Fluffy Oven-Baked German Pancake, also known as a Dutch Baby or Puff Pancake, combines the best elements of crepes, traditional pancakes, and popovers. It’s an impressive and easy option for breakfast or brunch.
What is a Fluffy Oven-Baked German Pancake?
This large, fluffy pancake puffs up in the oven and offers a lighter texture compared to traditional pancakes. It’s baked in a skillet, making preparation simple with no mess. The batter is whipped up in a blender for smooth, lump-free results.
Ingredients for Fluffy Oven-Baked German Pancake
- Eggs and Milk: Use room temperature ingredients to help the pancake puff up by creating steam when baked.
- Flour: Standard all-purpose flour works best for this recipe.
- Sugar: A small amount of granulated sugar sweetens the batter slightly.
- Vanilla Extract: Enhances the flavor of the pancake, adding a hint of sweetness.
- Butter: Either salted or unsalted butter can be used to coat the pan and add flavor.
Making the Pancake Batter
Combine room-temperature eggs, milk, flour, sugar, and vanilla in a blender or food processor to create a smooth batter. Allow this mixture to rest for 20-25 minutes before baking, which helps the flour absorb the liquids more effectively, ensuring a tender pancake.
Common Issues and Solutions
- Pan Temperature: Ensure the pan is hot before adding the batter by heating it in the oven as it preheats.
- Butter Quantity: Use enough butter to coat the hot pan thoroughly; this helps achieve a golden and puffy pancake.
- Mixing the Batter: Blend until just combined to avoid overdeveloping the gluten, which can make the pancake dense.
- Ingredient Temperature: Ingredients should be at room temperature to prevent the pancake from becoming too dense.
- Pan Size: Use a 9-10 inch (23-25.5 cm) pan to allow enough room for the pancake to expand and cook properly.
Serving Suggestions
Dust the pancake with confectioners’ sugar right out of the oven. Serve it simply like this or with a variety of toppings such as syrup, fresh fruits, cinnamon, or chocolate spread. You can also add a dollop of homemade whipped cream for an extra indulgent touch.
Ingredients
- 3 large eggs, room temperature
- ½ cup (122 ml) milk, room temperature
- ½ cup (62 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- ¼ cup (57 g) butter
- Confectioners’ sugar, for dusting
Instructions
- Prepare the Batter: In a blender, mix the eggs, milk, flour, sugar, and vanilla just until combined. Let the batter rest while you preheat the oven and prepare the skillet.
- Preheat the Oven: Place a 9-inch (23 cm) oven-safe skillet inside the oven and preheat to 425°F (220°C).
- Prepare the Skillet: Carefully remove the hot skillet from the oven, add the butter, and swirl until melted and covering the surface.
- Bake the Pancake: Pour the rested batter into the hot skillet. Return to the oven and bake for 20 minutes until the pancake is puffed and golden.
- Serve: Remove from oven, dust with confectioners’ sugar, and serve immediately with your choice of toppings.
Enjoy this delightful twist on a classic dish, perfect for a luxurious breakfast or a comforting brunch!
