If you’ve never experienced the joy of watching a Baked German Pancake (Dutch Baby) rise and puff in the oven, you’re in for a real treat! This delightful skillet pancake is a showstopper for breakfast or brunch, with its golden, billowy edges and tender, custardy center. It’s as fun to make as it is to eat, making every gathering feel extra special with minimal effort. Whether you dress it up with powdered sugar and fresh fruit or savor it simply with a squeeze of lemon, this Baked German Pancake (Dutch Baby) is an irresistibly easy crowd-pleaser you’ll want to make again and again.
Ingredients You’ll Need
One of the best things about this recipe is just how straightforward the ingredients are—each one has a purpose, from giving the pancake its signature rise to adding a subtle richness and flavor. Don’t be tempted to skip or swap; this is a classic for a reason!
- Eggs: These create the signature puff and custardy texture that set a Baked German Pancake (Dutch Baby) apart from regular pancakes.
- All-purpose flour: The base of the batter, it gives the pancake its structure and delicate chew.
- Whole milk: Adds richness and ensures a silky, pourable batter.
- Granulated sugar: Just a touch sweetens the pancake without overpowering the other flavors.
- Vanilla extract: A splash of vanilla brings warmth and a delicious aroma.
- Salt: Balances the sweetness and heightens all the flavors.
- Unsalted butter: Melts in the pan to prevent sticking and adds incredible flavor to the crispy edges.
- Powdered sugar, lemon wedges, or fresh fruit (optional): Perfect for topping, these add brightness, sweetness, or a pop of color to your Baked German Pancake (Dutch Baby).
How to Make Baked German Pancake (Dutch Baby)
Step 1: Preheat Your Oven and Skillet
Start by preheating your oven to 425°F (220°C). While the oven heats, place a 10-inch oven-safe skillet or baking dish inside to get piping hot. This step is key—when you pour the batter into a sizzling pan, you set the stage for that dramatic rise that makes a Baked German Pancake (Dutch Baby) so special.
Step 2: Blend the Batter
In a blender, combine the eggs, flour, milk, sugar, vanilla, and salt. Blend everything together until the mixture is completely smooth, usually about 20 to 30 seconds. Blending not only ensures a lump-free batter but also incorporates air, which helps your Dutch Baby puff up beautifully in the oven.
Step 3: Butter the Hot Pan
Carefully remove your hot skillet from the oven (use oven mitts—it’ll be blazing!). Add the butter and swirl it around until it melts completely, coating the bottom and sides. The sizzling butter will help create those irresistibly crisp, golden edges on your Baked German Pancake (Dutch Baby).
Step 4: Pour and Bake
Immediately pour your batter into the hot, buttered skillet. The batter should sizzle as it hits the pan—this is a good sign! Quickly return the skillet to the oven and bake for 18 to 22 minutes, or until the pancake is gloriously puffed and golden brown around the edges. Resist the urge to open the oven while it bakes; you want to keep that heat trapped inside for maximum puff.
Step 5: Serve Immediately
Once the pancake is done, remove it from the oven and admire its dramatic height (don’t worry if it deflates a little—that’s perfectly normal). Serve your Baked German Pancake (Dutch Baby) right away while it’s warm and show-stopping. Dust with powdered sugar, squeeze over a bit of lemon juice, or pile on fresh fruit for an unforgettable finish.
How to Serve Baked German Pancake (Dutch Baby)
Garnishes
The classic trio of powdered sugar, lemon wedges, and fresh fruit is always a hit—simple, bright, and just sweet enough. Try dusting your Baked German Pancake (Dutch Baby) generously with powdered sugar, then add a squeeze of lemon for a sweet-tart kick. Berries, sliced peaches, or even a dollop of whipped cream take it to the next level!
Side Dishes
While this pancake is the star, it pairs wonderfully with savory sides like crispy bacon, breakfast sausage, or a colorful fruit salad. For brunch, serve it alongside scrambled eggs or a platter of cheeses for a spread that’s both satisfying and celebratory.
Creative Ways to Present
For a showstopping brunch, try baking individual Baked German Pancake (Dutch Baby) minis in small skillets or ramekins. Or serve family-style, letting everyone tear off a piece and top it themselves. For a savory twist, reduce the sugar in the batter and top with sautéed mushrooms, herbs, or a sprinkle of cheese for a unique spin.
Make Ahead and Storage
Storing Leftovers
If you find yourself with leftover Baked German Pancake (Dutch Baby), let it cool completely, then wrap it tightly in plastic wrap or foil. Store it in the refrigerator for up to two days. The texture will be a bit softer, but it’s still delicious!
Freezing
To freeze, cut the pancake into wedges and layer them between sheets of parchment paper in an airtight container. Freeze for up to one month. When you’re ready to enjoy, simply reheat from frozen—no need to thaw first.
Reheating
To reheat, place a slice on a baking sheet and warm in a 350°F (175°C) oven for about 5–8 minutes, or until heated through. You can also use a toaster oven. Avoid the microwave if possible, as it tends to make the pancake rubbery.
FAQs
Why did my Baked German Pancake (Dutch Baby) deflate after baking?
It’s completely normal for your pancake to puff dramatically in the oven and then deflate once it comes out—think of it as part of the magic! The steam inside escapes as it cools, which causes the pancake to settle.
Can I make this recipe without a blender?
Absolutely! If you don’t have a blender, simply whisk the batter vigorously by hand until it’s completely smooth and lump-free. The key is to mix well and incorporate plenty of air.
What size skillet works best?
A 10-inch oven-safe skillet is ideal for the proportions in this recipe. If you use a larger pan, the pancake will be thinner and may cook faster; a smaller pan yields a thicker, more custardy pancake.
Can I make a savory version of the Baked German Pancake (Dutch Baby)?
Yes! Just reduce the sugar or leave it out entirely, and add fresh herbs, cheese, or even sautéed veggies on top once it’s baked. It’s a delicious brunch or lunch option with endless possibilities.
Is it possible to double the recipe?
You can double the batter and bake it in a larger skillet or a 9×13-inch baking dish. Keep an eye on baking time, as a larger pancake may need a few extra minutes in the oven.
Final Thoughts
Whether you’re after a cozy weekend treat or an impressive brunch centerpiece, the Baked German Pancake (Dutch Baby) is a recipe that never fails to delight. So gather your ingredients, heat up that skillet, and get ready for some kitchen magic—your new favorite breakfast awaits!
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Baked German Pancake (Dutch Baby) Recipe
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 2–4 servings
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: German-American
- Diet: Vegetarian
Description
This classic Baked German Pancake, also known as a Dutch Baby, is a fluffy, golden skillet pancake that’s perfect for breakfast or brunch. It combines eggs, flour, and milk into a smooth batter baked to puffed perfection with crisp edges. Served with optional powdered sugar, fresh fruit, or lemon wedges, it offers a delightful balance of sweet and tangy flavors. Easy to prepare and visually impressive, this recipe is a crowd-pleaser that can be customized with cinnamon for sweetness or herbs and cheese for a savory twist.
Ingredients
Main Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ½ cup whole milk
- 1 tablespoon granulated sugar
- ½ teaspoon vanilla extract
- ¼ teaspoon salt
- 2 tablespoons unsalted butter
For Serving (Optional)
- Powdered sugar
- Lemon wedges
- Fresh fruit
Instructions
- Preheat Oven and Heat Skillet: Preheat your oven to 425°F (220°C). Place a 10-inch oven-safe skillet or baking dish inside the oven to heat up while you prepare the batter. This ensures the butter melts instantly and helps the pancake puff properly.
- Prepare the Batter: In a blender, combine 3 large eggs, ½ cup all-purpose flour, ½ cup whole milk, 1 tablespoon granulated sugar, ½ teaspoon vanilla extract, and ¼ teaspoon salt. Blend the mixture for 20 to 30 seconds until smooth and fully incorporated.
- Butter the Hot Skillet: Carefully remove the hot skillet from the oven using oven mitts. Add 2 tablespoons of unsalted butter to the skillet, swirling it around to coat the bottom and sides evenly. This step provides flavor and prevents sticking.
- Pour Batter and Bake: Immediately pour the blended batter into the hot, buttered skillet. Place the skillet back into the oven and bake for 18 to 22 minutes. The pancake will puff dramatically and develop a golden brown crust around the edges.
- Serve: Remove the pancake from the oven and serve immediately. Sprinkle with powdered sugar, drizzle with lemon juice, or garnish with fresh fruit according to your preference for a delicious finish.
Notes
- The pancake will puff dramatically in the oven and deflate slightly once removed — this is normal!
- For a sweet variation, add a pinch of cinnamon to the batter to enhance flavor.
- For a savory version, reduce the sugar amount and top with fresh herbs or cheese after baking.
Nutrition
- Serving Size: ¼ pancake
- Calories: 180
- Sugar: 4g
- Sodium: 140mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 145mg
