish—but expect less dramatic puffing.
- Serve Immediately: German pancakes deflate after baking—this is completely normal. Serve straight from the oven for the best wow factor and texture.
- Make It Savory: Omit the sugar and vanilla and top with sautéed vegetables, herbs, cheese, or breakfast meats for a savory brunch option.
FAQs
Conclusion
This German pancake recipe is the perfect blend of ease and elegance. Whether you serve it sweet with berries and sugar or savory with herbs and cheese, it’s bound to impress at any breakfast table. With minimal ingredients and maximum flavor, it’s a must-add to your weekend brunch rotation. So grab your skillet and get baking—you’ll love watching it rise!
