Baked German Pancake

A warm, puffy Dutch baby oven pancake that's simple, impressive, and perfect for comforting breakfasts or celebratory brunches.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4 servings

Course: Breakfast, Brunch

Cuisine: American, German

Calories: 220

Ingredients Method Notes

Ingredients

For the batter

4 large large eggs Room temperature helps with volume and even mixing.
1 cup whole milk Or your favorite milk (see notes for substitutions).
1 cup all-purpose flour Spoon into the cup and leveled for accuracy.
¼ teaspoon fine salt Balances the sweetness and enhances flavor.

For the pan

¼ cup unsalted butter Cut into pieces so it melts evenly in the hot dish.

To serve

to taste Powdered sugar for dusting Adds a delicate sweetness and pretty finish.
to taste Fresh fruit for serving (optional) Berries, sliced apples, or stone fruit are lovely when in season.

Method

Preparation

Preheat the oven to 425°F (220°C).
In a large bowl (or the jar of a blender), whisk together the eggs, milk, flour, and salt until the mixture is completely smooth and slightly frothy.
Place a 9×13-inch baking dish in the preheated oven for 2–3 minutes to warm it, then add the unsalted butter.

Baking

Carefully remove the pan from the oven using oven mitts, swirl the melted butter to coat the bottom and sides, and immediately pour the batter into the very hot dish.
Bake for 20–25 minutes, until the pancake is puffed up dramatically and the top is a deep golden brown.

Serving

Carefully slide the pan onto a heatproof surface or cooling rack, dust generously with powdered sugar, and serve with fresh fruit if desired.

Notes

Eggs at room temperature will give a lighter batter and better rise; if you forget, 10–15 minutes on the counter helps. Leftovers can be stored in an airtight container for up to 3–4 days.