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Baked German Pancake

This baked German pancake is the ultimate breakfast showstopper—light, fluffy, and beautifully golden straight from the oven. Perfect for slow Sunday mornings, cozy family brunches, or a sweet start to the day, it’s quick to whip up and impossible to resist. Serve with powdered sugar, fresh fruit, or a drizzle of maple syrup for pure comfort on a plate.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4
Course: Breakfast, Brunch
Cuisine: American, German
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Core Ingredients
  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk whole or 2%
  • 2 tablespoons granulated sugar
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
Optional Add-ins
  • Fresh berries
  • Lemon juice and powdered sugar
  • Whipped cream
  • Maple syrup
  • Sliced bananas

Equipment

  • 10-inch ovenproof skillet or pie dish
  • Blender or mixing bowl with whisk

Method
 

  1. Carefully remove the hot skillet from the oven and add the butter, swirling until melted.
  2. Pour the batter into the skillet.
  3. Bake for 20 minutes, or until puffed and golden.
  4. Serve immediately with your choice of toppings.

Notes

Baked German Pancake – Helpful Tips
Get That Signature Puff
Preheat your baking dish or cast-iron skillet in the oven so it’s sizzling hot before you pour in the batter.
Room-temperature eggs and milk help the batter rise evenly and create those gorgeous golden edges.
Avoid overmixing—blend until smooth, but don’t whip too much air in.
Butter Makes It Better
Use real butter for rich flavor and perfect browning.
Let the butter melt in the hot pan before adding the batter—it creates a delicious, slightly crisp bottom.
Hands Off While Baking
Resist opening the oven door—temperature drops can deflate your pancake before it’s ready.
Bake until the edges are deeply golden and the center is set, about 20–25 minutes.
Serve Right Away
German pancakes start to deflate as soon as they leave the oven, so have your toppings ready.
Powdered sugar, fresh berries, lemon juice, or maple syrup are classic choices.
For a savory twist, top with sautéed mushrooms, herbs, and a sprinkle of cheese.
Make It Your Own
Add a pinch of cinnamon or vanilla to the batter for extra flavor.
Swap milk for almond or oat milk for a dairy-free version.
Use a 9x13 dish for a thinner pancake or a smaller skillet for a taller rise.
Storage & Reheat
Leftovers can be stored in the fridge for up to 2 days.
Reheat in a 350°F oven for 5–7 minutes to bring back some crisp edges.