Description
A classic German pancake recipe that yields a light, fluffy, and golden-brown pancake baked in the oven. Perfect for breakfast or brunch, this recipe combines simple ingredients like flour, milk, eggs, and butter into a deliciously puffy dish served with powdered sugar and maple syrup.
Ingredients
Scale
Batter Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 6 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
For Serving
- Powdered sugar, for dusting
- Maple syrup, for serving
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) and grease a large baking dish or cast iron skillet thoroughly to prevent sticking.
- Blend the batter: In a blender, combine the all-purpose flour, milk, large eggs, melted unsalted butter, sugar, and vanilla extract. Blend the mixture until smooth and evenly combined, creating a thin batter.
- Bake the pancake: Pour the blended batter into the prepared baking dish or skillet. Place it in the oven and bake for 20 to 25 minutes, or until the pancake puffs up beautifully and turns golden brown on top.
- Finish and serve: Carefully remove the pancake from the oven, dust it generously with powdered sugar, and serve it warm with maple syrup or your favorite toppings for a delightful breakfast experience.
Notes
- Use a cast iron skillet if possible for an evenly cooked, crispy edge.
- The pancake will puff up significantly in the oven but will deflate a bit once out—this is normal.
- To make it gluten-free, substitute the all-purpose flour with a gluten-free flour blend.
- Serve immediately for best texture and flavor.
- Optional toppings can include fresh berries or lemon juice.
