This post contains affiliate links.
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
You can also FOLLOW ME on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST for more great recipes!
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.
Text me new recipe ideas!
Simple, tasty ideas sent once a week. No spam.
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’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?
Thx!
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
Absolutely delicious!
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.