German Pancake
This German pancake recipe transforms simple pantry ingredients into a show-stopping breakfast that puffs up like magic in the oven. With just six basic ingredients and about 30 minutes from start to finish, you'll have a golden, custardy pancake that's part popover, part crepe, and completely irresistible — crispy caramelized edges, a soft eggy center, and endless topping possibilities.
Equipment
- 9x13-inch metal baking dish - Or cast iron skillet; metal preferred over glass for best puff and crispy edges
- Blender - For smooth, lump-free batter
- Measuring cups and spoons - For accurate ingredient portions
- Oven mitts - Pan gets extremely hot
- Cast iron skillet - (optional) 10-inch skillet works beautifully as an alternative to the baking dish
Ingredients
- 6 large eggs - about 300g / 10.5 oz; room temperature preferred
- 1 cup whole milk - 240ml
- 1 cup all-purpose flour - 120g
- 2 tablespoons granulated sugar - 25g
- 1 teaspoon vanilla extract - pure vanilla recommended
- 1/2 teaspoon salt
- 4 tablespoons unsalted butter - 56g; for greasing and flavoring the pan
For Serving (Optional Toppings)
- powdered sugar - for dusting
- fresh lemon juice - classic pairing with powdered sugar
- maple syrup - pure maple syrup recommended
- fresh berries - strawberries, blueberries, or raspberries
- whipped cream - for serving with berries
Instructions
- Preheat your oven to 425°F (220°C) with the rack in the center position. Place your 9x13-inch metal baking dish or cast iron skillet in the oven while it preheats.
- Once the oven reaches temperature, add the 4 tablespoons of butter to the hot pan and let it melt completely, about 3–4 minutes. Swirl gently to coat the bottom and sides, watching carefully so it doesn't burn.
- Add all batter ingredients to the blender — eggs, milk, flour, sugar, vanilla, and salt — and blend on medium speed for 30–45 seconds until completely smooth and pourable like heavy cream.
- Carefully remove the hot pan from the oven using oven mitts and pour the batter directly into the center over the melted butter. Do not stir — return the pan to the oven immediately.
- Bake for 22–27 minutes without opening the oven door. The pancake is done when the edges are puffed high and deeply golden brown with a set but slightly custardy center.
- Remove from the oven, let rest 1–2 minutes (it will deflate — this is normal), then dust with powdered sugar, add desired toppings, cut into portions, and serve straight from the pan.
Notes
- Use a metal pan: Glass baking dishes don't conduct heat as efficiently, resulting in less dramatic puffing and softer edges. Metal or cast iron is strongly recommended.
- Preheat the pan: Placing the pan in the oven while it preheats is essential — the initial heat shock from the hot surface is what triggers the dramatic rise.
- Room temperature eggs: Cold eggs straight from the fridge can inhibit proper puffing. Set them out 15–20 minutes before baking if possible.
- Don't open the oven door: Opening the door causes a temperature drop that will deflate the pancake prematurely. Watch through the window instead.
- Deflating is normal: The pancake will fall as it cools — this is expected and results in the signature shallow bowl shape perfect for holding toppings.
- Work quickly: Once you remove the pan to add the batter, get it back into the oven fast before the butter cools and the heat dissipates.
- Savory variation: Reduce sugar to 1 teaspoon, omit vanilla, and add 2 tablespoons fresh chopped herbs. Top with sautéed vegetables and cheese.
- Apple cinnamon variation: Add 1 teaspoon cinnamon to the batter and arrange thinly sliced apples over the batter before baking. Drizzle with caramel sauce to serve.
- Storage: Leftover pancake keeps in an airtight container in the refrigerator for up to 2 days. Reheat at 350°F (175°C) in the oven for 5–7 minutes or in an air fryer for 3–4 minutes to restore some crispness.
- Doubling the recipe: Use two separate pans rather than one larger pan — too much batter depth prevents the center from cooking properly.