Why You'll Love It
- Only 5 minutes of active prep time
- Feeds a crowd with minimal effort
- Dramatic oven rise that impresses everyone
- Customizable with your favorite toppings
- Perfect for lazy weekend mornings
"My family requests this every weekend now - it's become our special Saturday morning tradition!"
Essential Ingredient Guide
- Eggs: Fresh eggs are crucial for that beautiful rise and custardy texture. Room temperature eggs will incorporate better with the other ingredients.
- Milk: Whole milk gives the richest flavor, but any milk will work. The fat content helps create that tender interior.
- Flour: All-purpose flour provides the structure. Be sure to measure it correctly - too much and your pancake will be dense.
- Butter: The butter sizzling in the hot skillet is what creates those gorgeous crispy edges. Don't skimp here.
- Vanilla: Pure vanilla adds warmth and depth. You could also try almond extract for a different flavor profile.
- Salt: Just a pinch balances the sweetness and enhances all the other flavors in the pancake.
Complete Cooking Process
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Ingredient Readiness:
Having all your ingredients at room temperature makes a world of difference. Cold eggs and milk can cause the butter to solidify when mixed, which affects the final texture. I usually take everything out about 30 minutes before I start cooking.
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Flavor Development:
The real magic happens when the batter hits the hot, buttered skillet. That initial sizzle starts the cooking process immediately, creating those beautiful browned spots and nutty butter flavor that permeates the entire pancake.
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Texture Control:
Resist the temptation to open the oven door during baking! The steam inside is what makes the pancake puff up so dramatically. Peeking lets the heat escape and can cause it to deflate prematurely.
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Finishing Touches:
The pancake will deflate slightly as it cools - that's completely normal. I like to add toppings right before serving so they don't make the surface soggy.
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Serving Timing:
Serve immediately while it's still warm and puffy. This is one dish that doesn't wait well, but honestly, it's usually gone before it has a chance to cool down.
- Use a cast iron skillet for the best heat distribution
- Make sure your oven is fully preheated before adding the batter
- Don't overmix the batter - a few lumps are fine
- Serve with lemon wedges for a classic touch
Pro Tips
I've learned through trial and error that the key to a perfect German pancake is confidence. Don't be afraid of the hot pan or the dramatic rise - that's where the magic happens. The first time I made this, I was so nervous watching it through the oven window, but now it's one of my most reliable recipes. Another thing I love about this recipe is how versatile it is. While it's perfect for a cozy breakfast, it also makes a wonderful base for holoween dinner ideas when you want something warm and comforting. The simplicity of the ingredients means you can dress it up or down depending on the occasion.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The pancake will deflate as it cools - this is normal!
- Use oven mitts - the skillet handle stays hot long after baking
- Leftovers can be reheated but won't have the same puff
- Experiment with different toppings each time you make it
Frequently Asked Questions
→ Can I make the batter ahead of time?
You can mix the batter the night before and refrigerate it, but bring it to room temperature before baking. The cold batter won't rise as well in the hot pan.
→ Why did my pancake not puff up?
The most common reasons are an oven that wasn't hot enough, overmixing the batter, or opening the oven door too early. Make sure your oven is fully preheated and resist peeking!
→ Can I use a different pan?
A cast iron skillet works best, but a ceramic baking dish or oven-safe non-stick pan will work too. Just make sure it can handle the high heat.
→ What are the best toppings?
Fresh berries, powdered sugar, maple syrup, lemon juice, or even a dollop of yogurt all work beautifully. Get creative with seasonal fruits!
→ Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend. The texture might be slightly different but still delicious.
→ How do I store leftovers?
Store in an airtight container in the refrigerator for 2-3 days. Reheat in the oven or toaster oven for best results.
Chef's Tips
The pancake is best served immediately after baking,Leftovers can be refrigerated and reheated, though the texture changes,Experiment with different extracts like almond or lemon for variation,For a savory version, omit the sugar and vanilla, add herbs
Nutrition Facts
per serving
285
Calories
11g
Protein
25g
Carbs
15g
Fat
Taste Profile
Warm, buttery, with subtle sweetness - comforting and elegant
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
Oat milk works particularly well and adds slight sweetness
Use a 1:1 substitution, texture may be slightly different
Use refined coconut oil for neutral flavor, unrefined will add coconut taste
Recipe Variations
Try these delicious twists on the original
Apple Cinnamon Version
Add sliced apples sautéed in butter and cinnamon to the pan before pouring in the batter
Lemon Blueberry
Add lemon zest to the batter and scatter fresh blueberries over the top before baking
Savory Herb
Omit sugar and vanilla, add fresh herbs like thyme or chives, top with crumbled cheese
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Using cold ingredients prevents proper rising
- Opening oven door during baking causes deflation
- Overmixing batter makes the pancake tough
- Not using enough butter results in sticking
- Skipping the preheated pan step
Meal Prep & Storage
Make Ahead Tips
The batter can be mixed the night before and refrigerated. Bring to room temperature before baking for best results. You can also measure dry ingredients ahead.
Leftover Ideas
Reheat slices in a 350°F oven for 5-7 minutes. The texture will be less puffy but still delicious. Leftover pancake can also be cut into strips for a fun dipper.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven with skillet inside, mix batter ingredients
Let batter rest, prepare toppings, melt butter in hot skillet
Bake pancake undisturbed, watch through oven window
Remove from oven, add toppings, serve immediately
Baked German Pancake Recipe - Quick Oven Pancakes
A beautifully puffed baked German pancake that rises dramatically in the oven, creating a golden, custardy center perfect for weekend breakfasts. Serve with fresh berries and a dusting of powdered sugar for a truly special morning treat.
Timing
Prep Time
5 Minutes
Cook Time
20 Minutes
Total Time
25 Minutes
Recipe Details
Ingredients
Pancake Batter
- 01 4 large eggs, room temperature
- 02 2/3 cup whole milk, room temperature
- 03 2/3 cup all-purpose flour
- 04 1 tablespoon granulated sugar
- 05 1 teaspoon vanilla extract
- 06 1/4 teaspoon salt
For Cooking
- 01 3 tablespoons unsalted butter
- 02 Additional butter for serving
Toppings (optional)
- 01 Powdered sugar for dusting
- 02 Fresh berries
- 03 Maple syrup
- 04 Lemon wedges
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan in the oven while it preheats to get it nice and hot.
In a blender or large bowl, combine the eggs, milk, flour, sugar, vanilla, and salt. Blend or whisk until smooth but don't overmix - a few small lumps are okay. Let the batter rest for 5 minutes while the oven finishes heating.
Carefully remove the hot skillet from the oven using oven mitts. Add the 3 tablespoons of butter and swirl until melted and coating the bottom and sides of the pan.
Immediately pour the batter into the hot skillet and return it to the oven. Bake for 18-20 minutes until puffed and golden brown around the edges. Don't open the oven door during baking!
Remove from oven and let it sit for 1-2 minutes - it will deflate slightly, which is normal. Dust with powdered sugar and add your favorite toppings. Serve immediately while warm.
Notes & Tips
- 1 The pancake is best served immediately after baking
- 2 Leftovers can be refrigerated and reheated, though the texture changes
- 3 Experiment with different extracts like almond or lemon for variation
- 4 For a savory version, omit the sugar and vanilla, add herbs
Tools You'll Need
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10-inch cast iron skillet or oven-safe pan
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Blender or mixing bowl and whisk
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Measuring cups and spoons
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Oven mitts
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Spatula for serving
Must-Know Tips
- Room temperature ingredients help the pancake rise properly
- Don't open the oven door during baking - it needs that steam
- The butter should be sizzling hot when you add the batter
- Serve immediately for the best texture and presentation
Professional Secrets
- Let the batter rest to allow the flour to hydrate properly
- A hot pan is non-negotiable for that dramatic rise
- Use high-quality butter for the best flavor
- Rotate the pan halfway through if your oven has hot spots
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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