Can I Make Baked German Pancake Ahead of Time?

Absolutely! While Baked German Pancake is best served fresh from the oven (that puff is part of the fun!), you can prep it in advance. Simply blend the batter and refrigerate it in a covered container overnight. When you’re ready to bake, give it a quick stir, pour it into a preheated pan, and bake as usual. You can also fully bake it the night before, store it in the fridge, and reheat it in the oven the next morning. Just note that it won’t puff up again, but the taste and texture will still be on point.

Why Didn’t My Pancake Puff Up?

There’s nothing more frustrating than a flat Baked German Pancake —but don’t worry, it happens. The main culprits are usually: • The pan wasn’t hot enough • The oven temperature was too low • Cold ingredients were used • The oven door was opened mid-bake Stick to the tips in Part 3, and your pancake will rise like a champ.

Can I Make It Without Eggs or Dairy?

It’s tricky, but not impossible. Eggs are what give Baked German Pancakes their signature rise. However, some folks have had success using egg substitutes like aquafaba or flax eggs. For a dairy-free version, swap in almond milk and plant-based butter. Just know that the puff and flavor may differ slightly.

Are Baked German Pancakes Good for Meal Prep?

You bet! Once baked and cooled, they can be sliced and stored in the fridge or freezer. Wrap individual portions for quick breakfasts all week long. Reheat as needed, and enjoy a warm, tasty pancake anytime.

Baked German Pancake Recipe – Easy & Puffy Delight

Description

This baked German pancake, also known as a Dutch baby, is a golden, puffed breakfast favorite with crispy edges and a custardy center. Made with just a few pantry staples, it’s perfect for an easy yet impressive brunch. Serve it straight from the oven with powdered sugar, fresh berries, or maple syrup for a comforting, home-style dish.

Ingredients

Scale

6 large eggs
1 cup whole milk (room temperature)
1 cup all-purpose flour
1 tsp vanilla extract
1/4 tsp salt
4 tbsp unsalted butter
Powdered sugar, for dusting (optional)
Fresh berries or syrup, for topping (optional)

Instructions

Preheat the oven to 425°F (220°C).
Place the butter in a 10- or 12-inch cast-iron skillet and set the skillet in the oven while it preheats.
In a blender or mixing bowl, combine eggs, milk, flour, salt, and vanilla. Blend or whisk until smooth.
Carefully remove the hot skillet from the oven and swirl the melted butter to coat the pan evenly.
Quickly pour the batter into the skillet and return it to the oven.
Bake for 20–22 minutes until the pancake is puffed and golden brown around the edges.
Remove from the oven and let the pancake deflate slightly. Dust with powdered sugar and add toppings as desired. Serve immediately.

Notes

For extra puff, make sure the eggs and milk are at room temperature.
Use a hot skillet to achieve crispy, golden edges.
You can substitute almond milk and vegan butter for a dairy-free version, though the rise may vary.
Do not open the oven door during baking or the pancake may collapse.

Prep Time: PT10M
Cook Time: PT20M
Category: Breakfast
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 260
Sugar: 3g
Sodium: 180mg
Fat: 16g
Saturated Fat: 8g
Unsaturated Fat: 7g
Trans Fat: 0.2g
Carbohydrates: 20g
Fiber: 1g
Protein: 9g
Cholesterol: 210mg

Keywords: baked German pancake, Dutch baby, puff pancake, German breakfast, oven pancake, easy brunch recipe, skillet pancake