Fabulous recipe for a quick and easy breakfast! These German oven pancakes from Stef at Girl Inspired are such a great idea for breakfast over the weekend and it only takes about half an hour in the oven.
This recipe is both simple and delicious. With big, puffy golden brown edges and buttery crispiness across the top and topped off with fresh strawberries and powdered sugar or whipped cream, these pancakes look fabulous!
Wonderful presentation and yummy too!
—————————————————————–
German Oven Pancakes
What it is
A German pancake (also called a Dutch baby) is one big pancake baked in a hot pan in the oven instead of flipped on the stove. A thin, eggy batter hits sizzling butter and puffs up dramatically around the edges, then settles into a golden, custardy middle as it cools. It is somewhere between a pancake, a crepe and a popover, and it is far less work than standing at the stove making a stack.
At a glance
- Time: about half an hour of baking, plus a few minutes to whisk the batter
- You’ll need: all-purpose flour, butter, eggs, granulated sugar, milk, vanilla extract
- To serve: lemon and powdered sugar, or fresh strawberries and whipped cream
Get the full written recipe and helpful tips from Stef at Girl Inspired →
Another version worth trying
Jenn Segal at Once Upon a Chef makes a smaller Dutch baby in a cast iron skillet, sweetened with a little maple syrup. Her recipe card says it serves 4 and takes about 25 minutes. You’ll need butter, eggs, flour, maple syrup, milk, salt and vanilla, with berries and confectioners’ sugar to serve.
Get Jenn’s Dutch baby recipe at Once Upon a Chef →
Tips for a big puff
- Heat the pan first. The batter needs to hit a very hot pan with melted butter in it. That burst of heat is what makes the edges climb.
- Room temperature eggs and milk puff higher than cold ones straight from the fridge.
- A smooth batter. A blender or a good whisk gets rid of lumps in seconds, and a thin, smooth batter rises best.
- Don’t open the oven door early. A blast of cool air can make it collapse before it has set.
- It will sink, and that is normal. A German pancake always deflates a little once it leaves the oven, so bring it to the table straight away for the full effect.
- Pan choice: cast iron or a heavy oven-safe skillet holds heat best; a metal or glass baking dish works too for a bigger, flatter pancake.
- Savory version: leave out the sugar and vanilla and top it with ham, cheese and chives for brunch.
More pancake ideas
- 11 easy pancake recipes to make at home
- Classic pancakes from scratch
- Vanilla cinnamon buttermilk pancakes
- Air fryer apple cake with cheese, another baked pancake-style breakfast
- Make-ahead tater tot breakfast casserole for a weekend crowd
Thanks to Stef for this amazing recipe and featured image!
