Baked German Pancake
A fluffy, oven-baked German pancake with a tender interior and crisp edges, perfect for breakfast or brunch, appealing to both kids and adults alike.
Ingredients
Instructions
- Preheat oven to 450°F (230°C).
- Whisk eggs until blended.
- Sift flour and measure, then sift again with salt.
- Add flour mixture to beaten eggs in 4 additions, beating just until smooth after each addition.
- Add milk in 2 additions, beating slightly after each.
- Lightly beat in melted butter.
- Use 2 tablespoons softened butter to butter the bottom and sides of a 9 or 10-inch heavy skillet.
- Pour batter into the prepared skillet.
- Bake at 450°F (230°C) for 20 minutes.
- Slip the pancake onto a heated platter and serve immediately.
Tips & Substitutions
For a fluffier pancake, ensure your eggs are at room temperature before whisking. You can substitute all-purpose flour with a gluten-free blend if needed. If you prefer a sweeter pancake, add a tablespoon of sugar to the flour mixture. Experimenting with toppings like fresh berries or a drizzle of Lemon Cream can elevate the dish.
Serving Suggestions
Serve your Baked German Pancake immediately for the best texture. It pairs beautifully with fresh fruits, syrup, or even a dusting of powdered sugar. Consider serving alongside a side of crispy bacon or sausage for a hearty breakfast. For a delightful treat, enjoy with Maria's Special or a scoop of whipped cream.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 2 days. To reheat, place the pancake in a preheated oven at 350°F (175°C) for about 10 minutes, or until heated through. Microwaving is also an option, but it may alter the pancake's texture.
Nutrition & Diet Analysis (per serving)
Each serving of Baked German Pancake contains roughly 536 calories, with 6g protein, 54g carbohydrates, and 33g fat. It is a good source of iron (12% of the Daily Value) and protein (11% of the Daily Value). Note that it is relatively high in sodium, at 1852mg per serving (81% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this pancake ahead of time?
Yes, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just give it a good whisk before pouring it into the skillet. However, for the best rise, it's recommended to bake it fresh.
What can I use instead of butter?
If you're looking for a dairy-free option, you can substitute butter with coconut oil or vegan butter. This will give you a similar flavor and texture without using dairy.
Can I add flavors like vanilla or cinnamon?
Absolutely! Adding a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter can enhance the flavor of your pancake. Just mix it in with the milk for an extra touch of warmth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).