The absolute best German Pancakes recipe! Only six simple ingredients and five minutes to prepare, this easy breakfast is a sure family favorite!
A slice of German Pancakes on a white plate with powdered sugar and syrup on top, served with strawberries and blueberries.

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:
  1. Add 5 tablespoons of butter to a 9×13 inch baking and place it in your preheating oven to melt.
  2. 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.

Overhead photo of a metal pan with slices of butter in it, next to another photo of the pan with the butter melted and batter for German pancakes being poured on top.

3. Bake until the edges are golden brown and puffy, about 22-27 minutes.

4. Serve warm, sprinkle generously with powdered sugar and syrup.

A metal 9x13 inch pan with baked german pancakes in it, sprinkled with powdered sugar and syrup.

I’ve found that the pancakes puff up more when baked in a metal pan, but a glass pan also works.
We love to serve German pancakes with homemade pancake syrup and powdered sugar, but many people like them served with fresh squeezed lemon, butter or fruit toppings.
A German pancake on a plate with a fork taking a bite out, served with syrup, powdered sugar and berries.

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A slice of German Pancakes on a white plate with powdered sugar and syrup on top, served with strawberries and blueberries.
Prep 5 minutes
Cook 25 minutes
Total 30 minutes
Save Recipe



  • 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


Calories: 300kcalCarbohydrates: 21gProtein: 10gFat: 18gSaturated Fat: 9gCholesterol: 231mgSodium: 197mgPotassium: 164mgSugar: 2gVitamin A: 720IUCalcium: 92mgIron: 2.1mg

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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.

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About The Author

Lauren Allen

Welcome! I’m Lauren, a mom of four and lover of good food. Here you’ll find easy recipes and weeknight meal ideas made with real ingredients, with step-by-step photos and videos.

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Recipe Rating


  1. 5 stars
    I love this recipe! So does my husband. It uses lots of eggs which is good because we can’t keep up with our chickens…. Lol. It tastes absolutely great! Thanks! I use it at least twice a week.

  2. 5 stars
    This recipe is easy on the host and elegant for your guests. It’s become my go-to breakfast when we have company. It’s delicious and everyone always asks for the recipe.

  3. 5 stars
    This has been my go-to recipe from day one, and I make it at LEAST once a week per my husband’s request! One thing to note is that my husband cannot have gluten, so I sub out the AP flour for GF flour and it always comes out amazing!! So light and fluffy, big craters and pillowy poofs across the top when it comes out of the oven. There’s a reason this recipe is one of the highest rated on the internet!

  4. 5 stars
    This recipe exactly as written is my “I don’t know what to feed this mob of heathens” breakfast recipe! Everyone loves it, some with nut butter and jam, some with fruit some with maple syrup. I have a screen shot of this recipe taped to the inside of a cupboard door even. THANK YOU

  5. 5 stars
    really good and simple but definitely wasnt for us. its a bit too dense and eggy for my family but i can see how this is a favorited breakfast treat.

    1. So delicious. I’ve tried this recipe multiple times. I’ll add a helpful tidbit… My kids need some extra protein so I add vanilla protein powder instead of vanilla extract. 1/4 cup and lower the flour to 3/4 cup. Tastes the same and my kids get that extra boost of protein without knowing.

  6. 5 stars
    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!

  7. 5 stars
    As with many who have commented, I also grew up loving “Dutch babies” and this recipe is fantastic and pretty close to what we used when I was much younger. The change I’ve made is to use GF flour, and you can hardly tell the difference. Thank you!

  8. 5 stars
    I have always loved the German pancakes from International House Of Pancakes. I’ve made this recipe several times. The Flavor and Texture is perfect. So easy to make and it’s my Family’s Favorite. Thank you for sharing.

  9. 5 stars
    I usually use 1 extra tab of butter, but it is a big hit at my house. I usually make extra to reheat during the week.

  10. 5 stars
    I was just wondering if you might consider posting baking time differences for ease of those of us who only have a glass baking pan. Thank you for your consideration.

  11. 5 stars
    My mom used to make German pancakes (dutch babies) when I was a little. We ate them with powdered sugar and lemon juice. Such an easy crowd pleaser. Thank you.

  12. Yes I Have Made This Many Times Before You Got This Recipe. So HAPPY You Are Able To Share This!! Yummy For My Tummy♥️

  13. 5 stars
    I got asked the recipe from a girlfriend. She’d never heard of German pancakes before. It’s honestly the vanilla in the recipe that makes it taste like such a treat. Thanks for the recipe!

  14. 3 stars
    Followed the recipe, and my batter came out lumpy. Then researched and found that flour needed to go in first to avoid lumps.

  15. 5 stars
    I make this with GF flour for my 3 teen and pre teen boys! It is a favourite breakfast and sometimes supper when we are at the cabin!

  16. My grandson and I made this together this morning. It was easy and delicious, and looked dramatic.

  17. 5 stars
    Absolutely delicious! I used a glass dish, adjusting the oven temperature and it turned out perfect, almost like a souffle.

  18. 5 stars
    This beats Bisquick for my Sunday breakfast. So simple and easy. I add chopped pecans and diced banana for some texture.

    I make 1/3 recipe for myself, and use a medium cast iron skillet.

    Never buying packaged pancake mix again.

  19. I make popovers so it’s like a big pop over. Yes, it’s supossed to be eggy vs bready like a regular pancake, but not like scrambled eggs. I use bread flour and sift it twice, warm the milk up and use room temperature eggs or if pressed for time, warm eggs up in bowl of hot water before cracking. I used a 10 in cast iron skillet. Warmed in oven before I added the mixture. I hand mixed it and added 1 TBS of sugar. Came out perfect. Just FYI when my oven says it’s done preheating , it is not and requires another full 4 minutes to reach 425. Exact temp are important when baking. Delicious.

  20. 4 stars
    Came out pretty good. Was expecting a little more flavor and less egg taste. Glass pan took 27 minutes. Can you please share how you would store the leftovers and about how long you think they’re good for please?

    1. Too many eggs for a German pancake. I tried this and it was way too eggy. I’ll stick to my original recipe….same but only 2 eggs. Puffs up nicely around the edges and much more like a pancake.

  21. 5 stars
    Delicious! Felt like such a special brunch dish! Subbed in gluten free flour, coconut milk (carton) and coconut oil to be dairy free. Topped with powdered sugar and 🍓🍓from the garden. Def a keeper! Thanks so much! 👌👍🎉

  22. 5 stars
    Tried it once. Excellent! An easy delicious breakfast treat. Can you add blueberries to the batter? I think I’m going to give it a try.

    1. Our family adds them all the time! Usually about 1 cup of frozen (thawed/drained is best) berries. We’ve also done fresh and completely frozen berries – it will take longer to cook with frozen berries in it.

  23. 5 stars
    I have made this twice and it is surprisingly delicious! I only have a glass 9 by 13 pan and that makes it cook too fast so I will adjust the time and temperature next time.😄

  24. 5 stars
    Yummy! The flavor reminds me of French toast, but so much easier. I’m not sure what I did wrong, but the corners rose super high and almost burned by the time it was done. It got puffy, but went flat by the time it was cool enough to eat, and the corners and edges curled in and flopped over. Even so, it was delicious!

    1. I’m sorry it turned out rubbery–that shouldn’t be the case at all. Did you add the correct amount of each additional ingredient? Did they puff up?

      1. 5 stars
        Eggcellent made it the night before. Only took 19 minutes. Delicious. Wanted to add a picture. Loved it.

    1. 5 stars
      This recipe turns out perfectly every time and now we make it at least biweekly! Thank you!

  25. This looks like a giant Yorkshire pudding. Maybe more eggs in the recipe but it looks just as good. I might try it, I’ve never had this as a sweet .

  26. 5 stars
    I cut the recipe in half for just my husband and me and used a 9×9 pan and it turned out perfect.

  27. 5 stars
    I came across someone making a German pancake on TikTok. I totally forgot about how awesome these are. My mom use to make them when I was a child. My wife and kids never heard of them. So, I found this recipe and made it this morning. Super easy, and it came out perfect. It was a hit. We’ll be having these more often.

  28. I like to serve with a fruit filling usually caramel used apples or fresh berry compote drizzled with heavy cream

  29. 5 stars
    Delicious and so simple! This is a keeper for sure. Thank you so much for the great meals and recipes! FYI, I used an all purpose gluten free flour and it worked just fine. I believe it was Bob’s Red Mill 1 to 1 GF flour blend. Thanks again.

  30. 5 stars
    So easy and was a huge hit with my family. I substituted Oatmeal milk with vanilla for the regular milk and it came out fabulous!! Will make again!

    1. 5 stars
      I’ve made this a number of times and it’s so easy and so delicious!! I’m making it for dinner tonight

  31. 4 stars
    The recipe is good. The website isn’t. As I moved my cursor down, it jumped all over, usually to the too of the page. It made it difficult to follow, so I tried copying it. That was even worse. This is becoming common. Could you address your host about it?

  32. 4 stars
    I’m newly diabetic, and the lack of extra sugars with all the delicious taste this dish offers makes me happy. Especially when I’m in the process of cutting other things from my diet.

  33. 5 stars
    Just like my MIL. I got the seal of approval from my hubby. He was needing the German pancakes his mom made. I have tried other recipes and none came out like hers. This one does the trick! Just the right blend of egg and fluffiness.

  34. 5 stars
    I cut this recipe in half with my family. I make bacon in an 12″ round iron skillet and whip this up as the bacon is cooking. I drain grease from the skillet and place in the batter. No butter. Comes out perfect every time.

  35. 5 stars
    This is a great recipe. My family loves it. So far I’ve made it with chocolate chips, cinnamon sugar (“snickerdoodle” German pancakes), and plain with powdered sugar. Always a hit.

  36. Excellent! Fantastic results! I used half recipe, and cooked on stovetop in my Æbleskiver pan. They turned out fantastic. Half recipe made 14 Æbleskiver/mini German pancakes. Thanks!

  37. 5 stars
    My family loved it, the only variation I made was I blended the wet ingredients and added the flour after. Perfect and quick compared to other German pancake recipes! Will make it again!

  38. 5 stars
    Made this in a round cast iron pan and used 1/2 cup chickpea flour & 1/2 cup gluten free flour and what a poof! Fantastic flavor!

  39. 5 stars
    I love this recipe! Perfect Fam breakfast – served with blueberries tossed with lemon juice and powdered sugar and agave syrup – teens and picky dad approved – go team!

  40. I made this and it turned out not like the picture. I had a huge rectangle bowl. It was only 1/4 inch thick on the bottom and the rest came up above the sides 4 to 5 inches high. What did I do wrong

    1. Mine did the same but it was good. I burn the butter the first time before adding my batter. We ended up melting the butter in the microwave and adding it to the cleaned pan before adding the batter. I wonder if our pan wasn’t hot enough on the bottom making it not poof as much.

  41. 5 stars
    Love this recipe! Turns out perfect every time! I like to let the butter brown a little bit, it gives it a delicious flavor!

  42. 5 stars
    I love this recipe. It is so easy and has become my “signature” breakfast. I make it whenever my kids have a sleepover or when I am feeling like I want to be a better version of myself as a mom. Everyone loves it. This is literally the only thing I put powdered sugar on, so everyone things it’s a real special delicious treat. Thank you!!!

  43. 5 stars
    Looks Delicious! Made it for company this morning and everyone loved it. Added a little bit of Cinnamon. Thank you!

  44. 5 stars
    I have used this recipe many times and it always turns out excellent. I like to add cinnamon as well. It’s so easy, put everything in a bowl and whip by hand. Add fresh fruit on top with whip cream & syrup not really needed.

  45. 5 stars
    I used to make this for my parents growing up and lost how to make it. Was very happy to find this!! Thank you!! I put powdered sugar and syrup on it. The larger baking dish makes it not so thick.

  46. 4 stars
    Fast and super easy! I agree with other comments that the finished product is a bit eggy – more like French toast than regular pancakes. Still yummy, though. Be careful not to leave the melting butter in the over for long, mine nearly burned! I added a touch of cinnamon to the batter for some flavor, which was perfect. I may try again using 5 eggs and cooking at just 400 degrees. I served with maple syrup, fresh blackberries, and bacon – delicious!

  47. Can you put chocolate chips in the batter and have it cook with them? My kids only like Choc chip Pancakes.

    1. I’ve never tried that but it should work! You could alternatively, put chocolate sauce on after it’s done!

  48. 5 stars
    I used to make individual “pan pancakes” (as my children called them.) As the family grew I discovered this recipe with the same deliciousness in a bigger pan. Wonderful!

  49. 5 stars
    Total hit for Christmas breakfast! Family loved it! I was feeding 15 people so I didn’t want to have to make individual pancakes among other dishes I was making. This worked out perfectly! Thank you!

  50. 5 stars
    We love this recipe and make a savory version also. Add chopped ham and cheese with seasonings in the batter. We love to add garlic and onion powder, turmeric, mustard powder, and paprika. Everyone in the house loves it.

  51. I have tried the German breakfast dish and
    also your morning chrismas egg dish, out of this world, thank you for sharing, will try the cookies with pretzel ears and red nose.
    Merry Christmas to you and yours. V

  52. 5 stars
    I’ve used this recipe many times and I love it! It’s simple, delicious, and quite filling (especially when topped with a big dollop of Greek yogurt or peanut butter and a drizzle of maple syrup).

    However, I do want to send a word of caution that most Pyrex dishes CANNOT be placed in the oven while preheating, especially if you plan to fill them with a cold liquid after. In making this recipe last spring I put the Pyrex in the oven to melt the butter (as the recipe indicates and as I’ve done many times with various recipes) and later in the cooking process my 9×13 pan fully exploded!! So, while the probability of this occurring is low, it is not zero. I now melt my butter in advance and place it in the pan (which unfortunately does make for fewer tasty air pockets) or I use a cast iron pan (which can totally preheat in the oven).

    Enjoy the pancakes they are delicious!!

  53. 5 stars
    My 12 year old granddaughter made this for Thanksgiving for the family for breakfast. It was so simple for her and turned out fantastic. We all had seconds.

  54. 4 stars
    Tried this tonight. I used only 5 eggs but kept all else the same. It was good esp with powdered sugar & syrup. It is very eggy tasting, like French toast. My teenage boys asked for seconds which they rarely do. The dish was enough for the 3 of us to have two servings. If another adult were present, we wouldn’t have had enough. I’ll make it again. Very easy.

  55. 5 stars
    Easiest and wonderful recipe even without the confectionary sugar tastes amazing family loved it and such a simple recipe that mostly everyone has ingredients for at home.

  56. I love that I don’t have to stand at the stove for 30 minutes. It’s truly a mom break! I also have only made it using Kodiak cake mix. It increases the protein content but doesn’t alter the results. Definitely a new holiday favorite to feed a group quickly!

  57. 5 stars
    My Husband & I Love This Recipe, I Put 2 Teaspoons Of Vanilla In It!! It Is Absolutely Delicious!! I Will Never Make Plain Pancakes Again!! This Is So Simple!!

  58. 5 stars
    First time I did this I made a mistake with it. It was good. I try it again and it was better then the first time. Now this is my 4th time making it. My boyfriend and I like it thanks.

  59. 5 stars
    Years ago I saw an Austrian recipe for “Kaiser Kuchen,” and used to regularly make it for brunch gatherings at friends’ houses, toting my cast iron skillet and the batter premade along with butter, powdered sugar, and lemon. I could never find the recipe again until now! This is the same recipe. Perfect. Wonderful with maple syrup, vanilla ice cream, and even whipped cream on top, as the recipe is not sweet and can easily be used as a savory dish.

  60. I found this recipe today. I made it immediately. It was so delicious that I shared the recipe w several family members. I love it! I am going to make it all the time. Love it w fruit on top! Thank You for sharing!

  61. 5 stars
    This protein packed breakfast is simple and delicious! We have chickens, so it is a perfect way to use up eggs. I double it and put it in a sheet cake pan because my family enjoys it so much!

  62. 5 stars
    This recipe Is so easy to make, and always looks so impressive! We have enjoyed serving this for brunch and it is always a favorite dish for everyone.

  63. 4 stars
    Just made this. It was pretty good but like some other reviews mentioned, it was a bit eggy for my taste. I stuck to the recipe expect for the addition of a bit more vanilla extract. I put a handful of chocolate chips in a portion for my daughters. My 10 yr old said it was okay & tasted like a French fry with chocolate 🤨 & my 3 yr old seemed to like it. I had a piece with the chocolate chips with syrup & another small regular piece with blackberry jam & blueberries. Both were good aside from the egg taste. It was also extremely easy to put together & get in the oven which is always a plus! Will probably make again but try with egg whites or cut down 1 of the eggs. Would be great for a brunch or breakfast gathering since it’s a nice big portion!

  64. My daughter and I decided to make this recipe for brunch today- after 15 minutes it rose so high, and the edges are browned. We substituted with oat milk. Is this normal –

  65. Made it twice this week already! Used King Arthur measure for measure GF flour. Easy and delicious! Thank you 🙂

  66. 5 stars
    This recipe has been raved about in our house!
    The husband and kids LOVED it, it was simple as well.
    I haven’t been able to get a nice custard like pancake yet, but don’t have the proper size pan (yet) so maybe that’s a factor? The family is excited for me to practice it repeatedly though!

  67. 5 stars
    I love this recipe! Just made them for my daughter’s birthday breakfast. So easy in the blender!
    I would change the bake time to 10-13 minutes though. I remembered there was a different German pancake recipe I used and the bake time was so short. So I checked on mine in the oven with 4 minutes left and they for sure had to come out.
    Thanks Lauren! These are fabulous and easy!

  68. Very easy recipe. Tasted wonderful. I used a 9×14 pan and it came out thin. Next time I’ll use the 9×13.

  69. 5 stars
    I used to make regular pancakes, but after finding this recipe, I will never go back. We love making these for Sunday brunchs, and everyone ooos and awwwws when I take it out of the oven. So yummy!

  70. These are wonderful, rich and faintly like custard.
    I bring them everywhere and everywhere I serve them, they get compliments and requests for the recipe. They are permanently in my rotation. Thank you!

  71. I’m not sure what I did wrong, mine came out very spongy and the sides baked up huge …… they had good flavor though.

    1. That’s usually how German Pancakes come out. Mine always come out that way at least. They do have a spongy texture as well. I hope this helped you!

  72. 5 stars
    I used convection the 4th time I made this recipe and got fluffier (…er…yes) German pancakes that seemed to have more body too.

    So delicious, either way.

    Served with wild blueberries, and pure maple syrup, our sour cream/brown sugar staple that we normally reserve for use on crepes, and a sprinkle of powdered sugar/cinnamon on top.

    Did I say this was breakfast?

  73. 5 stars
    So delicious, quick & easy!! I made this according to directions with just a smidge more vanilla (maybe 2 teaspoons) and did 3 pinches of salt since I used unsalted butter and it was divine! I served with powdered sugar, maple syrup, & fresh berries and it made them a perfect combination of sweet & savory. Thank you for posting this recipe!

  74. 5 stars
    I discovered German Pancakes a couple years ago at a breakfast restaurant by my house and fell in love. Only problem. My boyfriend was not a fan at all. He was a trooper though. Went with me a handful of times trying different items the place has to offer but never liking anything he got. The restaurant is on the more expensive side and I got tired of wasting money so I had to find a recipe to make my own. All throughout the internet numerous recipes. Kept searching til I found the one with the correct dish, correct ingredients and voila here it is. I love love love this recipe. It is a favorite in my house. The boyfriend who disliked them from the restaurant now requests them for dinner at times. I make as directed. Once finished I butter the individual serving. Mine gets fresh squeezed lemons and powdered sugar and my boyfriend likes fresh strawberries and whipped cream.
    My mother in-law requested something savory for the next time I make them…
    Definitely a treat in my house. So glad I found this recipe!

  75. 3 stars
    Way too many eggs for my liking, next time I’ll maybe use 3 eggs and substitute for egg whites whipped into the batter. That being said my 10 year old LOVED them.

  76. 5 stars
    Made this today and it’s delicious.
    Definitely going on our weekend breakfast list!
    Would it work if cooked in smaller tins like Yorkshire pudding tins if cooking time was adjusted?

  77. 5 stars
    Thank you for sharing this recipe, I know, readers are in disbelief, as I was, what? just those ingredients and wow. Reminds me of a wonderfully fresh cream puff or eclair, most likely cuz I serve it with my fresh cream whipped cream that is and berries it’s to die for really

  78. 5 stars
    OMG, these were delish! 😋 We’ve never had German pancakes before but we will definitely be having them again & again. My family absolutely loved them. Thanks for sharing!

  79. 5 stars
    I love this recipe! I make a 2/3 batch for a generous breakfast for 2 in a 9X9 pan. It cooks in 18-20 minutes. I make it when I have berries.

  80. 3 stars
    To many eggs for my liking because it tastes like an oven baked omelette . Try 4 eggs and I sprinkle a handful frozen blueberries in it and sprinkled a tablespoon cinnamon mixed into 3 tablespoons sugar on top just before I shut the oven door.

  81. 4 stars
    I made these this morning after hearing about “German Pancakes” on “Mayor of Kingstown.”
    They were EZ to make and looked spectacular when all puffed up. However I was a bit disappointed flavorwise. I’m not saying they were bad, they were fairly taste with real maple syrup on top. But it just seemed as if something was missing. They did not taste as good as pancakes or waffles or have the richness of French Toast. Do you think a bit of sugar or an extra half teaspoon of vanilla would help? Regardless thank you for posting this fun recipe. I’m tempted to try it in a cast iron skillet next time.

    1. I never measure the Vanilla. i just pour it in. Also, the dutch baby/german pancakes are best when you cut up fruit (berries and bananas work great) and add it when you actually serve it. When I’ve had german pancakes in restaurants, they always come with berries and whipped cream. SOOOO good!

    2. Came out pretty decent but not as good as the one I had in Palm Springs. Instead of 6 eggs I used 3, gluten free all purpose flour and more vanilla than the recipe called for I simply poured in what I thought was a teaspoon I added a little cinnamon and baked it in an iron skillet for 23 min maybe 20 next time and topped with melted butter, fresh lemon juice and dusted with powdered sugar and dress berries added a side of chicken sausage and egg over easy.

  82. 5 stars
    I used oatmilk to be dairy free and olive oil in place of butter and the recipe worked great. I also added 1/2 white sugar; why is there no sugar in this recipe? It was delicious.

  83. 5 stars
    Absolutely delicious- first time I’ve made this pancake myself and the recipe was almost spot on from what I remember as a child. I am currently without a blender large enough so I had to use a hand mixer and besides it being a littler thicker and a whole lot taller than I remember, all the flavors and yummy textures were exactly what I was hoping for.

  84. YUMMMMMM if you sub out the milk for heavy cream, you get 1/2-3/4 inch thick “cake”, cooks same time frame (about 24 min) and it’s YUMMMY!!!!

  85. 5 stars
    Yummy and so easy. We enjoyed celebrating Shrove Tuesday with this family sized pancake. Maybe a new family tradition?!

  86. 5 stars
    Love it! Newly retired guy exploring the wonders of preparing meals. The family scarfed this up, and our doggies loved it too! I’m sharing this with other family members. We heard about a German pancake from the show Mayor of Kingstown and we were intrigued. If Jeremy Renner can cook it, so can I! Thanks.

    1. So funny watching Mayor of Kingstown reminded me that I uses to eat it as a kid. Made it that morning and I’ve been making it regularly since. So good!

  87. 5 stars
    Made this for my husband and myself. Super easy, I really liked it, husband not so much but he ate it. Reminded me of French toast which he doesn’t care for He prefers flatter pancakes w his peanut butter and syrup. Would definitely make it again when kids and grands r here

  88. 5 stars
    Absolute the best I’ve made. Great recipe. I added 2 tsp granulated sugar, which added a bit of extra color perhaps. And a few extra beats with my wire wisk. But this recipe had a body all its own.
    Delicious. There were sighs of happiness at my breakfast table today.

  89. This was so easy to make. Waiting for it to come out of the oven. I halved the recipe and used an 8×8 pan. This is my first attempt 😀

  90. 5 stars
    My wife and I absolutely loved this recipe.
    Just one comment. We thought it was just a bit eggy. I’ll try to use 4 eggs next time.
    Thank You.

    1. 5 stars
      Never heard of them until I saw it on Mayor of Kingstown, and I had to try it. Absolutely loved it! I never measure my vanilla, and just free pour. I also added a small amount of almond extract. Can’t wait to try it again…maybe with coconut milk!

  91. 5 stars
    This was definitely a crowd pleaser especially with our two year old. I made thinly sliced apples stewed on the stove in freshly squeezed apple juice, cinnamon & brown sugar to accompany it. I used a glass baking dish w/success. Delish!

  92. 5 stars
    Really good and easy. Added a teaspoon of cinnamon sugar. Really good in black iron skillet. Fed 4 adults 2 children with a side of bacon. Also used gluten free flour.

    1. I was thinking about trying it with a lower carb flour for my little who has T1D. How did the gluten free flour do?

  93. 5 stars
    This recipe is so simple and the perfect proportions. I have made it dozens of times and it’s always a crowd pleaser! I usually have to make 2 to keep everyone satisfied!

  94. 5 stars
    I only use your site and one other just for freezer meals. Love all your recipes! Made these German Pancakes this morning! They were of course a hit! Deeeeeeish! Thank you! 🥰

  95. 5 stars
    I cut it in half for my husband and I and used a 9” square pan. I also substituted fresh fruit for the powdered sugar. It was delicious. 😋

  96. 5 stars
    I didn’t save this recipe and used another and it was not good, this recipe is the best, so disappointed I didn’t try harder to find it. I’ve saved it and will only use this one from now on.

        1. If u make the night before I would need to put the batter back in the blender as it needs to be airy and fluffy when u our it into the hit pan to cook

  97. 5 stars
    I’ve made so many German pancake recipes and this is by far the best!!!! It’s a perfect recipe and I’ve made it probably a few hundred times over the past few years. My husband loves it too and he never used to like Dutch Babies like I did. I like that it doesn’t call for extra sugar, especially since there is no need if I’m pouring maple syrup on top. So delicious!

  98. 5 stars
    So easy to make and enjoyable. I was looking for a different way to make pancakes and ran across your recipe. I didn’t have to drag out my grill. Cooked this and a tray of bacon at the same time.

  99. Germans cook their pancakes in a frying pan like normal people do, this recipe is Finnish. Still tastes good though! 😋

  100. 5 stars
    Hi! I’m a mom of 4 too… 15, 13, 10 & 8! These German Pancakes were a big hit with my family! Can I double the recipe and what size baking pan should I use?

  101. 5 stars
    I made these for the first time and they were a big hit with my family! I used a glass baking dish (actually made two) and they puffed up huge! They will be a staple here from now on. Thank you 🙂

  102. Hi, my name is Lucy I made this morning German pancakes and was delicious I would like to receive a free meal plan and recipe.
    Thank you

  103. 5 stars
    OMG OMG OMG these are SOOOOOOO Good!!!! And so simple! I can make them every day if I want. Just as tasty as the Original Pancake House but you don’t have to pay $20!

  104. 5 stars
    I’m one of those people that actually prefer breakfast at dinner time….I kind of hate cooking and I’m always on the hunt for simple things to make. When I saw how easy this was I decided to try it. I just tossed all the ingredients into a measuring cup and used my immersion blender, poured it into the melted butter and that was it. I did, however cut the recipe in half because I’m not a fan of leftovers. I served it with some strawberries I had made into a sauce and …….it was so good I ate the entire 9 x 9 pan in one meal lol. I can see making this a lot as it seems to be adaptable for different toppings.

  105. 5 stars
    So easy and yummy!! Neither my husband nor I wanted to cook tonight so I suggested we try this out as the recipe seemed easy and the reviews positive. Wow, a winner for sure and with some fried potatoes and onions as a side we were both very content. Thanks for sharing!!

    1. Hi Lauren,
      Thank you for this recipe it was so yummy! My picky toddler LOVED it. I was just wondering for next time if it would be ok to make the dish the night before and bake in the morning?

  106. 4 stars
    Great recipe, EXCEPT please don’t model how to cut the pancakes from the pan with a metal knife!!! It gouges the metal and allows it to rust. Always use a silicone cutter to cut through, OR allow to cool a bit and turn onto cutting board. Yikes.

    1. 5 stars
      It’s a stainless pan, won’t rust. Please tell me how your review helps others know if the recipe is worth trying. Yikes!

      1. Stainless steel is not impervious to rust. If you damage it with corrosive materials or scratch it to remove its protective outer layer, it WILL begin to rust. I’ve had stainless steel rust because it got damaged by people who didn’t know not to use metal tools on them. It is important to know these things so you don’t ruin your dishes trying out new recipes.

  107. 5 stars
    Easily my favorite breakfast recipe! Might be my favorite any kind of recipe actually! I’ve definitely made this at least once a week in the last year since I found the recipe. I’ve always liked Dutch Babies but my husband never got very excited about them with other recipes I’ve used. Now that I found this recipe, he loves them almost as much as me! It’s also so easy. It only takes a couple minutes before putting it in the oven and I can use the time it bakes to clean up the kitchen. The ingredients are simple too. I’ve tried other recipes that have too many things in them including more sugar, which I don’t like as much anyway. This being made with mostly eggs makes me feel like I’m not eating too unhealthy. I substitute regular milk with almond milk and use Pamela’s gluten free baking and pancake mix as the flour. It might not puff up as much without regular flour but it still tastes amazing!

  108. A wonderful recipe. Thank you! Made it this morning with blueberries scattered over, then some vanilla sugar. The best German Pancakes I’ve had and so easy to serve…and eat.

  109. 5 stars
    My 12 & 14 year old granddaughters and I made this simple German Pancake for breakfast this morning. It was so simple yet special, they had the recipe memorized to make at home. I have a convection oven so cut the cooking time to 15 minutes, it was perfect. We added 1/4 tsp of Orange Blossom water to it, may increase to 1/2 next tome. Might try Rose Water or almond extract next time. There will be a next time. We ate with a squeeze of lime (wish we’d had an orange) and sprinkled with powdered sugar. This is a great recipe, a definite keeper. Thanks.

  110. 5 stars
    When I lived alone, I would make this and just graze on it all day long until it was gone! It is that good. I am 72 years old and have had to move in with my son and his family and my son is diabetic, so, I don’t make it anymore and sure miss having that “graze fest” at least one time a month (sometimes more, depending on my chickens!)

  111. We have made this for years! I bake the pancake in an iron skillet and then fill with sweetened strawberries and whipped cream. This was our favorite Sunday brunch, and we have even done them with vegetable fillings for a main course.

  112. Oh melted butter in the pan and it did not stick! Before this I had poured melted butter into the batter with a light mix in. Melted ahead in the pan it did not stick and tasted just as good. At a party breakfast, my friend set out sour cream, brown sugar (sprinkle over sour cream), and strawberries! That was sooo good. Glad I tried it.

  113. 5 stars
    Never made German pancakes before – it was a Sunday morning try that will be on repeat !! Loved by the teens and so fun 🤩 to see is “puff”
    I think I have to make 2 pans next time – 2 teen boys inhaled it!! Easy great recipe !!!

  114. 5 stars
    This has become a family favorite!! It’s so quick and easy and easy to clean up. We add a can of diced peaches or apple pie filling for a nice twist. Yum!

  115. 5 stars
    My family loved them. I used to fix this a long time ago. I lost my recipe. Glad I found this one. Brought back great memories when all the kids were home. Will fix again.

  116. 5 stars
    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.

  117. 5 stars
    Such an easy recipe!! Turns out beautifully THANK YOU for our new family fav.. gonna make this savory for a dinner meal as well ❤️

  118. 4 stars
    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.

  119. 5 stars
    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!

  120. 5 stars
    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.

  121. 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!

  122. 4 stars
    These always taste amazing but this time pouring the batter in the dish after it was in the oven cracked it.

  123. We love this recipe! Our go to Sunday breakfast. It’s also yummy to add a little nutmeg and cinnamon to the mix

  124. 5 stars
    Amazing recipe. I cooked this recipe and my critics liked it. Recommend. I love to cook and collect good recipes.

  125. 4 stars
    Best and EASIEST puff pancake recipe. Love that it can serve a group and no fuss with individual pans, though one kid was sad it was “cut” and not an individual round serving. Used regular butter and probably should have used unsalted or a combo as it was a bit salty. This recipe makes 6 good portions, especially if serving with berries and a side of protein. ***NOTE: bake time seems off… mine was done in less than 15min, which was also so nice that it’s fast.***

  126. 4 stars
    Wanted a quick breakfast for today and this worked great. I’m glad I checked on it half way through because these were done in 10 minutes for me.

  127. Hey Lauren,
    Do you have to let this cool a bit, before cutting into?
    If yes, how long would you suggest?
    I’d like to serve for a breakfast meeting and I won’t have time to experiment….
    Thank you!

  128. These are horrible. It’s not the recipe that’s bad, it’s just the product that tastes like cardboard. Simply awful. It looks great, I couldn’t wait for it to get done. Waste of 6 eggs 😝

  129. Love this recipe! We actually had a little bit left over and when I went to reheat it I put it in the air fryer at 400° for a few minutes and it taste as good as it did the first time just a little crispier, but delicious!

  130. Loved it!! Basic and consistent in appearance and flavor. I topped it with orange zest infused real maple syrup! It was delicious. I did add finely grated fresh nutmeg and a dribble of vanilla extract and that was the BEST!! Will make again.

    1. Hello! I am a crepe maker and all the other lovely sweet morning things. This was fun and easy. I did add 1/4 cup sugar and a large tablespoon of apple pie seasoning. My first time making them so when the sides started to puff but not the middle I was worried. Not to worry! They cam out toasty and light. Almost a cross breed of pancakes and French toast. I am of Hungarian decent and I do not think these are true German pancakes at all. But if you have kids this is a good one!

  131. 5 stars
    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.

  132. 5 stars
    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.

  133. 5 stars
    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.

  134. 5 stars
    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

  135. 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.

  136. 5 stars
    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!

  137. 4 stars
    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.

  138. Made this with Bob’s Red Mill gluten free flour and they were absolutely delicious. Will definitely make again.

  139. 5 stars
    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????

  140. 5 stars
    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.

  141. We’ve been eating German Pancakes for years, my kids love it and have been eating 5his for breafast since they were born lol One thing that you haven’t add to it is nutmeg. Add a dash of nutmeg and you would love it even more 😊

  142. 5 stars
    We one and a half the recipe in a 9×12 glass pan. so 9 eggs to go further. so good! My friend served it to us with sour cream sprinkled with brown sugar.. I was surprised it was so delicious. I love all your recipes thanks for sharing!

  143. WOW, This is somewhat of a new recipe to me but nothing like the germen pancakes I grew up on.

    My recipe calls for grated onion, salt, pepper, a dash of sugar, flour, eggs, baking powder, vanilla, and milk cooked in a skillet on top of the stove. That’s how we do it in Germany anyway. I guess I may try your recipe and see what it’s like.

  144. 5 stars
    Great easy recipe. My only trouble was the pancake would stick to the bottom of the pan, despite the butter.

  145. 5 stars
    So good and so easy! My son loves crepes but I don’t like how much time it takes. This recipe is a win/win where we all can be happy 😃

  146. We have a motorhome with a micro/convection, no range. Should anything change for convection? Time? Temp? Our family recipe calls for 400 deg and 13 minutes. Yours a bit hotter and longer. Our first attempt in the new convection, did not rise like we thought it would.

  147. 5 stars
    Love Dutch Babies, my recipe is a skillet size and serves 2. Never thought of making large batches for two baking pans at a time so everyone doesn’t sit around waiting to keep making more, yeah. I love them best with sprinkled powder sugar and squeeze a slice of lemon over it, sometimes a drizzle of syrup also, yum. Also delicious to chop apples and sauté in butter until tender, add brown sugar and a pinch of salt as a topping. Or melt jelly or jam. Mmmm, sounds like a Dutch Baby tomorrow morning. Thanks so much!

  148. 5 stars
    I love how mess free making it in the blender is!! Super easy and delicious!! I love to sneak in spinach, chia seeds and flax seeds for some extra nutrition. You do have to be careful how much spinach you add as it can make the pancakes very flat. But the original recipe is so fluffy! Seriously, this is my lazy dinner night go to. 🙂

  149. 5 stars
    For those of you with large families or lots of company and need to double the recipe, here’s what I do: I only use about seven tablespoons of butter as opposed to doubling the butter (i.e. not 10). I also use a high-edge, deep-dish casserole pyrex dish. Very effective as the edges will enlarge substantially. You can also try putting in bits of bacon or chopped up breakfast sausage. You’ll also need to add on a few extra minutes to the bake time. I sometimes use a convection oven as it gets a better bake that way.

  150. Do you think this would work if I substitute apple sauce for the butter? Just looking to make it slightly healthier/lower fat for my family – thanks for your help!

    1. You can sure try….The butter is used to grease the dish so you’ll want to use non-stick cooking spray for the pan, and then add 2-3 tablespoons of applesauce to the batter when blending.

      1. 5 stars
        I use just 1 Tbsp. Butter to grease the pan and you could probably get away with less if you brush it all the way around the baking dish after it melts. The butter isn’t mixed in with the batter, so I don’t think it would work great to use applesauce, but you can top it with fresh apples or applesauce.

  151. 5 stars
    I’ve made this recipe twice now and it turns out wonderfully every time. I make an apple pie sauce with make syrup to go over it. Scrumptious!

  152. 5 stars
    I just put full stars, I was use 1 percent milk what I have in my kitchen , wonder taste best taste if use whole milk? I would make again since my 4 years old son ate second his plate & 2 years old son is picky food, he ate whole his plate! Yay
    Please tell me which use milk- whole,l or percents?

  153. I’m German, and I’ve never seen those in Germany. So someone must have been very creative with the name :-).

  154. 5 stars
    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.

    1. 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

    1. 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.

  155. 5 stars
    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!

  156. 5 stars
    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.

  157. 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!

  158. 5 stars
    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.

  159. 5 stars
    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.

  160. 5 stars
    Delicious. I made it without the vanilla (none on hand) and it still came out perfectly and delicious. I ate it with a bit of powdered sugar and will make this again for friends and family. I can also see this being a nice dessert with fruit(maybe macerated with a bit of alcohol?) and powdered sugar. Thank you for a great recipe!!

  161. 5 stars
    This recipe is easy and it tastes great. My family likes crepes and popovers, this has a similar quality but much less work.

  162. 5 stars
    Easy and delicious! My husband loved them so much he asked to make them 2 days in a row. I had to say yes especially since there were so easy to make. I served them with fresh fruit .

  163. 5 stars
    Deeeelicious! Made these to warm up our house this morning. We put an extra egg in so that each kid got to crack some eggs and it puffed like crazy!

  164. 5 stars
    This is the first German pancake recipe I’ve made that actually rose like it should. It’s no different than any other recipe, b it I wonder if blending it (opposes to hand mixing) was key. Anyway, thank you! It made my mother very happy this Mother’s Day. ❤️👍🤗

  165. I dont usually comment, like EVER. But came out of my shell for this one!
    Turned out fluffier beyond expectation and super duper easy to make. Family loved it
    Amazing for brunches
    This one is a keeper
    Thanks for sharing xxx

  166. 5 stars
    A family friend used to make this for us when we are little and I have always LOVED this. Thank you for the recipe it is a great and easy dish to make. When your pinching pennies these simple dishes are a life saver.

  167. Can I double this recipe and put in a jelly roll pan, or does it get too fluffy? I’m trying to figure out how to double for my family without dirtying up two pans 🙂 Or, alternatively, can I put a double recipe in one 9×13 dish?

  168. I found that this tasted like an egg soufflé. There was no getting past the super strong egg taste. My son loved it but my daughter hates them (she hates eggs). I would have put an extra teaspoon or 2 of vanilla in to hide the egg flavor.

  169. 4 stars
    Nice and fluffy. Easy and quick variation on the typical pancake. Is basic German pancake. Suggest adding more vanilla for additional flavor. If you like sweet pancakes you will need to add sugar or other sweetener to the batter. Otherwise you just add toppings as desired to cooked pancake. Suggested toppings: butter, powdered sugar, fresh fruit. This recipe makes enough for 4. I will try a more savory variation next time as suggested by others. Definitely will use this as a base for future meals.

  170. 5 stars
    I didn’t put mine in a large enough dish and the centre turned into a baked custard. But that was my own fault. Still tasted delicious.

  171. My wife & I tried this German Pancake recipe last week & absolutely fell in love w/ it! So simple…so easy…so hard to mess this one up. We’re making it again tonight.

  172. 5 stars
    I have a question. Can i half this recipe? Im just one person. Or if i make the whole recipe, can it leftovers be saved for another day? Thank you

  173. Just made this for the 1st time. Did half the recipe and used a glass dish as that is all I had. It was oh so very yummy! Definately a repeat!

  174. 5 stars
    Made it this a.m. after recommendation from my daughter. Very easy and very good. Tastes very similar to Swedish pancakes, and looks like Yorkshire Pudding! I will make it again.
    I cut the recipe in half and baked it in an 8.5×8.5 pan and it was perfect.

  175. 5 stars
    Made it for my very picky parents and they loved it. Easy and fast. Thanks so much for the recipe

  176. 5 stars
    Super easy to make. Glass pan worked fine. Used a handheld immersion blender to mix it in a bowl. With three kids it was gone in a flash. Will make two pans next time. When served with powdered sugar, it kind of reminds me of a funnel cake, but healthier. Thanks

  177. OMG, I made these today and they were amazing, I wanted to eat the whole thing, is definitely a go to for me. I might
    not share………….sent to friends and they made also and couldn’t rave enough. Thank you for sharing.

  178. 5 stars
    Omgosh, I’ve never heard of these but when I got your email and read it, I couldn’t wait try it out!!! So easy and super yummy!!! It was fun to see how it puffed up!! Thank you for posting!! New family favorite!!!

  179. Thanks for the altitude adjustment tip! I am at 5800 ft! This is so fast, easy, and most of all delicious!

  180. 5 stars
    Thanks for sharing this recipe. A couple years ago we made these weekly ~ we called them Puff-up Pancakes. I recently went to make them using my old recipe and it was a flop!! I tried yours and they turned out wonderfully. I hand mixed mine and only used 4 Tablespoon of butter. Glass pan worked better for me. I have the goldtouch metal pans from William Sonoma and they did not puff up the right way

  181. 5 stars
    What a great recipe!! The whole family loved it! I love trying your recipes because they are fast, easy, and delicious. I never learned to cook, and with 2 small kids I need a lot of guidance on cooking healthy foods I can prepare myself. Your website and recipes are are my go-to. Thank you for helping me learn to cook. This is another favorite in my house! Best, Maureen

  182. 5 stars
    I couldn’t believe how simple this recipe was to feed the family. I used almond milk because it’s all I had. It looked just like the picture.

  183. Made these for the first time today and they were such a hit!! Ours were done golden brown at 21 minutes. We’re at a higher elevation in Utah so not sure if that had to do wit it. My kids and husband said they can’t wait til we have it again! Thank you!

  184. 5 stars
    This was lovely! It was our first time making it. We tried them topped with a cherry sauce (one cup pitted cherries with one tab. Sugar and a splash of water, cooked until cherries are soft) and also with syrup (preferring the cherries). It reminds me so much of a French flan and the one with cherries is called clafoutis (less eggs and flour). Next time, I’ll sprinkle sugar on the top before cooking (like in France) to give it a tad crunch on the top. Thank you for bringing this into our home during a dark moment.

  185. This has been a family favorite for a long time, though we call them ‘Mountain Egg Pancakes’. The vanilla is a new addition I’d like to try.

  186. 5 stars
    Lauren, we LOVE your recipe for the German pancake (we call it a Dutch Baby at our house!). Making it in a 9×13 is so simple and feeds more than my original recipe!! Keep up the great work. Your recipes are spot on … every time!!!
    Thanks! Mary :o)

  187. 5 stars
    So easy and so yummy! I didn’t even have any powdered sugar! Topped them off with some fresh raspberries. Delicious.

  188. 5 stars
    Easy to make, and fast. I added a bit under 1/4 cup more flour because I live at 5500 feet. The batter cooked up really fast, so I would suggest watching it. The second time I made it I dropped the oven temperature to 400 degrees and decreased the time to 20 minutes. My neighbor, who is of German descent said the were just like her Oma would make them, when she was little, 75 years ago. I was glad because I was going for comfort food in this difficult time. You did it! Thank you

  189. These are not the German pancakes I grew up with ,,,,,,,,,,,,,,,,,,,,,,,,,,,I think it depends where in Germany you come from . My mother was from Hanover in the north, yet my friends from the south (Heilbronn) never heard of my mother’s style of pancakes . Our recipe is similar : 1 cup milk, 3/4 cup flour , 2 eggs (salt if you want) mixed well, one ladle scoop and fried in 10.5″ cast iron skillet, medium heat, on stovetop. Mom used lard or shortening which really does impart a better taste compared to liquid oils. Recipe makes about 3 pancakes. Most people eat 2 or 3 pancakes . We then put jam on them and rolled them before eating. Dad would like his with a bit of honey and powdered sugar. We never sprinkled lemon on them . So it all depends on preferences. My friend would put maple syrup on it ..I’ve tried a little vanilla and/or cinnamon in the recipe and also tried whole wheat flour just to switch it up . I will try this dutch baby recipe to see how it compares. However you try it , enjoy ! Our family favorite !

  190. 5 stars
    Do you really use 5 tablespoons of butter?? that’s a lot. I’ve made this with 1 tbsp and was fine. Just wondering if it tastes better with more butter.

  191. 5 stars
    Loved these pancakes. I served them with lemon zest mixed with blueberries and a little turbinado sugar mixed up.
    Squeezed some lemon juice from a Meyer’s lemon, buttered and powder sugar on the them before topping with the blueberry topping. They were:
    -simple to make in a few minutes- all in one bowl and few ingredients
    -easy to bake and serve/store extra
    Will definitely make again! They definitely aren’t traditional German pancakes but not a problem. So delicious!!!

  192. 4 stars
    This recipe is amazing! My family and I have been making German Pancakes for years and this recipe stood out to us. One thing I did add that wasn’t in the recipe was lemon zest. Gives the dish a bit more flavor.

  193. Quite tasty but definitely not German. Dutch refers to anything from Holland/the Netherlands.

  194. 5 stars
    I made mine in cast iron skillets and served several topping like apples and cinnamon, strawberries and cream and my favorite lemon butter and powdered sugar sprinkled on top, soooooo delicious!
    Will be making these again.

  195. I’m sure my young adult son would adore this. Going to make it with coconut oil instead of butter, flax milk instead of dairy milk, and a gluten-free baking flour mix instead of white wheat flour. Freshly squeezed lemon juice and fresh fruit on top will be perfect for our family. While we limit our coconut oil consumption due to the saturated fat, it adds a lovely flavor and scent and avoids the issues we have with dairy. Thanks for the recipe. Looking forward to trying it.

  196. While they are good , they are not german pancakes but rather a typical finnish dish. We don’t make them like this in Germany

    1. Who cares what it’s called. We call something similar to this hootenanny, or soufflé. We love this recipe, and make it often. We serve it with yogurt and fruit or whipped topping and fruit. Never with syrup or powdered sugar. I’m hungry for this….too bad I’m out of eggs!

  197. 5 stars
    These were so good and easy! Made exactly like the recipe said. We 1.5x the recipe and made a 9×11 AND a 9×9 pan and they worked out perfectly. Thank you! Will make again for sure.

  198. What is ‘all purpose flour’ please? Is it ‘plain’ or ‘self-raising’ flour etc? I have not seen flour labelled ‘All-purpose’ in the UK

  199. 5 stars
    I also grew up loving this breakfast treat. We never used syrup, and the butter in my grandma’s recipe (born in Germany, immigrated as a teenager) was much less, perhaps because it was a valuable commodity in the 1800’s. I used 3 Tablespoons when I made it from your recipe, and everyone loved it. I had frozen blueberries I added about 1 Tablespoon of syrup to 1 cup of berries to soften them up and make scooping on top easier. OMG, so good and fulfilling. Fed my family of four (all adults) Thanksgiving brunch perfectly. Grandma also only baked this in an iron skillet which I also did. (10 1/2 inch skillet just fyi)_

    Thanks for posting this. I’ll be trying more of your recipes soon!

  200. 5 stars
    Best Dutch baby recipe! I’ve tried several recipes and this is the best tasting and most dramatic. It gets beautifully puffy. I use it in a #14 cast iron skillet.

  201. 5 stars
    I wanted something different on Sunday mornings and I tried your recipe and it is a big hit. So easy to make! Thanks for sharing and know it will be used at my house often.

  202. 5 stars
    I was on the hunt for a simple breakfast recipe, and am so glad to have come across this recipe!! My kiddos gobbled up their first piece , and happily requested seconds while asking when I planned on making another. Absolutely delicious 😋.

  203. 5 stars
    We made this in a large cast iron pan with sides of bacon and roasted brussel sprouts for dinner and LOVED it. Used a blend of 1/3 garbanzo and 2/3 whole wheat pastry flour. I added some chopped apples (about 2 small) to the pan, after melting the butter and before dumping in the batter. Highly recommended. Made successfully in Fort Collins (about 5000 ft elevation).

  204. This is the second recipe I have tried of yours, Lauren. This is the first time I’ve heard of german pancakes so I changed nothing about the recipe. The result was super yummy, although very eggy. But, since this is like a french-toast pancake I think that’s how it’s supposed to be, Either way, we all cleaned our plates.

    1. I’ve made this recipe a few times now, most recently with thinly sliced apples added on top about 5 minutes into the bake. My partner and I like to top it with lemon curd and some drizzled maple syrup. Good stuff!

    1. I haven’t tried freezing it, but I’m not sure how it would reheat since it’s so heavily made from eggs.

  205. 5 stars
    I’ve been making German Pancakes for over a decade using various recipes and this one has the best results, hands down!! Thank you for sharing such a fantastic recipe.

    As far as flavors, we love to add sautéed apples to ours sometimes or even apple pie apples to the top instead of syrup.

  206. 5 stars
    I just made this recipe and love it! I didn’t have enough milk – had less than 3/4 of a cup, and used water to make the rest of the cup. I also added cinnamon. You can’t have an easier breakfast if you tried! Fresh fruit and breakfast meat would take this to the next level. I added powdered sugar and pancake syrup. Oh…my butter burned in the pan. I poured it out and washed the pan, poured the batter in, and it didn’t stick, at all. Thanks for the recipe.

  207. 5 stars
    I made this with choices of fruits, syrup, etc., for our weekly sibling brunch. It was more than a hit! Over! The! Top!
    Quick, easy and impressive!

  208. 5 stars
    So simple, so delicious! I make a fruit compote based on what I have on hand (everything from blueberry to apple to orange) always a hit for a lazy day breakfast 🙂

  209. 5 stars
    So yummy! I made this for my husband for his birthday and he loved it!!! Thanks for the recipe ❤️

    1. 5 stars
      Sometimes I leave the vanilla out and add bacon bits and cheese at the very end. My daughter prefers this savory version most of the time, so i often make two batches at a time to satisfy everyone.😉

  210. Love this but I need help with cooking at high altitude. I have since moved and now live at 3,600 feet and it comes out flat! Help!

    1. That’s strange. I grew up making this at high altitute (we lived at 7,000 ft) and it always worked fine. Try adding an extra spoonful of flour and be sure you’re baking it long enough. Also, a metal pan would help.

  211. I made this today, I only had a 2.5 quart baking dishes so it came out extra thick to which it took 30 minutes to bake. I really enjoyed it and I froze the leftovers. I could’ve eaten more but I didn’t want to me overstuffed. I told my father about it and I will email the recipe to him. Thanks for an easy to make breakfast.

  212. This wonderful!
    Do you think this can be made with gluten free flour mix and almond milk? My mom is gluten/dairy free and I like to try new rhings for her.

    1. i always find that an almond milk, more-so if sweetened with agave syrup, is a nice touch to pancakes/waffles. I use it for norwegian waffles. And Schar Flour Mix B is good.

  213. My grandmother, my mom and I always made Yorkshire pudding in a pan just like your pancakes puffed up and put either butter or beef gravy on it as a side dish to a roast beef. The only differences were no vanilla, 4 large eggs, 2 c flour & 2 c milk. I’ll have to try yours tomorrow thanks, I got a chuckle out of this.

  214. Hey, i’m actually from germany.
    The dough is Absoluty German. But we don’t bake it in the oven.
    We Make a Part in a Pan and i think you they fry to IT. For that you News for two or one pancakes 1 Coffee spoon vegetable oil or Butter.

  215. I added cinnamon and brown sugar to butter in pan and didn’t need syrup or powder sugar. Delicious, love the recipe!

  216. Love this recipe so much. These are a staple in my house now. They go so quickly I have to make three pans to satisfy my family of 6.

  217. This was a staple for me growing up. We made this same recipe except with no vanilla. I like vanilla, but my husband doesn’t. It can also be left out for a more savory pancake.
    We like to eat it topped with lemon juice + powdered sugar, fresh blueberries (or strawberries) + honey, or yogurt.
    I’m now gluten-free AND dairy free. After experimenting A LOT with different flour blends, I discovered that plain brown rice flour is the very best gf flour replacement. The German pancake doesn’t get the right shape (it looks more like corn bread or a cake), but it does taste the best! Sometimes I push the batter to the corners part way through baking, then add some butter in the middle. I got a great shape with tapioca starch, but the flavor wasn’t very good.
    As for the dairy, I’ve used both almond and almond-cononut milk for the milk. Both work great. I use Earth Balance buttery spread for the butter.
    I wouldn’t replace the eggs… They’re kind of the main ingredient.

    1. Krista,
      Have you tried GF Jules flours?? (
      I have no affiliation with them, only to say I have been 100% pleased with EVERYTHING we have made using her flour blend. If you haven’t tried it, it’s worth the splurge!
      Mary 🙂

  218. 5 stars
    Delicious, yummy and EASY!! My husband asked why I went to so much effort for “breakfast for dinner” … I had to confess it was easier than making pancakes on the griddle! 🙂 I served it with fresh strawberries, bananas, and whipped cream as well as bacon and hashbrowns on the side. Thanks, Lauren for another from scratch, yummy recipe!

  219. 5 stars
    My mom used to serve this with butterscotch syrup and ice cream on top! I made it for dinner the other day for my husband and five children. It was gone in a minute with many requests to make a minnumun of TWO pans next time! Super Delicious! Also fun for the children to watch cook!

  220. Do you have to mix in a blender? Would a had mixer or kitchen aid with a whisk attachment work?

  221. I have been making german pancakes for over 50 years. My sister came home with the recipe from home economic s and it has been a big hit in our family.

  222. 5 stars
    I made this for Easter brunch and it was a hit! I made 50% more batter and put in a 14 inch round black iron skillet. It was huge and beautiful, it was gone very quickly. It fed 7 Adults but my husband was a bit greedy lol it could have fed 10 easily!

  223. 5 stars
    I have made the German pancake several times, it turned out delicious each time. Great recipe. My family love it. Thank you very much.

  224. Short Question, does anybody have an idea why they are called german Pancakes? I am german, and we do not have them in Germany 😛
    Nevertheless, they taste good 🙂

    1. I make these and we always called them Dutch pancakes. Pannekoeken I probably spelled it wrong but it’s close.

  225. How do you stop it from sticking to the pan….made 2….first one in metal pan and same temperature as recipe states….hard to get out of pan, bottom crust had to be soaked off……did the 2nd in am glass pan….400 deg F… still stuck to bottom…but was able to get more of the pancakemout to eat….?

    1. Hi Donna, did you allow the butter (real butter) to melt in the bottom of the pan first? That’s what acts as the grease keeping the pancakes from sticking to the bottom.

    2. Are you melting the butter and coating the pan? Should fall eight out. I use a cast iron skillet, no problems, no sticking.

  226. 5 stars
    Made this recipe many times for my kids and it is requested for morning breakfasts after sleepovers.
    I found that 425 degrees F. for 22 to 27 minutes was way too long. At 20 minutes it was starting to get blackish brown. At 17 to 18 minutes it was golden brown as pictured.

  227. 4 stars
    Might be a good idea to add a note that the butter will burn if you leave it in there the whole time the oven is preheating. May be common sense, but for someone who is following the recipe, we’re kinda just going step by step. I didn’t think about it, and wasted a lot of butter.

  228. From when I was a little kid, German Pancakes have always been my favorite. My mom used to make them for me, but nowadays I’m generally the one who cooks them. Twice now, I’ve added canned pear halves to the pan & substituted the syrup from the can for about half the milk in the batter. Both times, I made it for my aunt’s weekly potluck, and everybody there loved it.
    I haven’t tried this recipe yet, but it’s similar enough to the one in my mom’s recipe file that I know it’ll be great. I’m planning to toss in some banana slices.

    Just a warning to anyone planning to use a glass pan: the pan will be hot, and the batter will be cold. That doesn’t matter too much with a metal pan, but with a glass pan it can cause damage. That might just be a few small cracks, but my mom had a pan explode and send shards of batter-covered glass all over the kitchen once when I was too little to remember. Now the recipe card has a note on it: “DO NOT USE GLASS PAN!!!!” So be careful, and maybe give the batter a chance to get up to room temperature before you pour it in the pan.

  229. 5 stars
    I grew up on these! My family always put frozen blueberries into it before baking, and then the powdered sugar on top! So so yummy!

  230. 5 stars
    This was amazing! I grew up eating German pancakes and have made them many times. These were probably the best. I did make one change – I was out of butter so I used coconut oil. Delicious.

  231. 5 stars
    this has become one of mine and my son’s favorite recipes. since it’s just the two of us I’ve cut all the ingredients in half to not make so much because if it’s sitting there we want to eat it!
    love that it’s super easy and that I can make it in my toaster oven.

  232. 4 stars
    Made something similar when I lived in Germany. We did not use a blender, did it the hard way and beat the eggs to a hard froth then added real cream and such. We baked in pans similar to our round two layer cake pans, and when in season added fruit while still cooling. No syrup only sugar and a spice sprinkle. Forgotten about making them and how much we loved them. Thank you.

  233. 5 stars
    This is slightly different than the one I grew up on and have made for all of my days but I am going to give it a whirl because sometimes I think recipes get tweaked through the years. My mom always stirred some of the butter into the batter but I think that weighs it down. Going to try this today and see how it works compared to my recipe. Don’t tell my mother! I always serve with whipped cream, fresh banana slices and today we have fresh picked blackberries. Happy 4th!

  234. 5 stars
    These are delicious! I’ve tried them with powdered sugar and lemon; syrup; cinnamon & sugar and drum roll please…whipped cream!!! Tastes like cream puffs!

    Thanks for the recipe!

    1. I think that would work just fine :-). Give it a good stir before pouring it in the pan in the morning.

  235. 5 stars
    This recipe is fantastic! I have made it many many times (no modification-just stick with the recipe). It turns out perfect every time. Sprinkle powdered sugar and top with syrup and it’s perfection!

  236. 5 stars
    I’ve made this recipe so many times I thought it was time to get on and leave a review. They are the best! Thank you for this great recipe.

  237. 5 stars
    Other recipes say use rising bread flour be cause they rise a lot more over the regular flour. Next time trying the bread for. I love these with powered sugar and lemon. Making these for Valentine’s Day Yummy. Just a suggestion. Enjoy

  238. The recipe was perfect for this snowy, bitter cold Sunday morning. Found the link from your classic French Toast recipe and decided to give it a try. The house smells delicious and we all loved it! I cooked some turkey bacon while this was baking. Sprinkled with powered sugar and served with sliced bananas and a little bit of syrup. Definitely adding to the weekend breakfast rotation. Thank you!

  239. So I’m wondering if it’s supposed to have that “yellow” look inside. Like it seems doughy…
    Does it need longer cooking time or is that natural?

    1. They are yellow-looking…but they shouldn’t be doughy. You can always cook them for a few more minutes if you think they’re not done…

  240. Basically just like Yorkshire pudding with butter instead of oil or beef fay. Traditionally served as a side to roast beef and gravy in Britain.

  241. This is a great recipe and so easy to make. Instead of powdered sugar I sprinkled cinnamon sugar on it half way through the cooking process. I also substituted almond extract instead of vanilla, and the presentation is impressive when you take it out of the oven, but it drops fast so make sure your guests are seated when you take it out. So try it and you won’t be disappointed. YUM

  242. OMG I just made this! It’s like heaven on a plate! I just cut the recipe in half tho and made it in a 8×8 pan. Baked it for the same amount of time! I did use the teaspoon of vanilla. When it was done I spinkeled powder sugar, cinnamon and a little drizzle of syrup! This is definitely a kerpper!!!!

  243. May be a silly question but I’ve reread the blog and all of the comments and I don’t see where you say what kind of flour you use…is it Self-Rising or All Purpose (Plain)? I’m not a baker so just want to clarify….these look awesome!

      1. In recipes I have always used All Purpose Four unless the recipes states something else. Except Bread and Pizza then I use bread flour.

  244. Going to make these for our women’s breakfast at church tomorrow. The plan is to take the ingredients with my blender over early and make it on the spot – that way it will be nice and fresh! They all know by now that Ann is going to bring something sweet! I haven’t had these in years.

    1. Hi Quennie, I’ve never tried it, so I’m not sure, but I imagine it would work just fine! 🙂

    2. You can definitely make with gluten free flours but it might not get as fluffy or will lose its puff once it cools a bit. But that’s ok it still tastes good!

    3. King Arthur Flour does some pretty awesome GF brownies from scratch. I would ask them if the recipe doesn’t turn out. They test there recipes quite a bit before they send them on there way.

  245. wanted to make something different for my kids for breakfast. It has about 5 more mins in the oven. Kids just came in the kitchen and said mmm what smells so good……. Can’t wait to try this.

  246. Great! I have not seen this in a “large” size, only personal pancake size. Awesome! We replace vanilla with a little nutmeg and top it with more butter, powdered sugar and lemon juice. MMMMM

  247. I had never even heard of these, but I made them this morning. WOW!!!! And soooo easy!!!! This is my new favorite breakfast recipe!

  248. I have been making theses for years. I add a sliced apple and top with a tablespoon brown sugar before placing in the oven. no syrup required

  249. Saw these being made on Home & Family TV show today. Know the show is an old one but was so happy to find the
    recipe on Pinterest. Will try these tomorrow with the powdered sugar and freshly squeezed lemon as they did on the show.

    1. I use buttermilk, then lemon juice and a sprinkle of sugar or sour cream to top and the children make them disappear 🙂