Baked German pancake
This dramatic, puffy German pancake rises spectacularly in the oven before settling into a tender, custard-like center with crispy, golden edges. Unlike traditional pancakes that require standing at the stove flipping batch after batch, this European-inspired treat bakes entirely in the oven, making it perfect for both weekend brunches and effortless entertaining.
Ingredients
3 large eggs, room temperature
⅔ cup milk, room temperature
⅔ cup all-purpose flour
¼ teaspoon salt
½ teaspoon vanilla extract (optional)
2 tablespoons unsalted butter
Instructions
Place a 10-inch cast-iron skillet in the oven and preheat to 425°F (220°C).
Add the eggs, milk, flour, salt, and vanilla to your blender and process until the mixture transforms into a silky, pourable consistency
When the oven is hot, carefully remove the skillet and add butter, swirling to coat the bottom and sides as it melts.
Pour the batter into the hot, buttered skillet and immediately return it to the oven.
Let the magic happen for 20 minutes in the hot oven, watching as the batter climbs up the sides of the pan and takes on a beautiful golden hue.
Serve immediately with your choice of toppings.
Notes
Nutrition Information (per serving)
- Calories: 195
- Fat: 9g
- Saturated Fat: 5g
- Cholesterol: 155mg
- Sodium: 185mg
- Carbohydrates: 20g
- Fiber: 0.5g
- Sugar: 3g
- Protein: 8g