Baked German Pancake: A Deliciously Fluffy and Easy Breakfast Treat
If you’re looking for a show-stopping breakfast that’s both delicious and simple to make, a Baked German Pancake is just the thing. With its light and airy texture, golden-brown edges, and a soft, custard-like interior, this pancake is a perfect alternative to the traditional flat pancake. Unlike regular pancakes that need to be flipped one by one, the Baked German Pancake is baked in the oven, making it easier to prepare and serve for a crowd. It’s a versatile dish that pairs wonderfully with powdered sugar, fresh fruit, maple syrup, or even a sprinkle of cinnamon. Whether you’re hosting brunch or just craving a comforting breakfast, this Baked German Pancake will undoubtedly satisfy.
For more breakfast recipes and fun twists on classic pancakes, check out these links:
Basic Recipe: Ingredients and Instructions
Making a Baked German Pancake is easy, and the ingredients are simple! Here’s how to prepare this fluffy, baked breakfast delight.
Ingredients:
- 4 large eggs: Eggs provide structure and give the pancake its fluffy texture.
- 1 cup milk: Whole milk or any milk of your choice will work.
- 1 cup all-purpose flour: The base of the pancake. Be sure to measure the flour correctly for best results.
- 1/4 cup unsalted butter: Butter adds richness and flavor to the pancake.
- 1/4 teaspoon salt: To balance the sweetness and enhance the flavors.
- 1 teaspoon vanilla extract: Adds a pleasant aromatic flavor.
- 1 tablespoon sugar: Just a hint of sweetness to complement the savory notes of the butter and eggs.
- Powdered sugar (for dusting): Optional, for serving.
Instructions:
- Preheat the oven: Begin by preheating your oven to 425°F (220°C). This ensures that your pancake will bake quickly and evenly.
- Prepare the baking pan: Place the unsalted butter in a 9×13-inch baking dish and put it in the oven while it’s preheating. The butter will melt as the oven heats, creating a buttery base for the pancake.
- Make the batter: While the butter is melting, whisk together the eggs, milk, flour, salt, vanilla extract, and sugar in a large bowl. Whisk until the mixture is smooth and well combined. It should resemble a thin batter.
- Pour the batter into the pan: Once the butter has melted and is sizzling in the baking dish, carefully pour the batter into the hot pan. The butter will bubble around the edges, which is exactly what you want for that golden-brown, crispy edge.
- Bake the pancake: Bake for 20-25 minutes, or until the pancake is puffed up and golden brown around the edges. The center should still be slightly soft but set. Don’t worry if it deflates a little after baking — this is completely normal.
- Serve: Remove from the oven and dust with powdered sugar. You can also top it with fresh fruit, maple syrup, or a drizzle of honey.
- Enjoy: Slice the Baked German Pancake into squares and serve immediately. Enjoy the fluffy, delicious results!
Advanced Techniques
While the basic Baked German Pancake recipe is straightforward, here are some advanced techniques to elevate your dish and make it even more delicious:
Add Fruit or Berries
For an extra burst of flavor, try adding fresh fruit or berries to the pancake before baking. Sliced apples, pears, or berries like strawberries or blueberries are great additions. Simply arrange them in the batter before baking and let them bake along with the pancake.
Infuse the Butter
For an extra layer of flavor, infuse your butter with herbs like rosemary or thyme before melting it in the pan. Simply heat the butter on the stovetop with the herbs, then strain it before adding it to the baking dish. This technique adds a savory twist to your pancake, which pairs wonderfully with fresh fruit or a dollop of yogurt.
Make It Savory
While the classic Baked German Pancake is typically sweet, you can easily transform it into a savory version by omitting the sugar and adding ingredients like grated cheese, cooked bacon, or sautéed spinach to the batter. After baking, top it with a fried egg or fresh herbs for an indulgent breakfast.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
If you have leftovers or want to make your Baked German Pancake ahead of time, here are some helpful tips for storing and maintaining its freshness:
Storage Tips
- In the fridge: Store any leftover pancake in an airtight container in the fridge for up to 2-3 days. To reheat, simply warm it up in the microwave or place it in a 350°F (175°C) oven for a few minutes until heated through.
- In the freezer: For longer storage, you can freeze the pancake. Wrap it tightly in plastic wrap and then foil before freezing. It will keep for up to 2 months. To reheat, bake from frozen at 350°F (175°C) for 10-15 minutes, or until warm.
Reheating Tips
To maintain the pancake’s fluffy texture, it’s best to reheat it in the oven instead of the microwave. This will help the pancake stay crispy on the edges while staying soft and fluffy in the center.
Dietary Adaptations and Substitutions
The Baked German Pancake can easily be adapted to fit various dietary preferences. Here are some substitutions to make it work for different diets:
Gluten-Free Version
To make this recipe gluten-free, simply substitute the all-purpose flour with a gluten-free flour blend. Ensure that the blend contains xanthan gum to help with texture. You may also need to adjust the amount of liquid depending on the flour blend you’re using.
Dairy-Free Version
For a dairy-free version, substitute the butter with a plant-based butter (such as Earth Balance or coconut oil), and use a dairy-free milk like almond milk or oat milk. You can also use dairy-free yogurt or coconut cream if you prefer a richer taste.
Low-Sugar or Sugar-Free Version
If you’re cutting down on sugar, you can omit the tablespoon of sugar in the recipe or substitute it with a low-carb sweetener like stevia or monk fruit. You may also want to avoid powdered sugar as a topping or opt for a sugar-free powdered alternative.
FAQs About The Recipe
Can I use a different type of flour?
Yes, you can use different types of flour. If you’re making a gluten-free version, use a gluten-free flour blend. For a healthier option, whole wheat flour can be used, though it will make the pancake denser.
Why did my pancake deflate?
It’s normal for the pancake to deflate slightly once it comes out of the oven. This happens because the batter rises due to the heat, but as it cools, the air inside contracts. This doesn’t affect the flavor or texture significantly, and it’s part of the charm of a German pancake.
Can I make the pancake ahead of time?
Yes, you can prepare the batter ahead of time and refrigerate it for up to 24 hours. When ready to bake, simply pour the batter into the pan with the melted butter and bake as instructed.
Can I make this pancake savory instead of sweet?
Absolutely! You can omit the sugar and add savory ingredients like cheese, spinach, or cooked bacon to the batter. Top with a fried egg and herbs for a satisfying savory breakfast.
Conclusion & Final Thoughts
The Baked German Pancake is a fluffy, airy, and delicious twist on the classic pancake. It’s easy to make, customizable with various toppings, and perfect for any occasion — whether it’s a weekend brunch or a special breakfast treat. Whether you enjoy it sweet or savory, this pancake is sure to become a family favorite. So, grab your ingredients, preheat your oven, and bake up this irresistible breakfast that everyone will love!
