3-Ingredient Baked German Pancake That Will Amaze You

Name: 3-Ingredient Baked German Pancake That Will Amaze You
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: German
Ingredients: 3 large eggs; 1/2 cup all-purpose flour; 1/2 cup milk; 1 tbsp sugar; 1/4 tsp salt; 2 tbsp unsalted butter; 1/2 tsp vanilla extract; Powdered sugar (for dusting)

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Oh my goodness, have you ever seen anything more magical than a Baked German Pancake puffing up in the oven? I still remember the first time I made this for Sunday brunch – my family’s eyes got as big as the pancake itself when I pulled that golden, towering beauty out of the oven! The best part? It’s ridiculously simple to make. Just a handful of pantry staples transform into this impressive dish with a crispy edge and the most dreamy, custardy center. Whether you call it a Dutch baby or a German pancake, one bite of this buttery delight will have you hooked. Trust me, it’s about to become your new favorite lazy weekend breakfast.

Table of Contents

Why You’ll Love This Baked German Pancake
Ingredients for the Perfect Baked German Pancake
How to Make a Baked German Pancake
- Pro Tip for the Best Baked German Pancake
Serving Suggestions for Your Baked German Pancake
Baked German Pancake Variations
Storing and Reheating Your Baked German Pancake
Baked German Pancake FAQs
Nutritional Information

Why You’ll Love This Baked German Pancake

Let me count the ways this recipe will become your breakfast hero:

Effortless elegance: It looks like you spent hours, but the blender does most of the work – just 5 minutes of prep!
Pantry-friendly: No fancy ingredients here – just eggs, flour, milk and a few basics you probably have right now.
Drama queen: That magical oven rise is pure kitchen theater – guaranteed to impress sleepy houseguests.
Versatile canvas: Dress it up sweet with berries or go savory with cheese – it’s happy either way.

Seriously, this pancake is the ultimate “looks fancy but couldn’t be easier” breakfast trick up your sleeve.

Ingredients for the Perfect Baked German Pancake

Here’s everything you’ll need to create pancake magic – and trust me, these simple ingredients make all the difference:

3 large eggs – Room temperature eggs blend smoother, but I’ve used cold ones in a pinch and it still works!
1/2 cup all-purpose flour – Spoon it into the measuring cup and level it off – no packing!
1/2 cup milk – Whole milk gives the richest texture, but 2% works in a pinch.
1 tablespoon sugar – Just enough to balance the flavors without making it too sweet.
1/4 teaspoon salt – Don’t skip this! It makes all the other flavors pop.
2 tablespoons unsalted butter – The real deal only, please. This creates that gorgeous golden crust.
1/2 teaspoon vanilla extract – My secret weapon for that extra special flavor.
Powdered sugar – For that beautiful snowy finish right before serving.

See? Nothing fancy – just good, simple ingredients that transform into something spectacular. Now let’s get cooking!

How to Make a Baked German Pancake

Okay, let’s make some pancake magic happen! I promise this is easier than it looks – just follow these simple steps:

Preheat your oven to 425°F (220°C). This is crucial for that dramatic rise! While it heats, grab your trusty 10-inch ovenproof skillet (cast iron works beautifully).
Blend the batter until silky smooth. Toss the eggs, flour, milk, sugar, salt, and vanilla into your blender. Give it a good 30-second whirl – you want zero lumps! I sometimes stop to scrape down the sides to make sure everything’s incorporated.
Melt the butter in the hot skillet. Pop your skillet in the oven for 2-3 minutes to get it nice and toasty, then add the butter and swirl it around until melted and slightly bubbly. Careful – that handle is HOT!
Pour and bake! Quickly pour your smooth batter into the sizzling butter (listen to that happy sizzle!) and immediately return it to the oven. No peeking for at least 15 minutes – we need that dramatic rise!
Watch the magic happen. After about 20-25 minutes, you’ll have a gorgeous golden pancake with puffy, crisp edges and a custardy center. It might deflate a bit when you take it out – that’s totally normal and part of its charm!

Pro Tip for the Best Baked German Pancake

Here’s my golden rule: always preheat your skillet with the butter. That sizzle when the batter hits the pan creates those irresistible crispy edges. If your skillet isn’t hot enough, you’ll miss out on that perfect texture contrast between the crunchy outside and soft center. Trust me on this one!

Serving Suggestions for Your Baked German Pancake

Oh, the fun part! This pancake is like a blank canvas just waiting for your creative touch. My family always fights over whether to go classic with just a snowy dusting of powdered sugar (my personal favorite) or load it up with fresh berries and a drizzle of maple syrup. For special occasions, I’ll sometimes add a dollop of whipped cream or a sprinkle of cinnamon sugar. The best part? You can serve it right in the skillet for that rustic charm – just warn everyone the handle’s still hot!

Baked German Pancake Variations

Want to mix things up? Try these simple twists on the classic:

Cinnamon sugar: Add 1/2 teaspoon cinnamon to the batter – the warm spice pairs perfectly with the buttery pancake.
Lemon zest: A teaspoon of fresh lemon zest brightens up the whole dish – my springtime favorite!
Savory version: Skip the sugar and vanilla, then top with sautéed mushrooms and Gruyère for a dinner-worthy twist.

See? One basic recipe, endless possibilities – just have fun with it!

Storing and Reheating Your Baked German Pancake

Now, I’ll be honest – this pancake is best enjoyed fresh from the oven when it’s all puffed and golden. But if you’ve got leftovers (rare in my house!), skip the fridge – it makes the texture soggy. Instead, let it cool completely, then wrap it in foil. When you’re ready for round two, pop it in a 350°F oven for about 5 minutes to bring back that wonderful crispness. A quick tip: reheating in the toaster oven works great for single slices too!

Baked German Pancake FAQs

Can I double this recipe?

Absolutely! Just use two skillets or bake in batches. The batter doubles beautifully – I do this all the time when feeding a crowd. Keep an eye on baking time though; it might need an extra 2-3 minutes with more batter in the pan.

What if I don’t have an ovenproof skillet?

No worries! A 9-inch pie dish or cake pan works in a pinch. Just know you might not get quite as dramatic of a rise, and the edges won’t be as crispy. Still delicious though – I’ve made it this way when traveling!

Why did my pancake deflate?

Oh honey, that’s totally normal! These pancakes are like soufflés – they puff up gloriously in the oven, then relax into a lovely custardy pancake when they come out. If it collapses completely, your oven might need calibration, but a little deflation is part of the charm. Still tastes amazing!

Nutritional Information

Just so you know what you’re enjoying (not that you’ll care once you taste it!): Each serving of this glorious Baked German Pancake has about 180 calories, 9g fat, and 18g carbs. Remember, these are estimates – your exact numbers might dance around a bit depending on your ingredients. Now go enjoy every delicious bite without a single worry!