German Pancakes

Fluffy and golden German Pancakes are a quick and easy breakfast or brunch recipe made with simple pantry ingredients eggs, milk, flour, and butter. This oven-baked pancake puffs beautifully in the oven, creating crisp edges and a soft, custard-like center. Perfect for busy mornings, weekend brunch, or special occasions, and delicious with powdered sugar, syrup, or fresh fruit on top.

Ingredients

• 6 large eggs
• 1 cup (240 ml) milk
• 1 cup (120 g) all-purpose flour
• Dash of salt
• 1 teaspoon (5 ml) vanilla extract
• 5 tablespoons (70 g) butter

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Instructions

1. Preheat the Oven:
   Set your oven to 425°F (220°C).
2. Melt the Butter:
   Place the butter in an ungreased 9×13-inch metal baking dish and put it in the oven while it preheats. Allow the butter to melt completely but not burn. Remove the pan once melted.
3. Make the Batter:
   In a blender, combine the eggs, milk, flour, salt, and vanilla extract. Blend until the mixture is completely smooth and lump-free.
4. Bake the Pancake:
   Pour the blended batter directly into the hot baking dish over the melted butter. Do not stir.
   Bake for 22–27 minutes, or until the pancake is puffed up around the edges and golden brown.
5. Serve:
   Once baked, remove from the oven and sprinkle generously with powdered sugar. Serve immediately with maple syrup, fresh fruit, or your favorite toppings.

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Why You’ll Love This Recipe

This classic German Pancake, also known as a Dutch Baby, is light, fluffy, and slightly custardy in the center with perfectly crisp, golden edges. It’s a beautiful, effortless breakfast that looks impressive but takes just minutes to prepare.

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Tips

• Use a metal pan (not glass) for the best puff and browning.
• Make sure your eggs and milk are at room temperature for a smooth batter.
• Don’t open the oven door while baking—this can cause the pancake to deflate.
• Blend the batter right before baking to keep it airy.

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Variations and Substitutions

• Citrus Twist: Add 1 teaspoon of lemon or orange zest to the batter for a bright flavor.
• Sweet Toppings: Serve with berries, whipped cream, Nutella, or a dusting of cinnamon sugar.
• Savory Version: Skip the vanilla and sugar, and top with sautéed vegetables, ham, or cheese.
• Dairy-Free: Substitute butter with coconut oil and milk with almond or oat milk.

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FAQs

Why didn’t my pancake puff up?
The oven may not have been hot enough, or the butter wasn’t fully melted before adding the batter. A hot pan helps create the signature puff.

Can I make the batter ahead of time?
You can mix the ingredients a few hours ahead and refrigerate, but for the best rise, blend just before baking.

Can I use a smaller pan?
Yes, you can halve the recipe and use an 8×8-inch dish. Baking time may be slightly shorter.

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Serving and Suggestions

Serve your German Pancake hot from the oven, sprinkled with powdered sugar and drizzled with syrup. It pairs beautifully with fresh berries, sliced bananas, or a spoonful of lemon curd. For a cozy brunch, serve alongside crispy bacon, sausages, or a fruit salad.