German Pancake Recipe – Baked Pancake Breakfast Idea

Let Me Tell You About the First Time I Made This

So, I’ll never forget the first time I tried making a German pancake. It was raining in Seattle (shocker, right?), I was grumpy, and the lovely folks on Instagram kept taunting me with these poofy golden crepe-thingies. I thought, eh, pancakes in the oven? That’ll either be genius or a total mess. Well, to my huge surprise—only the cat looked slightly alarmed—it worked. The whole kitchen smelled like cozy, eggy-custardy goodness, and the pancake rise? Like a magic trick. My partner wandered in asking if I’d finally learned a sorcery spell. Maybe I had. And now, well, this baked pancake is my lazy brunch lifesaver. It comes out looking so impressive, but the only hard part is waiting for it to puff up.

Why You’ll Love This (Or Why I Keep Making It)

I make this when I’ve only got one clean mixing bowl left (and, let’s be honest, fewer dishes is always a win). My family goes absolutely bonkers for this because it’s basically dessert for breakfast, but somehow feels fancy? Even my notoriously picky niece eats it without her trademark dramatic sigh. Plus if you’re just not in the mood to stand by the stove flipping pancakes, I swear, the oven does the work for you. I’ve even made it for brunch with friends—though there was that one time it sank in the middle and everyone thought it was on purpose. (It wasn’t. But still tasted brilliant!)

Here’s What You’ll Need (Give or Take)

• 3 large eggs – at room temp is best, but honestly, straight from the fridge works too
• 3/4 cup all-purpose flour – I’ve occasionally swapped in 50% whole wheat and it’s still good, just a bit heartier
• 3/4 cup milk – whole milk makes it richer, but I’ve used oat milk when we ran out and nobody noticed
• 2 tablespoons sugar – or skip it if you want more of a savory vibe
• Pinch of salt – my grandmother always insisted on fancy sea salt, but I just use whatever’s handy
• 1 teaspoon vanilla extract (optional, but it makes the kitchen smell amazing!)
• 2-3 tablespoons butter – salted or unsalted, your call. I sometimes use coconut oil if I’m feeling health-conscious (not often)

Optional toppers: powdered sugar, fresh berries, a big dollop of Greek yogurt, or even lemon curd (let’s be honest, any jam in the fridge will do)

Alright, Here’s How You Make It

1. Preheat your oven to 425°F (220°C)—don’t skip this step! That hot oven is key (I’ve tried to cheat here and it just flops, promise). Toss a 10-inch ovenproof skillet or a glass pie dish in there with your butter, let it melt while you prep the batter. Swirl it around a bit so the bottom gets nice and slick.
2. Whisk the eggs, milk, sugar, salt, and vanilla in a bowl. Or just use a blender if your arm’s tired; I do this on Mondays—no shame.
3. Add the flour, then whisk (gently) until no big lumps remain. It’s gonna be thin, don’t panic. This is where I usually, um, steal a little taste. It’s basically crepe batter, so you’re safe!
4. Pull your hot pan (careful, it’s molten-lava hot) out of the oven, pour in the batter, and listen for that satisfying sizzle. If there’s no sizzle, shrug and put it back in—you’ll still end up with something edible.
5. Bake for 20-23 minutes. Don’t open the oven too much or you’ll let out the magic (seriously, it puffs up wild). It should be golden and all over the place. Don’t freak out if it’s more mountain range than pancake—it settles.
6. Serve right away—she deflates as she cools. Dust with a blizzard of powdered sugar, add berries, or whatever you fancy. Dig in!

Stuff I Wish I Knew Earlier (Notes!)

• If you forget the vanilla, it’s not the end of the world. Sometimes I even prefer it a bit plainer, weirdly enough.
• I once tried using brown sugar. Might have been a happy accident? The top caramelized more; tasted great but was a trickier cleanup.
• The middle will sometimes collapse—don’t take it personally. Blame the eggs. Or just spoon jam into the crater and call it an improvement.
• Letting the batter rest for 10 mins while the oven gets hot actually helps it puff even more, but who has that patience every time?

Variations I’ve Messed With (Some Good, Some…Less So)

• Sub in cinnamon and nutmeg (just a pinch)—great for autumn. Almost like bread pudding for breakfast.
• Swap in almond extract for vanilla, if you want it really fragrant. Bit fancy, a little goes a long way.
• I tried adding sliced apples to the batter once. They sank spectacularly and stuck to the pan, but tasted delish scraped up. Next time, sauté apples first!
• Chocolate chips: my nephew’s favorite, but they do sometimes burn on top. Mix them in after pouring, I find.

If You Don’t Have a Cast Iron Skillet…

Any oven-safe pan will do—honestly, I’ve used a cake tin. Just be sure to preheat it with the butter inside. If all else fails, a sturdy glass Pyrex dish worked fine, just don’t try this in anything flimsy (I learned that the hard way, RIP old pie plate).

Can You Store This? (Barely Lasts Here…)

Technically, yes—pop leftovers in the fridge, covered, and they’ll keep for a day or two. Reheat in the oven for 5 min at 350°F and it’s okay again, but honestly…in my house, it’s always gone within hours. Cold German pancake straight from the fridge at midnight? Judge me if you must, but it hits different.

How We Serve It (Family Traditions & Extras)

We usually dust on powdered sugar and squeeze fresh lemon over the top (try it, it’s weirdly refreshing). On birthdays, my mom piles on strawberries and a swirl of honey. If you’re feeling fancy, serve it with a big bowl of yogurt and a slug of maple syrup. Or just grab it straight from the pan with a fork—nobody’s judging.

Some Lessons I’ve Learned (Pro Tips From My Stumbles)

• Let the pan get smoking hot before pouring in the batter; I once rushed and ended up with a sad, flat mess.
• If your pancake sticks, more butter helps. Or just admit defeat and serve in chunks—tastes the same.
• Doubling the recipe in a bigger pan? Actually, it works, but the rise isn’t as dramatic. Stick to two pans if you want extra puff.
• Tried skipping the preheat to save time, but the pancake ended up more chewy than fluffy. Won’t do that again.

The FAQ Section (Real Questions I Get Asked!)

Can I make this gluten-free?
Oh, for sure—use your favorite 1:1 GF flour blend. I’ve even tried almond flour, but it’s a bit denser… still tasty though.

Is this basically a Dutch baby?
Pretty much, yeah! Sometimes called Dutch baby, German pancake, or, if you ask my aunt, “that poofy oven pancake thing.” You get the idea.

Can I make it in advance?
Mmm, sort of. But it’s way better fresh. You can mix the batter earlier, let it chill in the fridge, then bake it when you need. Just give it a quick whisk first.

What do I do if it doesn’t puff up?
It happens! Make sure your oven’s hot and your pan is preheated. If it’s still stubborn, eat it anyway—problems solved by jam, always.

Any random serving ideas?
Actually, yeah! Once I tried a savory twist—threw in herbs and cooked bacon, then topped with cheddar. It was different, but not half bad. Oh and if you want to see some wild topping ideas, I like browsing King Arthur’s baking suggestions or Serious Eats’ Dutch baby guide.

Honestly, if you give this a shot, let me know how it goes—half the fun is seeing just how dramatic the rise gets. Or doesn’t! I say, it’s breakfast, not rocket science. Happy baking, pal.

★★★★★ 4.70 from 30 ratings

German Pancake Recipe – Baked Pancake Breakfast Idea

yield: 4 servings

prep: 10 mins

cook: 20 mins

total: 30 mins

This German Pancake recipe creates a light and fluffy baked breakfast pancake, perfect for serving to family or guests. The pancake puffs up dramatically in the oven and is delicious topped with powdered sugar, fruit, or maple syrup.

🖨️ Print Pin Recipe

Ingredients

• 3 large eggs
• 1/2 cup all-purpose flour
• 1/2 cup whole milk
• 1/4 teaspoon salt
• 2 tablespoons granulated sugar
• 1 teaspoon vanilla extract
• 3 tablespoons unsalted butter
• Powdered sugar and fresh fruit for serving (optional)

Instructions

1. 1
   Preheat oven to 425°F (220°C). Place a 10-inch ovenproof skillet or baking dish inside to heat.
2. 2
   In a medium bowl, whisk together eggs, flour, milk, salt, sugar, and vanilla extract until smooth and well combined.
3. 3
   Carefully remove the hot skillet from the oven and add the butter, swirling until melted and skillet is coated.
4. 4
   Pour the batter into the buttered skillet and immediately return to the oven.
5. 5
   Bake for 18-20 minutes, until the pancake is puffed and golden brown around the edges.
6. 6
   Remove from oven, sprinkle with powdered sugar, slice, and serve with fresh fruit or maple syrup as desired.

CLICK FOR NUTRITION INFO ↑

Approximate Information for One Serving

Serving Size: 1 serving

Calories: 210 caloriescal

Protein: 7 gg

Fat: 9 gg

Saturated Fat: 0g

Trans Fat: 0g

Cholesterol: 0mg

Sodium: 0mg

Potassium: 0mg

Total Carbs: 24 gg

Fiber: 0g

Sugar: 0g

Net Carbs: 0g

Vitamin A: 0

Vitamin C: 0mg

Calcium: 0mg

Iron: 0mg

Nutrition Disclaimers

Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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