Easy German Pancake Recipe – Baked Pancake Breakfast Idea
The first time I made this—I forgot the sugar, whoops.
Okay, picture this: It’s chilly out, I’m still in my pajamas, and the only thing between me and hangry chaos is a quick breakfast idea. Enter the German pancake. (Or Dutch baby, as my cousin calls it. No idea why, since we aren’t Dutch, but that’s a story for another day.) Anyway, this is the kind of recipe you throw together when you want a wow breakfast but you’d also kinda rather not deal with, you know, making a proper mess. Plus, kids think it’s magic the way it poufs up—like it’s showing off their favorite science project. I once made it for a sleepover and the kids almost clapped, no exaggeration. And me? Well, I love any dish that lets me sip my coffee while it does its thing in the oven.
Why I Make This All the Time
I pull out this easy German pancake recipe whenever I want to impress (or when I just can’t face making individual pancakes—seriously, who has the patience for that every Sunday?). My family goes bonkers for it because it’s pillowy in the middle and has those crispy, buttery, puffy edges. Plus, you’ve only got one pan to wash, so it wins major points with me. One time, I used almond milk because we ran out of regular and—confession—it was honestly not great. Lesson learned! (Stick with the real thing if you can. Or oat milk… maybe.)
It’s also a sneaky way to get breakfast on the table super fast; like, if you’re a multitasker, you can get the fruit cut up, coffee made, unload the dishwasher, and still have time to post your creation on Instagram before anyone else is out of bed. Not that I’ve done that. Ahem.
What You’ll Need (But Feel Free to Improvise)
- 3 large eggs (if you’ve only got medium, add a splash extra milk—it works in a pinch)
- ½ cup all-purpose flour (my grandma swore by unbleached King Arthur, but, honestly, store brand is just fine)
- ½ cup whole milk (I sometimes use 2%. Oat milk was not a winner, but you do you!)
- 1–2 tablespoons sugar (or none if you like savory; I sometimes forget it and it’s still edible, promise)
- Pinch of salt
- 2–3 tablespoons unsalted butter (if you’re out, a big glug of olive oil in the pan in a pinch)
- Optional: splash of vanilla, sprinkle of cinnamon, or even nutmeg if you want to get fancy
Let’s Get Baking (And Don’t Panic if It Looks Weird Halfway)
- Preheat your oven to 425°F—super important, don’t try to fudge this, or the pancake won’t puff.
- Find your favorite 9-inch cast iron skillet (or just any ovenproof dish, honestly; I’ve used a casserole dish before and it worked fine). Pop it in the oven with the butter so it gets gloriously melted.
- Whisk together eggs, flour, milk, sugar, and salt—sometimes I do this in my blender on lazy days (it’s quicker and fewer lumps), but a bowl and fork work. Add any vanilla or cinnamon if you’re feeling it.
- Carefully (please!) pull the hot pan out. Swirl the butter around so it covers all the bottom and up the sides a bit. It’ll smell amazing. Pour your batter right in. You’ll hear a satisfying sizzle—if not, that’s okay, but a bit sad for you. Toss back in oven.
- Bake for 18 to 22 minutes. Don’t open the oven door! Seriously, it’ll deflate faster than me after a long workday. It’s done when the edges are big and puffy and the middle looks set, even if it jiggles a tad. Sometimes mine browns a bit extra—you can thank the oven’s mood for that.
- Grab the pancake (oven mitts, please), slice it up, and get ready for happy faces. (Now’s the time I usually sneak my first bite—chef’s privilege, right?)
Notes From the Many Times I’ve Made This
- If you’re short on butter, olive oil honestly does okay, but the flavor’s different (just warning you so you don’t blame me!).
- Letting the batter sit for ten minutes before pouring helps with fluff—I always forget, but it does the trick.
- I once tried to double the recipe in one giant pan. It kinda worked but wasn’t as dramatic. So, make two batches instead, or you’ll be disappointed.
- And don’t worry if the pancake deflates after a few minutes out of the oven. That’s its thing.
Variations I’ve Messed Around With
- Savory: Skip the sugar, add grated cheese and green onions. Killer for brunch.
- Berry burst: Drop fresh berries in before baking (they’ll sink, but that’s fine!). Blueberries are a winner. Strawberries go a bit mushy. Just so you know.
- Chocolate chips? I tried once—bit too sweet for breakfast, but the kids disagreed. Maybe for dessert?
- I tried it with coconut flour once. Not recommended—could probably be used as a building material, honestly!
If You Don’t Have a Cast Iron Skillet…
Honestly, use what you like. A glass baking dish works, just heats up a bit slower, so add a minute or two to bake time. Nonstick pans work, too; just don’t use the broiler (trust me).
How To Store (If It Actually Lasts That Long)
Okay, real talk: in my house, leftovers are wishful thinking, but, if you somehow have any (miracle!), pop them in an airtight container in the fridge. They’re good cold, or reheat in oven or toaster oven at 350°F for 8ish minutes. I think the pancake is slightly better the next day, though maybe that’s just because I’m less rushed.
What To Serve With – My Family’s Faves
We like ours classic: sprinkled with powdered sugar and a good squeeze of lemon juice. Sometimes I go full Canadian and use maple syrup. My youngest dunks his in applesauce (each to their own), and, for guests, I’ll whip up a fruit compote—check out this compote recipe for inspo. If you’re feeling fancy, a dollop of whipped cream never hurt anyone.
Pro Tips I Learned by Messing Up
- Whisk until *just* blended. If you mix too much, it goes flat. I rushed it once and had a pancake brick.
- Let the pan get really hot in the oven before adding the batter, otherwise, it just won’t puff.
- If you open the oven before it’s puffy, all bets are off—it might still taste great, but it’ll look sad.
- Actually, I find preheating the pan for an extra minute really helps, counter to some advice I’ve read. But suit yourself.
FAQ – Answers to Things Folks Actually Ask Me
Q: Can I halve the recipe?
Sure! Just use a smaller pan, though. I sometimes make a single-egg version in my tiny skillet. So cute.
Q: Is it really okay without sugar?
Absolutely. And if you mess up and forget the sugar (like me, apparently every third time), just put more sweet stuff on top. No drama.
Q: Could I make this With gluten-free flour?
Probably. I haven’t found a mix that gets quite as big and puffy, but it’ll still taste fine. If you crack it, let me know! This guide has some good tips.
Q: Can you prep it ahead?
You can, but the magic’s in the puffing. Mix the batter and stick it in the fridge overnight, then bake fresh (don’t skip preheating the pan!).
Q: Will margarine work instead of butter?
Technically yes. But it’s not the same. I mean, if you’re in a pinch, go for it.
(Quick digression: If you’re the type to swap all-purpose for whole wheat, you’ll maybe need a tad more milk. Or more muscle, since it’s denser!)
There you have it, my not-so-perfect but honestly delicious way to make Easy German Pancake Recipe – Baked Pancake Breakfast Idea. It’s a keeper, trust me—or make it and let me know if I’m totally off base. Enjoy!
Ingredients
- 3 large eggs
- 2/3 cup all-purpose flour
- 2/3 cup whole milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 3 tablespoons unsalted butter
- Powdered sugar, for dusting (optional)
Instructions
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1Preheat the oven to 425°F (220°C). Place a 9-inch (23 cm) oven-safe skillet or baking dish in the oven as it heats.
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2In a medium bowl, whisk together the eggs, flour, milk, granulated sugar, salt, and vanilla extract until the batter is smooth and free of lumps.
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3Carefully remove the hot skillet from the oven. Add the butter and swirl to coat the bottom and sides until melted.
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4Pour the batter into the hot buttery skillet and immediately return it to the oven.
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5Bake for 18-20 minutes, or until the pancake is puffed up and golden brown on the edges.
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6Remove from oven, dust with powdered sugar if desired, and slice to serve warm.
Approximate Information for One Serving
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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