Description
A Baked German Pancake, also known as a Dutch Baby, is a delightful breakfast treat featuring a puffy, golden crust with a soft and custardy center. Baked in a hot skillet, this recipe is quick and easy to prepare, customizable with sweet or savory toppings to suit your taste.
Ingredients
Scale
Main Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup milk (whole preferred)
- 1 tbsp granulated sugar (optional)
- ¼ tsp salt
- 1 tsp vanilla extract (optional)
- 2 tbsp unsalted butter
Optional Toppings
- Powdered sugar
- Syrup
- Fresh berries
- Lemon juice
Instructions
- Preheat the oven and skillet: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet or cast iron pan on the center rack as the oven heats to ensure the pan becomes very hot, which is key to achieving the pancake’s dramatic puff.
- Prepare the batter: While the pan is heating, combine the eggs, milk, all-purpose flour, sugar (if using), salt, and vanilla extract (if using) in a blender or large mixing bowl. Blend or whisk vigorously for 20–30 seconds until the batter is smooth and slightly frothy with no lumps.
- Heat butter in hot skillet: Carefully remove the hot skillet from the oven using oven mitts. Immediately add the butter to the pan; it will sizzle and melt quickly. Swirl the butter to evenly coat the bottom and sides to prevent sticking and enhance flavor.
- Pour batter and bake: Pour the prepared batter into the hot, buttered skillet; you should hear a gentle sizzle. Quickly return the skillet to the oven to bake the pancake, which will trap heat and help it rise.
- Bake until golden and puffed: Bake for 18 to 22 minutes without opening the oven door. The pancake will puff up impressively and develop golden brown edges while maintaining a soft, custard-like center.
- Serve immediately: Remove the skillet from the oven. The pancake will deflate slightly as it cools—this is normal. Slice and serve hot with your choice of toppings such as powdered sugar, fresh berries, lemon juice, syrup, or whipped cream.
Notes
- Ensure the skillet is very hot before adding batter to achieve the best puff.
- Do not open the oven door during baking to prevent the pancake from collapsing.
- Use whole milk for a richer flavor, though other milk types can be substituted.
- Customize the sweetness or add savory toppings according to your preference.
- The pancake deflates after baking; serve immediately for best texture and appearance.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: American
Keywords: Baked German Pancake, Dutch Baby, Breakfast, Oven-Baked Pancake, Puffy Pancake, Cast Iron Pancake
