A warm, puffy, golden-brown pancake baked in the oven is one of life’s simplest pleasures. This oven-baked German pancake, also known as a Dutch Baby, is light, airy, and slightly custardy in the middle. With a dusting of powdered sugar and a touch of butter, it makes the perfect breakfast or brunch centerpiece.
why you’ll love oven-baked german pancake
This pancake is unlike traditional stovetop pancakes. It puffs dramatically in the oven, creating a golden, crisp edge with a tender, custard-like center. It’s also a no-fuss recipe since the oven does all the work for you. The batter comes together in minutes with everyday pantry ingredients. You’ll love how versatile it is you can enjoy it sweet with fruit and syrup or savory with cheese and herbs.
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how to make oven-baked german pancake
This oven-baked German pancake, also called a Dutch Baby, is fluffy, golden, and slightly custardy inside. Perfect for breakfast or brunch with a dusting of powdered sugar and fresh fruit.
- Total Time: 30 minutes
- Yield: 6 servings
Ingredients
3 large eggs
½ cup all-purpose flour
½ cup milk (dairy or plant-based)
2 tbsp sugar
1 tsp vanilla extract
¼ tsp salt
3 tbsp unsalted butter
Powdered sugar, for dusting
Optional: fresh fruit, honey, or syrup for serving
Instructions
Preheat Oven – Heat oven to 425°F (220°C). Place butter in a 9×13-inch baking dish and let it melt in the oven while preheating.
Make Batter – In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth.
Bake – Once butter is melted and bubbling, carefully remove dish from oven. Pour in the batter and return to oven immediately.
Cook – Bake for 20–25 minutes until puffed and golden brown.
Serve – Dust with powdered sugar, add a pat of butter, and serve with fruit or honey drizzle.
Notes
Do not open the oven door while baking to prevent deflating. Serve immediately for best texture.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 190
- Sugar: 8g
- Sodium: 95mg
- Fat: 10g
- Saturated Fat: 6g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 17g
- Fiber: 0g
- Protein: 6g
- Cholesterol: 120mg
tips for success
- Use a hot baking dish with melted butter to help the pancake puff beautifully.
- Do not open the oven door while baking, or it may deflate too early.
- Blend the batter until smooth to prevent lumps and ensure an even rise.
creative variations
- Savory Twist: Skip the sugar and vanilla, then top with sautéed mushrooms, cheese, and herbs.
- Cinnamon Apple Version: Add thin apple slices and a sprinkle of cinnamon sugar before baking.
- Chocolate Lovers’ Treat: Mix a tablespoon of cocoa powder into the batter and serve with Nutella.
serving suggestions
- Dust with powdered sugar and add fresh berries for a light breakfast.
- Drizzle with maple syrup or honey for extra sweetness.
- Cut into wedges and serve with scrambled eggs for a hearty brunch spread.
storing leftovers
If you have leftovers, store them in an airtight container in the refrigerator for up to 2 days. To reheat, warm slices in a 300°F oven until heated through, or pop them in the microwave for 20–30 seconds. For best texture, avoid storing with fruit or syrup on top add those just before serving.