Baked German Pancake

Something magical happens when basic ingredients come together for this eye-catching German pancake that billows gorgeously in your oven. After tons of practice, I've nailed the exact temp and timing to get that wow-worthy rise and crispy golden edges that'll make this the star of your breakfast table. The trick is getting just the right mix of eggs, flour, and milk, plus that perfect oven heat that creates the steam needed for the dramatic puff that makes everyone go "wow!"

Whenever this puffy pancake comes to the table, people can't help but stare at its impressive height and golden dips. The way it slowly sinks while you're serving adds a bit of fun to breakfast time - it's tasty and puts on a show! I love how the outside gets all crispy while the middle stays soft and custardy, giving you the best of both worlds in every bite.

Complete Ingredients Breakdown

• Eggs: Take them out 30 minutes before cooking. They need to be room temp for the biggest puff. Pick large, fresh ones.
• Milk: Go with whole milk for the tastiest results. Warm it up in the microwave for 20 seconds if it's cold.
• Flour: Regular all-purpose works best. Don't just scoop - spoon it into your measuring cup so it doesn't get packed down.
• Butter: Grab the unsalted kind so you can add salt to taste. Start with it straight from the fridge.
• Vanilla: Get the real stuff, not artificial. It makes everything taste better.
• Salt: Either fine sea salt or kosher salt will mix in more evenly than table salt.

Making Your Showstopping Pancake

Getting the Heat Right:

Put your oven rack smack in the middle - not too high, not too low. Heat it to exactly 425°F, and maybe double-check with a thermometer if you've got one. This hot temp is what makes the pancake puff up so dramatically. Stick your 9x13 metal or ceramic pan in while the oven heats up. Give it the full 15 minutes to preheat, even if your oven beeps ready before that.

Mixing It Up:

Throw your room temp eggs, milk, flour, salt, and vanilla into a good blender. Start slow for about 10 seconds so you don't get flour everywhere, then crank it up high for half a minute. Use a rubber spatula to scrape down the sides really well, making sure there's no dry flour hiding anywhere. Blend another 10 seconds. Your batter should look totally smooth, kind of like heavy cream with no lumps. Let it sit for 5 minutes so the flour can soak up the liquid.

Butter Step:

Once your oven's hot enough, toss the cold butter into your hot pan. Keep an eye on it through the oven window as it melts and starts to sizzle but doesn't turn brown - usually takes 2-3 minutes. Grab the pan with good oven mitts and swirl that butter all around to coat the bottom and sides completely. Don't miss the corners! This coating is what gives you those amazing crispy edges.

Pouring the Batter:

Take your hot pan out and right away pour the room temp batter straight into the middle in one steady stream. Pour from about 6 inches above to help it spread evenly. Don't scrape the bowl or stir it around - this keeps the temperature and texture just right for rising. Get it back in the oven within 20 seconds to keep the heat up. Close the oven door carefully so you don't splash the batter.

Keeping Watch:

Bake for 22-27 minutes and don't open that oven door - even a little temperature drop can ruin the puff. Watch through the window as the pancake rises dramatically, first around the edges then in the middle. The edges should climb up the sides and turn golden brown. The middle will puff up with cool hills and valleys. Check it at 22 minutes - the edges should be really golden but not burnt, and the center should be set but still have a tiny wobble when you gently shake the pan.

Pin it

Fantastic Topping Ideas

Bring it straight from the oven to the table while it's still all puffy to really impress everyone. Set up a little topping bar with fresh berries mixed with a bit of sugar, a bowl of fresh whipped cream with vanilla, and some warm real maple syrup for the classic approach. Put out some fresh lemon wedges with powdered sugar for a zesty option, or cooked apples with cinnamon and butter for something cozy. Warmed up Nutella makes an awesome drizzle, and in summer, try brown-sugar caramelized peaches. Throw some fresh mint leaves on top to make it look fancy.

Tasty Twist Options

Mix some orange or lemon zest into your batter for a fresh kick, or try almond extract instead of vanilla for a nutty taste. Add some cinnamon, nutmeg, or cardamom if you want it warm and cozy smelling. While the pancake's baking, make a quick fruit sauce by cooking down some berries with sugar and a squeeze of lemon. Or whip up a quick salted caramel sauce if you're feeling fancy. A smooth berry sauce (just strain out the seeds) adds a nice touch. In fall, try adding some apple butter or pumpkin puree, and if you want something a bit more grown-up, add fresh herbs like thyme or rosemary.

Keeping It Fresh

Want to bring back the crispiness? Just pop leftover pieces in a 350°F oven for five minutes. You can keep extras in a sealed container for a day without losing too much quality. Got a busy morning ahead? Mix the batter the night before and let it come to room temp before cooking. Hosting a bunch of people? Make several pancakes back-to-back with slightly staggered timing so everyone gets a warm piece. You can even freeze extra portions with parchment paper between them so they don't stick. The fridge works for up to two days, but know that the texture won't be quite the same. Always warm it up before eating leftovers to bring back some of that original magic.

Pin it

This German pancake is breakfast at its most impressive. The combo of crispy outside, soft inside, and that show-stopping puff makes it my go-to recipe when I want to wow people at brunch. Whether you go simple with just lemon and sugar or dress it up with seasonal fruits and fancy sauces, it shows how the simplest ingredients can turn into something truly spectacular with just a little know-how.

Frequently Asked Questions

→ Why didn't mine puff up as expected?

Make sure all your ingredients are room temperature, and your pan and butter are fully heated before adding the batter.

→ Can I prep the batter in advance?

Sure! Mix it the night before and pop it in the fridge. Just let it warm up a bit before baking.

→ What toppings go well with this pancake?

Top it with powdered sugar, lemon juice, maple syrup, fresh fruit, or even cooked cinnamon apples.

→ Can I use my cast iron skillet?

Of course! A 12-inch cast iron skillet is ideal and gives a wonderfully crispy base.

→ Why did the pancake flatten after cooking?

That's completely normal! It naturally deflates as it cools. Serve it right from the oven for the best look.