A beautifully puffed German Pancake also known as a Dutch Baby is one of those magical breakfast dishes that never fails to impress. Made from a simple batter of eggs, milk, and flour, this oven-baked pancake rises dramatically into golden, custardy edges and a tender center. Whether you’re hosting brunch or craving a cozy morning treat, this recipe delivers a showstopping yet effortless result.

German Pancake Recipe Card

📋 Recipe Overview

Prep Time: 5 minutes
Cook Time: 20 minutes
Total Time: 25 minutes
Servings: 4
Estimated Calories: 210 per serving

🧾 Ingredients

3 large eggs, room temperature
1/2 cup whole milk
1/2 cup all-purpose flour
1 tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp salt
2 tbsp unsalted butter
Powdered sugar, for serving
Fresh berries, optional
Lemon wedges or maple syrup, optional

👨‍🍳 Instructions

Preheat your oven to 425°F (220°C). Place a 10–12 inch cast iron skillet or oven-safe pan inside to heat.
In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend for 15–20 seconds until smooth. Let the batter rest for 5 minutes.
Carefully remove the hot skillet from the oven and add the butter. Swirl until fully melted.
Pour the batter into the hot skillet and immediately return it to the oven.
Bake for 18–22 minutes, or until the pancake is dramatically puffed and deep golden around the edges.
Serve immediately with powdered sugar, berries, lemon, or syrup.

Substitutions & Dietary Swaps

A German Pancake is naturally flexible. Here are some reliable ingredient swaps:

Dairy-Free: Use almond milk or oat milk and replace butter with coconut oil.
Gluten-Free: Use a 1:1 gluten-free all-purpose blend.
Lower Sugar: Omit granulated sugar or swap with 1 tsp honey.
Higher Protein: Replace 2 tbsp flour with vanilla protein powder.

Chef’s Pro Tips

Room-temperature eggs help the batter rise higher.
Do not open the oven while baking this collapses the puff.
Resting the batter allows flour to hydrate for a smoother texture.
Use a very hot pan to create instant steam, which causes the dramatic lift.
Serve immediately German Pancakes deflate naturally over time.

Make Ahead, Storage & Reheating

While best enjoyed fresh, you can still store and reheat your German Pancake successfully.

Make Ahead Batter: Refrigerate for up to 24 hours; whisk before using.
Refrigerate Leftovers: Store in an airtight container for 2 days.
Reheat: Warm in a 300°F oven for 5–7 minutes or microwave for 20–30 seconds.
Freeze: Not recommended, as texture becomes rubbery.

Troubleshooting & Common Mistakes

Pancake didn’t puff: Pan wasn’t hot enough or oven door was opened.
Too dense: Batter wasn’t blended long enough or eggs were cold.
Burning edges: Pan too small; use at least a 10-inch skillet.
Soggy center: Underbaked; bake 2–3 minutes longer.

Flavor Pairings & Serving Suggestions

A German Pancake plays well with both sweet and savory toppings. Consider serving it alongside:

Enchanting Ravenclaw Midnight Blueberry Cheesecake (Step-by-Step Guide)

For inspiration on balanced breakfasts and nutrition, you may also consult dietary research from reputable sources like the Nutrition.gov.

Fluffy German Pancake

This beautifully puffed oven-baked German Pancake—also called a Dutch Baby—creates golden, airy edges and a soft custardy center. A showstopping breakfast made from simple ingredients!

Print Recipe Pin Recipe

Prep Time 5

Cook Time 20

Total Time 25

Servings: 4 servings

Course: Breakfast

Cuisine: German

Calories: 210

Ingredients Equipment Method Notes

Ingredients

Batter

3 large eggs room temperature
1/2 cup whole milk
1/2 cup all-purpose flour
1 tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp salt

For the pan & serving

2 tbsp unsalted butter
powdered sugar for dusting
fresh berries optional
lemon wedges optional
maple syrup optional

Equipment

Cast Iron Skillet
Blender
Oven

Method

Preheat your oven to 425°F (220°C). Place a cast iron skillet inside to heat.
Add eggs, milk, flour, sugar, vanilla, and salt to a blender and blend until smooth.
Let the batter rest for 5 minutes while the skillet heats.
Remove skillet from oven, add butter, and swirl to melt.
Pour the batter into the hot pan and return immediately to the oven.
Bake 18–22 minutes until puffed and deep golden around the edges.
Serve hot with powdered sugar, berries, lemon, or maple syrup.

Notes

For maximum puff, use room-temperature eggs and avoid opening the oven door. Serve immediately—German Pancakes naturally deflate after baking.

FAQs

Can I use a glass baking dish instead of a skillet?

Yes, but the pancake may not puff as dramatically. A cast iron skillet conducts heat best.

Why did my German Pancake deflate?

All German Pancakes deflate over time; it’s normal. Serve immediately to enjoy the peak rise.

Can I make this recipe without a blender?

Yes! simply whisk vigorously until the batter is completely smooth.

What toppings work best?

Powdered sugar, fresh berries, whipped cream, lemon juice, and maple syrup are classics.

Can I double the recipe?

Yes, but use a larger pan or two separate skillets to avoid overflow.

Is a German Pancake the same as a Dutch Baby?

Yes! the terms are used interchangeably in modern cooking.

Conclusion

This German Pancake recipe yields a beautifully puffed, golden breakfast that feels gourmet yet requires almost no effort. Whether you top it with tart lemon, sweet berries, or warm maple syrup, it’s a dish that brings a touch of magic to any morning. Try it for your next brunch gathering or simply treat yourself and experience how delightful and reliable this recipe can be.

Fluffy German Pancake Recipe (Easy & Delicious)

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