German Pancake
A fluffy, oven-baked pancake with crispy, buttery edges and a soft, custardy center. Perfect for breakfast or brunch, this classic German pancake rises beautifully with simple ingredients and a hot pan.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Total Time: 30 minutes
- Yield: 5 1x
- Category: Breakfast / Brunch
- Cuisine: German-American
Ingredients
Scale
- 6 large eggs, room temperature
- 1 cup whole milk, room temperature
- 1 cup all-purpose flour
- Pinch of salt
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter
Instructions
- Preheat oven to 425°F (220°C).
Place butter in a 9×13-inch metal baking dish and let it melt and bubble in the oven (5-7 minutes). - Make the batter.
Blend eggs, milk, flour, salt, and vanilla until smooth and slightly frothy (about 30-60 seconds). - Pour batter into hot pan.
Carefully remove dish from oven and pour batter over melted butter. You should hear a sizzle. - Bake for 22-27 minutes.
Bake until edges puff up and turn golden brown, and the center is set but tender. - Serve immediately.
Sprinkle with powdered sugar and add syrup or toppings of choice before serving.
Notes
- Serving Suggestions: Cut into wedges. Great with fresh berries, lemon juice, or whipped cream. Pairs well with bacon or fruit salad.
- Tips: Use room temperature eggs and milk for better puff. Don’t pour batter into a cold pan—it won’t rise properly.
- Storage: Store leftovers in the fridge up to 3 days in an airtight container.
- Reheating: Warm in a 350°F oven for 5-7 minutes to regain crispness. Microwave for convenience but edges soften.
Find it online: https://cakeshungry.com/german-pancake/