When it comes to outstanding effort-to-reward ratios, breakfast can hardly be more satisfying than a big, puffy Oven Pancake.
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.
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.
Dutch Baby Vs. German Pancake
What’s the difference between a Dutch baby and a German pancake? Well, there isn’t really any difference. A Dutch baby and German pancake are basically the exact same thing. The only difference is that sometimes a German pancake is baked in a rectangular baking dish instead of an ovenproof skillet. A German pancake may also be called a Danish oven pancake, Swedish oven pancake, or Finnish oven pancake.
5 Star Review
“Made this! It was DELICIOUS! Thank you for sharing!!!”— Sarah —
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.
- 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.
- Whisk the wet ingredients together.
- Add the flours and salt, whisking gently (the batter will look lumpy).
- Pour the batter into a preheated oven-safe skillet coated with melted butter.
- Bake at 450 degrees F for 9 to 11 minutes. Add desired toppings and DIG IN!
How to Top a Dutch Baby Pancake
Here are some of my favorite oven pancake toppings (mix and match as you please):
- 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.
- 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!
Frequently Asked Questions
Certainly! While I love the skillet for presentation purposes, you can bake an oven pancake in a 9-inch pie dish.
If you’d like to make a larger Dutch baby for a crowd, double the recipe, then cook the pancake in a 9×13-inch baking dish, instead of a skillet.
While I’ve never tried this myself, I think you can make mini pancakes in the oven by melting butter in the wells of a standard muffin tin, then pouring a little batter into each of the wells. The mini pancakes will cook more quickly, so keep an eye on them.
Once removed from the oven, your Dutch baby will deflate a little. This is a normal reaction as it sits and cools. However, if your oven pancake never rose at all, then your skillet or oven was likely not hot enough.
- 3 large eggs
- 1/2 cup milk (I used non-fat—use 2% or whole for a richer pancake) or swap almond or soy milk to make dairy free
- 1 tablespoon honey or pure maple syrup
- 1 teaspoon pure vanilla extract
- Zest of 1 small lemon about 3/4 teaspoon
- 1/4 cup white whole wheat flour or all-purpose flour (regular whole wheat flour will result in a denser texture)
- 1/4 cup all-purpose flour
- 1/4 teaspoon kosher salt
- 2 tablespoons unsalted butter
- Powdered sugar
- Serving ideas: fresh berries; honey and/or pure maple syrup; jam; whipped cream; Greek yogurt
- Place a rack in the center of your oven (make sure there isn't another rack close above it, or the pancake will rise and hit the rack as it bakes). Preheat the oven to 450 degrees F.
- Place the butter in a 9, 10, or 11-inch ovenproof skillet. A few minutes before you are ready to bake the pancakes, place the skillet in the oven as it preheats so that the skillet gets hot and the butter melts. You want this skillet to get nice and hot and the butter to melt, but don’t let the butter sputter too much or burn.
- In a large bowl, briskly whisk together the eggs, milk, honey, vanilla, and lemon zest.
- Add the whole wheat and all-purpose flours and salt. Very gently whisk just until the flour disappears. The batter will look lumpy at this point, which is just fine.
- Remove the skillet from the oven and swirl to coat the pan with the melted butter. Working quickly, pour in the batter.
- Return the skillet to the oven and bake the pancake for 9 to 11 minutes, unit it is puffy, dark golden brown at the topmost edges, and the center is set. It will be super puffy when you first pull it out, then settle as it cools. Dust with powdered sugar. Slice and serve warm with desired toppings.
- For a smaller pancake, reduce the batter by 3/4 and bake in an 8×11-inch baking dish or reduce by half and bake in an 8×8 inch pan. Watch the baking time carefully, as it may need to be reduced. This oven pancake tastes best the day that it is made. It can be reheated, but the texture will not be as soft and delicate.
- 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.
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