Name: German Oven Pancake Recipe
Prep time: 5 min
Cook time: 12 min
Total time: 17 min
Cuisine: German
Ingredients: 1/2 cup all-purpose flour; 3 large eggs; 1/2 cup milk; 3 tablespoons melted butter, divided; 1 tablespoon sugar; 1/4 teaspoon salt

This German Oven Pancake, also known as a Dutch Baby pancake, is a delightful and impressive breakfast or brunch dish. It’s a large, puffy pancake baked in a cast iron skillet with a crispy, golden brown exterior and a custardy center. This simple recipe is easy to make and perfect for a special occasion or a lazy weekend morning.

Why You’ll Love This Recipe

asy and Impressive: This pancake is surprisingly easy to make, yet it looks impressive and elegant when served.
Unique Texture: The combination of a crispy exterior and a custardy center creates a delightful textural experience.
Versatile: You can customize this pancake with a variety of toppings, from fresh fruit and whipped cream to savory ingredients like ham and cheese.
Perfect for Sharing: The large size of this pancake makes it perfect for sharing with family or friends.

Ingredients

Here’s what you’ll need to make this German Oven Pancake:

All-purpose flour: Provides the structure for the pancake.
Large eggs: Add richness and help the pancake rise.
Milk: Adds moisture and creates a smooth batter.
Melted butter: Divided, adds richness and flavor to the batter and is used to grease the skillet.
Sugar: Adds a touch of sweetness.
Salt: Balances the sweetness and enhances the flavor.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make German Oven Pancake

Step 1: Preheat and Prepare

Preheat your oven to 450 degrees Fahrenheit (230 degrees Celsius). In a medium-sized bowl, whisk together the eggs, milk, 2 tablespoons of melted butter, sugar, and salt. Add the flour and stir until just incorporated, being careful not to overmix.

Step 2: Bake the Pancake

Add 1 tablespoon of melted butter to the bottom of a 9 or 11-inch cast iron skillet. Pour the batter into the skillet and bake for 12-18 minutes, or until the edges are golden brown and the center is puffy and set.

Step 3: Serve

Remove the pancake from the oven and top with your desired toppings. Serve immediately.

Pro Tips for Making the Recipe

Use a hot oven: A hot oven is essential for achieving a puffy and crispy pancake.
Don’t overmix the batter: Overmixing can develop the gluten in the flour, resulting in a tough pancake.
Use a cast iron skillet: A cast iron skillet conducts heat evenly and helps create a crispy crust.
Add toppings while hot: The pancake is best enjoyed immediately after baking, while it’s still warm and puffy.

How to Serve

Sweet Toppings: Top with fresh fruit, whipped cream, powdered sugar, maple syrup, or jam.
Savory Toppings: Try ham and cheese, sautéed mushrooms, or spinach and feta.
Lemon and Sugar: A classic combination that’s simple and delicious.

Make Ahead and Storage

Storing Leftovers

Store leftover German Oven Pancake in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.

FAQs

Can I use a different type of pan?

While a cast iron skillet is recommended, you can use other oven-safe skillets or baking dishes.

Can I make this pancake gluten-free?

Yes, you can substitute the all-purpose flour with a gluten-free 1-to-1 baking flour blend.

Can I add flavorings to the batter?

Yes, you can add flavorings like vanilla extract, cinnamon, or lemon zest to the batter.

Can I make this pancake ahead of time?

It’s best to enjoy this pancake immediately after baking. However, you can make the batter ahead of time and store it in the refrigerator for up to 24 hours.