Baked German Pancake Recipe

If you’re craving a breakfast that looks wildly impressive but comes together in a snap, this Baked German Pancake is about to steal your heart! Picture glorious clouds of eggy batter puffing up in the oven, golden at the edges and soft at the center—it’s as fun to watch as it is to eat. Trust me, one bite of this pillowy, buttery classic and you’ll want to make it every weekend!

this Recipe

Ingredients You’ll Need

It amazes me how this spectacular Baked German Pancake requires only a few humble ingredients. Each one plays a starring role, merging together into a breakfast that’s tender, puffy, and irresistible—proof that simple is sometimes best!

• Eggs (6 large): The backbone of the pancake, giving it that signature airy, soufflé-like rise.
• Milk (1 cup): Whole or 2% will give you richness; the liquid blends it all together for a custardy texture.
• All-purpose Flour (1 cup): Just enough to set the pancake and catch those golden edges.
• Salt (pinch): Just a tiny bit to balance out the flavors and keep it from tasting flat.
• Vanilla Extract (1 teaspoon): Adds gentle warmth and aromatic flavor—don’t skip it!
• Unsalted Butter (5 tablespoons): Melts into the pan for that golden-brown, deliciously crisp crust.

Variations

One of the absolute joys of making a Baked German Pancake is how easy it is to customize. Whether you’re catering to dietary restrictions or just in the mood to play, these variations let you create your own delicious twist!

• Fruit Swirl: Scatter fresh berries, sliced apples, or diced peaches over the batter just before baking for extra juiciness and color.
• Dairy-Free: Swap out dairy milk for your favorite unsweetened plant-based option and use vegan butter—your pancake will still be plenty fluffy.
• Chocolate Drizzle: Top with chocolate chips before baking, or a generous drizzle of Nutella afterward, for a decadent brunch treat.
• Savory Style: Omit the vanilla, sprinkle in herbs, and serve with smoked salmon, crème fraîche, or sautéed mushrooms for a delightful savory brunch.

How to Make Baked German Pancake

Step 1: Heat the Oven and Melt the Butter

Start by preheating your oven to 425ºF (220ºC). Pop the unsalted butter straight into your 9×13-inch baking dish and slide it into the oven. Let the butter melt completely as the oven heats—it’ll coat the pan and help create those famously crisp, golden edges we all love.

Step 2: Blend the Batter

While the butter is working its magic, grab a blender (or use a large bowl and whisk). Add in the eggs, milk, flour, salt, and vanilla extract. Blend until totally smooth—a minute or less will do. The smoother the batter, the puffier your Baked German Pancake will be!

Step 3: Pour and Bake

Carefully pour your batter into the hot pan over the melted butter. Listen for the sizzle—it’s a hint of the crispy base you’ll get! Immediately return the pan to the oven and bake for 22–27 minutes, until the edges are deeply golden and the pancake has puffed up dramatically (it’s quite the show!).

Step 4: Finish and Serve

Once baked, remove your Baked German Pancake from the oven and marvel at those airy, beautifully curled edges. Don’t wait—sprinkle with powdered sugar, pour on some maple syrup, or top with fruit while it’s hot and billowy. Slice, serve, and dig in while the magic is at its peak!

How to Serve Baked German Pancake

Garnishes

The options for garnishing your Baked German Pancake are endless. A classic dusting of powdered sugar makes it feel like a snowy holiday morning, while a squeeze of lemon or a handful of fresh berries brings brightness. If you like things extra indulgent, a pat of soft butter melting into those craters is always a win.

Side Dishes

Pair your puffy pancake with crisp bacon, turkey sausage, or a fresh fruit salad for balance. For a more filling brunch spread, scramble some eggs or roast up potatoes alongside—this Baked German Pancake is happy to share the spotlight!

Creative Ways to Present

Serve mini versions in muffin tins for individual “pancake cups,” or set up a toppings bar with jams, honey, and flavored yogurts for a fun DIY experience. Slicing the pancake at the table to reveal its lofty curls is part of the experience—enjoy the little moment of awe!

Make Ahead and Storage

Storing Leftovers

If you somehow find yourself with leftovers (a rare occurrence!), let the Baked German Pancake cool, then transfer slices to an airtight container. Refrigerate for up to three days—you’ll be surprised how well it reheats for a quick treat.

Freezing

This recipe is freezer-friendly! Wrap cooled slices tightly, then store in a zip-top bag in the freezer for up to two months. It’s a great make-ahead option for busy mornings or brunch emergencies.

Reheating

To reheat, just pop slices in a 350ºF (175ºC) oven or toaster oven until warmed through. A quick zap in the microwave works too, but the oven brings back some of that original crispness. Don’t forget your toppings!

FAQs

Final Thoughts

There’s something so special about sharing a lofty, golden Baked German Pancake that’s fresh from the oven. Whether you’re feeding family or friends, it’s guaranteed to bring a little magic to your table. Go ahead—give it a try and enjoy every bite!

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