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!
Girl Scout Troop 4636 just made this easy recipe over Zoom! Thank you!
My family just loves this recipe! I highly recommend you make this for everyone you want to impress. Make sure they are there towards the end of the baking time so they can marvel watching it rise.
Such an easy recipe!! Turns out beautifully THANK YOU for our new family fav.. gonna make this savory for a dinner meal as well ❤️
Very easy and enjoyed. To me it taste like a combination of french toast and a pancake. Looked just like the picture. I might try it with a tad bit more flour next time.
Thank you for this fantastic recipe This! This is my go-to German pancake recipe. I double it and cook it in my largest casserole dish and serve it with homemadestrawberry sauce and whipped cream. Works perfectly every time and is super impressive and puffy when I pull it out of the oven. I think the key is making sure your butter is melted and hot in your pan before you pour in the batter. Also, make sure you spray your pan before melting the butter or the whole thing will stick despite the butter!
Thank you for sharing your recipe. God bless you
This is so good…and easy! I made some changes, and I think it’s better than the Dutch Baby at The Original Pancake House!
I added an extra splash of vanilla and a tsp of sugar. My household drinks 2% milk, and I wanted something richer for this recipe, so I mixed 1/2 c of the milk with 1/2 c of half & half. I let the eggs and the milk/half & half mixture come to room temperature, then whisked the wet ingredients and dry ingredients in separate bowls, before whisking them together. I’ve made this a few times already, and found that a blender really isn’t needed, *IF* you whisk everything until no lumps remain…it doesn’t take that long to do so, and you can avoid dragging out and having to wash the blender. I used a ceramic baking pan and the pancake puffed-up a lot…it was enormous (didn’t need a metal pan, but maybe it rose so much because of the room temp ingredients…I really don’t know). I also use 4 tbsp of butter instead of 5, which I think is more than enough (the next time I make this, I may try 3 tbsp, because I think that would be enough).
I also advise baking this on the bottom rack of the oven as far away from the top heat source as possible, because when the top edge of the pancake rises, it will burn if it’s too close to the top of the oven. In my oven, this only took 20 min to bake…another minute, and to top edges would’ve started to burn (even with it baking on the bottom shelf).
I’ve had this topped with real maple syrup, and I’ve had it with powdered sugar mixed with lemon juice and strawberries…both ways are delicious.
We love puff pancakes! I am gluten-free and dairy-free so sub a gf flour mix and a natural (no gums) almond milk. I like to put thin banana slices in the butter first to carmelize (I use my cast iron pan) before carefully pouring the batter over top, and I add cardamom to the flour. Served with berries on top. Yum!
These always taste amazing but this time pouring the batter in the dish after it was in the oven cracked it.
We love this recipe! Our go to Sunday breakfast. It’s also yummy to add a little nutmeg and cinnamon to the mix