I am officially resigning from my position as the Sunday morning "short-order cook." You know the drill: standing by the hot stove flipping pancakes one by one while the rest of the family eats without you. No more! This baked German pancake is my ticket to freedom. We pour the entire batter into a hot skillet and bake it all at once. It means everyone gets a hot, puffy, golden slice at the exact same time, and I actually get to sit down and enjoy my coffee with my husband, Adam, instead of watching him eat.
This baked German pancake uses a 6-ingredient simple batter with eggs, milk, flour, butter, salt, and vanilla. The preheated skillet or metal baking dish creates that dramatic puff, and within 20 minutes, you have a puffy oven-baked batter with a custardy center and crisp, golden-brown edges. It's the easiest way to feed your whole family without being stuck at the stove.
Jump to:
- Why You'll Love This Recipe
- Ingredients You'll Need
- How to Make It
- My Top Tips for Baked German Pancake
- Little Moments in the Kitchen
- Substitutions You Can Make
- Variations to Try
- Equipment You'll Need
- Storage Tips
- Adam's Tip For Baked German Pancake
- FAQ About Baked German Pancake
- Conclusion
- Related
- Pairing
- recipe
Why You'll Love This Recipe
- Everyone eats together - No more flipping individual pancakes while your family finishes breakfast without you.
- Super simple - Just blend, pour, and bake. Only 5 minutes of prep required.
- Impressive presentation - Guests will think you spent hours when it only took minutes.
Ingredients You'll Need
This baked German pancake is a baked Dutch-baby style pancake that requires basic pantry ingredients. The buttery, egg-rich base texture comes from eggs, milk, and butter, while the flour creates that perfect puff. It's similar to traditional German pancakes or a Dutch baby pancake, and it's served warm topped with powdered sugar and syrup or fruit.
What You'll Need
For the German Pancake:
- 3 large eggs
- ½ cup whole milk
- ½ cup all-purpose flour
- ¼ teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
For Serving:
- Powdered sugar for dusting
- Fresh berries (strawberries, blueberries, or raspberries)
- Maple syrup or honey
- Lemon wedges (optional)
- Whipped cream (optional)
Why These Ingredients Matter
- Eggs - Create that rich, custardy texture and help the pancake puff up dramatically in the oven.
- Butter - Adds incredible flavor and creates a crispy, golden base when melted in the hot pan.
- Simple pantry staples - Everything else is likely already in your kitchen, making this the easiest breakfast ever.
How to Make It
This best German pancake recipe is made by blending eggs, flour, milk, vanilla, and salt, then baking in the oven in a buttered dish. It's a German oven pancake that's hot and puffy and golden, and it only requires 5 minutes of prep. Some people make a cast iron German pancake for the best results, while others use any oven-safe baking dish. Either way works beautifully.
Step-by-Step Directions
- Preheat your oven to 425°F. Place a 10-inch cast-iron skillet or oven-safe pan in the oven while it preheats. This step is crucial for getting that dramatic puff.
- Make the batter. In a blender, combine eggs, milk, flour, salt, and vanilla extract. Blend on high for 30 seconds until completely smooth. The batter should be thin and pourable, similar to crepe batter.
- Melt the butter. Carefully remove the hot skillet from the oven using oven mitts. Add the butter and swirl to coat the bottom and sides as it melts and sizzles.
- Pour the batter. Immediately pour the blended batter into the hot, buttered skillet. Work quickly so the pan stays hot for maximum puff.
- Bake. Return the skillet to the oven and bake for 20 to 25 minutes. Don't open the oven door during baking or the pancake won't puff properly.
- Check for doneness. The pancake is ready when the edges are puffed and golden brown, and the center is set. It will have a collapsible rise and puff in the oven, then settle as it cools. This is completely normal.
- Serve immediately. Remove from the oven and dust with powdered sugar. Serve warm topped with fresh berries, maple syrup, or lemon juice. Slice into wedges and enjoy while it's hot.
Hint: The hotter your pan, the higher your pancake will puff. Don't skip the preheating step for the best results!
If you love oven-baked breakfast dishes that free you from the stove, you'll also want to try our Ina Garten Bacon Potato Frittata. It's another impressive recipe that feeds a crowd and lets you sit down with your family.
My Top Tips for Baked German Pancake
Use a blender for the smoothest batter. You want zero lumps for the best texture. Make sure your skillet is screaming hot before adding the batter. This is what creates that dramatic puff. Don't worry when your baked German pancake deflates after you take it out of the oven. That's completely normal and it still tastes amazing.
This versatile breakfast or brunch dish for a crowd is perfect when you want everyone eating together at the same time.
Little Moments in the Kitchen
The first time I made this easy baked German pancake, Adam was convinced I was doing magic. He stood on his step stool with his face pressed against the oven door, watching the batter puff up like a balloon. "Mom, why is it getting so big? Is it alive?" he asked, completely mesmerized.
When I pulled it out all golden and puffy, his eyes got huge. I told him to wait before cutting into it, but he could barely sit still. After the first bite, he said, "This tastes like a pancake and a cloud had a baby!" Now every Sunday morning, he asks if we can make "the magic pancake" again. Grandma Viola says this reminds her of the Dutch baby her mother used to make, except we dust ours with way more powdered sugar than she ever did.
Substitutions You Can Make
- Milk: Swap for buttermilk for a tangier flavor and even fluffier texture. You can make an easy baked German pancake with buttermilk for extra richness.
- Butter: Use coconut oil or ghee if you prefer, though butter gives the best flavor.
- Flour: Try half whole wheat flour for a heartier pancake, or use a gluten-free flour blend.
- Vanilla: Add almond extract or omit entirely for a more savory version.
Variations to Try
- Apple cinnamon: Add sautéed apple slices and a sprinkle of cinnamon to the batter before baking for a cozy fall breakfast.
- Berry burst: Scatter fresh blueberries or raspberries over the batter right after pouring it into the pan.
- Lemon ricotta: Top the finished pancake with dollops of sweetened ricotta and a squeeze of fresh lemon juice.
- Chocolate lover's: Add 2 tablespoons of cocoa powder to the batter and top with chocolate chips and whipped cream.
You can also check out this Baked Pancakes recipe from Allrecipes for another delicious oven-baked breakfast idea that keeps you out of short-order cook duty.
For a savory breakfast option that also bakes in one pan, try our Wrap with Egg and Cheese. It's ready in 5 minutes and perfect for busy mornings when you need to eat and run.
Equipment You'll Need
- 10-inch cast-iron skillet - This is the best pan for getting that perfect puff and crispy edges.
- Blender - Makes the smoothest batter in seconds with quick prep and 5 minutes blending time. You can use a whisk, but a blender is easier.
- Oven mitts - The skillet will be extremely hot when you add the butter.
- Measuring cups and spoons - For precise measurements that guarantee success every time.
Storage Tips
- Best eaten fresh - This baked German pancake is at its best right out of the oven when it's still puffy.
- Store leftovers in an airtight container in the fridge for up to 2 days.
- Reheat in a 350°F oven for 5 to 8 minutes to restore some crispness. Don't use the microwave or it will get soggy.
- Not freezer-friendly - The texture doesn't hold up well to freezing.
Looking for more crowd-pleasing breakfast options that let you sit down with your family? Our Savory Ham and Cheese Cookies are perfect for brunch gatherings and can be made ahead.
Adam's Tip For Baked German Pancake
"Don't open the oven door while it's baking! I learned that the hard way. Also, the powdered sugar is the best part, so don't be shy with it!"
FAQ About Baked German Pancake
How long do you bake German pancakes for?
Bake your baked German pancake at 425°F for 20 to 25 minutes. The edges should be golden brown and puffed, and the center should be set. Don't open the oven door during baking or it won't puff properly. The entire process from start to finish is about 20 to 25 minutes baking time.
What is a German pancake?
A German pancake, also called a Dutch baby, is a large oven-baked pancake made with a simple batter of eggs, milk, flour, butter, and vanilla. It puffs up dramatically in the oven, creating crispy edges and a custardy center. It's traditionally served with powdered sugar and fresh fruit, and it's the perfect way to feed a crowd without standing over a hot griddle.
What is the difference between a German pancake and a Dutch pancake?
There's actually no difference! German pancakes and Dutch baby pancakes are the same thing. The name "Dutch baby" likely came from a mispronunciation of "Deutsch" (German). Both are made with the same batter and baking method, creating that signature puff.
Can pancakes be baked instead of fried?
Yes! This baked German pancake is proof that oven-baked pancakes are not only possible but incredibly delicious. They're easier than traditional pancakes because there's no flipping required. Just blend, pour, and bake. This German pancakes recipe is much simpler than making individual pancakes on a griddle, and everyone gets to eat together at the same time.
If you're looking for more one-pan breakfast options, don't miss our Savory Cheddar and Bacon Dutch Baby. It's the savory version of this recipe and just as impressive for feeding a crowd.
Conclusion
Put down the spatula and pull up a chair! I hope this community-style breakfast brings a little more "togetherness" to your table this weekend. It turns out, breakfast tastes a lot better when you're sitting down to enjoy it.
Give this baked German pancake a try and reclaim your Sunday mornings. No more standing at the stove while everyone else finishes eating. Just blend the batter, pour it into a hot pan, and let the oven do the work while you actually enjoy breakfast with your family. If you make this baked German pancake, I'd love to hear how it felt to finally sit down and eat with everyone! Drop a comment and let me know what toppings you chose.
And if you're looking for more recipes that let you step away from the stove and actually enjoy your meal, be sure to explore our collection of oven-baked breakfast dishes. They're perfect for bringing everyone together around the table without turning you into a short-order cook.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Baked German Pancake:
recipe
Easy Baked German Pancake (Dutch Baby)
Equipment
- 1 10-inch cast-iron skillet Best for maximum puff
- 1 Blender For smooth batter
- 1 Oven mitts Skillet will be extremely hot
- 1 Measuring cups & spoons For accurate results
Ingredients
- 3 large Eggs Room temperature
- ½ cup Whole milk Or any milk
- ½ cup All-purpose flour
- ¼ teaspoon Salt
- 1 teaspoon Vanilla extract Optional but recommended
- 3 tablespoons Unsalted butter For the skillet
- Optional Powdered sugar For topping
- Optional Fresh berries For serving
- Optional Maple syrup or honey For serving
- Optional Lemon wedges For brightness
- Optional Whipped cream For topping
Instructions
- Preheat your oven to 425°F (220°C) and place your [cast-iron skillet] inside to get piping hot. This is the secret to that magical puff, Olivia always calls this the “balloon moment.”
- In a blender, combine the [eggs], [milk], [flour], [salt], and [vanilla]. Blend until completely smooth. Olivia loves watching the batter whirl like a milkshake.
- Carefully remove the hot skillet from the oven and add the [butter]. Swirl it around as it melts and sizzles, this is what creates those golden, crispy edges.
- Immediately pour the blended batter into the hot buttered skillet. Work quickly to keep the pan hot for the best rise.
- Bake for 20–25 minutes until puffed, golden, and dramatic. Do not open the oven door, Olivia learned the hard way that the puff disappears if you peek too soon.
- Remove from the oven, dust with powdered sugar, add berries or syrup, and slice into wedges. It always deflates a little, and that’s perfectly normal and delicious.
Notes
- For a gluten-free baked German pancake, use a 1:1 gluten-free flour blend.
- For extra richness, swap milk for buttermilk or half-and-half.
- This recipe is best eaten fresh, but leftovers keep for 2 days in the fridge.
- Reheat in the oven at 350°F for 5–8 minutes, avoid the microwave for best texture.
- Try apple slices + cinnamon for a fall twist or lemon + powdered sugar for a classic finish.
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