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 make German pancakes and this is not it
Delicious
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..