Baked German Pancake Recipe: A Fluffy, Sweet Breakfast Delight

Imagine waking up to a warm, golden, fluffy pancake fresh from the oven, its edges puffed dramatically and the center soft and tender. The Baked German Pancake Recipe, also known as a Dutch Baby, delivers this breakfast magic with minimal fuss and maximum wow factor. Unlike traditional skillet pancakes, this oven-baked version rises beautifully in the oven, creating a stunning centerpiece for any morning meal.

Perfect for family breakfasts, weekend brunches, or a special occasion breakfast-in-bed, this pancake is light, airy, and slightly crisp around the edges, with a custard-like center that melts in your mouth. Topped with fresh fruits, powdered sugar, maple syrup, or a dollop of yogurt, it offers endless possibilities for customization. Beyond its delightful taste, the dramatic puff of a baked German pancake is as enjoyable to serve as it is to eat.

Ingredients Needed

Here’s a clear table of ingredients with approximate calorie counts per batch:

Ingredient	Quantity	Approx. Calories
All-purpose flour	3/4 cup	342 kcal
Eggs	3 large	210 kcal
Milk	3/4 cup	90 kcal
Granulated sugar	2 tbsp	96 kcal
Vanilla extract	1 tsp	12 kcal
Salt	1/4 tsp	0 kcal
Unsalted butter	3 tbsp	306 kcal
Lemon juice or zest (optional)	1 tsp	1 kcal
Powdered sugar (for topping)	2 tbsp	60 kcal
Fresh fruit (optional)	1/2 cup	30 kcal

Step-by-Step Cooking Instructions

1. Preheat the oven
   Set your oven to 425°F (220°C). Place a 9-inch cast-iron skillet or oven-safe pan in the oven to heat.
2. Prepare the batter
   In a blender or bowl, combine flour, eggs, milk, sugar, vanilla, and salt. Blend or whisk until smooth and slightly frothy.
3. Melt the butter
   Carefully remove the hot skillet from the oven and add butter, swirling until it melts completely and coats the pan.
4. Pour the batter
   Immediately pour the prepared batter into the hot, buttered skillet.
5. Bake the pancake
   Bake for 20–25 minutes without opening the oven, until the pancake is puffed, golden brown, and slightly crisp around the edges.
6. Add toppings and serve
   Remove from the oven. Optionally, sprinkle with powdered sugar, a squeeze of lemon juice, or top with fresh berries. Serve immediately as the pancake will deflate slightly as it cools.

Tips for Customizing the Recipe

• Flavor variations: Add a pinch of cinnamon, nutmeg, or almond extract for extra flavor.
• Savory version: Omit sugar and vanilla; add shredded cheese, herbs, and cooked bacon for a breakfast twist.
• Fruit options: Top with fresh berries, sliced bananas, or poached apples for a fruity variation.
• Gluten-free: Substitute all-purpose flour with a gluten-free flour blend for a gluten-free version.
• Presentation tip: Serve directly from the cast-iron skillet for a rustic look and easy cleanup.

Nutritional Information (Per Serving – Approximate, 2 servings)

Nutrient	Amount per Serving
Calories	~574 kcal
Protein	14 g
Fat	22 g
Carbohydrates	77 g
Fiber	2 g
Sugar	22 g
Sodium	290 mg

Serving Suggestions

Baked German pancakes shine when served with a variety of toppings:

• A dusting of powdered sugar with a squeeze of fresh lemon juice.
• Maple syrup and butter for a classic flavor combination.
• Fresh fruits such as berries, peaches, or bananas for a colorful breakfast.
• Yogurt, whipped cream, or a drizzle of chocolate for an indulgent brunch treat.

Pair with fresh coffee, tea, or fresh fruit juice for a full breakfast experience.

FAQs

1. What is a Baked German Pancake?

A Baked German Pancake, also called a Dutch Baby, is a fluffy, oven-baked pancake with a puffed, custard-like center and crisp, golden edges. Unlike traditional pancakes, it’s made in a skillet or oven-safe pan and baked instead of cooked on a griddle.

2. Can I make a Baked German Pancake ahead of time?

It’s best served fresh from the oven because it deflates as it cools. However, you can prepare the batter ahead of time and refrigerate it for up to 24 hours before baking.

3. Can I make it gluten-free?

Yes! Substitute all-purpose flour with a gluten-free flour blend. Ensure the blend is suitable for baking to maintain the pancake’s puff and texture.

4. Can I make a savory version?

Absolutely. Omit sugar and vanilla from the batter and add cheese, herbs, cooked bacon, or sautéed vegetables for a savory breakfast or brunch option.

5. How do I prevent the pancake from sticking?

Use a well-heated oven-safe skillet, such as cast iron, and melt the butter before adding the batter. Swirling the pan to coat all sides with butter helps prevent sticking.

Conclusion

The Baked German Pancake is a simple yet show-stopping breakfast that combines elegance, flavor, and ease. Its dramatic puff, light custard-like texture, and crisp edges make it a versatile dish for sweet or savory variations. Perfect for a weekend brunch, holiday breakfast, or a special treat, this pancake will impress family and friends alike while filling the kitchen with irresistible aromas. With its easy preparation and customizable toppings, it’s a recipe that belongs in every breakfast repertoire.