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German Pancakes was one of my favorite breakfasts growing up, and I've loved watching it become one of my kids' favorite breakfasts now. They love how the german pancakes puff up in the pan while they cook in the oven.
Top them with powdered sugar and syrup and they're to die for!
If these are new to you (as they were to my husband, Jeff), make them! Make them NOW! You wont regret it. 🙂
What are German Pancakes?
German pancakes, often called Dutch Baby pancakes are baked pancakes made from eggs, milk, flour and vanilla. The pancakes are baked in a metal or cast iron pan, puff up in the oven and then fall as they cool.
How to make German Pancakes:
- Add 5 tablespoons of butter to a 9×13 inch baking and place it in your preheating oven to melt.
- Meanwhile, add the eggs, milk, flour, salt and vanilla to a blender; cover and blend until smooth. Pour batter into the baking dish, over the melted butter.
3. Bake until the edges are golden brown and puffy, about 22-27 minutes.
4. Serve warm, sprinkle generously with powdered sugar and syrup.
CONSIDER TRYING THESE BREAKFAST FAVORITES:
Egg and Sausage Breakfast Taquitos
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German Pancakes
Ingredients
- 6 large eggs
- 1 cup milk, (240 ml)
- 1 cup all-purpose flour, (120 g)
- dash salt
- 1 teaspoon vanilla extract, (5 ml)
- 5 Tablespoons butter, (70 g)
Instructions
- Preheat oven to 425 degrees F.
- As oven preheats, put the butter in an un-greased 9x13-in. metal 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.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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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.
These were SOOOO delicious. But can someone tell me why they turned out paper thin in the center? They don’t look like the picture and the sides rose VERY high but the center thin as a sheet of paper! Still tasted sooo delicious though so I’m not complaining too much 😂
You can use a smaller pan to get a thicker result. And if you halved the recipe like I do, you definitely want to use a smaller pan, like 8×8.
These pancakes are out of this world delicious!!! 😋 It’s now become somewhat of a tradition that we make them every Saturday. And soooo easy.
Oh my goodness!!! I have never had or made German pancakes. I had never even heard of them, but I’m so glad I did. These were absolutely delicious. My family of 3 ate the whole pan of them. They turned out beautiful. Your recipe was so easy and clear. Thank you so much!!
My Husband And I Love Pancakes And Your German Pancakes Recipe Is Absolutely Delicious! Plus, Super Simple! We Have Made This Dozens Of Times!! Just Live It!! Thank You So Much!
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.