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
Recipe 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.
Laura says
I’ve been making German Pancakes for over a decade using various recipes and this one has the best results, hands down!! Thank you for sharing such a fantastic recipe.
As far as flavors, we love to add sautéed apples to ours sometimes or even apple pie apples to the top instead of syrup.
KATHLEEN ALEXANDER says
This looks great! Can it be frozen?
Lauren Allen says
I haven’t tried freezing it, but I’m not sure how it would reheat since it’s so heavily made from eggs.
Austin says
This is the second recipe I have tried of yours, Lauren. This is the first time I’ve heard of german pancakes so I changed nothing about the recipe. The result was super yummy, although very eggy. But, since this is like a french-toast pancake I think that’s how it’s supposed to be, Either way, we all cleaned our plates.
Austin says
Forgot to add the star rating.
Lauren Allen says
Thanks for taking the time to comment!
Jessie says
We made this in a large cast iron pan with sides of bacon and roasted brussel sprouts for dinner and LOVED it. Used a blend of 1/3 garbanzo and 2/3 whole wheat pastry flour. I added some chopped apples (about 2 small) to the pan, after melting the butter and before dumping in the batter. Highly recommended. Made successfully in Fort Collins (about 5000 ft elevation).