This Simple Easy German Pancake recipe, often known as a Dutch Baby, is a culinary magic trick. You take a simple, thin batter, pour it into a hot skillet, and watch it transform in the oven into a giant, puffed-up, golden bowl of deliciousness. It creates a stunning presentation that looks incredibly difficult to make but is actually easier than flipping standard pancakes.
The texture is unique—somewhere between a crepe, a popover, and a custard. The edges rise high and become crispy and browned, while the center remains tender and egg-rich. It is the perfect vehicle for fresh fruit, powdered sugar, and a squeeze of lemon. Whether you are serving a crowd or treating yourself to a special breakfast, this oven-baked pancake is a game-changer.
Why You’ll Love This Recipe
Hands-Off Cooking
Forget standing by the stove flipping pancakes one by one. This recipe is “pour and bake.” Once it is in the oven, you are free to set the table or sip your coffee. It cooks all at once, meaning everyone eats at the same time.
Pantry Friendly
You likely have all the ingredients right now: eggs, milk, flour, butter, and sugar. It is an economical meal that feels luxurious. It is also incredibly versatile, working with both sweet and savory toppings.
Ingredients
- 3 large eggs
- 0.75 cup milk
- 0.75 cup all-purpose flour
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 2 tablespoons butter
- 1 pinch salt
Instructions
- Preheat oven to 425°F with the skillet inside.
- Blend eggs, milk, flour, sugar, vanilla, and salt until smooth.
- Add butter to the hot skillet to melt.
- Pour batter into skillet and bake for 20-25 minutes.
- Serve immediately with lemon and powdered sugar.
Nutrition
Ingredient Highlights & Substitutions
Essential Ingredients
Eggs: The main lifting agent. German pancakes rely on the steam generated by the eggs to puff up.
Milk: Whole milk creates the best custard texture.
Flour: All-purpose flour provides the structure.
Butter: Melted in the pan before the batter is added, it prevents sticking and adds a rich, fried flavor to the crust.
Vanilla & Salt: Essential for depth of flavor.
Smart Substitutions
- Milk Alternative: Almond milk or oat milk works well, though the center may be slightly less creamy.
- Toppings: While lemon and sugar are traditional, try maple syrup, honey, or fruit preserves.
- Savory Version: Omit the sugar and vanilla. Add herbs to the batter and top with sautéed mushrooms, cheese, and ham.
Step-by-Step Instructions
Prep Phase
Preheat your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe baking dish inside to heat up. This is the most important step! The pan must be hot.
In a blender, combine eggs, milk, flour, sugar, vanilla, and salt. Blend until smooth and frothy. If you don’t have a blender, whisk vigorously by hand to incorporate air.
Cooking Phase
Using oven mitts, remove the hot skillet from the oven. Drop in the butter; it will melt and sizzle immediately. Swirl to coat the pan. Pour the batter into the center of the pan.
Immediately put it back in the oven. Bake for 20-25 minutes until puffed and golden brown. Do not open the door early!
Pro Tips for Perfect Results
Technique Secrets
Room Temperature Ingredients: Eggs and milk at room temp emulsify better and rise higher than cold ingredients.
Don’t Peek: Opening the oven door lets the heat escape and can cause the pancake to deflate prematurely.
Common Mistakes to Avoid
- Cold Pan: If the pan isn’t hot enough, the batter will just sit there and bake into a dense cake rather than puffing up.
- Over-measuring Flour: Spoon and level your flour. Too much flour makes it heavy.
Serving Ideas & Pairings
Presentation & Plating
Bring the skillet directly to the table for a “wow” factor. Dust generously with powdered sugar right in front of your guests. Cut into wedges to serve.
Pairing Suggestions
This is a light main dish. Pair it with bacon or sausage for protein. If you need more inspiration for kid-friendly sides or toppings, check out these quick 5-minute breakfast ideas for kids to keep the meal fun and varied.
Frequently Asked Questions
Q1? Why did it deflate?
It is normal for a Dutch Baby to deflate slightly after coming out of the oven. If it never rose, your oven or pan wasn’t hot enough.
Q2? Can I make it in a glass pan?
Yes, a 9×13 glass baking dish works, but it may not puff quite as high as it does in cast iron.
Q3? Can I reheat it?
It is best fresh, but you can reheat slices in a toaster oven.
| Nutrient | Amount | Benefit |
|---|---|---|
| Protein | 10g | Sustained energy from eggs |
| Carbohydrates | 25g | Quick fuel for the morning |
| Fat | 12g | Satiety and flavor |
| Calcium | 80mg | Bone health from milk |
Conclusion
The Simple Easy German Pancake is a testament to the fact that great food doesn’t have to be complicated. With minimal effort and basic ingredients, you can create a breakfast that feels like a special occasion.
