Ever had a pancake that puffs up like a soufflé and then settles into a golden, custardy delight? That’s the magic of a baked German pancake—or Dutch Baby, as some call it. It’s not your usual griddle fare. This one’s oven-baked, airy, and perfect for feeding a crowd. Let’s dive into how to make this showstopper.
What Is a German Pancake?
A German pancake, also known as a Dutch Baby, is a large, oven-baked pancake that puffs up dramatically during baking and then settles into a golden, custardy delight. It’s typically made with simple ingredients like eggs, milk, flour, and butter. The batter is poured into a hot, buttered pan and baked until golden brown. The result is a pancake that’s crispy on the edges and soft in the center.
Ingredients
- 6 large eggs
- 1 cup (240 ml) whole milk
- 1 cup (120 g) all-purpose flour
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 5 tablespoons (70 g) unsalted butter
- Powdered sugar (for dusting)
- Maple syrup or fresh fruit (for serving)
Instructions
- Preheat the Oven: Set your oven to 425°F (220°C). Place a 9×13-inch metal baking dish inside to preheat as well.
- Melt the Butter: Once the oven reaches temperature, carefully add the butter to the preheated baking dish. Let it melt completely, swirling the pan to coat the bottom and sides.
- Prepare the Batter: In a blender, combine the eggs, milk, flour, vanilla extract, and salt. Blend until smooth and well combined.
- Pour the Batter: Immediately pour the batter into the hot, buttered baking dish. The batter should sizzle slightly when it hits the pan.
- Bake: Place the baking dish in the oven and bake for 22-27 minutes, or until the edges are golden brown and the center is puffed and set.
- Serve: Remove the pancake from the oven. Dust with powdered sugar and serve immediately with maple syrup or fresh fruit.
Tips for Success
- Use a Metal Baking Dish: Metal pans conduct heat better than glass, helping the pancake to puff up more evenly.
- Don’t Open the Oven Door: Avoid opening the oven door during baking, as this can cause the pancake to deflate prematurely.
- Serve Immediately: German pancakes deflate as they cool, so it’s best to serve them right out of the oven.
- Customize Your Toppings: Feel free to get creative with toppings. Fresh berries, whipped cream, or a drizzle of chocolate sauce can add extra flair.
Common Questions
Can I use a different size pan?
Yes, you can use a different size pan, but the baking time may vary. Keep an eye on the pancake and adjust the baking time as needed.
What is a German pancake?
A German pancake is a large, oven-baked pancake that puffs up and has a custardy center.
Can I make this recipe ahead of time?
Yes, you can prep the batter the night before and refrigerate it until baking.
What pan should I use?
A metal baking dish works best for even puffing and browning.
Can I use a different size pan?
Yes, but baking time may vary depending on the pan size.
Can I make it gluten-free?
Absolutely, swap all-purpose flour with a 1:1 gluten-free flour blend.
Should I open the oven while baking?
No, opening the oven can cause the pancake to deflate.
When should I serve it?
Serve immediately for the best puff and texture.
Can I add toppings?
Yes, fresh berries, powdered sugar, syrup, or chocolate work great.
Does it taste like regular pancakes?
Not exactly; it’s fluffier on the edges and custardy in the center.
Can I use skim milk instead of whole milk?
Yes, but whole milk gives a richer, creamier texture.
Conclusion
A baked German pancake is a delightful twist on traditional pancakes. Its airy texture and golden edges make it a standout dish for breakfast or brunch. With minimal ingredients and effort, you can create a dish that’s both impressive and delicious. So, next time you’re looking to wow your guests or treat yourself, give this recipe a try. It’s sure to become a favorite in your culinary repertoire.
Mariana is a passionate home cook who creates delicious, easy-to-follow recipes for busy people. From energizing breakfasts to satisfying dinners and indulgent desserts, her dishes are designed to fuel both your body and hustle.
When she’s not in the kitchen, she’s exploring new flavors and dreaming up her next recipe to share with the Foodie Hustle community.