If you’re craving a breakfast treat that feels special but comes together in a flash, this Baked German Pancake (Dutch Baby) Recipe is about to become your new go-to favorite. Imagine a light, puffy pancake with crispy golden edges and a tender, custardy center that practically melts in your mouth. It’s baked in the oven so you don’t have to stand over the stove flipping pancakes one by one, and with just a handful of simple ingredients, it’s as fuss-free as it is impressive. Whether you dress it with a sprinkle of powdered sugar, fresh berries, or a drizzle of maple syrup, this dish brings a joyful kick-start to any morning or makes a delightful dessert that’s sure to wow guests and family alike.
Ingredients You’ll Need
Every ingredient in this Baked German Pancake (Dutch Baby) Recipe plays a starring role, creating its signature fluffy texture, rich flavor, and beautiful golden color. The list is short but essential, ensuring you get all the classics without any confusing extras.
- 3 large eggs: Eggs provide the structure and help the pancake puff up wonderfully in the oven.
- 2/3 cup whole milk: Adds creaminess and moisture to keep the pancake tender inside.
- 2/3 cup all-purpose flour: The base of the pancake batter, contributing to the light yet firm texture.
- 1 tablespoon granulated sugar: Just enough sweetness to balance the flavors without overpowering.
- 1/2 teaspoon vanilla extract: Lends a warm, aromatic note that elevates the entire dish.
- 1/4 teaspoon salt: Enhances all the flavors subtly to round out the taste.
- 1/4 teaspoon ground cinnamon (optional): Adds a touch of cozy spice that’s perfect for fall mornings.
- 2 tablespoons unsalted butter: For a rich, buttery flavor and to create that crisp, golden crust in your skillet.
- Powdered sugar and fresh fruit for topping (optional): To add brightness, sweetness, and a fresh contrast when serving.
How to Make Baked German Pancake (Dutch Baby) Recipe
Step 1: Preheat and Prepare Your Skillet
Start by heating your oven to 425°F (220°C) and place a 10-inch oven-safe skillet or cast-iron pan inside as it warms. This step is crucial because a hot skillet helps kickstart the pancake’s dramatic rise and ensures those edges get perfectly crisp.
Step 2: Blend the Batter
Meanwhile, combine the eggs, milk, flour, sugar, vanilla extract, salt, and cinnamon if you’re using it, in a blender. Whirl everything together until the batter is silky smooth. This blending step makes the pancake ultra-light and guarantees no lumps—trust me, the texture difference is worth it.
Step 3: Melt Butter and Pour Batter
Once your oven and skillet are fully preheated, carefully take out the skillet and drop in the butter. Swirl it around so every inch of the bottom and sides gets coated—this buttery barrier is the secret to that golden, crispy crust. Immediately pour your batter into the hot skillet—don’t wait, or it won’t puff up properly.
Step 4: Bake Until Puffy and Golden
Pop the skillet back into the oven and bake for 18 to 22 minutes. Resist the urge to open the oven door while it cooks! The pancake will puff spectacularly and develop a golden-brown rim. When it’s done, it might deflate slightly, which is completely normal—what matters is the tender custard inside paired with those crispy edges.
How to Serve Baked German Pancake (Dutch Baby) Recipe
Garnishes
The best part about serving this Baked German Pancake (Dutch Baby) Recipe is how versatile your toppings can be. Dust it generously with powdered sugar for a classic look, then pile on fresh berries or sliced fruit to add pops of color and juicy brightness. A squeeze of lemon juice or a drizzle of warm maple syrup brings a perfect balancing acidity or sweetness.
Side Dishes
Keep the sides simple and complementary. A crisp green salad with a light vinaigrette works surprisingly well for a brunch spread, balancing the richness of the pancake. Alternatively, crispy bacon or sausage can add a salty contrast to every sweet, puffy bite.
Creative Ways to Present
For a fun twist, serve individual portions of the Dutch Baby in smaller cast-iron skillets. Or try folding in fresh herbs and savory cheeses for a lunch-friendly version—just skip the sugar and cinnamon. The puffiness and golden crust make this pancake a crowd-pleaser whether you get traditional or inventive with presentation.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers, let the pancake cool completely, then wrap it tightly with plastic wrap or place it in an airtight container. Store it in the refrigerator and enjoy within 1 to 2 days for best freshness and texture.
Freezing
This Baked German Pancake (Dutch Baby) Recipe doesn’t freeze as well as some other breakfast dishes because the delicate puff tends to lose its lift and texture after thawing. For the best experience, it’s better to enjoy fresh or refrigerate short-term.
Reheating
To reheat, place slices of the pancake on a baking sheet and warm them in a 350°F oven for about 5 to 7 minutes. This method crisps up the edges again while warming the interior, reviving that freshly baked charm you love.
FAQs
Can I make the batter without a blender?
Yes, you can whisk the ingredients by hand until smooth, but using a blender ensures a silky, lump-free batter that helps the pancake puff perfectly. It’s definitely worth the extra step if you have one available.
Why does my Dutch Baby pancake deflate?
It’s completely normal for the pancake to deflate a little after you take it out of the oven. The puffing is caused by steam and air expanding inside during baking, which settles down when it cools. The texture remains delicious though, so don’t worry!
Can I make this recipe dairy-free?
Absolutely! Substitute the whole milk with any plant-based milk like almond or oat milk, and use a dairy-free butter alternative. The batter may puff slightly less but will still be tasty and satisfying.
Is it okay to add toppings before baking?
For this recipe, it’s best to bake the pancake plain and add garnishes after baking. Adding fruits or other toppings beforehand can weigh down the batter and prevent it from rising properly.
How do I make a savory Dutch Baby?
Simply omit the sugar and cinnamon from the batter and experiment with adding sautéed vegetables, cheese, or fresh herbs on top after baking. It’s a delicious way to enjoy this fluffy pancake beyond breakfast sweets.
Final Thoughts
This Baked German Pancake (Dutch Baby) Recipe is one of those rare dishes that feels luxurious but is sill so easy to pull together, making it a total winner for leisurely weekends or impressing friends with minimal effort. Its effortless puffiness, tender custard center, and crispy edges come together to create a breakfast experience that’s both comforting and a little bit fancy. Do yourself a favor and try it soon—you’ll wonder how you ever lived without this simple oven pancake in your recipe arsenal!
Print
Baked German Pancake (Dutch Baby) Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Description
This baked German pancake, also known as a Dutch Baby, is a light and puffy oven-baked delight featuring crispy edges and a custardy center. Made with simple ingredients and baked to golden perfection, it is perfect for breakfast, brunch, or even dessert. Serve it hot with powdered sugar, fresh fruit, or syrup for a delicious start to your day.
Ingredients
Pancake Batter
- 3 large eggs
- 2/3 cup whole milk
- 2/3 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 1/4 teaspoon ground cinnamon (optional)
Cooking
- 2 tablespoons unsalted butter
Toppings (optional)
- Powdered sugar
- Fresh fruit
- Lemon juice
- Maple syrup
Instructions
- Preheat Oven: Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet or cast-iron pan inside to heat thoroughly.
- Prepare Batter: In a blender, combine the eggs, whole milk, all-purpose flour, sugar, vanilla extract, salt, and cinnamon if using. Blend until the mixture is smooth and well combined.
- Heat Butter: Carefully remove the hot skillet from the oven and add the unsalted butter, swirling it to fully coat the bottom and sides of the skillet.
- Pour Batter: Immediately pour the blended batter into the buttered skillet and return it to the oven promptly to ensure good rising.
- Bake: Bake for 18 to 22 minutes without opening the oven door, until the pancake is puffed up and golden brown around the edges.
- Serve: Remove from the oven, dust with powdered sugar, and serve immediately with fresh fruit, lemon juice, or maple syrup as desired.
Notes
- Ensure the skillet is hot before adding batter to help the pancake puff up properly.
- The Dutch Baby will deflate slightly after baking; this is normal and does not affect the flavor.
- For a savory variation, omit sugar and cinnamon and top with sautéed vegetables or cheese.
