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Baked German Pancake

This baked German pancake is a light, puffy oven pancake that's quick to make with just a few ingredients, perfect for breakfast, brunch, or a sweet dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast, Brunch, Dessert
Cuisine: German
Calories: 180
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 3 large large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup whole milk Can substitute with 2% or milk alternatives
  • 1 tablespoon granulated sugar Skip for savory variation
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons unsalted butter Melt in the pan for crispy edges
  • Powdered sugar, for topping For serving
  • Fresh lemon wedges, for serving For serving

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C) and place the butter in a 9-inch cast iron skillet or any oven-safe baking dish to melt while it preheats.
  2. In a blender or mixing bowl, combine the eggs, all-purpose flour, whole milk, granulated sugar, salt, and vanilla extract. Blend or whisk until completely smooth.
Cooking
  1. Carefully remove the hot skillet from the oven and swirl the melted butter to coat the pan.
  2. Immediately pour the prepared batter into the hot, butter-coated skillet and bake for 18 to 22 minutes until the pancake puffs and turns golden brown.
  3. Remove the pancake from the oven carefully—it will deflate slightly. Serve immediately with powdered sugar and fresh lemon wedges, or your favorite fruits and syrups.

Notes

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a low oven (about 300°F / 150°C). Tips for success: Use a hot pan with melted butter, blend the batter well to remove lumps, and serve immediately for best appearance.