Baked German pancakes are soft, eggy, and custard-like in the center. The batter comes together in just a few minutes and puffs up in the oven before deflating!
Optional: confectioners sugar, maple syrup, favorite berries of choice
Instructions
Preheat the oven to 425°F (218°C).
Add the whole milk, flour, eggs, sugar, vanilla extract, and salt to a blender. Blend on high speed for 10 to 15 seconds or until smooth and no lumps remain. If needed, stop the blender, scrape down the sides, and blend for a few more seconds to make sure everything is well combined. Set aside.
Place the sliced butter into an ungreased 9x13-inch baking pan and place it in the oven until the butter is fully melted, this should only take 2 to 3 minutes. Make sure to keep a close eye on the butter, you don’t want it to burn!
Carefully, remove the pan with the melted butter from the oven and swirl it around.
Once the oven is back to temperature, slowly pour the blended batter into the hot-buttery pan in a figure 8 pattern. Do not stand right over the pan, in case any butter splatters.
Return the pan with the batter to the oven and bake for 22 to 27 minutes or until the pancake is puffed, golden, and looks firmly set.
Remove from the oven and set aside to cool slightly on a wire rack for 10 to 15 minutes before slicing and serving. The pancake will deflate as it cools, this is normal!
Enjoy with dusted confectioners sugar, maple syrup, fruit, etc!
Video
Notes
Storage Instructions: Once cooled, cover tightly with plastic wrap and store it in the fridge for up to 3 days.Freezing Instructions: Slice into individual pieces, wrap tightly with plastic wrap, and freeze in a large freezer bag for 2 to 3 months. Reheat in the oven at 300°F or in the microwave in 20 to 30 second increments until warmed through.