Baked German Pancake

Ever want breakfast that looks like you actually know what you’re doing in the kitchen—without, you know, actually trying? Meet the Baked German Pancake. It puffs up like a culinary magic trick, tastes like a cross between a crepe and a cloud, and best of all, you barely lift a finger. Basically, it’s the brunch showstopper for lazy geniuses.

Why This Recipe is Awesome

• Zero flipping required – No pancake acrobatics here.
• Dramatic presentation – It puffs up in the oven like a soufflé, then settles into golden, buttery perfection.
• Sweet OR savory – Top it with fruit, syrup, or cheese—your call.
• One-pan wonder – Fewer dishes = more happiness.
• Foolproof – If you can whisk eggs, you can make this.

Honestly, it’s the most effort-to-impressiveness ratio you’ll ever find.

Ingredients You’ll Need

Nothing fancy—just basics you already have:

• 3 large eggs – The base of the magic.
• ½ cup milk – Whole milk makes it richer, but any works.
• ½ cup flour – All-purpose, keep it simple.
• 2 tbsp butter – For that golden edge.
• 1 tbsp sugar – Optional, for a hint of sweetness.
• Pinch of salt – Always.
• Toppings: Powdered sugar, berries, lemon juice, or syrup.

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Step-by-Step Instructions

1. Preheat oven: Set it to 425°F (220°C). Put butter in a cast-iron skillet or ovenproof pan and let it melt in the oven.
2. Mix batter: Whisk eggs, milk, flour, sugar, and salt until smooth (or blitz in a bender).
3. Pour it in: Take the hot pan out, swirl the melted butter, and pour in the batter.
4. Bake: Pop it back in the oven for 18–20 minutes. Watch it puff like it’s auditioning for a baking show.
5. Top & serve: Dust with powdered sugar, add fruit, drizzle with syrup—go wild.

Common Mistakes to Avoid

• Cold pan = flat pancake. Preheating is non-negotiable
• Overbeating batter: Don’t turn it into glue—just mix until smooth.
• Opening the oven too soon: Patience, grasshopper. Let it puff before peeking.
• Forgetting toppings: Naked German pancake? Tragic.

Alternatives & Substitutions

• Dairy-free? Use almond or oat milk, plus oil instead of butter.
• Savory twist? Skip sugar, add herbs, cheese, or bacon.
• No cast iron? Any ovenproof dish works, but cast iron = crispy edges.
• Gluten-free? Sub with a 1:1 gluten-free flour blend.

More Recipes:

• Brown Sugar Banana Pancakes
• Breakfast Rolls Recipe
• Spicy Bang Bang Chicken Skewers Recipe

FAQs

Why is my German pancake flat?

Your pan wasn’t hot enough—or you got too nosy and opened the oven.

Can I make it ahead?

Not really. It deflates after baking, so enjoy it fresh.

Do I need a cast-iron skillet?

Nope, but it helps. Any oven-safe dish will do.

Can I double the recipe?

Yes, just use a bigger pan and bake a few minutes longer.

Is this basically a Dutch baby?

Yup, same thing—different names, same delicious drama.

Can I make it savory?

Absolutely. Cheese, herbs, bacon, ham—live your best brunch life.

Final Thoughts

And there you have it—Baked German Pancake: impressive, fluffy, and almost too pretty to eat (almost). It’s the ultimate lazy flex breakfast: minimal effort, maximum payoff.

So go ahead—whisk, bake, and wow yourself (or your brunch crew). Don’t forget the powdered sugar sprinkle—it’s basically pancake glitter. ✨