Go Back
Freshly baked German pancake rising in the oven

Name: Oven Baked German Pancakes

Summary: A light, fluffy, and golden oven-baked pancake that puffs up dramatically and is perfect for breakfast or brunch. Easy to make with simple pantry ingredients and endlessly customizable with sweet or savory toppings.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
10 minutes
Total Time 45 minutes
Servings: 2
Course: Breakfast
Cuisine: German-inspired
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

  • Ingredients:
  • 3 large eggs
  • ½ cup all-purpose flour
  • ½ cup whole milk
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • ¼ tsp salt
  • 2 tbsp unsalted butter for the pan
  • Optional toppings: powdered sugar fresh berries, lemon juice, maple syrup, whipped cream

Equipment

  • Equipment:
  • Blender or mixing bowl with whisk
  • 9-10 inch oven-safe skillet or glass baking dish
  • Oven
  • Measuring cups and spoons

Method
 

  1. Instructions:
  2. Preheat oven to 425°F (220°C). Place your oven-safe skillet inside while the oven heats.
  3. Add the butter to the hot skillet and let it melt completely.
  4. In a blender or mixing bowl, combine eggs, milk, flour, sugar, vanilla, and salt. Blend or whisk until smooth.
  5. Carefully remove the skillet from the oven, swirl the melted butter to coat the bottom, and immediately pour in the batter.
  6. Bake for 20–25 minutes, or until puffed and golden brown on the edges.
  7. Serve immediately with your favorite toppings.

Notes

Notes:
For best puff, make sure your pan and oven are fully preheated.
The pancake will deflate slightly after coming out of the oven — that’s normal!
Batter can be made ahead and stored in the fridge for up to 12 hours.
For gluten-free version, use 1:1 gluten-free baking flour.