Oven Pancake Puffy German Pancake Wellplated Com

Also known as a Dutch baby pancake, German pancake, puff pancake, and pannekoek, an oven pancake is made of a simple egg, flour, and milk batter that is poured into a skillet with hot butter, then baked.

In the oven, the pancake puffs SKY HIGH.The edges rise up and turn golden and lightly crisp at the ends.The texture is custardy and somewhere between a crepe and a popover (looking for a true crepe? Try these Strawberry Crepes and Savory Crepes).

When I set out to make an oven pancake, I didn’t think it would be difficult. I just had no idea it would be this easy. Or that it would taste this good. I don’t mind standing at the stove to flip traditional pancakes, like my dad’s Fluffy Pancakes and my healthy Oatmeal Pancakes, every now and then. When you want to make the easiest-possible pancake with the best-possible payoff (or if you need to make pancakes without a stove), this puffy oven pancake is the recipe you choose.

How to Make an Oven Pancake

Or how to make a Dutch baby or German pancake. Pick your favorite name. They are all fluffy, puffy, easy, and scrumptious. Don’t let the simplicity of this oven pancake recipe fool you. A look at the short ingredient list (flour, butter, milk, eggs, vanilla) and process (mix batter; dump batter into skillet; bake) will lead you to suspect that nothing remarkable is happening here. After all, how can a recipe that takes only five minutes to prep be anything special? The truth is, I am still not sure how the magic happens. All that I can tell you is that every bite I took of this oven pancake was more heavenly than the one before. It’s simple and exquisite.

The Ingredients

Flour. I used a blend of white whole wheat flour and all-purpose flour. The blend keeps the pancake light and airy while sneaking in a bit of extra nutrition.

Eggs. A critical ingredient for our oven pancake. The eggs give the pancake its structure and help it rise. Milk. You can use any milk you have on hand. For a richer-tasting pancake, use 2% or whole milk. Honey. Honey adds sweetness to the pancake without the need for any refined sugar. Vanilla. A classic warm and cozy pancake ingredient. Lemon Zest. Adds a hint of lemon flavor and brightness to the pancake. Butter. Coating the skillet in melted butter helps keep the pancake from sticking and creates an exceptionally delicious flavor.

The Directions

Storage Tips

To Store. Cover and refrigerate leftovers for up to 4 days. To Reheat. Gently rewarm the pancake in the oven at 350 degrees F or in the microwave. To Freeze. Freeze leftovers without toppings in an airtight, freezer-safe storage container for up to 3 months. Thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

Oven-Safe Skillet. Perfect for this oven pancake recipe. Whisk. My favorite whisk! The small size makes it easy to handle. Citrus Zester. An easy way to zest lemon for this recipe.

Pop one of these simple pancakes into your oven this weekend, and watch the magic happen!

Fresh Fruit. Fresh berries are delicious on this pancake!Baked Fruit. Baked Apple Slices and Baked Peaches (a nod to Peach Pancakes) are scrumptious toppings. Jam. Try my 3 Ingredient Strawberry Chia Jam.Nut Butter. Top your pancake with your favorite nut butter. Caramel. I always have some of my Vegan Caramel Sauce on hand. Chocolate. For a decadent chocolate oven pancake, add a drizzle of melted chocolate or some chocolate hazelnut spread. Honey or Maple Syrup. The sweet and sticky classics. Whipped Cream or Greek Yogurt. For a cool and creamy finishing touch. Nuts. Chopped pecans, almonds, or walnuts would add a nice crunch.