Why These Puffy Pancakes Always Hit the Spot
These oven-baked German pancakes are a staple in our house—perfect for lazy weekend mornings or last-minute dinners when you want something warm, filling, and fuss-free.
- Just a handful of pantry ingredients
- Ready in 30 minutes with minimal effort
- Light, fluffy texture with crisp, buttery edges
- Great with sweet toppings like syrup, fruit, or cinnamon sugar
- Easy to double for a crowd (or hungry kids!)
Pair this with a side of Cheesy Bacon Egg Hashbrown Casserole or Southwest Breakfast Quesadillas for a bigger brunch spread.
Oven Baked German Pancakes
Ingredients
- 4 tablespoons butter divided
- 2/3 cup milk
- 1/2 cup flour
- 3 eggs
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- Powdered sugar syrup or fruit, for topping
Instructions
- Preheat oven to 425 degrees. Place 3 tablespoons of butter in a 10-inch cast iron skillet or square glass baking dish and put in oven while it preheats.
- Add milk, flour, eggs, vanilla and salt to a blender. Puree until batter is smooth.
- Remove pan from oven when all of the butter is melted and starting to bubble. Pour the batter into the center of the pan.
- Return to the oven and bake for about 20 minutes, until puffy and golden brown at the edges. Dot with the remaining tablespoon of butter and sprinkle with lemon juice.
- If desired, dust with powdered sugar before serving with your favorite fruit or syrup.
Nutrition
I’ve made these more times than I can count—here are the tips that really matter when it comes to getting that perfect puff:
Recipe Tips
- Preheat the pan: Let the butter melt and sizzle in the oven while it heats. This sets up the pancake for that dramatic puff.
- Use a blender: It makes a smooth batter fast and gives the eggs a bit more lift.
- Serve immediately: These deflate a bit as they cool, so bring them to the table while they’re still puffed and golden.
I usually bake mine in a 10-inch cast iron skillet, but if you’re cooking for more, just double the recipe and use a 9×13 pan—no other adjustments needed.
Leftovers? No Problem
If you have any leftovers (rare at our house!), they reheat well:
- Fridge: Store in an airtight container for up to 3 days.
- Reheat: Microwave in 20–30 second bursts or warm in the oven until heated through.
They’re surprisingly tasty cold too—kind of like crepe-meets-custard.
Topping Ideas & Twists
These pancakes are all about the toppings. Here are some of our favorite ways to serve them:
- Classic: Lemon juice + powdered sugar
- Sweet: Fresh berries and whipped cream, or a drizzle of maple syrup
- Comforting: Warm cinnamon apples or sautéed bananas with brown sugar
- Savory option: Skip the sugar topping and pair with scrambled eggs and bacon
Be sure to save this recipe to your favorite Pinterest board for later.
4 comments
Renee
Do you use the same amount of butter if making in a 9×13 glass pan? Do you make any other ingredient adjustments when making that way or just double the ingredients? I’m eager to try this!
Danelle
I just double everything, including the butter, when making a 9×13 pan.
k
How big is your cast iron skillet? These look delicious and I have all the stuff to try it!
Danelle
I use my 10-inch skillet for this recipe.