German Baby Pancake
A fluffy, oven-baked German Baby Pancake with a crisp golden crust, tender interior, and optional lemon and powdered sugar toppings, perfect for breakfast or brunch.
Ingredients
Instructions
- Beat eggs thoroughly.
- Sift flour; measure and sift again with salt.
- Add flour and salt to eggs in 4 additions, beating after each until mixture is smooth.
- Add milk in 2 additions, beating slightly after each.
- Beat in the melted butter.
- Butter the bottom and sides of a heavy 8 or 9-inch frypan or pie pan.
- Fill the pan with the mixture.
- Bake in a 400°F oven for 18 to 20 minutes.
- Reduce temperature to 350°F and continue baking for 8 to 10 minutes until golden brown.
Tips & Substitutions
For a fluffier pancake, ensure your eggs are at room temperature before beating. If you don't have milk, water or a non-dairy milk can work as a substitute. Use a non-stick pan to prevent sticking, and consider adding a pinch of nutmeg or cinnamon for extra flavor. Remember to sift the flour twice for a lighter texture.
Serving Suggestions
Serve the pancake warm, dusted with powdered sugar and drizzled with fresh lemon juice. It pairs beautifully with sliced fresh fruit or yogurt for a refreshing contrast. For a delightful brunch experience, consider serving it alongside Sliced Cucumber With Sour Cream Sauce for a savory balance.
Storage & Reheating
Leftover German Baby Pancake can be stored in an airtight container in the refrigerator for up to 2 days. To reheat, place slices in a preheated oven at 350°F for about 5-10 minutes, or microwave briefly, but be cautious to avoid making it chewy.
Nutrition & Diet Analysis (per serving)
Each serving of German Baby Pancake contains roughly 190 calories, with 4g protein, 36g carbohydrates, and 3g fat. Note that it is relatively high in sodium, at 560mg per serving (24% 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 and store it in the refrigerator for up to 24 hours. Just give it a quick stir before pouring it into the pan. However, for the best texture, it’s recommended to bake it fresh.
What can I add to the batter for more flavor?
You can add vanilla extract or a bit of almond extract to the batter for a flavor boost. Additionally, incorporating lemon zest enhances the lemony flavor, making it even more refreshing.
Is this recipe suitable for dietary restrictions?
This recipe is not gluten-free due to the flour, but you can substitute with a gluten-free flour blend. For dairy-free options, use plant-based milk and a dairy-free butter alternative. Always check labels to ensure all ingredients meet your dietary needs.
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).