Good morning, friends! I know you love a good breakfast, and today I’m bringing you two wonderful baked pancake recipes that are easy to make and full of flavor. If you’re looking for a comforting morning meal or a lovely brunch idea, these baked delights are perfect.
I find baked pancakes so much simpler than flipping individual ones. You just mix, pour, and let the oven do its magic. Get ready to make your mornings brighter with these fantastic pancake ideas!
Jump to Recipe:
Apple Cinnamon German Pancake Recipe
This Apple Cinnamon German Pancake puffs up beautifully in the oven, creating a wonderful, dramatic presentation. It’s warm, comforting, and perfect for a cozy morning meal or a special brunch.
I love how the apples get soft and sweet, blending perfectly with the warm cinnamon spice in every bite of this fluffy baked pancake.
Key Ingredients & German Pancake Tips
- Room Temperature Eggs: Using eggs that aren’t cold helps the pancake batter mix better and results in a lighter, fluffier pancake when baked.
- Warm Pan for Puff: Starting with a hot, buttered pan helps the pancake puff up high and gives it those signature crispy edges.
- Thinly Sliced Apples: Slice your apples thin so they cook through evenly and soften nicely during baking, blending well with the pancake.
What You Need for Apple Cinnamon Pancake
- 3 large eggs, at room temperature
- ½ cup all-purpose flour
- ½ cup milk
- 2 tablespoons granulated sugar
- ½ teaspoon ground cinnamon
- ¼ teaspoon vanilla extract
- Pinch of salt
- 2 tablespoons unsalted butter
- 1 small apple (such as Gala or Fuji), thinly sliced
- Powdered sugar for dusting (optional)
⏱️ Time: 30 minutes🍽️ Yields: 2-3 servings
How to Make German Apple Pancake
Step 1: Prep Oven and Pan
Preheat your oven to 400°F (200°C). Place a 9-10 inch oven-safe skillet (like cast iron) in the oven to heat up for about 5-7 minutes. Once hot, carefully add the butter to the skillet and swirl it around to coat the bottom and sides as it melts.
Step 2: Make the Batter
In a medium bowl, whisk together the eggs, flour, milk, sugar, cinnamon, vanilla extract, and salt until smooth. Make sure there are no lumps of flour. You can also use a blender for an extra smooth batter.
Step 3: Assemble and Bake
Carefully pour the batter into the hot, buttered skillet. Arrange the thinly sliced apples evenly over the batter. Place the skillet back into the preheated oven and bake for 18-22 minutes, or until the pancake is puffed up and golden brown around the edges.
Step 4: Serve Immediately
Remove the skillet from the oven. The pancake will start to deflate slightly as it cools, which is normal. Dust with powdered sugar if you like, and serve warm with a squeeze of lemon juice or a drizzle of maple syrup.
📝 Final Note
This pancake is best enjoyed fresh from the oven when it’s still warm and puffy. Leftovers can be stored in the fridge but are best reheated gently in a toaster oven for a few minutes.
Baked Blueberry Pancake Recipe for Breakfast
This Baked Blueberry Pancake is a simple and delicious way to enjoy a big, fluffy pancake without standing over a stove. The blueberries burst with sweet flavor as it bakes, making every mouthful extra special.
I find this recipe to be a fantastic hands-off option for a weekend breakfast, letting you relax while your oven prepares a delightful treat for you.
Key Ingredients & Blueberry Pancake Tips
- Fresh or Frozen Blueberries: Both work great! If using frozen, don’t thaw them first; just toss them into the batter directly.
- Don’t Overmix Batter: A few lumps are okay. Overmixing develops the gluten too much, which can make your pancake tough instead of tender.
- Serve Warm: This pancake tastes best right out of the oven. The warm blueberries and fluffy texture are irresistible.
What You Need for Baked Blueberry Goodness
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon salt
- 1 large egg
- ¾ cup milk
- 2 tablespoons melted unsalted butter, plus extra for greasing
- 1 cup fresh or frozen blueberries
⏱️ Time: 25 minutes🍽️ Yields: 4 servings
How to Make Blueberry Baked Pancake
Step 1: Prepare Your Oven and Pan
Preheat your oven to 375°F (190°C). Lightly grease an 8×8 inch baking dish or a 9-inch round cake pan with butter. This prevents the pancake from sticking and helps it brown nicely.
Step 2: Mix Dry Ingredients
In a large bowl, whisk together the flour, granulated sugar, baking powder, and salt. Make sure these dry ingredients are well combined before adding the wet components.
Step 3: Combine Wet and Dry
In a separate medium bowl, whisk the egg, milk, and melted butter until fully combined. Pour the wet ingredients into the dry ingredients. Stir gently until just combined; it’s okay if there are a few small lumps. Fold in the blueberries.
Step 4: Bake and Serve
Pour the batter into your prepared baking dish and spread it evenly. Bake for 20-25 minutes, or until the pancake is golden brown and a toothpick inserted into the center comes out clean. Slice and serve warm with maple syrup, extra blueberries, or whipped cream.
📝 Final Note
This baked pancake makes great leftovers! Store any extra pieces in an airtight container in the refrigerator for up to 2-3 days. Reheat gently in the microwave or a toaster oven.