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Baked German Pancake

Baked German Pancake
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This Baked German Pancake is a fluffy, golden treat with airy, soufflé-like texture and crispy edges. Made from simple pantry ingredients, it’s quick to prepare and perfect for breakfast or brunch. Serve immediately with sweet or savory toppings for a versatile and impressive dish that delights family and guests alike.

Ingredients

Scale

Main Ingredients

  • 3/4 cup all-purpose flour
  • 4 large eggs
  • 1 cup milk
  • 2 tablespoons sugar
  • 1 teaspoon vanilla extract
  • 3 tablespoons butter (for the pan)
  • Pinch of salt

Optional Variations

  • Fresh berries or sliced apples (for fruit-infused version)
  • Almond or oat flour (for gluten-free version)
  • Plant-based milk and flaxseed egg replacement (for vegan version)
  • Ground cinnamon, nutmeg, or cardamom (for spiced twist)
  • Herbs, cheese, or sautéed vegetables (for savory style)

Instructions

  1. Prepare the Oven and Pan: Preheat your oven to 425°F (220°C). Place a 9×13-inch baking dish or oven-safe skillet in the oven with a few tablespoons of butter to melt. This step ensures the butter is hot and coats the pan evenly, which is essential for crispy edges.
  2. Mix the Batter: While the butter melts, whisk together the eggs, milk, sugar, vanilla extract, and a pinch of salt until the mixture is smooth and slightly frothy. Gradually add the flour, mixing carefully to avoid lumps, until the batter is creamy and well combined. This light batter is key for the pancake to puff properly.
  3. Pour Batter and Bake: Carefully remove the hot pan from the oven and swirl the melted butter to coat the bottom and sides evenly. Immediately pour the batter into the pan and return it to the oven. Bake for 15 to 20 minutes, or until the pancake is puffed and golden brown around the edges.
  4. Serve Immediately: The pancake will start to deflate as it cools, so slice it into squares or wedges and serve hot. Add your favorite toppings such as powdered sugar, fresh fruit, whipped cream, or maple syrup for an elegant breakfast presentation.

Notes

  • Use room temperature eggs and milk to help the batter mix better and rise more effectively.
  • Do not overmix the batter; stir just until combined to keep it light and airy.
  • Ensure the butter is fully melted and the pan is hot before adding the batter to achieve crispy, browned edges.
  • Serve the pancake immediately after baking, as it deflates upon cooling.
  • Experiment with toppings like fresh berries, powdered sugar, maple syrup, or whipped cream for varied flavors.

Nutrition

Keywords: Baked German Pancake, Dutch Baby, Breakfast, Brunch, Fluffy Pancake, Easy Pancake Recipe, Oven Pancake

Find it online: https://marygourmet.com/baked-german-pancake/