Description

Light, airy, and irresistibly fluffy, these German Pancakes bake up golden-brown with crisp edges and a soft, custard-like center. Perfect for breakfast or brunch, they come together in minutes with just a few simple ingredients. Serve them with powdered sugar, fresh fruit, or maple syrup for the ultimate treat.

Ingredients

Scale

3 large eggs
¾ cup whole milk
¾ cup all-purpose flour
1 tbsp sugar (optional)
½ tsp salt
1 tsp vanilla extract
2 tbsp unsalted butter (for the pan)

Toppings (Optional):

Powdered sugar
Fresh lemon juice
Maple syrup
Fresh berries

Instructions

Preheat the oven to 425°F (220°C) and place a 10-12 inch oven-safe skillet or baking dish inside while it heats.
In a blender, combine eggs, milk, flour, sugar, salt, and vanilla extract. Blend for 20-30 seconds until smooth. Let the batter rest for 5 minutes.
Carefully remove the hot skillet from the oven and add the butter, swirling it to coat the pan. Immediately pour in the batter.
Bake for 15-20 minutes, or until the pancake puffs up and turns golden brown around the edges.
Remove from the oven and let it slightly deflate. Dust with powdered sugar, drizzle with lemon juice, or add your favorite toppings.
Serve immediately while warm.

Notes

For extra rise, make sure the eggs and milk are at room temperature.
Avoid opening the oven door while baking, as this can cause the pancake to collapse.
To make it gluten-free, substitute all-purpose flour with a 1:1 gluten-free blend.
For a dairy-free version, use almond or oat milk and dairy-free butter.

Prep Time: 5 minutes
Cook Time: 15 minutes
Category: Breakfast, Brunch
Method: Baked
Cuisine: German-American

Nutrition

Serving Size: 1 slice
Calories: 220
Sugar: 5g
Sodium: 210mg
Fat: 10g
Saturated Fat: 5g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 25g
Fiber: 1g
Protein: 8g
Cholesterol: 140mg

Keywords: German Pancakes, Dutch Baby Pancake, Oven Pancake, Puffy Pancake, Easy Breakfast, Classic German Recipe, Baked Pancakes, Light and Fluffy Pancakes