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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- 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.
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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.
So easy and was a huge hit with my family. I substituted Oatmeal milk with vanilla for the regular milk and it came out fabulous!! Will make again!
The recipe is good. The website isn’t. As I moved my cursor down, it jumped all over, usually to the too of the page. It made it difficult to follow, so I tried copying it. That was even worse. This is becoming common. Could you address your host about it?
Easy to make and delicious!
I’m newly diabetic, and the lack of extra sugars with all the delicious taste this dish offers makes me happy. Especially when I’m in the process of cutting other things from my diet.
I sprayed the plan with Pam.
It tasted yummy but mine completely stuck to the bottom of the pan.
Suggestions for next time?
Did you melt the butter in the bottom? What kind of pan was it?
Just like my MIL. I got the seal of approval from my hubby. He was needing the German pancakes his mom made. I have tried other recipes and none came out like hers. This one does the trick! Just the right blend of egg and fluffiness.
I cut this recipe in half with my family. I make bacon in an 12″ round iron skillet and whip this up as the bacon is cooking. I drain grease from the skillet and place in the batter. No butter. Comes out perfect every time.
This is a great recipe. My family loves it. So far I’ve made it with chocolate chips, cinnamon sugar (“snickerdoodle” German pancakes), and plain with powdered sugar. Always a hit.
This is the first time I have ever had German pancakes and this recipe is awesome! Highly recommend it!
Excellent! Fantastic results! I used half recipe, and cooked on stovetop in my Æbleskiver pan. They turned out fantastic. Half recipe made 14 Æbleskiver/mini German pancakes. Thanks!
My family loved it, the only variation I made was I blended the wet ingredients and added the flour after. Perfect and quick compared to other German pancake recipes! Will make it again!
Made this in a round cast iron pan and used 1/2 cup chickpea flour & 1/2 cup gluten free flour and what a poof! Fantastic flavor!
My Dutch baby dorm puff. Do you have any ideas on how I could have screwed up the easiest pancake ever?
I love this recipe! Perfect Fam breakfast – served with blueberries tossed with lemon juice and powdered sugar and agave syrup – teens and picky dad approved – go team!
I made this and it turned out not like the picture. I had a huge rectangle bowl. It was only 1/4 inch thick on the bottom and the rest came up above the sides 4 to 5 inches high. What did I do wrong
Mine did the same but it was good. I burn the butter the first time before adding my batter. We ended up melting the butter in the microwave and adding it to the cleaned pan before adding the batter. I wonder if our pan wasn’t hot enough on the bottom making it not poof as much.
Love this recipe! Turns out perfect every time! I like to let the butter brown a little bit, it gives it a delicious flavor!
I added cinnamon sugar and baked a little too long but came out great. Will try again with less baking time.
I love this recipe. It is so easy and has become my “signature” breakfast. I make it whenever my kids have a sleepover or when I am feeling like I want to be a better version of myself as a mom. Everyone loves it. This is literally the only thing I put powdered sugar on, so everyone things it’s a real special delicious treat. Thank you!!!
Looks Delicious! Made it for company this morning and everyone loved it. Added a little bit of Cinnamon. Thank you!
I have used this recipe many times and it always turns out excellent. I like to add cinnamon as well. It’s so easy, put everything in a bowl and whip by hand. Add fresh fruit on top with whip cream & syrup not really needed.
Incredibly easy recipe and delicious!
An you mix this the night before
I used to make this for my parents growing up and lost how to make it. Was very happy to find this!! Thank you!! I put powdered sugar and syrup on it. The larger baking dish makes it not so thick.
Made the German pancake in a 9×13 baking pan and was good.Could have eaten it all but didn’t.
Fast and super easy! I agree with other comments that the finished product is a bit eggy – more like French toast than regular pancakes. Still yummy, though. Be careful not to leave the melting butter in the over for long, mine nearly burned! I added a touch of cinnamon to the batter for some flavor, which was perfect. I may try again using 5 eggs and cooking at just 400 degrees. I served with maple syrup, fresh blackberries, and bacon – delicious!
Can you put chocolate chips in the batter and have it cook with them? My kids only like Choc chip Pancakes.
I’ve never tried that but it should work! You could alternatively, put chocolate sauce on after it’s done!
You are right it is absolutely the best, easy and fast to make. No more regular pancakes 🥞 for me.
Big hit! Turned out great on first try and on repeat!
I used to make individual “pan pancakes” (as my children called them.) As the family grew I discovered this recipe with the same deliciousness in a bigger pan. Wonderful!
Can you make it in an 8×8 pan?
Cut the recipe in half for a 8×8! Enjoy!
Total hit for Christmas breakfast! Family loved it! I was feeding 15 people so I didn’t want to have to make individual pancakes among other dishes I was making. This worked out perfectly! Thank you!
We love this recipe and make a savory version also. Add chopped ham and cheese with seasonings in the batter. We love to add garlic and onion powder, turmeric, mustard powder, and paprika. Everyone in the house loves it.
I have tried the German breakfast dish and
also your morning chrismas egg dish, out of this world, thank you for sharing, will try the cookies with pretzel ears and red nose.
Merry Christmas to you and yours. V
Sooooo good! I ate two 😋
I’ve used this recipe many times and I love it! It’s simple, delicious, and quite filling (especially when topped with a big dollop of Greek yogurt or peanut butter and a drizzle of maple syrup).
However, I do want to send a word of caution that most Pyrex dishes CANNOT be placed in the oven while preheating, especially if you plan to fill them with a cold liquid after. In making this recipe last spring I put the Pyrex in the oven to melt the butter (as the recipe indicates and as I’ve done many times with various recipes) and later in the cooking process my 9×13 pan fully exploded!! So, while the probability of this occurring is low, it is not zero. I now melt my butter in advance and place it in the pan (which unfortunately does make for fewer tasty air pockets) or I use a cast iron pan (which can totally preheat in the oven).
Enjoy the pancakes they are delicious!!
My 12 year old granddaughter made this for Thanksgiving for the family for breakfast. It was so simple for her and turned out fantastic. We all had seconds.
Tried this tonight. I used only 5 eggs but kept all else the same. It was good esp with powdered sugar & syrup. It is very eggy tasting, like French toast. My teenage boys asked for seconds which they rarely do. The dish was enough for the 3 of us to have two servings. If another adult were present, we wouldn’t have had enough. I’ll make it again. Very easy.
Easiest and wonderful recipe even without the confectionary sugar tastes amazing family loved it and such a simple recipe that mostly everyone has ingredients for at home.
I love that I don’t have to stand at the stove for 30 minutes. It’s truly a mom break! I also have only made it using Kodiak cake mix. It increases the protein content but doesn’t alter the results. Definitely a new holiday favorite to feed a group quickly!
I LOVE THIS IDEA! What kind of Kodiak do you use and do you substitute anything?
My Husband & I Love This Recipe, I Put 2 Teaspoons Of Vanilla In It!! It Is Absolutely Delicious!! I Will Never Make Plain Pancakes Again!! This Is So Simple!!
Will try this!!
First time I did this I made a mistake with it. It was good. I try it again and it was better then the first time. Now this is my 4th time making it. My boyfriend and I like it thanks.
Years ago I saw an Austrian recipe for “Kaiser Kuchen,” and used to regularly make it for brunch gatherings at friends’ houses, toting my cast iron skillet and the batter premade along with butter, powdered sugar, and lemon. I could never find the recipe again until now! This is the same recipe. Perfect. Wonderful with maple syrup, vanilla ice cream, and even whipped cream on top, as the recipe is not sweet and can easily be used as a savory dish.
I found this recipe today. I made it immediately. It was so delicious that I shared the recipe w several family members. I love it! I am going to make it all the time. Love it w fruit on top! Thank You for sharing!
This protein packed breakfast is simple and delicious! We have chickens, so it is a perfect way to use up eggs. I double it and put it in a sheet cake pan because my family enjoys it so much!
This recipe Is so easy to make, and always looks so impressive! We have enjoyed serving this for brunch and it is always a favorite dish for everyone.
Delicious with fresh squeezed lemon juice and more powdered sugar.
One of my favourite breakfast recipes! Great for Yorkshire puddings too:)
Just made this. It was pretty good but like some other reviews mentioned, it was a bit eggy for my taste. I stuck to the recipe expect for the addition of a bit more vanilla extract. I put a handful of chocolate chips in a portion for my daughters. My 10 yr old said it was okay & tasted like a French fry with chocolate 🤨 & my 3 yr old seemed to like it. I had a piece with the chocolate chips with syrup & another small regular piece with blackberry jam & blueberries. Both were good aside from the egg taste. It was also extremely easy to put together & get in the oven which is always a plus! Will probably make again but try with egg whites or cut down 1 of the eggs. Would be great for a brunch or breakfast gathering since it’s a nice big portion!
My daughter and I decided to make this recipe for brunch today- after 15 minutes it rose so high, and the edges are browned. We substituted with oat milk. Is this normal –
That is exactly what it does! Hope you loved it!
Favorite recipe at our home😊
I made this recipe. It was awesome
Made it twice this week already! Used King Arthur measure for measure GF flour. Easy and delicious! Thank you 🙂
These r good ! 🙂
This recipe has been raved about in our house!
The husband and kids LOVED it, it was simple as well.
I haven’t been able to get a nice custard like pancake yet, but don’t have the proper size pan (yet) so maybe that’s a factor? The family is excited for me to practice it repeatedly though!
I love this recipe! Just made them for my daughter’s birthday breakfast. So easy in the blender!
I would change the bake time to 10-13 minutes though. I remembered there was a different German pancake recipe I used and the bake time was so short. So I checked on mine in the oven with 4 minutes left and they for sure had to come out.
Thanks Lauren! These are fabulous and easy!
Very easy recipe. Tasted wonderful. I used a 9×14 pan and it came out thin. Next time I’ll use the 9×13.
Just made this for breakfast and it was fantastic! Everyone liked it, even my young kids. Keeper!
I used to make regular pancakes, but after finding this recipe, I will never go back. We love making these for Sunday brunchs, and everyone ooos and awwwws when I take it out of the oven. So yummy!
These are wonderful, rich and faintly like custard.
I bring them everywhere and everywhere I serve them, they get compliments and requests for the recipe. They are permanently in my rotation. Thank you!
I’m not sure what I did wrong, mine came out very spongy and the sides baked up huge …… they had good flavor though.
That’s usually how German Pancakes come out. Mine always come out that way at least. They do have a spongy texture as well. I hope this helped you!
Amazing!! Wonderful breakfast. I made a mixed berry sauce for the top!! Delish!!
I used convection the 4th time I made this recipe and got fluffier (…er…yes) German pancakes that seemed to have more body too.
So delicious, either way.
Served with wild blueberries, and pure maple syrup, our sour cream/brown sugar staple that we normally reserve for use on crepes, and a sprinkle of powdered sugar/cinnamon on top.
Did I say this was breakfast?
How long did you cook in the convection oven and at what temp? Thanks!
So delicious, quick & easy!! I made this according to directions with just a smidge more vanilla (maybe 2 teaspoons) and did 3 pinches of salt since I used unsalted butter and it was divine! I served with powdered sugar, maple syrup, & fresh berries and it made them a perfect combination of sweet & savory. Thank you for posting this recipe!
I discovered German Pancakes a couple years ago at a breakfast restaurant by my house and fell in love. Only problem. My boyfriend was not a fan at all. He was a trooper though. Went with me a handful of times trying different items the place has to offer but never liking anything he got. The restaurant is on the more expensive side and I got tired of wasting money so I had to find a recipe to make my own. All throughout the internet numerous recipes. Kept searching til I found the one with the correct dish, correct ingredients and voila here it is. I love love love this recipe. It is a favorite in my house. The boyfriend who disliked them from the restaurant now requests them for dinner at times. I make as directed. Once finished I butter the individual serving. Mine gets fresh squeezed lemons and powdered sugar and my boyfriend likes fresh strawberries and whipped cream.
My mother in-law requested something savory for the next time I make them…
Definitely a treat in my house. So glad I found this recipe!
It’s fun to use eggnog at Christmas time for the milk.
Way too many eggs for my liking, next time I’ll maybe use 3 eggs and substitute for egg whites whipped into the batter. That being said my 10 year old LOVED them.
Made this today and it’s delicious.
Definitely going on our weekend breakfast list!
Would it work if cooked in smaller tins like Yorkshire pudding tins if cooking time was adjusted?
I think it would work great!!
Thank you for sharing this recipe, I know, readers are in disbelief, as I was, what? just those ingredients and wow. Reminds me of a wonderfully fresh cream puff or eclair, most likely cuz I serve it with my fresh cream whipped cream that is and berries it’s to die for really
Haven’t made these in years. Made them 3 x in less than 2 weeks Easy and relish!
OMG, these were delish! 😋 We’ve never had German pancakes before but we will definitely be having them again & again. My family absolutely loved them. Thanks for sharing!
Do the calories include syrup or no?
No, it does not.
I love this recipe! I make a 2/3 batch for a generous breakfast for 2 in a 9X9 pan. It cooks in 18-20 minutes. I make it when I have berries.
To many eggs for my liking because it tastes like an oven baked omelette . Try 4 eggs and I sprinkle a handful frozen blueberries in it and sprinkled a tablespoon cinnamon mixed into 3 tablespoons sugar on top just before I shut the oven door.
I made these this morning after hearing about “German Pancakes” on “Mayor of Kingstown.”
They were EZ to make and looked spectacular when all puffed up. However I was a bit disappointed flavorwise. I’m not saying they were bad, they were fairly taste with real maple syrup on top. But it just seemed as if something was missing. They did not taste as good as pancakes or waffles or have the richness of French Toast. Do you think a bit of sugar or an extra half teaspoon of vanilla would help? Regardless thank you for posting this fun recipe. I’m tempted to try it in a cast iron skillet next time.
I never measure the Vanilla. i just pour it in. Also, the dutch baby/german pancakes are best when you cut up fruit (berries and bananas work great) and add it when you actually serve it. When I’ve had german pancakes in restaurants, they always come with berries and whipped cream. SOOOO good!
Came out pretty decent but not as good as the one I had in Palm Springs. Instead of 6 eggs I used 3, gluten free all purpose flour and more vanilla than the recipe called for I simply poured in what I thought was a teaspoon I added a little cinnamon and baked it in an iron skillet for 23 min maybe 20 next time and topped with melted butter, fresh lemon juice and dusted with powdered sugar and dress berries added a side of chicken sausage and egg over easy.
I used oatmilk to be dairy free and olive oil in place of butter and the recipe worked great. I also added 1/2 white sugar; why is there no sugar in this recipe? It was delicious.
Absolutely delicious- first time I’ve made this pancake myself and the recipe was almost spot on from what I remember as a child. I am currently without a blender large enough so I had to use a hand mixer and besides it being a littler thicker and a whole lot taller than I remember, all the flavors and yummy textures were exactly what I was hoping for.
YUMMMMMM if you sub out the milk for heavy cream, you get 1/2-3/4 inch thick “cake”, cooks same time frame (about 24 min) and it’s YUMMMY!!!!
Yummy and so easy. We enjoyed celebrating Shrove Tuesday with this family sized pancake. Maybe a new family tradition?!
Love it! Newly retired guy exploring the wonders of preparing meals. The family scarfed this up, and our doggies loved it too! I’m sharing this with other family members. We heard about a German pancake from the show Mayor of Kingstown and we were intrigued. If Jeremy Renner can cook it, so can I! Thanks.
Same. Did you do yours in a cast iron skillet?
So funny watching Mayor of Kingstown reminded me that I uses to eat it as a kid. Made it that morning and I’ve been making it regularly since. So good!
Made this for my husband and myself. Super easy, I really liked it, husband not so much but he ate it. Reminded me of French toast which he doesn’t care for He prefers flatter pancakes w his peanut butter and syrup. Would definitely make it again when kids and grands r here
Excellent! We love it!
It’s ok. Not too flavorful even with the powdered sugar and syrup. Maybe with fruit and whip cream.
Try them with some powdered sugar and lemon juice. Sooo good that way!!
I normally 1.5 times the recipe to give it a little thicker finish.
Thank you…! and the one page recipe print-out is awesome… and saves paper…
Absolute the best I’ve made. Great recipe. I added 2 tsp granulated sugar, which added a bit of extra color perhaps. And a few extra beats with my wire wisk. But this recipe had a body all its own.
Delicious. There were sighs of happiness at my breakfast table today.
This was so easy to make. Waiting for it to come out of the oven. I halved the recipe and used an 8×8 pan. This is my first attempt 😀
My wife and I absolutely loved this recipe.
Just one comment. We thought it was just a bit eggy. I’ll try to use 4 eggs next time.
Never heard of them until I saw it on Mayor of Kingstown, and I had to try it. Absolutely loved it! I never measure my vanilla, and just free pour. I also added a small amount of almond extract. Can’t wait to try it again…maybe with coconut milk!
This was definitely a crowd pleaser especially with our two year old. I made thinly sliced apples stewed on the stove in freshly squeezed apple juice, cinnamon & brown sugar to accompany it. I used a glass baking dish w/success. Delish!
Really good and easy. Added a teaspoon of cinnamon sugar. Really good in black iron skillet. Fed 4 adults 2 children with a side of bacon. Also used gluten free flour.
I was thinking about trying it with a lower carb flour for my little who has T1D. How did the gluten free flour do?
This recipe is so simple and the perfect proportions. I have made it dozens of times and it’s always a crowd pleaser! I usually have to make 2 to keep everyone satisfied!
Hi! If you make 2, do you put them in at the same time? Do you just bake them a bit longer? Thank you!!
Super easy and delicious. I plan on making this again.
I only use your site and one other just for freezer meals. Love all your recipes! Made these German Pancakes this morning! They were of course a hit! Deeeeeeish! Thank you! 🥰
I have made this oven pancake 50 times,and it always is easy , delicious, never a bite left..
I cut it in half for my husband and I and used a 9” square pan. I also substituted fresh fruit for the powdered sugar. It was delicious. 😋
Try it with macerated berries! It’s super yummy!
Perfect every time!
I didn’t save this recipe and used another and it was not good, this recipe is the best, so disappointed I didn’t try harder to find it. I’ve saved it and will only use this one from now on.
Terrible recipe. Egg/milk to flour ratio is way off. Tasted more like an omelette than a pancake.
Can you freeze this recipe after baking?
Yes. Thaw completely in the fridge before rewarming.
Can you make the batter the night before then bake in the morning?
Yes that would be fine!
If u make the night before I would need to put the batter back in the blender as it needs to be airy and fluffy when u our it into the hit pan to cook
I’ve made so many German pancake recipes and this is by far the best!!!! It’s a perfect recipe and I’ve made it probably a few hundred times over the past few years. My husband loves it too and he never used to like Dutch Babies like I did. I like that it doesn’t call for extra sugar, especially since there is no need if I’m pouring maple syrup on top. So delicious!
So easy to make and enjoyable. I was looking for a different way to make pancakes and ran across your recipe. I didn’t have to drag out my grill. Cooked this and a tray of bacon at the same time.
I made this and my family loved it next time I will double the ingredients.
I LOVED THEM!!
Germans cook their pancakes in a frying pan like normal people do, this recipe is Finnish. Still tastes good though! 😋
Hi! I’m a mom of 4 too… 15, 13, 10 & 8! These German Pancakes were a big hit with my family! Can I double the recipe and what size baking pan should I use?
I made these for the first time and they were a big hit with my family! I used a glass baking dish (actually made two) and they puffed up huge! They will be a staple here from now on. Thank you 🙂
This is my 2nd time making these. I put a cherry sauce on top of mine, so good.
Hi, my name is Lucy I made this morning German pancakes and was delicious I would like to receive a free meal plan and recipe.
You can find all my free meal plans here!
I omit the vanilla and bake with cheese and ham for savory Dutch Baby… my fam loves it..
Do you serve with a sauce of any sort?
When/how did you add the ham and cheese? Would love to try this as a savory breakfast dish.
OMG OMG OMG these are SOOOOOOO Good!!!! And so simple! I can make them every day if I want. Just as tasty as the Original Pancake House but you don’t have to pay $20!
I tried the German pancake
I cooked it in a #6 cast iron skillet and it was delicious. It is a great recipe !
I’m one of those people that actually prefer breakfast at dinner time….I kind of hate cooking and I’m always on the hunt for simple things to make. When I saw how easy this was I decided to try it. I just tossed all the ingredients into a measuring cup and used my immersion blender, poured it into the melted butter and that was it. I did, however cut the recipe in half because I’m not a fan of leftovers. I served it with some strawberries I had made into a sauce and …….it was so good I ate the entire 9 x 9 pan in one meal lol. I can see making this a lot as it seems to be adaptable for different toppings.
Looks really yummy!! Can this recipe be divided in half and use a 9 x 5 glass baking dish?
Yes, that’s fine.
Made them today. Delicious. My son said he could eat them every single day.
I like 400 degrees would work better, edges burned and done faster than recipes calls for
So easy and yummy!! Neither my husband nor I wanted to cook tonight so I suggested we try this out as the recipe seemed easy and the reviews positive. Wow, a winner for sure and with some fried potatoes and onions as a side we were both very content. Thanks for sharing!!
Great breakfast treat!
Thank you for this recipe it was so yummy! My picky toddler LOVED it. I was just wondering for next time if it would be ok to make the dish the night before and bake in the morning?
I haven’t tested it, but I think it would work!
Great recipe, EXCEPT please don’t model how to cut the pancakes from the pan with a metal knife!!! It gouges the metal and allows it to rust. Always use a silicone cutter to cut through, OR allow to cool a bit and turn onto cutting board. Yikes.
It’s a stainless pan, won’t rust. Please tell me how your review helps others know if the recipe is worth trying. Yikes!
Stainless steel is not impervious to rust. If you damage it with corrosive materials or scratch it to remove its protective outer layer, it WILL begin to rust. I’ve had stainless steel rust because it got damaged by people who didn’t know not to use metal tools on them. It is important to know these things so you don’t ruin your dishes trying out new recipes.
Easily my favorite breakfast recipe! Might be my favorite any kind of recipe actually! I’ve definitely made this at least once a week in the last year since I found the recipe. I’ve always liked Dutch Babies but my husband never got very excited about them with other recipes I’ve used. Now that I found this recipe, he loves them almost as much as me! It’s also so easy. It only takes a couple minutes before putting it in the oven and I can use the time it bakes to clean up the kitchen. The ingredients are simple too. I’ve tried other recipes that have too many things in them including more sugar, which I don’t like as much anyway. This being made with mostly eggs makes me feel like I’m not eating too unhealthy. I substitute regular milk with almond milk and use Pamela’s gluten free baking and pancake mix as the flour. It might not puff up as much without regular flour but it still tastes amazing!
A wonderful recipe. Thank you! Made it this morning with blueberries scattered over, then some vanilla sugar. The best German Pancakes I’ve had and so easy to serve…and eat.
My 12 & 14 year old granddaughters and I made this simple German Pancake for breakfast this morning. It was so simple yet special, they had the recipe memorized to make at home. I have a convection oven so cut the cooking time to 15 minutes, it was perfect. We added 1/4 tsp of Orange Blossom water to it, may increase to 1/2 next tome. Might try Rose Water or almond extract next time. There will be a next time. We ate with a squeeze of lime (wish we’d had an orange) and sprinkled with powdered sugar. This is a great recipe, a definite keeper. Thanks.
I don’t have a blender. Will an electric mixer work?
When I lived alone, I would make this and just graze on it all day long until it was gone! It is that good. I am 72 years old and have had to move in with my son and his family and my son is diabetic, so, I don’t make it anymore and sure miss having that “graze fest” at least one time a month (sometimes more, depending on my chickens!)
We have made this for years! I bake the pancake in an iron skillet and then fill with sweetened strawberries and whipped cream. This was our favorite Sunday brunch, and we have even done them with vegetable fillings for a main course.
Oh melted butter in the pan and it did not stick! Before this I had poured melted butter into the batter with a light mix in. Melted ahead in the pan it did not stick and tasted just as good. At a party breakfast, my friend set out sour cream, brown sugar (sprinkle over sour cream), and strawberries! That was sooo good. Glad I tried it.
Love your recipes and your presentation style, Lauren!
Beautiful! I love these also because they can be made sweet or savory!
Never made German pancakes before – it was a Sunday morning try that will be on repeat !! Loved by the teens and so fun 🤩 to see is “puff”
I think I have to make 2 pans next time – 2 teen boys inhaled it!! Easy great recipe !!!
This has become a family favorite!! It’s so quick and easy and easy to clean up. We add a can of diced peaches or apple pie filling for a nice twist. Yum!
My family loved them. I used to fix this a long time ago. I lost my recipe. Glad I found this one. Brought back great memories when all the kids were home. Will fix again.
Girl Scout Troop 4636 just made this easy recipe over Zoom! Thank you!
My family just loves this recipe! I highly recommend you make this for everyone you want to impress. Make sure they are there towards the end of the baking time so they can marvel watching it rise.
Such an easy recipe!! Turns out beautifully THANK YOU for our new family fav.. gonna make this savory for a dinner meal as well ❤️
Very easy and enjoyed. To me it taste like a combination of french toast and a pancake. Looked just like the picture. I might try it with a tad bit more flour next time.
Thank you for this fantastic recipe This! This is my go-to German pancake recipe. I double it and cook it in my largest casserole dish and serve it with homemadestrawberry sauce and whipped cream. Works perfectly every time and is super impressive and puffy when I pull it out of the oven. I think the key is making sure your butter is melted and hot in your pan before you pour in the batter. Also, make sure you spray your pan before melting the butter or the whole thing will stick despite the butter!
Thank you for sharing your recipe. God bless you
This is so good…and easy! I made some changes, and I think it’s better than the Dutch Baby at The Original Pancake House!
I added an extra splash of vanilla and a tsp of sugar. My household drinks 2% milk, and I wanted something richer for this recipe, so I mixed 1/2 c of the milk with 1/2 c of half & half. I let the eggs and the milk/half & half mixture come to room temperature, then whisked the wet ingredients and dry ingredients in separate bowls, before whisking them together. I’ve made this a few times already, and found that a blender really isn’t needed, *IF* you whisk everything until no lumps remain…it doesn’t take that long to do so, and you can avoid dragging out and having to wash the blender. I used a ceramic baking pan and the pancake puffed-up a lot…it was enormous (didn’t need a metal pan, but maybe it rose so much because of the room temp ingredients…I really don’t know). I also use 4 tbsp of butter instead of 5, which I think is more than enough (the next time I make this, I may try 3 tbsp, because I think that would be enough).
I also advise baking this on the bottom rack of the oven as far away from the top heat source as possible, because when the top edge of the pancake rises, it will burn if it’s too close to the top of the oven. In my oven, this only took 20 min to bake…another minute, and to top edges would’ve started to burn (even with it baking on the bottom shelf).
I’ve had this topped with real maple syrup, and I’ve had it with powdered sugar mixed with lemon juice and strawberries…both ways are delicious.
We love puff pancakes! I am gluten-free and dairy-free so sub a gf flour mix and a natural (no gums) almond milk. I like to put thin banana slices in the butter first to carmelize (I use my cast iron pan) before carefully pouring the batter over top, and I add cardamom to the flour. Served with berries on top. Yum!
These always taste amazing but this time pouring the batter in the dish after it was in the oven cracked it.
We love this recipe! Our go to Sunday breakfast. It’s also yummy to add a little nutmeg and cinnamon to the mix
Amazing recipe. I cooked this recipe and my critics liked it. Recommend. I love to cook and collect good recipes.
rich and delicious.
Best and EASIEST puff pancake recipe. Love that it can serve a group and no fuss with individual pans, though one kid was sad it was “cut” and not an individual round serving. Used regular butter and probably should have used unsalted or a combo as it was a bit salty. This recipe makes 6 good portions, especially if serving with berries and a side of protein. ***NOTE: bake time seems off… mine was done in less than 15min, which was also so nice that it’s fast.***
Wanted a quick breakfast for today and this worked great. I’m glad I checked on it half way through because these were done in 10 minutes for me.
It tastes like omelet with maple syrup. It was not good for me 😔
One of the best recipes I’ve tried!
Do you have to let this cool a bit, before cutting into?
If yes, how long would you suggest?
I’d like to serve for a breakfast meeting and I won’t have time to experiment….
You can cut right into it!
These are horrible. It’s not the recipe that’s bad, it’s just the product that tastes like cardboard. Simply awful. It looks great, I couldn’t wait for it to get done. Waste of 6 eggs 😝
Love this recipe! We actually had a little bit left over and when I went to reheat it I put it in the air fryer at 400° for a few minutes and it taste as good as it did the first time just a little crispier, but delicious!
Loved it!! Basic and consistent in appearance and flavor. I topped it with orange zest infused real maple syrup! It was delicious. I did add finely grated fresh nutmeg and a dribble of vanilla extract and that was the BEST!! Will make again.
Hello! I am a crepe maker and all the other lovely sweet morning things. This was fun and easy. I did add 1/4 cup sugar and a large tablespoon of apple pie seasoning. My first time making them so when the sides started to puff but not the middle I was worried. Not to worry! They cam out toasty and light. Almost a cross breed of pancakes and French toast. I am of Hungarian decent and I do not think these are true German pancakes at all. But if you have kids this is a good one!
i make German pancakes and this is not it
Yum! I halved the recipe for my boyfriend and I! 8×8 dish and for about the whole 27 minutes. Topped it with some powdered coconut sugar! Loved it.
I have made this 4 times now. Each time it was perfect. I used cast iron mostly but also used stoneware once. I’ve made it 3 times using almond milk and once using whole milk. The only difference I could tell was the texture of the whole milk was a little denser. On the fourth try I added 1 tablespoon sugar, a pinch of salt and a pinch of nutmeg. I could tell it was there but it didn’t make much difference in the taste. I’ve topped with fried apples, strawberry compote, powdered sugar and lemon. All have been delicious. This is a perfect base recipe. I will keep experimenting with different toppings.
I usually make Dutch Baby in a preheated cast-iron skillet. The 9 x 13 gave a nice rise, but less crispy edges. My quest for the perfect Dutch Baby continues.
So easy, fast, and reliably delicious.
I’ve made this for us twice and perfect each time. Having guests soon and plan on serving this while they are here. It’s quick to prepare and dramatic to serve. Just an FYI, both times my recipe cooked much quicker than suggested! Between 11-12 minutes quicker. Sides rose up beautifully, center was perfect! No idea why it was so quick, but just keep an eye on it.. yummmmmy
My great grandma used to make these, I can’t ever remember the recipe so I get on here to check. I do a batch and a half in two round pie pans. And I add some cinnamon and sugar.
My toddlers absolutely love helping to make AND eat this!! It’s a weekend staple in our house, and it’s always completely gone!
So simple and yummy!
Delicious…easy to make…
Husband wants me to make it again tomorrow..😍
Thank You for sharing..
I’ve made this recipe numerous times and every time is was delicious!
Can I half this recipe. If so, what type of pan should I use?
Sure! Use an 8” square pan.
Very good and so fun to see the sides puff up out of the pan. The vertical edges of the ‘pancake’ are much like Yorkshire pudding. The flatter middle is very buttery with a more eggy texture. The residual excess butter went well with my maple syrup drizzle.
I froze the extra portions. It was a little tricky to thaw and reheat. I microwaved to thaw it then used a toaster oven. (There was too much residual butter to risk using a vertical toaster.) The ‘Yorkshire pudding-like’ edges thawed and reheated more quickly than the denser middle of the portion, so I was concerned with burning. I definitely intend to make this again, so I’ll get lots of opportunity to refine my thaw-and-reheat technique – and also try the suggested recipe for homemade syrup.
Air fryer on warm or bake setting is absolute best method to reheat pretty much anything.
Made this with Bob’s Red Mill gluten free flour and they were absolutely delicious. Will definitely make again.
Oh my gosh sooooo good. Will definitely be making these over and over again. I love that the recipe is high in protein and no added sugar. My pancake did stick a bit at the bottom of the pan though, even with the butter on the bottom. Should I have greased the pan before adding the butter????
So easy and so delicious So many topping ideas too. We made a blueberry sauce
Made this a few times and my family loves it! Tried this time with almond flour…not a good decision. Will stick with all-purpose flour from now on.
Tried these, but they were awful- no flavor at all.
I think they need sugar. Will be searching for another recipe.
You must live on sugar if you did not like these……….
Made exactly according to recipe and it turned out perfect. Family loved it.
We’ve been eating German Pancakes for years, my kids love it and have been eating 5his for breafast since they were born lol One thing that you haven’t add to it is nutmeg. Add a dash of nutmeg and you would love it even more 😊
We one and a half the recipe in a 9×12 glass pan. so 9 eggs to go further. so good! My friend served it to us with sour cream sprinkled with brown sugar.. I was surprised it was so delicious. I love all your recipes thanks for sharing!
Terrific and fantastic..
WOW, This is somewhat of a new recipe to me but nothing like the germen pancakes I grew up on.
My recipe calls for grated onion, salt, pepper, a dash of sugar, flour, eggs, baking powder, vanilla, and milk cooked in a skillet on top of the stove. That’s how we do it in Germany anyway. I guess I may try your recipe and see what it’s like.
So easy to throw together and delicious. Versatile too since there’s no sugar in the batter. Thanks!!
Such a treat and super easy to make! A new family favorite in our house!!
Great easy recipe. My only trouble was the pancake would stick to the bottom of the pan, despite the butter.
Those are finnish pancakes
We don’t make them that way in Germany
They are good nonetheless
so good and very pretty !! we had this Thanksgiving morning what a nice way to start out our Thanksgiving
I loved this it was so good and easy. We do the small Finish pancakes and this is much easier.
So good and so easy! My son loves crepes but I don’t like how much time it takes. This recipe is a win/win where we all can be happy 😃
We have a motorhome with a micro/convection, no range. Should anything change for convection? Time? Temp? Our family recipe calls for 400 deg and 13 minutes. Yours a bit hotter and longer. Our first attempt in the new convection, did not rise like we thought it would.
Love Dutch Babies, my recipe is a skillet size and serves 2. Never thought of making large batches for two baking pans at a time so everyone doesn’t sit around waiting to keep making more, yeah. I love them best with sprinkled powder sugar and squeeze a slice of lemon over it, sometimes a drizzle of syrup also, yum. Also delicious to chop apples and sauté in butter until tender, add brown sugar and a pinch of salt as a topping. Or melt jelly or jam. Mmmm, sounds like a Dutch Baby tomorrow morning. Thanks so much!
I was using a boxed mix from World Market and this is a wonderful replacement
I love how mess free making it in the blender is!! Super easy and delicious!! I love to sneak in spinach, chia seeds and flax seeds for some extra nutrition. You do have to be careful how much spinach you add as it can make the pancakes very flat. But the original recipe is so fluffy! Seriously, this is my lazy dinner night go to. 🙂
For those of you with large families or lots of company and need to double the recipe, here’s what I do: I only use about seven tablespoons of butter as opposed to doubling the butter (i.e. not 10). I also use a high-edge, deep-dish casserole pyrex dish. Very effective as the edges will enlarge substantially. You can also try putting in bits of bacon or chopped up breakfast sausage. You’ll also need to add on a few extra minutes to the bake time. I sometimes use a convection oven as it gets a better bake that way.
Do you think this would work if I substitute apple sauce for the butter? Just looking to make it slightly healthier/lower fat for my family – thanks for your help!
You can sure try….The butter is used to grease the dish so you’ll want to use non-stick cooking spray for the pan, and then add 2-3 tablespoons of applesauce to the batter when blending.
I use just 1 Tbsp. Butter to grease the pan and you could probably get away with less if you brush it all the way around the baking dish after it melts. The butter isn’t mixed in with the batter, so I don’t think it would work great to use applesauce, but you can top it with fresh apples or applesauce.
I’ve made this recipe twice now and it turns out wonderfully every time. I make an apple pie sauce with make syrup to go over it. Scrumptious!
I just put full stars, I was use 1 percent milk what I have in my kitchen , wonder taste best taste if use whole milk? I would make again since my 4 years old son ate second his plate & 2 years old son is picky food, he ate whole his plate! Yay
Please tell me which use milk- whole,l or percents?
I have made it with all types of milk, including buttermilk. They all work. 🙂
Omg this is so delicious 🤤I definitely making this again and again
Easy. Fluffy. Delicious.
Perfect crowd pleasing breakfast.
Made this morning with apple pie filling from a jar that I made earlier this week. Simply scrumptious!
I love these!
First time making German pancakes. Yum, yum, yum! I added blueberries and it was so delicious!
I’m German, and I’ve never seen those in Germany. So someone must have been very creative with the name :-).
Wonderful recipe! These are good savory too; skip the vanilla and try them with rosemary and garlic.
I noticed that these pancakes are extremely similar to Yorkshire puddings in their composition, so I tried out some Yorkshire pudding tricks to make them puffier and less prone to collapsing. They worked quite well so thought I’d share them.
The best trick is to put the pan in the oven as a first step and leave it in there until it’s fully preheated and piping hot. Then pull it out and toss in the butter — it’ll melt almost instantly in the hot pan. Get it back in the oven right away and reduce the cooking time by five or seven minutes or so. I think it also helps to avoid opening the oven until they’re nearly done – the sudden change of air can make the pancake collapse. Using this method with cast iron is AWESOME. I often make a 1/3 recipe in a #7 cast iron skillet this way and it’s about eight inches tall when you take it out! Stays that way too.
Will the glass pan break once you pour the liquid from the blender
I grew up making this and have never had that happen, I don’t think the batter is usually cold enough for that with the butter buffer. If you’re worried about it, just make sure the pan is only in the oven until the butter is melted
I don’t have a blender. What can I use instead?
You could beat it with a mixer or by really well by hand!
I grew up making & having these almost every Sunday & we never used a blender. Simply using a whisk , making sure there are no lumps or clumps produced many delicious pancakes over the years & alot of memorable Sunday family breakfasts.
I mix it by hand and leave it lumpy and still turns out great
Made this for my Hubby. So delicious we topped it with vanilla ice cream and fresh berries and whipped cream drizzled with maple syrup. Yum!
Great recipe! Super easy, I used 5extra large eggs instead of 6 and still came out fluffy!
Super easy and super YUMMY!!!!!
Our new favorite breakfast and or dinner.😊
We LOVE these! We make them every Friday.
We made these this morning and they were so good! I used a glass 9×13 and it rose nearly to the top of my oven. We enjoyed with fruit, syrup and powdered sugar.
I grew up knowing these as Polish pancakes with the twist my grandmother used two frying pans to make them on the stove top and everyone got a full pancake to start! We would roll them after filling with fruit or dusting with powdered sugar. She was born on the German Polish border and came to America around 1912 so maybe the only difference is baking versus frying but the fondest of memories and shockingly I am the only one of 4 of us kids that makes them!
So good. Absolutely loved it. Blending it was a fabulous idea. 27 min was just right for higher elevation (5000 ft). Hard to go wrong. Added a bit of almond extract as well and made it even more sensational. Can get away with 3-4Tbsp of butter.
These turned out incredible, I did 3 pans on each rack in my oven for a brunch last weekend and they all got so big they puffed into the rack above! fantastic recipe. Only change i’ve been making recently is adding 6tbs instead of 5 as the increased butter seems to aid in the puffing, maybe because it doesn’t get stuck to the edges as easy?
Also crucial step is making sure the oven is already preheated before putting it in, I put mine in at 375 one day thinking it would be fine and they just didn’t rise like usual.
Delicious. I made it without the vanilla (none on hand) and it still came out perfectly and delicious. I ate it with a bit of powdered sugar and will make this again for friends and family. I can also see this being a nice dessert with fruit(maybe macerated with a bit of alcohol?) and powdered sugar. Thank you for a great recipe!!
This recipe is easy and it tastes great. My family likes crepes and popovers, this has a similar quality but much less work.
Easy and delicious! My husband loved them so much he asked to make them 2 days in a row. I had to say yes especially since there were so easy to make. I served them with fresh fruit .
Deeeelicious! Made these to warm up our house this morning. We put an extra egg in so that each kid got to crack some eggs and it puffed like crazy!
This is the first German pancake recipe I’ve made that actually rose like it should. It’s no different than any other recipe, b it I wonder if blending it (opposes to hand mixing) was key. Anyway, thank you! It made my mother very happy this Mother’s Day. ❤️👍🤗
I dont usually comment, like EVER. But came out of my shell for this one!
Turned out fluffier beyond expectation and super duper easy to make. Family loved it
Amazing for brunches
This one is a keeper
Thanks for sharing xxx
Can I use gluten free flour?
Yes that should be fine.
A family friend used to make this for us when we are little and I have always LOVED this. Thank you for the recipe it is a great and easy dish to make. When your pinching pennies these simple dishes are a life saver.
Love love love this recipe!!!
Looks delicious. Do you think that I could halve the recipe and use an 8 x 8 pan?
Yes, that will work!
YES!!! That’s how I did it the first time!
Thank you! I was wonder what can i prepare for breakfast to my family. Quick and easy job!
Super easy to make and super delicious!!! Excellent recipe! Kids love it!!!
Can you make the batter ahead and cook it in the morning?
Yes, that should be fine.
Can I double this recipe and put in a jelly roll pan, or does it get too fluffy? I’m trying to figure out how to double for my family without dirtying up two pans 🙂 Or, alternatively, can I put a double recipe in one 9×13 dish?
I wouldn’t advise either, because they puff up so much. Sorry!
I found that this tasted like an egg soufflé. There was no getting past the super strong egg taste. My son loved it but my daughter hates them (she hates eggs). I would have put an extra teaspoon or 2 of vanilla in to hide the egg flavor.
Is it possible to use whole wheat flour in this recipe?
Yes, the pancakes will just turn out more dense.
Our family has been making this for years. Definitely a favorite and so easy!
Nice and fluffy. Easy and quick variation on the typical pancake. Is basic German pancake. Suggest adding more vanilla for additional flavor. If you like sweet pancakes you will need to add sugar or other sweetener to the batter. Otherwise you just add toppings as desired to cooked pancake. Suggested toppings: butter, powdered sugar, fresh fruit. This recipe makes enough for 4. I will try a more savory variation next time as suggested by others. Definitely will use this as a base for future meals.
I love this receipe. For variations I add 1/4 cup diced onions and 1/2 cup cheddar cheese……….Yummy
I made minis with this and cooked it in a muffin pan and cooked them for 13 minutes. Delicious.
I didn’t put mine in a large enough dish and the centre turned into a baked custard. But that was my own fault. Still tasted delicious.
My wife & I tried this German Pancake recipe last week & absolutely fell in love w/ it! So simple…so easy…so hard to mess this one up. We’re making it again tonight.
This was SO easy and completely delicious! Great recipe to teach kids.
I have a question. Can i half this recipe? Im just one person. Or if i make the whole recipe, can it leftovers be saved for another day? Thank you
We cut it in half did a square pan. They do reheat pretty well in the microwave as well!
Just made this for the 1st time. Did half the recipe and used a glass dish as that is all I had. It was oh so very yummy! Definately a repeat!
Made it this a.m. after recommendation from my daughter. Very easy and very good. Tastes very similar to Swedish pancakes, and looks like Yorkshire Pudding! I will make it again.
I cut the recipe in half and baked it in an 8.5×8.5 pan and it was perfect.
Made it for my very picky parents and they loved it. Easy and fast. Thanks so much for the recipe
Super easy to make. Glass pan worked fine. Used a handheld immersion blender to mix it in a bowl. With three kids it was gone in a flash. Will make two pans next time. When served with powdered sugar, it kind of reminds me of a funnel cake, but healthier. Thanks
OMG, I made these today and they were amazing, I wanted to eat the whole thing, is definitely a go to for me. I might
not share………….sent to friends and they made also and couldn’t rave enough. Thank you for sharing.
Omgosh, I’ve never heard of these but when I got your email and read it, I couldn’t wait try it out!!! So easy and super yummy!!! It was fun to see how it puffed up!! Thank you for posting!! New family favorite!!!
Thanks for the altitude adjustment tip! I am at 5800 ft! This is so fast, easy, and most of all delicious!
Thanks for sharing this recipe. A couple years ago we made these weekly ~ we called them Puff-up Pancakes. I recently went to make them using my old recipe and it was a flop!! I tried yours and they turned out wonderfully. I hand mixed mine and only used 4 Tablespoon of butter. Glass pan worked better for me. I have the goldtouch metal pans from William Sonoma and they did not puff up the right way
What a great recipe!! The whole family loved it! I love trying your recipes because they are fast, easy, and delicious. I never learned to cook, and with 2 small kids I need a lot of guidance on cooking healthy foods I can prepare myself. Your website and recipes are are my go-to. Thank you for helping me learn to cook. This is another favorite in my house! Best, Maureen
Thanks so much Maureen!
I couldn’t believe how simple this recipe was to feed the family. I used almond milk because it’s all I had. It looked just like the picture.
Made these for the first time today and they were such a hit!! Ours were done golden brown at 21 minutes. We’re at a higher elevation in Utah so not sure if that had to do wit it. My kids and husband said they can’t wait til we have it again! Thank you!
This was lovely! It was our first time making it. We tried them topped with a cherry sauce (one cup pitted cherries with one tab. Sugar and a splash of water, cooked until cherries are soft) and also with syrup (preferring the cherries). It reminds me so much of a French flan and the one with cherries is called clafoutis (less eggs and flour). Next time, I’ll sprinkle sugar on the top before cooking (like in France) to give it a tad crunch on the top. Thank you for bringing this into our home during a dark moment.
This has been a family favorite for a long time, though we call them ‘Mountain Egg Pancakes’. The vanilla is a new addition I’d like to try.
Lauren, we LOVE your recipe for the German pancake (we call it a Dutch Baby at our house!). Making it in a 9×13 is so simple and feeds more than my original recipe!! Keep up the great work. Your recipes are spot on … every time!!!
Thanks! Mary :o)
I don’t have a metal or cast iron 9×13 pan – would a ceramic one work for this recipe? Thanks.
Yes, that’s fine! Enjoy.
So easy and so yummy! I didn’t even have any powdered sugar! Topped them off with some fresh raspberries. Delicious.
Can these be made with almond milk?
Yes, that should be fine! Enjoy.
I did it with almond milk today. They looked just like the picture, and in a glass dish.
Easy to make, and fast. I added a bit under 1/4 cup more flour because I live at 5500 feet. The batter cooked up really fast, so I would suggest watching it. The second time I made it I dropped the oven temperature to 400 degrees and decreased the time to 20 minutes. My neighbor, who is of German descent said the were just like her Oma would make them, when she was little, 75 years ago. I was glad because I was going for comfort food in this difficult time. You did it! Thank you
These are not the German pancakes I grew up with ,,,,,,,,,,,,,,,,,,,,,,,,,,,I think it depends where in Germany you come from . My mother was from Hanover in the north, yet my friends from the south (Heilbronn) never heard of my mother’s style of pancakes . Our recipe is similar : 1 cup milk, 3/4 cup flour , 2 eggs (salt if you want) mixed well, one ladle scoop and fried in 10.5″ cast iron skillet, medium heat, on stovetop. Mom used lard or shortening which really does impart a better taste compared to liquid oils. Recipe makes about 3 pancakes. Most people eat 2 or 3 pancakes . We then put jam on them and rolled them before eating. Dad would like his with a bit of honey and powdered sugar. We never sprinkled lemon on them . So it all depends on preferences. My friend would put maple syrup on it ..I’ve tried a little vanilla and/or cinnamon in the recipe and also tried whole wheat flour just to switch it up . I will try this dutch baby recipe to see how it compares. However you try it , enjoy ! Our family favorite !
I love this recipe. I change it up sometimes and add onions and cheddar cheese…….yummy!
That sounds Great!! Did you change any other proportions?
You forgot the lemon juice you sprinkle on after it is cooked.
I don’t add lemon juice at the end, but I know some people like them that way 🙂
Do you really use 5 tablespoons of butter?? that’s a lot. I’ve made this with 1 tbsp and was fine. Just wondering if it tastes better with more butter.
Loved these pancakes. I served them with lemon zest mixed with blueberries and a little turbinado sugar mixed up.
Squeezed some lemon juice from a Meyer’s lemon, buttered and powder sugar on the them before topping with the blueberry topping. They were:
-simple to make in a few minutes- all in one bowl and few ingredients
-easy to bake and serve/store extra
Will definitely make again! They definitely aren’t traditional German pancakes but not a problem. So delicious!!!
This recipe is amazing! My family and I have been making German Pancakes for years and this recipe stood out to us. One thing I did add that wasn’t in the recipe was lemon zest. Gives the dish a bit more flavor.
Quite tasty but definitely not German. Dutch refers to anything from Holland/the Netherlands.
I made mine in cast iron skillets and served several topping like apples and cinnamon, strawberries and cream and my favorite lemon butter and powdered sugar sprinkled on top, soooooo delicious!
Will be making these again.
Hi, I’m Lisa from Germany, and these are NO German Pancakes!! They rather match a British Yorkshire Pudding!
German Pancakes look like these: https://www.gutekueche.de/pfannkuchen-nach-omas-art-rezept-55
Is there an English translation please?
I’m sure my young adult son would adore this. Going to make it with coconut oil instead of butter, flax milk instead of dairy milk, and a gluten-free baking flour mix instead of white wheat flour. Freshly squeezed lemon juice and fresh fruit on top will be perfect for our family. While we limit our coconut oil consumption due to the saturated fat, it adds a lovely flavor and scent and avoids the issues we have with dairy. Thanks for the recipe. Looking forward to trying it.
While they are good , they are not german pancakes but rather a typical finnish dish. We don’t make them like this in Germany
Do you have a traditional German recipe?
This is how we Germans make Pancakes:
I would love a traditional recipe!
Who cares what it’s called. We call something similar to this hootenanny, or soufflé. We love this recipe, and make it often. We serve it with yogurt and fruit or whipped topping and fruit. Never with syrup or powdered sugar. I’m hungry for this….too bad I’m out of eggs!
Came out quite good. Think next time I will be spicing it up with some cinnamon
22 min at 425 is wayyyyh too long for this recipe. It all came out burnt.
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.
One of my faves!
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
Plain flour. Enjoy!
Wonderful recipe! Squeezing fresh lemon juice on top tops it off 🙂
Delish!!! And easy to make. I’ve been making it almost every weekend since the day I decided to pin it 😁
These are delicious just ate the pancake right out of the oven for breakfast. Better than frying one by one.
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!
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.
Made as posted, then made it again with peaches and brown sugar on the pan with the butter.
I wanted something different on Sunday mornings and I tried your recipe and it is a big hit. So easy to make! Thanks for sharing and know it will be used at my house often.
Best way to top them off is powdered sugar and fresh lemon juice! Fabulous!
I was on the hunt for a simple breakfast recipe, and am so glad to have come across this recipe!! My kiddos gobbled up their first piece , and happily requested seconds while asking when I planned on making another. Absolutely delicious 😋.
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).
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.
Forgot to add the star rating.
Thanks for taking the time to comment!
I’ve made this recipe a few times now, most recently with thinly sliced apples added on top about 5 minutes into the bake. My partner and I like to top it with lemon curd and some drizzled maple syrup. Good stuff!
This looks great! Can it be frozen?
I haven’t tried freezing it, but I’m not sure how it would reheat since it’s so heavily made from eggs.
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.
So funny, I am Dutch and I live in Germany and I have never heard of this! But it looks great so I am gonna try it!
Loved it! Will probably coat the whole pan w butter. Mine stuck in places but it was so delicious!!!!
I just made this recipe and love it! I didn’t have enough milk – had less than 3/4 of a cup, and used water to make the rest of the cup. I also added cinnamon. You can’t have an easier breakfast if you tried! Fresh fruit and breakfast meat would take this to the next level. I added powdered sugar and pancake syrup. Oh…my butter burned in the pan. I poured it out and washed the pan, poured the batter in, and it didn’t stick, at all. Thanks for the recipe.
What brand is your metal pan?
Made this for my daughter’s End of Summer breakfast. So easy to make. She loves it!
I made this with choices of fruits, syrup, etc., for our weekly sibling brunch. It was more than a hit! Over! The! Top!
Quick, easy and impressive!
So simple, so delicious! I make a fruit compote based on what I have on hand (everything from blueberry to apple to orange) always a hit for a lazy day breakfast 🙂
So yummy! I made this for my husband for his birthday and he loved it!!! Thanks for the recipe ❤️
So glad he loved them!
I plan on making tomorrow for breakfast can’t wait look delicious
Have you used any other flavor besides vanilla
I haven’t. Please share if you do! Enjoy.
Sometimes I leave the vanilla out and add bacon bits and cheese at the very end. My daughter prefers this savory version most of the time, so i often make two batches at a time to satisfy everyone.😉
Love this but I need help with cooking at high altitude. I have since moved and now live at 3,600 feet and it comes out flat! Help!
That’s strange. I grew up making this at high altitute (we lived at 7,000 ft) and it always worked fine. Try adding an extra spoonful of flour and be sure you’re baking it long enough. Also, a metal pan would help.
I’ve made this twice now and it’s so easy, foolproof and delicious!
I made this today, I only had a 2.5 quart baking dishes so it came out extra thick to which it took 30 minutes to bake. I really enjoyed it and I froze the leftovers. I could’ve eaten more but I didn’t want to me overstuffed. I told my father about it and I will email the recipe to him. Thanks for an easy to make breakfast.
Has anyone tried splitting this receipt for smaller size pan
Sure. You can cut the recipe in half and bake in an 8” (or similiar size) pan.
Do you think this can be made with gluten free flour mix and almond milk? My mom is gluten/dairy free and I like to try new rhings for her.
I haven’t tested that but I think it would work! I’d love to hear if you try it!
i always find that an almond milk, more-so if sweetened with agave syrup, is a nice touch to pancakes/waffles. I use it for norwegian waffles. And Schar Flour Mix B is good.
I made these gluten free!! I used a gluten free flour mix and they came out perfectly!
I’m so glad to hear that they work with gluten free flour! Thanks for coming back to share!
Can you make the batter ahead of time and baked the next morning?
No, I’m afraid the batter is best made and baked fresh.
My grandmother, my mom and I always made Yorkshire pudding in a pan just like your pancakes puffed up and put either butter or beef gravy on it as a side dish to a roast beef. The only differences were no vanilla, 4 large eggs, 2 c flour & 2 c milk. I’ll have to try yours tomorrow thanks, I got a chuckle out of this.
That is so neat–I had no idea they were so similar! Thanks for sharing!
My new favorite breakfast, lunch, dinner and snack who could want for anything more??
Hey, i’m actually from germany.
The dough is Absoluty German. But we don’t bake it in the oven.
We Make a Part in a Pan and i think you they fry to IT. For that you News for two or one pancakes 1 Coffee spoon vegetable oil or Butter.
Thanks for sharing!
I added cinnamon and brown sugar to butter in pan and didn’t need syrup or powder sugar. Delicious, love the recipe!
Thank you for your German Pancake recipe ? ?
They were delicious and my family loved them!
Love this recipe so much. These are a staple in my house now. They go so quickly I have to make three pans to satisfy my family of 6.
That’s always great to hear! Thanks Emily!
I used half and half instead of milk. Love this recipe so simple and easy!
This was a staple for me growing up. We made this same recipe except with no vanilla. I like vanilla, but my husband doesn’t. It can also be left out for a more savory pancake.
We like to eat it topped with lemon juice + powdered sugar, fresh blueberries (or strawberries) + honey, or yogurt.
I’m now gluten-free AND dairy free. After experimenting A LOT with different flour blends, I discovered that plain brown rice flour is the very best gf flour replacement. The German pancake doesn’t get the right shape (it looks more like corn bread or a cake), but it does taste the best! Sometimes I push the batter to the corners part way through baking, then add some butter in the middle. I got a great shape with tapioca starch, but the flavor wasn’t very good.
As for the dairy, I’ve used both almond and almond-cononut milk for the milk. Both work great. I use Earth Balance buttery spread for the butter.
I wouldn’t replace the eggs… They’re kind of the main ingredient.
Thanks for sharing your experience!
Have you tried GF Jules flours?? (gfjules.com)
I have no affiliation with them, only to say I have been 100% pleased with EVERYTHING we have made using her flour blend. If you haven’t tried it, it’s worth the splurge!
Delicious, yummy and EASY!! My husband asked why I went to so much effort for “breakfast for dinner” … I had to confess it was easier than making pancakes on the griddle! 🙂 I served it with fresh strawberries, bananas, and whipped cream as well as bacon and hashbrowns on the side. Thanks, Lauren for another from scratch, yummy recipe!
Sounds like my kind of breakfast for dinner! I’m so glad you liked it 🙂
We made this today for Mother’s Day! My family loved it!
My mom used to serve this with butterscotch syrup and ice cream on top! I made it for dinner the other day for my husband and five children. It was gone in a minute with many requests to make a minnumun of TWO pans next time! Super Delicious! Also fun for the children to watch cook!
That sounds delicious! I’m so glad your family liked it.
Do you have to mix in a blender? Would a had mixer or kitchen aid with a whisk attachment work?
Yes, that would be fine 🙂
My kids love it! Plus it’s so easy and quick!
I have been making german pancakes for over 50 years. My sister came home with the recipe from home economic s and it has been a big hit in our family.
Love this! I make a half of this recipe and it’s perfect for my husband and I! Delicious!
Thanks for taking the time to leave a positive review, Linda!
I made this for Easter brunch and it was a hit! I made 50% more batter and put in a 14 inch round black iron skillet. It was huge and beautiful, it was gone very quickly. It fed 7 Adults but my husband was a bit greedy lol it could have fed 10 easily!
I have made the German pancake several times, it turned out delicious each time. Great recipe. My family love it. Thank you very much.
Short Question, does anybody have an idea why they are called german Pancakes? I am german, and we do not have them in Germany 😛
Nevertheless, they taste good 🙂
I make these and we always called them Dutch pancakes. Pannekoeken I probably spelled it wrong but it’s close.
They look just like when I was a child.
I am out of milk could I use half and half?
Sure, that would be fine 🙂
How do you stop it from sticking to the pan….made 2….first one in metal pan and same temperature as recipe states….hard to get out of pan, bottom crust had to be soaked off……did the 2nd in am glass pan….400 deg F… still stuck to bottom…but was able to get more of the pancakemout to eat….?
Hi Donna, did you allow the butter (real butter) to melt in the bottom of the pan first? That’s what acts as the grease keeping the pancakes from sticking to the bottom.
Dont stir the butter in. Just pour the batter on top of the already melted butter in the warm pan
Are you melting the butter and coating the pan? Should fall eight out. I use a cast iron skillet, no problems, no sticking.
The yummiest, easiest recipe ever!!!! My kids love them!
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.
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.
Is it possible to mix the batter up the night before and just keep it in the fridge?
I don’t recommend that but throwing it together the morning of is VERY quick!
We love this German pancake been making it for years but we use lemon and powdered sugar it’s a AMAZING ..
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.
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!
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.
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.
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.
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!
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!
Is it ok to mix the batter the night before and keep it in the fridge until it’s time to bake?
I think that would work just fine :-). Give it a good stir before pouring it in the pan in the morning.
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!
My family loves this recipe, we use it all the time!
Thanks Kierea! So happy your familes loves it like mine 🙂
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.
Try orange juice and powdered sugar. Fun twist to the traditional lemon.
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
How many people does this serve?
About 5 people, depending on how big you cut the pieces.
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!
Thanks Veronica! Happy you liked it!
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?
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…
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.
Can you use almond milk? If so, how much? Thanks!
That should work fine as a substitute for the milk (1 cup)
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
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!!!!
Hi Lilly, I’m thrilled that you liked it so much! Thanks for coming back to comment!
I am enjoying this site and am going explore! Can’t wait to try these German pancakes! Yum!
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!
Hi Lisa, Use all-purpose flour 🙂
In recipes I have always used All Purpose Four unless the recipes states something else. Except Bread and Pizza then I use bread flour.
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.
Sounds awesome! Let me know how to they turn out!
Try squeezing a lemon on pancake and then powdered sugar and skip syrup…yuuummmm!
Can you use coconut flour or gluten free flour ?
Hi Quennie, I’ve never tried it, so I’m not sure, but I imagine it would work just fine! 🙂
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!
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.
I use nameste gluten free flour and it works great
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.
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
I had never even heard of these, but I made them this morning. WOW!!!! And soooo easy!!!! This is my new favorite breakfast recipe!
Thanks Lauren! They’re one of my favorites too!
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
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.
I’m going to try these today, can’t wait to taste them.
they are really good with just lemon juice and powdered sugar instead of syrup!
I use buttermilk, then lemon juice and a sprinkle of sugar or sour cream to top and the children make them disappear 🙂
Just made these for my hubby & they were delish! Thank you for the recipe!!
These are SO good. I used to make them alot for my 2 boys when they were growing up.
what size baking dish do you use?
It says she used 9 by 13 in.
You can also use a muffin pan, but then technically they’d be called Pop-Overs, also great.
these look so good! going to try and make them tomorrow morning!
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!
This is so flaaaaaaaaaaaaaaaaaaaaaaaaame. I made this for a German project at school.