If you have a soft spot for breakfast treats that wow without the fuss, let me introduce you to the Baked German Pancake (Dutch Baby) Recipe. This stunningly puffed pancake rises in the oven with crisp, golden edges and a tender, custardy center that feels like a warm hug on a plate. It’s impressive enough to serve at brunch but straightforward enough for a weekday boost. Once you master this delightful recipe, you’ll find it’s your go-to when you want something cozy, comforting, and downright delicious without spending hours in the kitchen.
Ingredients You’ll Need
The magic of the Baked German Pancake (Dutch Baby) Recipe lies in its simplicity — just a handful of staple ingredients that come together to create something truly special. Each component plays a crucial role in achieving that perfect puff, texture, and subtle sweetness.
- 3 large eggs: These give the pancake its rich flavor and light, airy texture.
- 1/2 cup all-purpose flour: The foundation that provides structure without weighing down the fluffiness.
- 1/2 cup milk: Keeps the batter smooth and adds tenderness.
- 2 tablespoons granulated sugar: Just enough sweetness to balance the richness.
- 1/4 teaspoon salt: Enhances all the flavors with a subtle contrast.
- 1/2 teaspoon vanilla extract: A gentle aromatic note that makes the pancake extra cozy.
- 2 tablespoons unsalted butter: Melts to coat the pan, creating those crisp, golden edges we’re after.
How to Make Baked German Pancake (Dutch Baby) Recipe
Step 1: Preheat the Oven
Start by preheating your oven to 425°F (220°C). Pop a 10-inch oven-safe skillet, such as a cast iron pan, into the oven to heat up while you get the batter ready. This step is crucial for achieving that magical puff and crispy edges.
Step 2: Prepare the Batter
In a blender or a mixing bowl, combine the eggs, flour, milk, sugar, salt, and vanilla extract. Blend or whisk everything together until you have a smooth, lump-free batter. The smoother it is, the better the pancake will rise and hold its shape.
Step 3: Add Butter to the Pan
Carefully take the hot skillet out of the oven — remember, it will be very hot. Add the butter and swirl it around to melt it completely, making sure it coats the bottom and sides of the pan. This sizzling butter is what gives the edges that incredible crispness and flavor.
Step 4: Pour in the Batter and Bake
Pour your prepared batter into the hot skillet over the melted butter. Immediately return the pan to the oven and bake for 20 to 25 minutes. Watch in awe as it puffs up and turns a gorgeous golden brown around the sides — that’s the sign your Baked German Pancake (Dutch Baby) Recipe is coming to life.
Step 5: Serve
Once out of the oven, allow the pancake to cool just slightly. It will gently deflate, which is normal and expected. Serve it warm, topped with your favorite garnishes and enjoy every bite of this unique and delicious breakfast treat.
How to Serve Baked German Pancake (Dutch Baby) Recipe
Garnishes
One of the joys of the Baked German Pancake (Dutch Baby) Recipe is how versatile it is with toppings. Classic choices include a dusting of powdered sugar and a squeeze of fresh lemon juice for a bright contrast. Fresh berries, maple syrup, or a dollop of whipped cream take it to the next level of indulgence. Feel free to get creative with nut butters, honey, or even a sprinkle of cinnamon sugar for warmth.
Side Dishes
To make breakfast or brunch feel complete, consider serving your Dutch Baby alongside crispy bacon or sausage for a savory balance. Fresh fruit salad or a simple green salad can lighten the plate and add colorful freshness. Even a cup of rich coffee or tea will complement the flavors beautifully and make the meal feel truly special.
Creative Ways to Present
Impress your guests by serving the pancake straight from the skillet on the table — it looks so dramatic when it arrives puffed and glowing from the oven. For individual servings, you can use smaller skillets or ramekins, creating personalised mini Dutch Babies that everyone will adore. Another fun twist is to fold the pancake around fillings like sautéed apples or berries just before serving for a rustic flair.
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, store them in an airtight container in the refrigerator for up to 2 days. Keep in mind that the pancake will lose some of its initial puffiness and crisp edges but will still taste delightful.
Freezing
Freezing is not ideal for a Baked German Pancake (Dutch Baby) Recipe because it can affect the texture badly. However, if you do freeze leftovers, wrap them tightly in plastic wrap and place in a freezer-safe bag for up to one month, then thaw overnight in the fridge before reheating.
Reheating
To reheat, place the pancake in a hot oven at 350°F (175°C) for about 5 to 10 minutes until warmed through and slightly crisp again. Avoid microwaving as it can make the pancake rubbery and limp. This method helps revive some of that original delightful texture.
FAQs
What makes a German pancake different from a regular pancake?
Unlike traditional pancakes cooked on a griddle, the Baked German Pancake (Dutch Baby) Recipe is baked in a hot oven and skillet, which causes it to puff dramatically. It also has a custard-like texture inside, combining the best of a pancake and a popover.
Can I use non-dairy milk for this recipe?
Absolutely! Almond, oat, or soy milk work well as substitutes. Just keep in mind the flavor may change slightly, but the pancake will still puff up nicely and taste delicious.
Why does my Dutch Baby deflate after baking?
It’s perfectly normal for a Baked German Pancake (Dutch Baby) Recipe to deflate as it cools. The impressive rise happens because of the hot oven and steam, but as it cools, the structure settles, revealing its tender center and lovely texture.
Can I add flavors or fillings to the batter?
Yes! You can mix in spices like cinnamon or nutmeg, or fold in fresh berries before baking. Just be careful not to add too much liquid as this can affect the pancake’s ability to puff up beautifully.
What size skillet should I use for this recipe?
A 10-inch oven-safe skillet is ideal for the classic size and puffiness of the Baked German Pancake (Dutch Baby) Recipe. Cast iron works best for even heat distribution, but an oven-safe stainless steel pan will do just fine too.
Final Thoughts
Once you try this Baked German Pancake (Dutch Baby) Recipe, you’ll wonder how you ever started your day without it. Its dramatic rise, delicious custard-like crumb, and simple ingredients make it a true breakfast showstopper. Whether you dress it up with fruit or keep it simple with a dusting of sugar, this pancake is guaranteed to bring joy to your table. Don’t hesitate — give it a shot and watch everyone fall in love!
Print
Baked German Pancake (Dutch Baby) Recipe
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Total Time: 30-35 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Description
This Baked German Pancake, also known as a Dutch Baby, is a fluffy, oven-baked delight that puffs up golden brown and crispy on the edges. Made with simple ingredients like eggs, flour, and milk, it’s easy to prepare and perfect for a special breakfast or brunch. Serve it warm with powdered sugar, fresh fruit, maple syrup, or a splash of lemon juice for a delicious treat.
Ingredients
For the Batter
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 2 tablespoons granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon vanilla extract
For Cooking
- 2 tablespoons unsalted butter
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet, such as a cast iron, inside the oven to heat while you prepare the batter.
- Prepare the Batter: In a blender or mixing bowl, combine the eggs, all-purpose flour, milk, granulated sugar, salt, and vanilla extract. Blend or whisk the mixture until it is smooth and free of lumps.
- Add Butter to the Pan: Carefully remove the hot skillet from the oven and add the unsalted butter. Swirl it around until it melts completely and coats the bottom and sides of the pan evenly.
- Pour in the Batter: Immediately pour the prepared batter into the skillet over the melted butter. Return the skillet to the oven right away to begin baking.
- Bake: Bake the pancake for 20 to 25 minutes, or until it has puffed up and developed a golden brown color around the edges.
- Serve: Remove the skillet from the oven and allow the pancake to cool slightly; it will deflate somewhat as it cools. Serve warm, topped with powdered sugar, fresh fruit, maple syrup, or a squeeze of lemon juice as desired.
Notes
- Be sure to preheat the skillet to achieve the perfect puff and crispy edges.
- The pancake will deflate after baking; this is normal.
- Feel free to customize toppings according to your preference.
- Use a blender for a smoother batter, but whisking by hand also works well.
