Fluffy Oven-Baked German Pancake with Lemon and Sugar
The German Pancake, or Dutch Baby as it’s often called, is a show-stopping breakfast that is surprisingly easy to pull off. Unlike a traditional pancake cooked on a griddle, this batter is baked in a hot cast-iron skillet, causing it to puff up dramatically into a golden, airy bowl with crisp, ruffled edges. It’s a moment of pure kitchen magic when you pull that towering, steam-filled creation out of the oven, and it’s guaranteed to make everyone at the table reach for their phones to snap a photo before it settles.
What I love most about this recipe is its versatility and the simple pantry staples required. The texture is a delightful cross between a custard-like crepe and a delicate popover, making it the perfect vessel for various toppings. Whether you keep it classic with a generous squeeze of fresh lemon and a dusting of powdered sugar, or load it up with sautéed apples and maple syrup, this pancake turns an ordinary morning into a festive occasion without the stress of flipping individual cakes.
Nutrition (per serving)
Directions
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1
Place a 10-inch cast-iron skillet on the middle rack of your oven and preheat to 425°F.
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2
In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt.
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3
Blend on high speed for about 30 seconds until the batter is completely smooth and slightly frothy.
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4
Carefully remove the hot skillet from the oven using a thick, dry oven mitt.
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5
Add the butter to the skillet and swirl it around until it is completely melted and beginning to bubble.
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6
Immediately pour the batter into the center of the melted butter; do not stir the mixture.
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7
Return the skillet to the oven and bake for 20 to 25 minutes until the pancake is tall, puffed, and deep golden brown.
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8
Remove from the oven and serve immediately with powdered sugar, fresh lemon juice, or syrup as the pancake will begin to deflate quickly.
Ingredients
- Large eggs:4 pieces
- Whole milk:1 cup
- All-purpose flour:1 cup
- Granulated sugar:1 tbsp
- Vanilla extract:1 tsp
- Salt:¼ tsp
- Unsalted butter:4 tbsp
Tips & Notes
- For the best rise, ensure your eggs and milk are at room temperature before blending.
- Keep the oven door closed during the entire baking process; peeking can cause the pancake to collapse.
- If you don't have a cast-iron skillet, a 9x13 inch metal baking pan will also work, though the edges may not rise quite as high.
