There’s something gloriously theatrical about a baked German pancake puffing up in the oven — it inflates like breakfast magic and then collapses into buttery, custardy goodness the moment you pull it out. If you want a showstopping late-morning treat that takes almost zero babysitting, this is it. Welcome to one of my favorite Late Breakfast Ideas: a giant, crepe-meets-popover pancake that feeds a crowd or just your hungry self (no judgment).
This recipe — often called a Dutch baby — uses just six everyday ingredients and a blender. Yep, you read that right: German Pancakes Easy. Toss eggs, milk, flour, a pinch of salt, vanilla, and a pat of butter into a blender, heat the pan, pour, and bake. In about 25 minutes the edges surge high, turning golden and crisp while the center stays soft and custardy. Top with powdered sugar, berries, maple syrup, or whatever pantry treasures you’ve got. Fancy? Not really. Brilliant? Absolutely.
Why does this belong in your brunch rotation? First, it scales. Want to serve a crowd? You can adapt the concept into a larger pan or multiple skillets, making it a workable solution for a Breakfast For 50 People if you plan your pans and oven time right. Second, it wins on texture: crispy edges, tender middle — it satisfies like a pancake and wows like a souffle. Third, prep takes minutes. If you like a no-fuss centerpiece, this ranks high on Bake Breakfast wins.
Curious about variations? Try the “pancake cake” spin: layer a couple of thin Dutch babies with jam or whipped cream between them for a playful Pancake Cake Recipe that looks extra-special and feeds easily. Want something more filling? Fold in cooked bacon or top with scrambled eggs — hello, Pancakes And Eggs team-up. Prefer to keep things hearty? These count as one of my go-to Hardy Breakfast Ideas when you add nuts, Greek yogurt, and a generous drizzle of maple syrup.
Short on time but planning ahead? This one’s flexible. You can blend the batter and refrigerate it for a few hours — perfect for Make Ahead Pancakes on lazy mornings. When you’re ready, heat your pan, melt the butter, and bake. The puff won’t apologize for being dramatic even if you’re doing it later. FYI: reheated leftovers keep for a day in the fridge; zap gently in the microwave or enjoy at room temp.
Health-conscious? I get it. Swap in milk alternatives, use a touch less butter, and pile on fresh berries and Greek yogurt for a lighter take that still feels indulgent. For a clean start, this ranks among my Best Healthy Breakfast Ideas when you load it with fruit and skip the heavy syrups. IMO, balance beats deprivation — so treat yourself thoughtfully.
A few pro tips to ensure success (read these — they actually help): always preheat the pan with the butter in it so the batter hits hot metal, serve immediately because the pancake deflates as it cools, and use a metal pan or cast-iron skillet for crispier edges. If you use a bigger dish, reduce the bake time a bit; if you go smaller for thicker results, add a couple of minutes. Want a boozy flavor? A tablespoon or two of dark rum in the batter gives a subtle, grown-up note.
Presentation? Keep it simple. Dust heavily with powdered sugar, scatter fresh berries, and serve with warm maple syrup. Want applause? Add a dollop of whipped cream and a sprinkle of toasted almonds. Want to impress without sweating? Cut the puff into rectangles or wedges and plate on a long board for instant brunch glam.
So — ready to switch up your brunch game? This baked German pancake gives you drama, texture, and comfort without the all-morning stove duty. It scales, it adapts, and it somehow makes everyone at the table feel like you spent twice as long as you did. Serve it hot, watch it deflate in the most adorable way, and then watch it disappear. Who says brunch can’t be effortless and unforgettable?
If you want, I’ll share a quick printable version of the recipe next — or three topping combos that will make repeat guests ask for your “secret.”
Late Breakfast Ideas: Baked German Pancake with Berries
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Yield: 8 servings
- Category: Breakfast
Description
This oven-baked German pancake is an easy, showstopping breakfast or brunch that puffs up golden and custardy. With just a handful of pantry staples, you’ll have a dramatic, crowd-pleasing centerpiece in under 30 minutes.
Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- Pinch of salt
- 1 teaspoon vanilla extract
- 5 tablespoons unsalted butter
Instructions
- Preheat the oven to 425°F (220°C). While it heats, place the butter in a 9×13-inch baking dish and put the dish in the oven so the butter melts and the pan gets hot.
- In a blender, combine the eggs, milk, flour, salt, and vanilla. Blend until the batter is completely smooth.
- Carefully remove the hot pan from the oven and pour the melted butter around so it coats the bottom. Immediately pour the blended batter into the pan.
- Bake for 22–27 minutes, or until the edges rise high, become golden, and look puffed.
- Remove from the oven and finish with powdered sugar, maple syrup, extra butter, fresh fruit, or your favorite toppings. Serve right away and enjoy! ❤️
Notes
Quick tip: the pancake will deflate as it cools, so plan to serve it straight from the oven for the best puff and presentation.
Nutrition
- Calories: 173.52 cal
- Sugar: 0.99 g
- Sodium: 67.69 mg
- Fat: 10.95 g
- Carbohydrates: 12.45 g
- Fiber: 0.41 g
- Protein: 5.68 g
- Cholesterol: 127.68 mg
