OVEN BAKED GERMAN PANCAKES — A simple mixture of eggs, milk and flour is baked up in a buttery pan until it’s light and fluffy. Serve for breakfast, lunch or dinner with syrup, fruit, or just a sprinkling of powdered sugar.
Whether I’m serving them for breakfast, lunch or dinner, these German Oven Baked Pancakes are one of my family’s all time favorite meals!
Which is fine by me, because they are easy to make, inexpensive, and delicious. And there are so many fun and tasty ways to top them off–including syrup, fruit and whipped cream, cinnamon and sugar, or all three!
You’ve probably seen similar recipes all over the Internet. Whether you call them Dutch babies, German pancakes, oven pancakes or something else, they are always quick and delicious.
I really can’t express how much my family loves these pancakes. They would choose them for breakfast over pancakes, waffles, French toast and any other breakfast food you can think of.
Honestly, I think I make them for dinner more than I do for breakfast. I always have the ingredients on hand, and no matter how tired I am, or how much I don’t feel like cooking, I can pretty much make these pancakes in my sleep.
These definitely aren’t like traditional pancakes. They have more of an egg-like texture–almost like a thick crepe. But they are way easier to make than crepes!
My favorite part is how these pancakes puff up in the oven. They do tend to deflate a bit when you take them out of the oven, but the edges usually stay puffed, and a little bit crisp.
I really like making this recipe in a cast iron skillet, but most of the time I end up doubling the recipe (because I’m feeding so many hungry boys), and for that, I just use a regular 9×13 inch glass baking pan.
If you do have leftovers, they’re great the next day reheated in the microwave. Of course, my family usually polished off the entire pan in one sitting.
If you’ve never tried German Oven Baked Pancakes, you really must! They are a breakfast and week night staple at my house, and one of those dishes I make again and again.
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Here’s what you’ll need to make Oven Baked German Pancakes
- Lemon juice
- Powdered sugar
- Syrup or fruit, for topping
Oven Baked German Pancakes
A simple mixture of eggs, milk and flour is baked up in a buttery pan until it's light and fluffy. Serve for breakfast, lunch or dinner with syrup, fruit, or just a sprinkling of powdered sugar.
- 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
- 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.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 431Total Fat: 16gSaturated Fat: 9gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 173mgSodium: 313mgCarbohydrates: 65gFiber: 1gSugar: 42gProtein: 8g
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How big is your cast iron skillet? These look delicious and I have all the stuff to try it!
I use my 10-inch skillet for this recipe.
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!
I just double everything, including the butter, when making a 9×13 pan.