German Pancakes was one of my favorite breakfasts growing up, and I’ve loved watching it become one of my kids’ favorite breakfasts now. They love how the german pancakes puff up in the pan while they cook in the oven.
Top them with powdered sugar and syrup and they’re to die for!
If these are new to you (as they were to my husband, Jeff), make them! Make them NOW! You wont regret it. 🙂
What are German Pancakes?
German pancakes, often called Dutch Baby pancakes are baked pancakes made from eggs, milk, flour and vanilla. The pancakes are baked in a metal or cast iron pan, puff up in the oven and then fall as they cool.
How to make German Pancakes:
- Add 5 tablespoons of butter to a 9×13 inch baking and place it in your preheating oven to melt.
- Meanwhile, add the eggs, milk, flour, salt and vanilla to a blender; cover and blend until smooth. Pour batter into the baking dish, over the melted butter.
3. Bake until the edges are golden brown and puffy, about 22-27 minutes.
4. Serve warm, sprinkle generously with powdered sugar and syrup.
CONSIDER TRYING THESE BREAKFAST FAVORITES:
Egg and Sausage Breakfast Taquitos
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German Pancakes
Video
Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- dash salt
- 1 teaspoon vanilla extract
- 5 Tablespoons butter
Instructions
- Preheat oven to 425 degrees F.
- As oven preheats, put the butter in an un-greased 9x13-in. baking dish and place in oven, just until melted.
- Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter.
- Bake, for 22-27 minutes or until edges are golden brown and puffy.
- To serve, sprinkle generously with powdered sugar and syrup.
Nutrition
Have you tried this recipe?!
RATE and COMMENT below! I would love to hear your experience.
*I first shared this recipe in October 2010. Updated October 2018.
Liz says
Best Dutch baby recipe! I’ve tried several recipes and this is the best tasting and most dramatic. It gets beautifully puffy. I use it in a #14 cast iron skillet.
Cynthia says
Delish!
Lorraine says
I also grew up loving this breakfast treat. We never used syrup, and the butter in my grandma’s recipe (born in Germany, immigrated as a teenager) was much less, perhaps because it was a valuable commodity in the 1800’s. I used 3 Tablespoons when I made it from your recipe, and everyone loved it. I had frozen blueberries I added about 1 Tablespoon of syrup to 1 cup of berries to soften them up and make scooping on top easier. OMG, so good and fulfilling. Fed my family of four (all adults) Thanksgiving brunch perfectly. Grandma also only baked this in an iron skillet which I also did. (10 1/2 inch skillet just fyi)_
Thanks for posting this. I’ll be trying more of your recipes soon!
Kathy Reeves says
These are delicious just ate the pancake right out of the oven for breakfast. Better than frying one by one.
Gresilda says
Delish!!! And easy to make. I’ve been making it almost every weekend since the day I decided to pin it 😁
Gerda says
Wonderful recipe! Squeezing fresh lemon juice on top tops it off 🙂
nore says
What is ‘all purpose flour’ please? Is it ‘plain’ or ‘self-raising’ flour etc? I have not seen flour labelled ‘All-purpose’ in the UK
Lauren Allen says
Plain flour. Enjoy!
Lindsay Aaron Strasburg says
One of my faves!
Robyn Barker says
These were so good and easy! Made exactly like the recipe said. We 1.5x the recipe and made a 9×11 AND a 9×9 pan and they worked out perfectly. Thank you! Will make again for sure.
Nope says
22 min at 425 is wayyyyh too long for this recipe. It all came out burnt.