Baked German Pancake (Printable Version)
# What You'll Need:
→ Base Ingredients
01 -
1 cup milk
02 -
1 cup all-purpose flour
03 -
6 large eggs, left out until they're room temp—this helps give them a better rise
04 -
5 tablespoons butter, unsalted
→ Flavorings
05 -
A pinch of salt to bring out the flavors
06 -
1 teaspoon vanilla extract (make sure it's real vanilla)
→ Optional Toppings
07 -
Fresh fruit like berries with a dollop of whipped cream
08 -
Maple syrup, as much as you like
09 -
A light dusting of powdered sugar
# Preparation Steps:
01 -
Turn your oven on to 425°F (220°C) and pop your butter into a 9×13-inch pan. Slide it into the oven so it melts as the oven warms up. This gives you a golden, crispy base.
02 -
Dump the eggs, milk, flour, vanilla, and salt into a blender. Blend it until it’s super smooth and there aren’t any little lumps. This step makes your pancake puff up beautifully.
03 -
When the butter is melted and sizzling, carefully pull the pan out. Pour in your smooth batter right away—watch those edges start setting instantly.
04 -
Put the pan back into the oven and leave it for 22–27 minutes. You’ll see the edges rise high and turn golden while the middle gets airy and puffy.
05 -
Take this fluffy pancake straight to the table while it’s still tall and dramatic. Top with berries, powdered sugar, syrup, or whipped cream—whatever you like best!
# Additional Tips:
01 -
Its oven rise is dramatic, but it settles into a custardy-soft texture after.
02 -
Using eggs that aren’t cold helps create a fluffier texture and a better rise.
03 -
Look for deeply golden edges that climb up the pan’s sides—then you know it’s done.