Why You’ll Love This Recipe
I love this recipe for how effortless and impressive it is. With just a few ingredients and a hot oven, I get a beautifully risen pancake that’s crisp on the edges and tender in the middle. It pairs perfectly with fruit, syrup, or powdered sugar, making it as simple or fancy as I like.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
3 large eggs
¾ cup (90g) all-purpose flour
¾ cup (180ml) whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons unsalted butter
Optional toppings: powdered sugar, fresh berries, lemon wedges, maple syrup
directions
I start by preheating the oven to 425°F (220°C). While the oven heats, I blend together the eggs, flour, milk, sugar, vanilla, and a pinch of salt in a blender or whisk them in a large bowl until the batter is completely smooth.
Then, I place the butter in a 9–10-inch oven-safe skillet or baking dish and pop it in the oven for 2–3 minutes, just until the butter is melted and bubbling.
Carefully, I remove the hot skillet, swirl the melted butter to coat the bottom and sides, and pour the batter right in. Then I return it to the oven.
I bake the pancake for 18–22 minutes until it puffs up dramatically, turns golden around the edges, and is set in the center.
Once it’s out of the oven, I serve it immediately because it starts to deflate as it cools. I top it with powdered sugar, fresh berries, a squeeze of lemon, or maple syrup depending on what I’m in the mood for.
Servings and timing
Prep Time: 5 minutes
Cooking Time: 20 minutes
Total Time: 25 minutes
Servings: 4 servings
Calories: ~210 kcal per serving
Variations
Sometimes I add a touch of cinnamon or nutmeg to the batter for extra warmth. I also love layering on caramelized apples or sliced bananas. For a savory version, I skip the sugar and vanilla, and top it with cheese and herbs.
storage/reheating
If there are leftovers, I store slices in the refrigerator for up to 2 days. I reheat them in the oven at 300°F or in the microwave until warmed through. The texture is best fresh, but still enjoyable after reheating.
FAQs
Why does my pancake deflate?
That’s completely normal. I expect it to puff up in the oven and then settle once it’s out—it doesn’t affect the taste.
Can I make this in advance?
I can blend the batter ahead and keep it in the fridge for a few hours, but I always bake it fresh for the best puff.
What kind of pan should I use?
I usually use a cast iron skillet, but any oven-safe skillet or baking dish around 9–10 inches works well.
Can I use non-dairy milk?
Yes, I often substitute almond or oat milk with good results, though the texture might be slightly different.
Is this pancake very sweet?
It’s only lightly sweet on its own. I adjust the sweetness with toppings like syrup or fruit.
Conclusion
German Pancake is a beautiful, simple dish I turn to when I want something special without a lot of work. It puffs up like magic in the oven and delivers a satisfying mix of soft and crispy textures. Perfect for weekend mornings or impressing brunch guests.
Print
German Pancake
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
A light and fluffy oven-baked pancake that puffs up beautifully—perfect for breakfast or brunch with your favorite sweet toppings.
Ingredients
3 large eggs
3/4 cup (90g) all-purpose flour
3/4 cup (180ml) whole milk
2 tablespoons granulated sugar
1 teaspoon vanilla extract
Pinch of salt
2 tablespoons unsalted butter
Optional toppings: powdered sugar, fresh berries, lemon wedges, maple syrup
Instructions
Preheat oven to 425°F (220°C).
Blend eggs, flour, milk, sugar, vanilla, and salt until smooth.
Place butter in a 9–10-inch oven-safe skillet or dish and melt in the oven (2–3 minutes).
Swirl melted butter to coat the pan, then pour in the batter.
Bake for 18–22 minutes until puffed and golden.
Serve immediately with desired toppings.
Notes
Pancake will deflate after baking—this is normal.
Add cinnamon or nutmeg to the batter for warmth.
Top with fruit, caramelized apples, or even go savory with cheese and herbs.
Batter can be prepared ahead and refrigerated for a few hours.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
