Lindsey'S German Oven Pancake
A fluffy, oven-baked German pancake with a buttery crust, perfect for a quick breakfast or brunch, topped with syrup, powdered sugar, or butter.
Ingredients
Instructions
- Preheat oven to 450°F (232°C).
- Put butter in an 8-inch pie plate.
- Place the pie plate in the oven to melt the butter.
- Keep an eye on it and remove when melted, ensuring the butter doesn't burn.
- In a large bowl, beat eggs until fluffy.
- Add milk, flour, and salt to the eggs and beat until smooth.
- Pour the batter immediately into the hot pie plate with melted butter.
- Bake for 18 minutes without opening the oven door.
- Remove from oven and top with butter, pancake syrup, or powdered sugar.
Tips & Substitutions
For the best texture, ensure your eggs are at room temperature before beating them, which helps achieve a fluffier pancake. If you're out of milk, you can substitute with almond milk or any non-dairy alternative. Adding a pinch of cinnamon or vanilla extract can enhance the flavor. Make sure to watch the butter closely to prevent it from burning, as this can affect the taste.
Serving Suggestions
Serve the pancake immediately after baking for the best texture. Top it with butter, pancake syrup, or powdered sugar. Fresh fruits like berries or sliced bananas make excellent accompaniments. For a heartier meal, consider pairing it with crispy bacon or sausage. This dish also pairs beautifully with Mary Alyce'S Fluffy Rice Pudding for a delightful brunch.
Storage & Reheating
Leftover German oven pancake can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place it in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the pancake rubbery.
Nutrition & Diet Analysis (per serving)
Each serving of Lindsey'S German Oven Pancake contains roughly 561 calories, with 6g protein, 56g carbohydrates, and 34g fat. It is an excellent source of iron (20% of the Daily Value), and a good source of protein and calcium.
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 in advance?
While the pancake is best served fresh, you can prepare the batter ahead of time and store it in the refrigerator for up to 24 hours. Just be sure to reheat the pie plate before pouring in the batter to ensure it puffs up correctly.
What can I use instead of flour?
If you're looking for a gluten-free option, almond flour or a gluten-free all-purpose blend can be used as a substitute. However, the texture may differ slightly from the traditional version, so adjustments in baking time may be necessary.
How do I prevent the pancake from sticking?
Using a well-seasoned cast-iron skillet or a non-stick pie plate can help prevent sticking. Make sure the butter is fully melted and evenly coats the bottom of the pan before adding the batter. If needed, you can lightly dust the pan with flour after buttering.
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).