Name: Baked German Pancake Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: German
Ingredients: 6 large eggs; 1 cup milk; 2 1/2 tablespoons powdered sugar (optional – for the sweet version); 1 cup all-purpose flour; 1 pinch of salt; 1 teaspoon vanilla extract; 5 tablespoons unsalted butter

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Introduction

Baked German Pancake is a light and puffy delight that makes for a perfect breakfast or brunch treat. With a golden, crispy edge and a soft center, it’s simple to prepare and sure to impress your family or guests.

The image shows a rectangular baked Dutch baby pancake cut into six square pieces on a white baking tray. The pancake has a thick, puffy edge that is golden brown and slightly crispy with some darker spots. The inside is a bright yellow soft custard layer with some small bubbly textures on the surface. The top is dusted with a light layer of white powdered sugar. A woman's hand holds a metal spatula lifting the corner piece, showing its fluffy texture. The baking tray sits on a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 large eggs
1 cup milk

2 1/2 tablespoons powdered sugar (optional – for the sweet version)
1 cup all-purpose flour

1 pinch of salt
1 teaspoon vanilla extract

5 tablespoons unsalted butter

Instructions

Step 1: Preheat your oven to 425ºF (220ºC). Place the unsalted butter in a 9×13-inch baking pan and put it in the oven to melt while it heats up.
Step 2: In a blender, combine the eggs, milk, powdered sugar (if using), flour, salt, and vanilla extract. Blend until the batter is smooth and well mixed.

Step 3: Carefully pour the batter into the hot baking pan over the melted butter.
Step 4: Bake for 22 to 27 minutes, or until the edges are golden brown and the pancake has puffed up.
Step 5: Serve immediately, sprinkled with powdered sugar, maple syrup, butter, or your favorite toppings. Enjoy!

Tips & Variations

For a savory twist, omit the powdered sugar and vanilla, and add herbs or grated cheese to the batter.
Make sure the butter is fully melted and the pan is hot before pouring the batter to achieve the signature puffy edges.
If you don’t have a blender, whisk the ingredients thoroughly by hand or with a mixer until smooth.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat in a warm oven to help restore the crisp edges, as microwaving may make it soggy.

How to Serve

The image shows two rectangular pieces of golden-brown pastry with a flaky texture placed side by side on a white plate. Each piece is topped with a generous layer of white powdered sugar sprinkled evenly, creating a soft contrast with the shiny, slightly crispy surface of the pastry. A light drizzle of amber-colored syrup is spread over the top, adding a glossy finish and slight stickiness. The plate is set on a white marbled surface, highlighting the warm colors of the pastry and syrup. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe dairy-free?

Yes, you can substitute the milk with a plant-based milk like almond or oat milk, and use dairy-free margarine or coconut oil instead of butter. The texture will be slightly different but still delicious.

Can I prepare the batter ahead of time?

It’s best to bake the batter right after blending for maximum puffiness. However, you can prepare the batter a few hours ahead and keep it refrigerated, giving it a gentle stir before baking.