If there’s one breakfast dish guaranteed to draw an excited crowd to your kitchen, it’s a Baked German Pancake. Fluffy, golden, and dramatically puffed straight from the oven, this easy showstopper strikes the perfect balance between rich, eggy, and gently sweet. Best of all, it’s incredibly simple and uses staple pantry ingredients—you’ll want to add it to your weekend rotation after just one bite!
Why You’ll Love This Recipe
- Unforgettable Wow-Factor: Baked German Pancake rises into a puffy, golden masterpiece—making every breakfast feel like a celebration!
- Effortless Pantry Simplicity: All you need are basic ingredients you probably already have on hand (plus a blender!), so there’s no last-minute grocery dash.
- Endlessly Customizable: Enjoy it classic with powdered sugar, or dress it up with fruit, chocolate, or your favorite toppings—the sky’s the limit.
- Perfect for Sharing: One big pan serves a crowd, so everyone can dig in together at the table—easy and fun!
Ingredients You’ll Need
You’ll fall in love with just how few ingredients it takes to make a gorgeous Baked German Pancake. Each one plays a starring role, lending signature flavors and that lofty texture everyone craves. Let’s take a peek at what you’ll need and why it matters.
- 6 large eggs: The backbone of your pancake, eggs make it rich, custardy, and help achieve that signature puff.
- 1 cup milk: Whole or 2% milk works beautifully for a tender, melt-in-your-mouth pancake base.
- 1 cup all-purpose flour: Just enough to give the pancake structure while staying wonderfully light and airy.
- Pinch of salt: Enhances and balances all the flavors—we never skip it!
- 1 teaspoon vanilla extract: Adds a lush, bakery-style aroma that makes the whole kitchen smell amazing.
- 5 tablespoons unsalted butter: Melting this in the pan creates a golden crust and glorious flavor from the very first bite.
Variations
One of the absolute joys of mastering a Baked German Pancake is discovering all of the fun ways you can make it your own. These variations are easy to try, so get creative and tailor your pancake to any craving or occasion!
- Berry Burst: Scatter fresh blueberries, raspberries, or sliced strawberries over the batter just before baking for a colorful, fruity twist.
- Dairy-Free Delight: Swap the milk for unsweetened almond or oat milk and use a vegan butter alternative—no one will miss the dairy!
- Lemon Zest Lift: Add a teaspoon of finely grated lemon zest to the batter for a bright, zippy note that pairs especially well with powdered sugar.
- Cinnamon Apple: Toss a cup of thinly sliced apples with cinnamon and sugar, then spread on the melted butter before pouring in the batter for a cozy, fall-inspired version.
How to Make Baked German Pancake
Step 1: Melt the Butter
Start by preheating your oven to 425ºF (220ºC). Place the unsalted butter in a 9×13-inch baking pan and slide the pan into the oven as it heats. This allows the butter to melt gently and evenly—giving you that gorgeous, bubbling golden foundation for your pancake. Watch carefully and pull it out as soon as it’s melted to keep it from browning or burning.
Step 2: Blend the Batter
While the butter melts, add the eggs, milk, flour, salt, and vanilla extract to your blender. Blitz it all together for 15 to 30 seconds, or until completely smooth—no lumps allowed! Blending the batter creates those signature clouds of puffiness in a classic Baked German Pancake.
Step 3: Bake to Perfection
When your butter is liquid and sizzling, carefully (and quickly!) pour the batter into the hot pan. Immediately transfer it back to the oven. Bake for 22–27 minutes, resisting the urge to open the oven door—that’s how you get those incredible high-rising edges and soft, custardy center. The pancake is done when it’s beautifully puffed and deeply golden brown at the edges.
Step 4: Add Toppings & Serve
As soon as your Baked German Pancake emerges from the oven, dust it generously with powdered sugar. Slice and serve right away with maple syrup, fresh fruit, or even an extra pat of butter—whatever your heart (or taste buds) desire!
Pro Tips for Making Baked German Pancake
- The Pan Preheat Trick: Make sure your pan and butter are properly hot before adding the batter—this kick-starts that glorious rise and prevents sticking!
- Blender for the Win: Give the batter a solid blend to whip in air, ensuring your pancake emerges ultra-fluffy with custard-like pockets.
- Hands Off the Oven Door: Resist peeking! Sudden temperature drops deflate the delicate rise, so just watch through the window and trust the process.
- Serve Immediately: This pancake is at its most dramatic and delicious right out of the oven—so have everyone at the table and toppings ready for maximum joy!
How to Serve Baked German Pancake
Garnishes
For a classic finish, a snowy shower of powdered sugar is simply irresistible. But don’t hesitate to pile on fresh berries, sliced bananas, a drizzle of honey, or even whipped cream for a festive touch—the hot, puffy pancake loves them all! Nuts, toasted coconut, or a little lemon zest can give it an elegant twist, too.
Side Dishes
A Baked German Pancake shines as the star of your brunch table, but it plays well with sides like crispy bacon, savory breakfast sausage, or a vibrant fruit salad. For a special morning, add some freshly squeezed orange juice or a frothy cappuccino to round out the experience.
Creative Ways to Present
To wow your guests, cut the pancake into big, golden wedges and arrange on a platter surrounded by bowls of toppings for DIY fun. Or, for a special occasion, serve individual portions in mini cast iron skillets—everyone gets their own personal puffy pancake!
Make Ahead and Storage
Storing Leftovers
If you have extra Baked German Pancake, let it cool to room temperature, then store slices in an airtight container in the refrigerator. It’s best enjoyed within 2 days for peak texture and flavor.
Freezing
Want to save some for busy mornings? You can freeze leftover portions! Wrap them tightly in plastic wrap, then foil, and freeze for up to 1 month. Thaw in the refrigerator overnight before reheating.
Reheating
To recapture that fluffy magic, reheat your pancake slices in a 350ºF (175ºC) oven for about 8–10 minutes until warmed through. The microwave works in a pinch, but a brief bake revives the signature texture beautifully.
FAQs
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Can I make a Baked German Pancake without a blender?
Absolutely! You can vigorously whisk the ingredients in a large bowl until completely smooth—just make sure there are no lumps. The blender simply makes it faster and guarantees a silky batter.
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Why did my Baked German Pancake deflate after coming out of the oven?
It’s perfectly normal for the pancake to deflate somewhat as it cools—this is part of its charm! For maximum puff, serve immediately and avoid opening the oven door during baking.
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Can I prepare the batter ahead of time?
Yes! You can blend the batter 1–2 hours ahead and chill it in the fridge. Just give it a quick whisk before pouring into the hot buttered pan to wake it back up.
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Is this recipe gluten-free?
The classic recipe uses all-purpose flour, but you can substitute a 1:1 gluten-free flour blend for a gluten-free Baked German Pancake—expect a slightly different texture, but still delicious results!
Final Thoughts
I can’t think of a more delightful reason to gather around the morning table than a fresh-from-the-oven Baked German Pancake. Try it the next time you want to bring some wow-factor (and pure joy) to your breakfast or brunch. I just know it’ll become a treasured recipe in your kitchen, too!
Print
Baked German Pancake Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 Servings 1x
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
A delightful and simple recipe for Baked German Pancake that puffs up beautifully in the oven. Perfect for a weekend breakfast treat!
Ingredients
Eggs:
- 6 large eggs
Milk:
- 1 cup milk
All-Purpose Flour:
- 1 cup all-purpose flour
Salt:
- 1 pinch of salt
Vanilla Extract:
- 1 teaspoon vanilla extract
Butter:
- 5 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat the oven to 425ºF (220ºC) and place unsalted butter in a 9×13-inch baking pan, letting it melt.
- Prepare Batter: In a blender, combine eggs, milk, flour, salt, and vanilla extract. Blend until smooth.
- Bake: Pour the batter over the melted butter in the baking dish. Bake for 22-27 minutes until golden brown and puffy.
- Serve: Sprinkle with powdered sugar, maple syrup, butter, or desired toppings. Enjoy!
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 200 kcal
- Sugar: Approx. 5g
- Sodium: Approx. 150mg
- Fat: Approx. 10g
- Saturated Fat: Approx. 5g
- Unsaturated Fat: Approx. 4g
- Trans Fat: 0g
- Carbohydrates: Approx. 15g
- Fiber: Approx. 1g
- Protein: Approx. 8g
- Cholesterol: Approx. 200mg
