Easy Oven-Baked German Pancake (AKA Dutch Baby)
This oven-baked German Pancake is one of those magic breakfasts that looks impressive but couldn’t be easier to make. It puffs up beautifully in the oven, has crispy buttery edges, and a soft custardy center that’s just begging for syrup. Made with simple pantry ingredients and blended in seconds, this recipe is perfect for lazy weekends, holidays, or breakfast-for-dinner nights.
- Prep Time: 5 min
- Cook Time: 20 min
- Total Time: 25 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Oven
Ingredients
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1/2 cup (1 stick) butter
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6 eggs
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1 cup milk
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1 cup all-purpose flour
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1 tsp salt
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1 tsp vanilla extract
Instructions
Step 1: Preheat your oven
Preheat oven to 420°F (215°C). While it heats up, place ½ cup (1 stick) butter in a 9×13” glass or metal baking dish and put the dish in the oven to melt the butter.
- 1/2 cup (1 stick) butter
Step 2: Blend the batter
In a blender, combine the eggs, milk, flour, salt, and vanilla. Blend until smooth and fully combined (about 30 seconds).
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6 eggs
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1 cup milk
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1 cup all-purpose flour
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1 tsp salt
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1 tsp vanilla extract
Step 3: Pour and bake
Carefully remove the hot pan with melted butter from the oven. Pour the batter directly into the pan, over the butter.
Step 4: Bake until golden and puffy
Return the dish to the oven and bake for 20 minutes, or until the pancake has puffed up and the edges are golden brown.
Step 5: Serve and enjoy
Slice and serve immediately with syrup, powdered sugar, fresh fruit, whipped cream, or lemon juice—whatever you love!
