Description
This Luscious German Pancake is a fluffy, golden, and slightly crispy breakfast delight with a soft texture and dramatic puffed-up appearance. Made with simple pantry staples, it is easy to prepare and versatile for both sweet and savory toppings. Baked in a single ovenproof skillet, it delivers an impressive and delicious start to any morning.
Ingredients
Scale
Dry Ingredients
- 1/2 cup all-purpose flour (can substitute with almond flour or gluten-free flour blend for gluten-free option)
- 1 tablespoon sugar (omit for savory version)
- 1/4 teaspoon salt
Wet Ingredients
- 3 large eggs (use flaxseed or chia “eggs” for vegan option)
- 3/4 cup milk (dairy or plant-based for dairy-free option)
- 1 teaspoon vanilla extract (optional)
- 2 tablespoons butter (for greasing pan; use margarine for vegan/dairy-free)
Instructions
- Prepare Your Ingredients: Gather all ingredients and preheat your oven to 425°F (220°C). Place the butter in a 9 to 10-inch ovenproof skillet or baking dish and put it in the oven to melt while you whisk the batter.
- Whisk the Batter: In a large bowl, combine eggs, milk, flour, sugar, vanilla extract, and salt. Whisk until the batter is smooth and free of lumps. The thinner consistency will help the pancake puff up nicely.
- Pour and Bake: Carefully remove the hot skillet with melted butter from the oven. Swirl the skillet to coat the bottom evenly, then pour the batter in. Immediately return the skillet to the oven.
- Bake to Perfection: Bake for 20 to 25 minutes, or until the pancake is puffed and golden around the edges and lightly browned on top. The dramatic rise will slowly settle as it cools, but the flavor and texture remain amazing.
- Serve While Warm: Serve the pancake immediately with your favorite toppings to enjoy the full fluffy, crispy contrast. It’s best warm but tastes delightful even after it cools a bit.
Notes
- Aim for a thin batter to achieve the signature puff and texture.
- Use hot melted butter in the pan to create a crisp, golden crust.
- Don’t open the oven door before 15 minutes to prevent the pancake from deflating prematurely.
- Use fresh eggs for a fluffier rise and better structure.
- This dish is best enjoyed immediately out of the oven to savor the contrasting textures.
- Prep Time: 10 minutes
- Cook Time: 20-25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 210
- Sugar: 5g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg
Keywords: German pancake, German breakfast, baked pancakes, fluffy pancake, oven pancake, brunch recipe, simple breakfast, one-pan breakfast, versatile pancake