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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The absolute best German Pancakes recipe! Only six simple ingredients and five minutes to prepare, this easy breakfast is a sure family favorite!
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- dash salt
- 1 teaspoon vanilla extract
- 5 Tablespoons butter
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.
Try serving these with easy homemade cinnamon syrup
Recipe Video
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.
Nadia says
these look so good! going to try and make them tomorrow morning!
Melinda says
Make this pancake in a Bundt pan and take new pictures! It will come out beautiful, very little deflating. And you can run a knife in a circle around the center when it is done, and add warn fruit or pie filling!
No you says
This is so flaaaaaaaaaaaaaaaaaaaaaaaaame. I made this for a German project at school.
Christi says
what size baking dish do you use?
Shannon says
It says she used 9 by 13 in.
Haley says
You can also use a muffin pan, but then technically they’d be called Pop-Overs, also great.
dalbax2 says
These are SO good. I used to make them alot for my 2 boys when they were growing up.
Anonymous says
Just made these for my hubby & they were delish! Thank you for the recipe!!
Anonymous says
Panokuken!
Anonymous says
they are really good with just lemon juice and powdered sugar instead of syrup!
Susan says
I use buttermilk, then lemon juice and a sprinkle of sugar or sour cream to top and the children make them disappear 🙂
Jill Vehanen says
I’m going to try these today, can’t wait to taste them.
Katherine says
Saw these being made on Home & Family TV show today. Know the show is an old one but was so happy to find the
recipe on Pinterest. Will try these tomorrow with the powdered sugar and freshly squeezed lemon as they did on the show.
jp says
I have been making theses for years. I add a sliced apple and top with a tablespoon brown sugar before placing in the oven. no syrup required
Lauren says
I had never even heard of these, but I made them this morning. WOW!!!! And soooo easy!!!! This is my new favorite breakfast recipe!
Lauren Allen says
Thanks Lauren! They’re one of my favorites too!
Deana says
Great! I have not seen this in a “large” size, only personal pancake size. Awesome! We replace vanilla with a little nutmeg and top it with more butter, powdered sugar and lemon juice. MMMMM
Tori says
wanted to make something different for my kids for breakfast. It has about 5 more mins in the oven. Kids just came in the kitchen and said mmm what smells so good……. Can’t wait to try this.
Queenie says
Can you use coconut flour or gluten free flour ?
Lauren Allen says
Hi Quennie, I’ve never tried it, so I’m not sure, but I imagine it would work just fine! 🙂
Mel says
You can definitely make with gluten free flours but it might not get as fluffy or will lose its puff once it cools a bit. But that’s ok it still tastes good!
Seasons01 says
King Arthur Flour does some pretty awesome GF brownies from scratch. I would ask them if the recipe doesn’t turn out. They test there recipes quite a bit before they send them on there way.
Kasi says
I use nameste gluten free flour and it works great
Mary says
Try squeezing a lemon on pancake and then powdered sugar and skip syrup…yuuummmm!
Ann Rogers says
Going to make these for our women’s breakfast at church tomorrow. The plan is to take the ingredients with my blender over early and make it on the spot – that way it will be nice and fresh! They all know by now that Ann is going to bring something sweet! I haven’t had these in years.
Lauren Allen says
Sounds awesome! Let me know how to they turn out!
Lisa says
May be a silly question but I’ve reread the blog and all of the comments and I don’t see where you say what kind of flour you use…is it Self-Rising or All Purpose (Plain)? I’m not a baker so just want to clarify….these look awesome!
Lauren Allen says
Hi Lisa, Use all-purpose flour 🙂
Seasons01 says
In recipes I have always used All Purpose Four unless the recipes states something else. Except Bread and Pizza then I use bread flour.
Lilly says
OMG I just made this! It’s like heaven on a plate! I just cut the recipe in half tho and made it in a 8×8 pan. Baked it for the same amount of time! I did use the teaspoon of vanilla. When it was done I spinkeled powder sugar, cinnamon and a little drizzle of syrup! This is definitely a kerpper!!!!
Lauren Allen says
Hi Lilly, I’m thrilled that you liked it so much! Thanks for coming back to comment!
Marge says
I am enjoying this site and am going explore! Can’t wait to try these German pancakes! Yum!
Susan says
This is a great recipe and so easy to make. Instead of powdered sugar I sprinkled cinnamon sugar on it half way through the cooking process. I also substituted almond extract instead of vanilla, and the presentation is impressive when you take it out of the oven, but it drops fast so make sure your guests are seated when you take it out. So try it and you won’t be disappointed. YUM
Guest says
Can you use almond milk? If so, how much? Thanks!
Lauren Allen says
That should work fine as a substitute for the milk (1 cup)
Elizabeth Zippelius says
Basically just like Yorkshire pudding with butter instead of oil or beef fay. Traditionally served as a side to roast beef and gravy in Britain.
Lini says
So I’m wondering if it’s supposed to have that “yellow” look inside. Like it seems doughy…
Does it need longer cooking time or is that natural?
Lauren Allen says
They are yellow-looking…but they shouldn’t be doughy. You can always cook them for a few more minutes if you think they’re not done…
Veronica says
The recipe was perfect for this snowy, bitter cold Sunday morning. Found the link from your classic French Toast recipe and decided to give it a try. The house smells delicious and we all loved it! I cooked some turkey bacon while this was baking. Sprinkled with powered sugar and served with sliced bananas and a little bit of syrup. Definitely adding to the weekend breakfast rotation. Thank you!
Lauren Allen says
Thanks Veronica! Happy you liked it!
Sandy says
How many people does this serve?
Lauren Allen says
About 5 people, depending on how big you cut the pieces.
Marty says
Other recipes say use rising bread flour be cause they rise a lot more over the regular flour. Next time trying the bread for. I love these with powered sugar and lemon. Making these for Valentine’s Day Yummy. Just a suggestion. Enjoy
Cami says
Try orange juice and powdered sugar. Fun twist to the traditional lemon.
Sariah says
I’ve made this recipe so many times I thought it was time to get on and leave a review. They are the best! Thank you for this great recipe.
Kierea Miller says
My family loves this recipe, we use it all the time!
Lauren Allen says
Thanks Kierea! So happy your familes loves it like mine 🙂
Liz says
This recipe is fantastic! I have made it many many times (no modification-just stick with the recipe). It turns out perfect every time. Sprinkle powdered sugar and top with syrup and it’s perfection!
Kara says
Is it ok to mix the batter the night before and keep it in the fridge until it’s time to bake?
Lauren Allen says
I think that would work just fine :-). Give it a good stir before pouring it in the pan in the morning.
debbi says
These are delicious! I’ve tried them with powdered sugar and lemon; syrup; cinnamon & sugar and drum roll please…whipped cream!!! Tastes like cream puffs!
Thanks for the recipe!
Amanda says
This is slightly different than the one I grew up on and have made for all of my days but I am going to give it a whirl because sometimes I think recipes get tweaked through the years. My mom always stirred some of the butter into the batter but I think that weighs it down. Going to try this today and see how it works compared to my recipe. Don’t tell my mother! I always serve with whipped cream, fresh banana slices and today we have fresh picked blackberries. Happy 4th!
Travel food lover says
Made something similar when I lived in Germany. We did not use a blender, did it the hard way and beat the eggs to a hard froth then added real cream and such. We baked in pans similar to our round two layer cake pans, and when in season added fruit while still cooling. No syrup only sugar and a spice sprinkle. Forgotten about making them and how much we loved them. Thank you.
Janet says
this has become one of mine and my son’s favorite recipes. since it’s just the two of us I’ve cut all the ingredients in half to not make so much because if it’s sitting there we want to eat it!
love that it’s super easy and that I can make it in my toaster oven.
Lacey says
This was amazing! I grew up eating German pancakes and have made them many times. These were probably the best. I did make one change – I was out of butter so I used coconut oil. Delicious.
Carissa says
I grew up on these! My family always put frozen blueberries into it before baking, and then the powdered sugar on top! So so yummy!
Lauren Allen says
Sounds delicious!
Asha says
From when I was a little kid, German Pancakes have always been my favorite. My mom used to make them for me, but nowadays I’m generally the one who cooks them. Twice now, I’ve added canned pear halves to the pan & substituted the syrup from the can for about half the milk in the batter. Both times, I made it for my aunt’s weekly potluck, and everybody there loved it.
I haven’t tried this recipe yet, but it’s similar enough to the one in my mom’s recipe file that I know it’ll be great. I’m planning to toss in some banana slices.
Just a warning to anyone planning to use a glass pan: the pan will be hot, and the batter will be cold. That doesn’t matter too much with a metal pan, but with a glass pan it can cause damage. That might just be a few small cracks, but my mom had a pan explode and send shards of batter-covered glass all over the kitchen once when I was too little to remember. Now the recipe card has a note on it: “DO NOT USE GLASS PAN!!!!” So be careful, and maybe give the batter a chance to get up to room temperature before you pour it in the pan.
Jennifer says
We love this German pancake been making it for years but we use lemon and powdered sugar it’s a AMAZING ..
Tiffany says
Is it possible to mix the batter up the night before and just keep it in the fridge?
Lauren Allen says
I don’t recommend that but throwing it together the morning of is VERY quick!
Ben says
Might be a good idea to add a note that the butter will burn if you leave it in there the whole time the oven is preheating. May be common sense, but for someone who is following the recipe, we’re kinda just going step by step. I didn’t think about it, and wasted a lot of butter.
Catherine says
Made this recipe many times for my kids and it is requested for morning breakfasts after sleepovers.
I found that 425 degrees F. for 22 to 27 minutes was way too long. At 20 minutes it was starting to get blackish brown. At 17 to 18 minutes it was golden brown as pictured.
Laura Negrete says
The yummiest, easiest recipe ever!!!! My kids love them!