Easy Baked German Pancake (Dutch Baby)
This Easy Baked German Pancake is puffy, golden, and custardy in the center, made with just 6 simple ingredients. It’s the perfect oven-baked pancake for cozy family breakfasts when everyone gets a warm slice at the same time.
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Servings: 4 servings
Calories: 240kcal
Cost: $7
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.
Nutrition
Serving: 1slice | Calories: 240kcal | Carbohydrates: 22g | Protein: 9g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 215mg | Sodium: 180mg | Potassium: 150mg | Fiber: 1g | Sugar: 3g | Vitamin A: 420IU | Calcium: 85mg | Iron: 2mg