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
Scale
- 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