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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!
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!
Nice Recipe
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