How to Make a Fluffy Baked German Pancake from Scratch
This easy baked German pancake, also known as a Dutch baby, is fluffy, golden, and perfect for breakfast or brunch. Made with simple ingredients and ready in under 30 minutes!
Equipment
- Blender or Mixing Bowl
- Oven
- 10-inch Oven-Safe Skillet or Baking Dish
Ingredients
Main Ingredients
- 3 eggs room temperature
- 2/3 cup all-purpose flour
- 2/3 cup milk room temperature
- 1/4 tsp salt
- 1 tsp vanilla extract
- 2 tbsp unsalted butter
Optional Toppings
- powdered sugar for dusting
- fresh berries or fruit
- maple syrup
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch skillet or baking dish in the oven while it preheats.
- In a blender or bowl, mix eggs, flour, milk, salt, and vanilla until smooth.
- Once oven is hot, carefully remove the skillet and add butter. Swirl to coat the bottom and sides.
- Pour the batter into the hot, buttered skillet and immediately return it to the oven.
- Bake for 18–20 minutes, or until the pancake is puffed and golden brown on the edges.
- Remove from oven and serve immediately with powdered sugar, fresh fruit, or maple syrup.
Notes
Make sure your eggs and milk are at room temperature for the fluffiest results. The pancake will deflate slightly after baking—this is normal!