Baked German Pancake—also known as a Dutch Baby—is a show-stopping breakfast treat that puffs up dramatically in the oven, creating golden edges and a soft, custardy center. With just a few simple ingredients, this pancake transforms into a light, airy delight that’s perfect for topping with fruit, syrup, or a dusting of powdered sugar.
Table of Contents
Why You’ll Love Baked German Pancakes
- Impressive and effortless – It puffs up like magic with minimal work—no flipping required!
- Customizable toppings – From berries and whipped cream to lemon juice and powdered sugar, you can make it sweet or savory.
- Light yet satisfying – Puffy edges with a custardy middle make each bite irresistibly tender and golden.
- Quick morning win – Just blend, pour, and bake. It’s ready in under 30 minutes.
Ingredients You’ll Need
| Ingredient | Amount |
|---|---|
| Eggs | 3 large |
| All-purpose flour | ½ cup |
| Milk (whole preferred) | ½ cup |
| Granulated sugar | 1 tbsp (optional) |
| Salt | ¼ tsp |
| Vanilla extract | 1 tsp (optional) |
| Butter (unsalted) | 2 tbsp |
| Optional toppings | Berries, syrup, lemon juice, powdered sugar, whipped cream |
How to Make a Baked German Pancake
Step 1: Preheat and Prep
- Preheat oven to 425°F (220°C).
- Place a 10-inch ovenproof skillet or cast-iron pan in the oven to heat.
Step 2: Make the Batter
- In a blender or mixing bowl, blend eggs, milk, flour, sugar, salt, and vanilla until smooth (about 20–30 seconds).
- Let batter rest while the oven heats.
Step 3: Melt Butter
- Carefully remove the hot skillet from the oven.
- Add butter and swirl to coat the bottom and sides.
Step 4: Bake the Pancake
- Pour the batter into the hot, buttered pan.
- Immediately return to the oven.
- Bake for 18–22 minutes or until puffed and golden brown with crisp edges.
Step 5: Add Toppings and Serve
- Serve immediately with powdered sugar, maple syrup, fresh fruit, or lemon juice.
Expert Tips for Success
- Use a hot skillet: Preheating the pan helps the pancake rise dramatically.
- Room temperature ingredients: Eggs and milk should be at room temp for best puff.
- Don’t open the oven: Let the pancake puff undisturbed for maximum height.
- Blend it well: A smooth batter ensures even puff and no flour clumps.
Health and Nutrition
While Baked German Pancakes are a treat, they’re made with simple, wholesome ingredients:
| Nutrient | Per Serving (1/2 pancake with basic toppings) |
|---|---|
| Calories | ~210–250 kcal |
| Protein | ~7g |
| Fat | ~11g |
| Carbohydrates | ~20g |
| Sugar | ~4–8g (depends on toppings) |
Note: Nutrition varies based on toppings and portion size.
FAQs
What’s the difference between a German Pancake and a Dutch Baby?
Nothing—just two names for the same delicious dish!
Why didn’t my pancake puff up?
It could be due to cold ingredients or a pan that wasn’t preheated. Make sure both are warm!
Can I make it gluten-free?
Yes! Swap all-purpose flour with a 1:1 gluten-free blend.
Can I make it dairy-free?
Yes—use plant-based milk and vegan butter. The texture may be slightly different but still tasty.
Can I double the recipe?
You can! Just use a larger pan or divide into two skillets.
Baked German Pancake
A Baked German Pancake (Dutch Baby) is a puffy, oven-baked breakfast dish with golden crisp edges and a soft, custardy center. It's easy, quick, and customizable with sweet or savory toppings.
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk whole preferred
- 1 tbsp granulated sugar optional
- ¼ tsp salt
- 1 tsp vanilla extract optional
- 2 tbsp unsalted butter
- Optional: powdered sugar syrup, berries, lemon juice
Instructions
- Preheat your oven to 425°F (220°C). While the oven heats, place a 10-inch oven-safe skillet or cast iron pan on the center rack. This allows the pan to become hot, which is essential for creating that dramatic puff in your pancake.
- While the pan is heating, prepare the batter. In a blender (or large mixing bowl with a whisk), combine the eggs, milk, flour, sugar, salt, and vanilla extract. Blend for about 20–30 seconds until the batter is completely smooth and slightly frothy. If mixing by hand, whisk vigorously until no lumps remain.
- Once the oven is fully preheated, carefully remove the hot skillet. Immediately add the butter to the pan. It will sizzle and melt quickly. Swirl the butter around to evenly coat the bottom and sides of the skillet—this prevents sticking and adds rich flavor to the pancake.
- Pour the prepared batter straight into the hot, buttered pan. You should hear a gentle sizzle—that’s a good sign! Quickly return the pan to the oven to trap the heat and allow the pancake to rise.
- Bake the pancake for 18 to 22 minutes. Do not open the oven door during the baking time. The pancake will puff up dramatically and turn golden brown around the edges, with a soft, custardy center.
- Remove the skillet from the oven. The pancake will begin to deflate slightly as it cools—this is normal. Slice and serve immediately while hot. Add your favorite toppings like powdered sugar, fresh berries, lemon juice, maple syrup, or a dollop of whipped cream.