Baked German Pancake: Your Light & Fluffy Breakfast Bliss

Discover the delightful Baked German Pancake, a light and fluffy breakfast wonder perfect for family brunches.

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Prep Time 10

Cook Time 20

Resting Time 5

Total Time 35

Servings: 4 slices

Course: Breakfast

Cuisine: German

Calories: 190

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

4 large Eggs Provide structure and richness.
1 cup All-Purpose Flour Can be substituted with gluten-free flour blend.
1 cup Milk Whole milk is preferred; plant-based works too.
2 tablespoons Granulated Sugar Optional or can be substituted.
1/2 teaspoon Salt Essential for balancing sweetness.
1 teaspoon Vanilla Extract Optional for aromatic flavor.
2 tablespoons Unsalted Butter Used for greasing the pan.

Optional Toppings

1 cup Powdered Sugar For sweet finish.
1/2 cup Syrup Drizzle generously.
1 cup Berries Fresh fruit like strawberries, blueberries, or raspberries.
1 tablespoon Lemon Juice Offers bright contrast.
1 cup Whipped Cream Adds creaminess.

Equipment

10-inch ovenproof skillet
Blender

Method

Step‑By‑Step Instructions

Preheat your oven to 425°F (220°C) and place a 10-inch ovenproof skillet inside.
In a blender or mixing bowl, combine the eggs, milk, flour, sugar, salt, and vanilla. Blend until smooth.
Remove the hot skillet, add unsalted butter, and coat the bottom and sides.
Pour the batter into the skillet and bake for 18-22 minutes until puffed and golden.
Serve immediately, slicing into wedges and adding your choice of toppings.

Nutrition

Serving: 1sliceCalories: 190kcalCarbohydrates: 23gProtein: 6gFat: 8gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gCholesterol: 90mgSodium: 150mgPotassium: 180mgFiber: 1gSugar: 3gVitamin A: 500IUCalcium: 75mgIron: 1mg

Notes

This pancake is best enjoyed fresh. Leftovers can be stored in the fridge for up to 2 days or frozen for up to 2 months.

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