Fluffy Baked Pancake

Something magical happens when basic items come together to form this stunning German pancake that rises beautifully in the oven. Through countless attempts, I've pinpointed the exact temp and timing needed for that jaw-dropping height and crispy, golden edges that turn this into a standout breakfast centerpiece. What makes it work? The right mix of eggs, flour, and milk, plus the perfect oven heat that generates steam, causing that spectacular puff that makes everyone go wow.

Whenever I bring this puffy pancake to the table, people can't believe their eyes – they're stunned by how tall it stands and its golden dips and valleys. The way it slowly sinks as everyone grabs their portion makes eating it kind of fun, not just tasty. I love how the outside gets super crispy while the middle stays soft and custardy – every bite gives you the best of both worlds.

Key Ingredients Breakdown

• Eggs: They need to sit out for half an hour first. This warmth helps them puff up more. Go for large, fresh ones.
• Milk: Full-fat works best for a rich result. Pop it in the microwave for 20 seconds to take the chill off.
• Flour: Regular all-purpose gives the right structure. Don't scoop directly – spoon it into your measuring cup instead.
• Butter: Go with unsalted so you can control the saltiness yourself. It should start cold.
• Vanilla: Only use the real stuff, not artificial. It makes everything taste better.
• Salt: Fine sea salt or kosher salt mixes in more smoothly than table salt.

Making Your Showstopping Pancake

Getting The Heat Just Right:

Put your oven rack smack in the middle – not too high, not too low. Heat it to exactly 425°F, and grab an oven thermometer to make sure it's right. This hot temp is what makes it puff up so dramatically. Stick your 9x13 metal or ceramic pan in while the oven heats up. Give it a full 15 minutes to get hot enough, even if your oven beeps ready before then.

Mixing It Up:

Throw your room-temp eggs, milk, flour, salt, and vanilla into a good blender. Start slow for about 10 seconds so flour doesn't poof everywhere, then crank it up high for half a minute. Take a rubber spatula and scrape down the sides really well, making sure there's no dry flour hiding anywhere. Blend another 10 seconds. The mix should look smooth like heavy cream without any lumps. Let it sit for 5 minutes so the flour can soak up the liquid.

The Butter Part:

Once your oven's hot enough, drop the cold butter into your hot pan. Keep an eye on it through the window as it melts and starts to sizzle but doesn't turn brown – about 2-3 minutes. Pull the pan out with good oven mitts and swirl that butter all around, getting the bottom and sides completely coated, even in the corners. This even layer of butter is what gives you those amazing crispy edges everyone fights over.

Pouring It In:

Take the hot pan out and right away pour your room-temp batter right into the middle in one smooth stream. Pour from about 6 inches up to help it spread out evenly. Don't scrape the blender or stir anything – this keeps the temperature and texture just right for maximum puffiness. Get it back in the oven within 20 seconds so it stays super hot. Close the door gently so you don't splash the batter.

Keeping Watch:

Bake for exactly 22-27 minutes and don't open that door – even a little cool air can make it fall flat. Watch through the window as the pancake rises dramatically, first around the edges then in the middle. The sides should climb up the pan and turn golden brown. The middle will puff up with cool hills and valleys. After 22 minutes, check if it's done – edges should be deep gold but not burnt, and the middle should be set but still jiggle slightly when you gently shake the pan.

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Delicious Ways To Enjoy

Take it straight from the oven to the table while it's still big and puffy to show off its impressive height. Before you start cooking, set up a topping bar with fresh berries sprinkled with sugar, homemade whipped cream with a touch of vanilla, and warm real maple syrup for the classic approach. Cut some fresh lemon wedges and put powdered sugar in a shaker for a tangy-sweet combo, or offer warm cinnamon apples cooked in butter for something cozy. Slightly warmed Nutella makes an amazing drizzle, while brown-sugar caramelized peaches are perfect in summer. Grab some fresh mint leaves for a pretty garnish that adds a nice fresh scent.

Tasty Twists To Try

Mix some orange or lemon zest into your batter for a fresh citrus kick, or try using almond extract instead of vanilla for a nutty flavor twist. Add warm spices like cinnamon, nutmeg, or cardamom to make your kitchen smell amazing. Go beyond basic toppings with a homemade fruit sauce, gently cooked down with a bit of sugar and lemon juice, or make a quick salted caramel sauce while your pancake bakes. For something fancy, whip up a smooth berry sauce that you've strained to remove seeds. When fall comes around, try adding apple butter or a spoonful of pumpkin puree, or get adventurous with fresh herbs like thyme or rosemary for a more savory approach.

Keeping It Fresh

Warm leftover pieces in a 350°F oven for five minutes to get them crispy again. Keep any extras in a sealed container, but try to eat them within a day for the best taste. You can mix up the batter the night before, just let it come back to room temp before cooking. When you're feeding a crowd, make several pancakes one after another so everyone gets a warm serving. You can even freeze extra pieces with parchment paper between them so they don't stick. Though you can keep leftovers in the fridge for a couple days, they won't be quite the same. Always warm up cold pieces before eating to bring back some of that original texture.

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This German pancake is breakfast at its most impressive. Those crispy edges with the soft middle and the show-stopping presentation make this my go-to recipe when I want to wow people at brunch. You can keep it simple with just lemon and sugar or dress it up with seasonal fruits and fancy sauces. It just goes to show that sometimes the most basic ingredients, when treated right, can create something truly spectacular.

Frequently Asked Questions

→ Why didn’t my pancake rise much?

Make sure all your ingredients are room temperature, and the pan with butter is super hot before pouring in the batter.

→ Can I prep the batter the night before?

You can store the batter in the fridge overnight. Just let it warm to room temp before baking.

→ What are good toppings for this dish?

Go for fresh berries, powdered sugar, maple syrup, lemon with sugar, or spiced apples cooked in cinnamon.

→ Is a cast iron skillet a good option?

Absolutely! A 12-inch cast iron skillet works great and makes for an extra crispy base.

→ Why does my pancake flatten out?

That’s totally normal! Serve it right away while it’s puffy for the best look.