Baked German Pancake

Baked German Pancake, also known as a Dutch Baby, is a golden, fluffy, and slightly sweet oven-baked treat that puffs up dramatically as it cooks. This dish combines the texture of a pancake, the airiness of a soufflé, and the crispness of a crepe. Popular as a breakfast or brunch option, it’s made from a simple batter of eggs, flour, milk, and a touch of sugar. The beauty of this recipe lies in its simplicity and versatility—you can enjoy it plain with powdered sugar or customize it with fruits, syrups, or savory toppings. It’s a show-stopping yet easy dish that’s perfect for impressing family or guests.

Why You’ll Love This Recipe

This Baked German Pancake is a delightful mix of simplicity and indulgence. Its batter comes together in minutes, requiring just a blender or whisk, and the oven does all the hard work. As it bakes, the pancake puffs up dramatically, creating a light and airy center with crisp, golden edges. The flavor is slightly sweet, which makes it versatile—you can serve it with powdered sugar, syrup, fresh fruit, or even savory toppings like cheese and herbs. Whether you’re hosting a brunch, looking for a quick breakfast, or craving an easy dessert, this recipe fits the bill. It’s also a great option for meal prep, as leftovers can be reheated for an equally delicious treat the next day.

Preparation Time and Servings

• Prep time: 10 minutes
• Cook time: 20 minutes
• Total time: 30 minutes
• Yield: 6 servings
• Serving size: 1/6 of the pancake

Nutritional Information (per serving)

• Calories: 190
• Carbohydrates: 22g
• Protein: 6g
• Fat: 8g
• Fiber: 1g
• Sugar: 5g

Ingredients

For the Baked German Pancake:

• 3 large eggs (at room temperature)
• 3/4 cup whole milk (or any milk alternative)
• 3/4 cup all-purpose flour
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• 3 tablespoons unsalted butter

Optional Toppings:

• Powdered sugar
• Fresh fruits (e.g., berries, bananas, or sliced apples)
• Maple syrup or honey
• Lemon wedges
• Whipped cream

Step-by-Step Instructions

1. Preheat the oven

Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe baking dish in the oven to heat up while you prepare the batter. Heating the skillet ensures the pancake cooks evenly and develops crisp edges.

2. Prepare the batter

In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend for about 20–30 seconds until the batter is smooth and frothy. If you don’t have a blender, whisk the ingredients in a bowl until no lumps remain. Allow the batter to rest for 5 minutes while the skillet continues to heat.

3. Add the butter to the skillet

Carefully remove the hot skillet from the oven (use oven mitts!) and add the butter. Swirl the butter around the skillet until it melts and coats the bottom and sides. Work quickly to ensure the butter doesn’t burn.

4. Pour the batter

Pour the prepared batter into the hot, buttered skillet. The batter should sizzle slightly as it hits the pan. Immediately return the skillet to the oven.

5. Bake the pancake

Bake the pancake for 20–25 minutes, or until it is puffed up and golden brown around the edges. Avoid opening the oven door during baking, as this can cause the pancake to deflate.

6. Serve immediately

Once baked, the pancake will deflate slightly as it cools, but this is normal. Dust with powdered sugar, add your favorite toppings, and slice into wedges. Serve warm and enjoy!

Ingredient Background

The simplicity of a Baked German Pancake belies its luxurious taste and texture. The batter is made from pantry staples: eggs provide structure and richness, while flour and milk create a custard-like consistency when baked. The sugar and vanilla extract lend a subtle sweetness, making it adaptable for both sweet and savory toppings. Butter plays a key role in giving the pancake its crispy, caramelized edges, while also preventing sticking. Using a preheated skillet ensures that the batter puffs up dramatically, creating the iconic look of a Dutch Baby.

Technique Tips

1. Room temperature eggs and milk: Using room-temperature ingredients helps the batter blend more smoothly and puff up better during baking. If your eggs and milk are cold, warm them slightly by placing the eggs in a bowl of warm water for 5 minutes and microwaving the milk for 10–15 seconds.
2. Use a hot skillet: Preheating the skillet is crucial for achieving the pancake’s signature rise and crispy edges. A cold skillet will result in a flatter, less dramatic pancake.
3. Blend the batter well: Blending the batter creates an airy texture and ensures there are no lumps. If using a whisk, sift the flour into the wet ingredients to avoid clumping.
4. Serve immediately: The pancake begins to deflate as it cools, so serve it straight out of the oven for the best presentation and texture.
5. Adjust for altitude: If you’re baking at high altitude, reduce the oven temperature slightly (to around 400°F) and monitor closely to prevent overbrowning.

Alternative Presentation Ideas

1. Mini Dutch Babies: Instead of baking in a large skillet, divide the batter among greased muffin tins or small ramekins to create individual servings. Bake for 15–18 minutes at 425°F.
2. Savory German Pancake: Omit the sugar and vanilla, and add savory ingredients like shredded cheese, chopped herbs, or cooked bacon to the batter. Serve with sour cream or sautéed mushrooms.
3. Apple-Cinnamon Dutch Baby: Before pouring the batter into the skillet, sauté sliced apples with a sprinkle of cinnamon and sugar in the melted butter. Pour the batter over the apples and bake as directed.
4. Chocolate Lovers’ Version: Sprinkle chocolate chips or cocoa nibs over the pancake before baking, and serve with a drizzle of chocolate syrup.
5. Layered Pancake: Bake multiple pancakes and layer them with whipped cream and fresh berries for a stunning pancake stack.

Additional Tips for Success

1. Don’t skip the butter: Butter not only adds flavor but also prevents the pancake from sticking to the skillet. Use high-quality unsalted butter for the best results.
2. Experiment with toppings: This pancake is a blank canvas—try everything from Nutella and bananas to Greek yogurt and granola.
3. Rest the batter: Allowing the batter to rest for 5–10 minutes before baking helps the gluten relax, resulting in a more tender pancake.
4. Avoid overcrowding the oven: If you’re baking multiple pancakes, space them out to ensure even air circulation and consistent puffing.

Recipe Variations

1. Whole Wheat Pancake: Substitute half or all of the all-purpose flour with whole wheat flour for a nuttier, heartier flavor.
2. Gluten-Free Option: Use a gluten-free flour blend to make the pancake suitable for those with dietary restrictions.
3. Dairy-Free Dutch Baby: Replace the milk with almond, soy, or oat milk, and use dairy-free butter or coconut oil.
4. Lemon-Raspberry Pancake: Stir lemon zest into the batter and top the baked pancake with fresh raspberries and a drizzle of lemon glaze.
5. Herbed Pancake: Add chopped fresh herbs (like thyme, chives, or parsley) to the batter for a savory twist.

Freezing and Storage

• Refrigeration: Store leftover pancake slices in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5–7 minutes or microwave for 30 seconds.
• Freezing: Let the pancake cool completely, then wrap individual slices tightly in plastic wrap and place in a freezer-safe bag. Freeze for up to 2 months.
• Reheating from frozen: Reheat slices directly from the freezer in a 375°F oven for 10–12 minutes until warmed through.

Healthier Twist Ideas

1. Reduce sugar: Omit the granulated sugar or replace it with a natural sweetener like honey or maple syrup.
2. Add vegetables: For a savory version, mix in cooked spinach, mushrooms, or grated zucchini for extra nutrients.
3. Protein boost: Whisk in a tablespoon of protein powder or nut butter to make the pancake more filling.
4. Low-fat option: Use low-fat milk and reduce the butter to 2 tablespoons.

Serving Suggestions for Events

• Brunch Buffets: Serve alongside scrambled eggs, fresh fruit salad, and mimosas for a perfect brunch spread.
• Family Breakfasts: Pair with turkey sausage or halal chicken bacon for a hearty meal.
• Dessert: Top with a scoop of vanilla ice cream and a drizzle of caramel sauce for a decadent dessert.
• Kids’ Treats: Add sprinkles and serve with chocolate syrup for a fun, kid-friendly twist.

Special Equipment

• Cast-Iron Skillet: A 10-inch cast-iron skillet is ideal for this recipe, as it retains heat well and creates the perfect crispy edges.
• Blender: A blender helps create a smooth, lump-free batter. If unavailable, a mixing bowl and whisk work just as well.
• Spatula: For loosening and serving the pancake.

Frequently Asked Questions

1. Why didn’t my pancake puff up? The skillet may not have been hot enough, or the batter may not have been blended sufficiently to incorporate air. Preheating the skillet and blending the batter thoroughly are key to achieving the dramatic rise.

2. Can I make this pancake in advance? While best served fresh, you can prepare the batter in advance and refrigerate it for up to 1 hour. Bake just before serving.

3. Can I use a non-stick pan? Yes, but ensure it is oven-safe and can withstand high temperatures (check the manufacturer’s instructions).

4. What’s the difference between a Dutch Baby and a pancake? A Dutch Baby is baked in the oven, resulting in a puffed-up, soufflé-like texture with crisp edges, while traditional pancakes are cooked on a stovetop griddle.

5. Can I use a larger skillet? A larger skillet will create a thinner pancake, which may not puff up as much. For best results, stick to a 10-inch skillet.

6. What other flours can I use? You can substitute all-purpose flour with almond flour, oat flour, or a gluten-free flour blend. Note that the texture may vary.

7. Can I double the recipe? Yes! Use a larger skillet or divide the batter between two skillets for larger portions. Adjust baking time as needed.

8. How do I prevent the butter from burning? Work quickly when adding the butter to the preheated skillet, and ensure the oven temperature is accurate. If concerned, reduce the heat slightly.

Conclusion

Baked German Pancake is a delightful recipe that’s as fun to watch as it is to eat. With its dramatic puff and crisp, golden edges, it’s a treat that’s sure to impress. Whether served plain with powdered sugar or dressed up with fruits and syrups, this dish is endlessly customizable and perfect for any occasion. Its simple ingredients and quick preparation make it a go-to recipe for busy mornings, weekend brunches, or even dessert. Try it today and experience the magic of a Dutch Baby in your own kitchen!

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