- Prepare the Ingredients
Gather your ingredients: 4 large eggs, 1 cup whole milk, 1 cup all-purpose flour, 2 tablespoons granulated sugar, 1 teaspoon pure vanilla extract, 1/2 teaspoon fine sea salt, 4 tablespoons unsalted butter, powdered sugar for dusting, and 1 lemon for juice. Place a 10- or 12-inch cast iron skillet or oven-safe pan in the cold oven and preheat to 425°F.
- Make the Batter
In a large blender or a bowl with a whisk, combine the eggs, milk, flour, sugar, vanilla, and salt. Blend on high speed for 30-45 seconds, or whisk vigorously until completely smooth and frothy. The batter should be thin and liquid. Let it rest for a few minutes while the oven finishes preheating.
- Bake the Pancake
Carefully remove the hot skillet from the oven using oven mitts. Add the butter to the skillet; it should sizzle and melt immediately, swirling to coat the bottom and sides. Immediately pour the rested batter into the center of the skillet. Quickly return it to the oven's center rack.
- Finish and Serve
Bake for 20-25 minutes without opening the oven door. The pancake is done when it is dramatically puffed around the edges and deep golden brown all over. It will deflate slightly as it cools. Remove from the oven, dust generously with powdered sugar, and squeeze fresh lemon juice over the top. Slice into wedges and serve immediately.
- Calories:320 kcal
- Protein:11 g
- Carbohydrates:35 g
- Sugar:12 g
- Salt:0.4 g
- Energy:1340 kJ
- Fat:16 g
Does anything signal a lazy weekend morning better than the smell of something baking while you’re still in your robe? Not in my book. That’s the promise of this german pancake recipe, a spectacular showstopper that emerges from the oven puffed and golden, then settles into a landscape of custardy valleys and crispy, caramelized peaks. It’s the ultimate low-effort, high-reward baked pancake recipe, and I’m thrilled to share it with you.
The Story Behind This German Pancake Recipe
Despite its name, this cloud-like creation has roots more American than German, likely brought over by European immigrants who adapted their traditional baked goods. What makes this oven pancake recipe so special is its transformative nature. You start with a simple batter, pour it into a sizzling hot skillet, and then watch through the oven window as it performs a culinary magic trick, rising into dramatic, golden waves. The contrast between the crisp, buttery edges and the soft, eggy center is what keeps me making it again and again.
Why Your Oven Is Your Secret Weapon
The key to success here is all about heat. A ripping-hot, heavy pan (I prefer cast iron for its even heat retention) creates an immediate sear on the batter, which is what gives you those lacy, crispy sides. Meanwhile, the intense, ambient heat of the oven does the rest, causing the eggs to puff dramatically like a savory soufflé. It’s a lesson in trusting the process—don’t peek! Let the oven work its magic on this german oven pancake recipe.
The Pro-Tip: Embrace the Pre-Heat
My one non-negotiable tip? Get that pan hot. I place my empty skillet in the cold oven and let them both preheat together. When you add the butter, it should sizzle and foam almost immediately. This instant sear is the foundation for the perfect texture. It’s a small step that makes all the difference between a good baked pancake and a great one.
Serving & Pairing Your Oven Puffed Pancake
While a classic dusting of powdered sugar and a river of lemon juice is divine, don’t stop there. For a brunch centerpiece, I love topping it with a quick compote of seasonal berries or sautéed cinnamon apples. A dollop of whipped mascarpone adds a lovely richness. Pair it with a strong cup of coffee or, for a real treat, a mimosa. It also makes a surprisingly elegant dessert with a scoop of vanilla ice cream.
Variations & Substitutions
This recipe is wonderfully adaptable. For a gluten-free version, a 1:1 gluten-free flour blend works perfectly. Feeling savory? Add a handful of shredded Gruyère and fresh herbs to the batter before baking, and serve with a simple green salad. You can also make individual portions in a muffin tin for adorable personal oven puffed pancakes. The basics of this oven pancake recipe remain forgiving and fun to play with.
Make-Ahead & Storage Tips
While best served fresh from the oven, you can whisk the batter the night before and store it covered in the fridge. Just give it a good stir before using. Leftovers? They reheat surprisingly well in a toaster oven to bring back some crispiness. For more make-ahead breakfast ideas, check out our recipe collection.
Frequently Asked Questions
Can I make this without a cast iron skillet?
Absolutely! Any oven-safe pan, like a stainless steel skillet or a ceramic baking dish, will work. Just ensure it’s preheated well.
Why did my pancake deflate?
A little settling is normal and creates those lovely valleys for your toppings. A drastic collapse usually means the oven door was opened too early. Trust the process!
Is this the same as a Dutch baby?
Essentially, yes! The terms are often used interchangeably for this style of baked pancake recipe. For a deep dive into the science, Serious Eats has a fantastic article.
So there you have it—my foolproof path to a breathtaking breakfast. This german pancake recipe is less about precise technique and more about embracing simple, good ingredients and the reliable heat of your oven. Now, go preheat it. I can’t wait to hear how yours turns out!
