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Baked German Pancake Recipe
John

Baked German Pancake

This easy Baked German Pancake bakes up tall and golden in the oven, with crisp edges, a soft custardy center, and plenty of room for your favorite toppings.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 pieces
Course: Breakfast
Cuisine: German
Calories: 260
Ingredients Method Notes

Ingredients
  

Batter
  • 6 large eggs room temperature if possible
  • 1 1/2 cups milk whole milk preferred
  • 1 cup all-purpose flour spooned and leveled
  • 1/2 teaspoon salt
  • 1 teaspoon vanilla extract
Pan
  • 4 tablespoons unsalted butter
Toppings
  • powdered sugar for dusting
  • maple syrup for serving
  • fresh berries or sliced fruit optional

Method
 

  1. Preheat the oven to 220°C (425°F). Place the butter in a 9x13-inch baking dish and set the dish in the oven while it heats so the butter melts and begins to sizzle lightly.
  2. In a blender or mixing bowl, combine the eggs, milk, flour, salt, and vanilla extract. Blend or whisk until the batter is completely smooth, scraping down the sides if needed.
  3. Carefully remove the hot baking dish from the oven and tilt it gently so the melted butter coats the bottom evenly.
  4. Pour the smooth batter into the hot, buttered dish. Work steadily so the pan does not cool too much before it goes back into the oven.
  5. Bake for 22–27 minutes, or until the Baked German Pancake is puffed, the edges are deep golden brown, and the center is set but still soft.
  6. Remove from the oven, dust generously with powdered sugar, and serve warm with maple syrup and your favorite fruit.

Notes

For best texture, serve the Baked German Pancake immediately while the edges are still crisp. The pancake will naturally deflate as it cools, but it will remain tender and flavorful.