Description
An easy, oven-baked German pancake recipe that’s perfect for beginners. Light, fluffy, and customizable, this quick breakfast is a crowd-pleaser.
Ingredients
Scale
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup milk (dairy or plant-based)
- 2 tablespoons butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract (optional)
- 1 teaspoon lemon zest (optional)
Instructions
- Preheat the oven to 425°F (220°C) and place a 9×13 inch baking dish or cast iron skillet in the oven with the butter to melt.
- In a blender or mixing bowl, combine eggs, flour, milk, salt, vanilla extract, and lemon zest. Blend or whisk until smooth and lump-free. Let rest for 5 minutes if possible.
- Carefully remove the hot pan from the oven and swirl the melted butter to coat the bottom. Immediately pour in the batter.
- Return the pan to the oven and bake for 20–25 minutes, until the pancake is puffed and golden around the edges.
- Remove from the oven, let cool slightly, then slice and serve with desired toppings.
Notes
- If the pancake doesn’t rise, ensure the pan and oven were properly preheated and the batter is smooth.
- Avoid opening the oven while baking to prevent deflation.
- Use gluten-free flour for a GF version or plant-based milk and butter for a dairy-free version.
- Leftovers can be stored in the fridge for up to 2 days and reheated in the oven.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baked
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice (1/4 of pan)
- Calories: 220
- Sugar: 4g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 185mg