Baked Pancakes (sometimes called German Pancakes or Dutch Babies) are a showstopping breakfast or brunch dish. They puff up dramatically in the oven, creating a beautiful golden bowl with a tender, custard-like center. Paired with a sweet Vanilla Sauce, it’s an elegant yet simple dish that feels special.
Here is a complete recipe for you.
Baked Pancake with Vanilla Sauce
This recipe serves 4-6 as a breakfast or dessert.
For the Baked Pancake
Ingredients
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6 large eggs
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1 cup (240ml) whole milk
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1 cup (125g) all-purpose flour
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1/4 cup (50g) granulated sugar
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1 tsp vanilla extract
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1/4 tsp salt
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3 tbsp unsalted butter
Instructions
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Preheat & Prep: Place your 9×13-inch baking dish (or a 12-inch oven-safe skillet) in the oven and preheat to 400°F (200°C) . Getting the dish hot is key to a good puff!
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Make the Batter: In a blender, combine the eggs, milk, flour, sugar, vanilla, and salt. Blend until completely smooth and frothy, about 30-45 seconds. Alternatively, you can whisk vigorously in a large bowl.
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Melt the Butter: Carefully remove the hot baking dish from the oven. Add the 3 tablespoons of butter and swirl it around until it is completely melted and coats the bottom of the dish.
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Bake: Pour the batter directly into the dish over the melted butter. Do not stir. Immediately return the dish to the oven.
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Watch the Magic: Bake for 20-25 minutes. Do not open the oven for the first 15 minutes! The pancake will puff up dramatically around the edges and turn golden brown. It’s ready when the edges are crispy and the center is set and puffed.
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Serve Immediately: Baked pancakes will begin to deflate as soon as they come out of the oven (that’s normal!). Dust with powdered sugar, cut into squares or wedges, and serve right away with the warm vanilla sauce.
For the Vanilla Sauce
This sauce is silky, rich, and the perfect complement to the eggy pancake.
Ingredients
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1/2 cup (1 stick / 115g) unsalted butter
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3/4 cup (150g) granulated sugar
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1/2 cup (120ml) heavy cream
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2 tsp vanilla extract (use a good one here!)
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A pinch of salt
Instructions
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Combine: In a small saucepan over medium heat, combine the butter, sugar, and heavy cream.
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Simmer: Stir constantly until the butter is melted and the sugar has dissolved. Bring the mixture to a gentle simmer (small bubbles around the edges).
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Thicken: Let it simmer for 3-5 minutes, stirring occasionally, until the sauce thickens slightly and coats the back of a spoon.
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Add Vanilla: Remove the pan from the heat and stir in the vanilla extract and the pinch of salt. The sauce will be hot and fragrant.
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Serve Warm: Pour the warm sauce into a pitcher or gravy boat. It will thicken further as it cools slightly. Drizzle generously over the warm baked pancake.
Serving Suggestions
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Classic: Dust the baked pancake with powdered sugar and serve with the vanilla sauce on the side.
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Fruity: Serve with a side of fresh berries, sautéed apples, or lemon wedges to cut through the richness.
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Brunch Spread: This pairs beautifully with crispy bacon or breakfast sausages for a sweet and salty combination.
Enjoy your spectacular breakfast! The puffing pancake is always a crowd-pleaser.