Why didn't my German pancake puff up as expected?

Check that your oven temperature is accurate, your skillet was properly preheated, and your batter ingredients were at room temperature. All three factors significantly impact the pancake's rise.

Can I make this recipe dairy-free?

Absolutely! Substitute the milk with almond, oat, or soy milk and use coconut oil or a plant-based butter alternative instead of butter. The pancake will still puff beautifully.

Is a cast-iron skillet necessary?

While cast-iron provides the best heat retention and most dramatic results, any oven-safe skillet or baking dish will work. Metal conducts heat better than glass, so adjust baking time accordingly if using a glass dish.

Can I add fruit directly to the batter?

For best results, avoid adding fruit directly to the batter as it can weigh down the pancake and prevent proper rising. Instead, either sauté fruit in the butter before adding the batter or add fresh fruit as a topping after baking.

Why does my pancake deflate so quickly?

The deflation is normal and expected! The dramatic puff comes from steam and egg proteins stretching during baking, which naturally settle once removed from heat. Serve immediately for the most impressive presentation.

Can I make individual German pancakes?

Yes! Divide the batter among 6 ramekins or a muffin tin. Reduce baking time to about 12-15 minutes and watch closely for golden edges.

Baked German Pancake Why Families Love This Spectacular Treat

Description

This spectacular Baked German Pancake (also known as a Dutch Baby) creates a dramatic puffed centerpiece that’s perfect for family breakfasts. With a crispy golden edge and a tender, custard-like center, this easy-to-make treat requires minimal effort but delivers maximum wow-factor. The batter comes together in minutes, and the oven does all the work!

Ingredients

Scale

3 large eggs, room temperature
½ cup all-purpose flour, sifted
½ cup whole milk, room temperature
1 tablespoon granulated sugar
¼ teaspoon salt
½ teaspoon pure vanilla extract
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice
Powdered sugar for dusting
Fresh berries for serving (optional)

Instructions

If time allows, let eggs and milk come to room temperature for about 30 minutes.
In a large mixing bowl, vigorously whisk eggs until frothy and light yellow, about 1 minute.
Gradually add milk while continuing to whisk.
Sift in flour, sugar, and salt. Add vanilla and whisk until the batter is smooth with no lumps. The consistency should be much thinner than regular pancake batter.
Allow the batter to rest for 15 minutes at room temperature (optional but recommended).
Position oven rack in the middle and preheat to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan in the oven while it preheats (at least 5 minutes).
Carefully remove the hot skillet from the oven using oven mitts. Add butter and swirl until completely melted and bubbling.
Immediately pour the batter into the center of the hot skillet. The batter will start to cook around the edges immediately.
Return the skillet to the oven and bake for 20-25 minutes, or until the pancake is dramatically puffed around the edges and golden brown across the surface.
Remove from oven, quickly sprinkle with lemon juice and dust with powdered sugar.
Serve immediately as the pancake will begin to deflate within minutes (this is normal).

Notes

Temperature matters: Room temperature ingredients are crucial for maximum puff.
Pan heat: A properly preheated pan is essential for the characteristic rise and crispy edges.
Variations: Add sautéed apples with cinnamon before pouring in batter, or try a savory version by omitting sugar and topping with sautéed vegetables and cheese.
Storage: Best enjoyed immediately, but leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a 350°F oven for 5 minutes.
Serving suggestions: Traditional toppings include lemon juice and powdered sugar, but maple syrup, fruit compote, or whipped cream are delicious alternatives.
Don’t worry about deflation: The dramatic puff will naturally settle once removed from the oven – this is expected and doesn’t affect the taste.

Prep Time: 10 minutes
Rest Time: 15 minutes (optional)
Cook Time: 25 minutes
Category: Breakfast, Brunch
Method: Baking
Cuisine: German-American

Nutrition

Serving Size: 1/6 of pancake
Calories: 165
Sugar: 5g
Sodium: 120mg
Fat: 9g
Saturated Fat: 5g
Unsaturated Fat: 3.5g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 0.5g
Protein: 5g
Cholesterol: 105mg

Keywords: dutch baby, german pancake, oven pancake, puffy pancake, breakfast, brunch