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Baked German Pancake Recipe

4.8 from 70 reviews

A light and fluffy Baked German Pancake made with eggs, milk, and flour, baked to golden perfection with melted butter. Perfect for a sweet breakfast or brunch, topped with powdered sugar or syrup.

Ingredients

Scale

Pancake Batter

  • 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

For Baking

  • 5 tablespoons unsalted butter

Instructions

  1. Preheat and Prepare Butter: Preheat your oven to 425ºF (220ºC). Place the 5 tablespoons of unsalted butter in a 9×13-inch baking pan and put the pan in the oven to melt the butter while the oven heats.
  2. Make the Batter: In a blender, combine the 6 large eggs, 1 cup milk, 2 1/2 tablespoons powdered sugar (optional), 1 cup all-purpose flour, a pinch of salt, and 1 teaspoon vanilla extract. Pulse the mixture until smooth and fully combined.
  3. Pour Batter and Bake: Carefully remove the hot baking pan from the oven with melted butter. Pour the blended batter into the pan over the melted butter evenly.
  4. Bake until Puffy and Golden: Bake the German pancake for 22-27 minutes or until the edges are golden brown, puffed up, and set in the center.
  5. Serve: Remove from oven and serve immediately. Sprinkle generously with powdered sugar, maple syrup, additional butter, or your favorite toppings. Enjoy your fluffy baked German pancake warm!

Notes

  • The powdered sugar in the batter is optional depending on your desired sweetness.
  • Use a blender to ensure a lump-free smooth batter for the best texture.
  • Keep an eye on the pancake during the last few minutes of baking to avoid over-browning.
  • This pancake is best served immediately to enjoy its puffy texture.
  • Feel free to customize toppings with fresh fruits, whipped cream, or nuts for variety.

Keywords: baked german pancake, german pancake, breakfast pancake, oven pancake, fluffy pancake, sweet pancake