Here’s a simple and delicious Oven-Baked Pancake recipe (also known as German Pancake, Dutch Baby, or Puffy Pancake) that’s perfect for a hassle-free breakfast or brunch. It puffs up dramatically in the oven and has a light, custardy texture.
Easy Oven Pancake (Dutch Baby)
Prep Time: 5 mins | Cook Time: 20 mins | Total Time: 25 mins
Servings: 2-4
Ingredients:
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3 large eggs
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½ cup all-purpose flour
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½ cup milk (whole or 2%)
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1 tbsp granulated sugar
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½ tsp vanilla extract
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¼ tsp salt
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2 tbsp unsalted butter
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Toppings (optional): Powdered sugar, fresh berries, maple syrup, lemon juice, or cinnamon
Instructions:
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Preheat Oven & Pan:
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Place a 10-inch cast-iron skillet (or oven-safe baking dish) in the oven and preheat to 425°F (220°C).
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Make the Batter:
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In a blender (or whisking by hand), combine eggs, flour, milk, sugar, vanilla, and salt until smooth.
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Bake the Pancake:
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Carefully remove the hot skillet from the oven and add the butter, swirling to melt and coat the pan.
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Pour the batter into the center of the skillet.
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Return to the oven and bake for 18-20 minutes until puffed and golden (don’t open the oven early or it may deflate!).
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Serve Immediately:
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The pancake will sink slightly as it cools. Top with powdered sugar, fruit, syrup, or a squeeze of lemon.
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Tips & Variations:
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Savory Version: Skip sugar, add grated cheese & herbs, and top with sautéed veggies or bacon.
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Gluten-Free: Use a 1:1 GF flour blend.
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Dairy-Free: Substitute almond milk and coconut oil.
This pancake is impressively easy and great for feeding a crowd! Want a smaller or flavored version (like apple cinnamon)? Let me know! 😊
