The absolute best German Pancakes recipe! Only six simple ingredients and five minutes to prepare, this easy breakfast is a sure family favorite!
A slice of German Pancakes on a white plate with powdered sugar and syrup on top, served with strawberries and blueberries.

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:
  1. Add 5 tablespoons of butter to a 9×13 inch baking and place it in your preheating oven to melt.
  2. 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.

Overhead photo of a metal pan with slices of butter in it, next to another photo of the pan with the butter melted and batter for German pancakes being poured on top.

3. Bake until the edges are golden brown and puffy, about 22-27 minutes.

4. Serve warm, sprinkle generously with powdered sugar and syrup.

A metal 9x13 inch pan with baked german pancakes in it, sprinkled with powdered sugar and syrup.

I’ve found that the pancakes puff up more when baked in a metal pan, but a glass pan also works.
We love to serve German pancakes with homemade pancake syrup and powdered sugar, but many people like them served with fresh squeezed lemon, butter or fruit toppings.
A German pancake on a plate with a fork taking a bite out, served with syrup, powdered sugar and berries.

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A slice of German Pancakes on a white plate with powdered sugar and syrup on top, served with strawberries and blueberries.
Prep 5 mins
Cook 25 mins
Total 30 mins
Add to Meal Plan


  • 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



Calories: 300kcalCarbohydrates: 21gProtein: 10gFat: 18gSaturated Fat: 9gCholesterol: 231mgSodium: 197mgPotassium: 164mgSugar: 2gVitamin A: 720IUCalcium: 92mgIron: 2.1mg

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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.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    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.

  2. 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.

  3. 5 stars
    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!

  4. 4 stars
    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.

    1. 5 stars
      It’s a stainless pan, won’t rust. Please tell me how your review helps others know if the recipe is worth trying. Yikes!

    1. Hi Lauren,
      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?

  5. 5 stars
    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!!

  6. 5 stars
    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.

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