A German pancake, also called a Dutch baby, is a large, puffy baked pancake made from a thin batter of eggs, milk, flour, and butter poured into a hot, oven-safe skillet. Baked at a high temperature, typically around 400°F (200°C), the batter rises dramatically into a shallow, bowl-shaped pancake with crisp, golden edges and a soft, custardy center. The style developed in the United States among German-American communities, inspired by European oven-baked pancakes rather than being a direct import from Germany. It is usually served as a shared breakfast or brunch dish, sliced and topped with powdered sugar, fresh fruit, or maple syrup, or filled with savory additions like ham, cheese, or sautéed vegetables.