Baked German Pancake
A Baked German Pancake is a pillowy, oven-baked brunch favorite with dramatically puffed, golden edges and a tender, custardy center that’s both easy and showstopping.
Imagine buttery aromas filling your kitchen and the first bite giving you crisp edges that melt into soft, almost creamy warmth the perfect cozy contrast. I’ll never forget my mother sliding the hot pan from the oven on Sundays, her smile as wide as the pancake itself, and the simple joy of all of us sharing wedges right from the skillet. What makes this version so special is its unfussy prep just a few wholesome ingredients, five quick minutes, and a sky-high puff every time. There’s nothing fussy or fancy here, just pure comfort and after one forkful, you’ll see why this recipe is a true weekend hero.
Why This Pancake Always Wins Hearts
- Golden, crispy edges with a pillowy-soft center: Every bite feels like a cozy weekend morning, fresh from the oven and melt-in-your-mouth tender.
- Weekday-easy prep, weekend-brunch wow: Just five minutes and a swirl of the whisk, yet it always draws oohs and ahhs from family and friends around the table.
- A taste of nostalgia in every forkful: The rich, eggy aroma and cloud-like texture bring back memories of childhood breakfasts and mom’s warm kitchen.
- Magic in the oven, joy at the table: Watching the batter transform puffing up tall and golden turns an ordinary day into a moment to savor.
- Comfort made simple: This is the pancake that hugs you back, no matter what the day brings.
Ingredients You’ll Need
- Large Eggs
The soul of every Baked German Pancake eggs give structure and that signature custardy center that puffs up in the oven. - Whole Milk
Creamy and rich, whole milk ensures tenderness and a lovely, golden crumb. You can swap in 2% if needed, but richness is key. - All-Purpose Flour
Simple pantry flour creates those pillowy-soft bites and delightfully crisp edges. Gluten-free flour blends work too, just check if your mix contains xanthan gum. - Butter
Nothing compares to real, melted butter for flavor and those magical, crispy brown edges. If you’re dairy-free, try vegan butter or coconut oil for a twist. - Pure Vanilla Extract
Just a splash brings warmth and rounds out the flavors. Maple extract or almond extract are fun alternatives. - Optional: Sugar or Sweetener
Like a dusting of snow add a touch if you like your pancake subtly sweet, or keep it unsweetened for classic elegance.
How to Make a Baked German Pancake
- Preheat & Prepare
Start by getting your oven nice and hot this is what creates that sky-high rise. Pop an oven-safe skillet inside to heat up, too, so your batter hits a sizzling surface. - Blend the Batter
In a mixing bowl, whisk together eggs, milk, flour, a bit of sugar, and pure vanilla extract. The batter should look silky-smooth and pourable, almost like heavy cream don’t stress if it feels thin. - Melt the Butter
Once your skillet is blazing hot, add a generous knob of butter. Let it melt and sizzle, coating every inch of the pan. The sound and aroma promise golden, crispy edges.
- Bake & Watch the Magic
Quickly pour the batter into that buttery skillet right back in the oven it goes. You’ll notice the pancake puff and curl dramatically (that’s your cue to swoon). The middle stays tender and custardy while the edges brown and crisp. - Serve Immediately
Carefully slide your pancake onto a plate, dust with powdered sugar, and shower with fresh berries, or go classic with lemon and sugar. For a truly memorable brunch, pair it with homemade cinnamon rolls for the ultimate morning treat.
Tips for the Best Results
- Bring eggs to room temperature for the fluffiest, sky-high pancake. Cold eggs just can’t create that signature puff.
- Start with a sizzling hot pan and melted butter it’s the secret to those golden, lacy edges that everyone fights over (and never a soggy bottom in sight).
- Don’t peek too early! Opening the oven can deflate your pancake before it gets that show-stopping rise.
- Serve immediately while it’s still billowy and dramatic. The magic moment is fresh out of the oven, with edges so crisp you can hear them crackle.
- Gently loosen before slicing with a thin spatula for perfect, picture-ready wedges that slide right out of the pan.
Variations & Swaps to Try
Splash in fresh fruit: Stir a handful of blueberries, raspberries, or sliced strawberries into the batter before baking for bursts of jammy sweetness in every bite.
Cozy apple-cinnamon twist: Layer thinly sliced apples and a sprinkle of cinnamon sugar onto the melted butter in the pan before pouring in the batter. Your kitchen will smell like an apple orchard in autumn.
Dairy-free or gluten-free friendly: Swap regular milk for oat or almond milk, and use a gluten-free flour blend for allergy-friendly breakfasts that still puff up golden and tall. (Psst, try them with oat flour pancakes for a similar cozy vibe!)
Go savory: Add crisped bacon bits, fresh herbs, or a handful of shredded cheese to transform your Baked German Pancake into a brunchy main that pairs perfectly with a simple green salad.
Lemon sugar dreams: Dust with powdered sugar and a squeeze of fresh lemon for a classic, sunny touch or get creative with your favorite toppings and let breakfast be your canvas!
Storage & Reheating
- Fridge Storage: Let your Baked German Pancake cool completely, then cover and store in an airtight container in the fridge. It stays fresh and fluffy for up to two days.
- Freezer Friendly: For longer storage, freeze individual slices wrapped in parchment and sealed in a zip-top bag. Thaw overnight in the fridge for best results.
- Reheating for Crispiness: To recapture those gloriously crispy edges, reheat slices in a hot oven or toaster oven until golden and warm. Avoid the microwave it softens that signature texture.
- Preventing Sogginess: Lay slices on a baking sheet when reheating to keep the pancake’s puff and delicate crumb.
- Leftover Magic: Don’t let leftovers go unloved try warming and topping with a scoop of fresh fruit for a brand new breakfast delight.
Cozy Ways to Serve It
- Pile on warm fruit: Top slices of your baked German pancake with sautéed apples, berries, or peaches. The heat will melt right into the custardy center and mingle with the crisp, golden edges.
- Billows of whipped cream: A big cloud of freshly whipped cream feels festive and makes every bite feel extra-decadent and special almost like breakfast for dessert.
- A classic maple drizzle: Let that cozy, buttery-sweet maple syrup pool in every nook. Or, mix things up with a sprinkle of lemon juice and powdered sugar for a bright, nostalgic finish.
- Brunch platter perfection: Pair with a hot cup of coffee and fresh berries, or set out a full spread with crispy bacon, Alton Brown’s French toast, and orange juice for a crowd-pleasing brunch.
- Sweet ending: Got leftovers? Turn them into a late-morning treat alongside a slice of Basque cheesecake or a simple fruit compote for an afternoon pick-me-up.
Baked German Pancake
Ingredients
Equipment
Method
- Preheat your oven to 425°F (220°C) and place an oven-safe skillet inside to heat.
- In a mixing bowl, whisk together eggs, milk, flour, optional sugar, vanilla extract, and salt until smooth and pourable.
- Carefully remove the hot skillet from the oven and add the melted butter, swirling to coat the pan.
- Quickly pour the batter into the hot, buttery skillet and return it to the oven. Bake for 15 minutes until puffed and golden brown.
- Serve immediately, dusted with powdered sugar and fresh fruit, or your favorite toppings.
Nutrition
Notes
Tried this recipe?
Let us know how it was!Can I make a baked German pancake ahead of time?
You can prep the batter the night before and store it in the fridge, then simply whisk it and bake fresh in the morning. While the pancake is definitely most magical right from the oven, this trick makes brunch extra easy for busy mornings.
What toppings go best with baked German pancakes?
Try a cloud of whipped cream, warm sautéed apples, juicy berries, or a drizzle of maple syrup. I love dusting mine with powdered sugar and a squeeze of lemon—these touches melt into every golden nook, making breakfast irresistibly cozy.
Can I make this recipe dairy-free or gluten-free?
Absolutely! Use oat or almond milk and swap in your favorite gluten-free flour blend (just check for xanthan gum). Even without traditional ingredients, you’ll still get those signature puffy edges and a soft, custardy center that feels soothingly familiar.
Why didn’t my pancake puff up in the oven?
Don’t worry, it happens! A hot pan and bringing your eggs to room temperature are key. If the batter or pan was cold, or if the oven door was opened early, your pancake might stay flat. Next time, trust in the heat—your pancake will rise tall and proud!
