A German puff pancake, also known as a Dutch baby, is a magical breakfast dish that puffs up beautifully in the oven, creating a crispy-edged yet soft and custardy center. Topped with a sweet and tart berry compote, this version is a showstopper that’s perfect for brunch recipes or special mornings when you want something extra delicious. Plus, this is an easy German pancakes recipe that requires minimal effort but delivers maximum flavor and presentation.
Berry Compote German Pancake
Prep Time 10 minutes mins
Cook Time 20 minutes mins
Total Time 30 minutes mins
Course Breakfast, Brunch
Cuisine German
For the Pancake
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tablespoon granulated sugar
- 1 teaspoon vanilla extract
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter
For the Berry Compote
- 1 cup mixed berries strawberries, blueberries, raspberries, or blackberries
- 2 tablespoons granulated sugar
- 1 teaspoon lemon juice
- 1 teaspoon cornstarch optional, for thickening
- 2 tablespoons water
Preheat the Oven
Set your oven to 425°F (220°C). Place the skillet in the oven while it preheats.
Prepare the Batter
In a mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla extract, and salt until smooth. Let the batter rest for about 5 minutes.
Melt the Butter
Carefully remove the hot skillet from the oven, add the butter, and swirl to coat the pan evenly.
Bake the Pancake
Pour the batter into the hot skillet and immediately return it to the oven. Bake for about 18-20 minutes until the pancake is golden brown and puffy.
Make the Berry Compote
While the pancake bakes, combine the mixed berries, sugar, lemon juice, and water in a small saucepan over medium heat. If using cornstarch, mix it with a bit of water before adding it to the berries. Simmer for 5-7 minutes until the berries soften and the sauce thickens.
Serve
Once the pancake is done, remove it from the oven and top it with the warm berry compote. Dust with powdered sugar if desired and serve immediately.
Pairings
This dish pairs wonderfully with a cup of freshly brewed coffee or a light mimosa for a true brunch experience. If you’re looking for easy breakfast ideas, serve it with Greek yogurt or whipped cream to balance the tartness of the berries.
FAQs
1. What type of pan should I use?
A cast-iron skillet works best for achieving the perfect rise, but an ovenproof nonstick skillet can also work.
2. Can I use frozen berries for the compote?
Yes! Just cook them a bit longer to allow excess moisture to evaporate.
3. Why didn’t my pancake rise properly?
Make sure your oven is fully preheated, and avoid opening the oven door while baking. Using room-temperature eggs and milk also helps.
