German Pancakes was one of my favorite breakfasts growing up, and I've loved watching it become one of my kids' favorite breakfasts now. They love how the german pancakes puff up in the pan while they cook in the oven.
Top them with powdered sugar and syrup and they're to die for!
If these are new to you (as they were to my husband, Jeff), make them! Make them NOW! You wont regret it. 🙂
What are German Pancakes?
German pancakes, often called Dutch Baby pancakes are baked pancakes made from eggs, milk, flour and vanilla. The pancakes are baked in a metal or cast iron pan, puff up in the oven and then fall as they cool.
How to make German Pancakes:
- Add 5 tablespoons of butter to a 9×13 inch baking and place it in your preheating oven to melt.
- Meanwhile, add the eggs, milk, flour, salt and vanilla to a blender; cover and blend until smooth. Pour batter into the baking dish, over the melted butter.
3. Bake until the edges are golden brown and puffy, about 22-27 minutes.
4. Serve warm, sprinkle generously with powdered sugar and syrup.
CONSIDER TRYING THESE BREAKFAST FAVORITES:
Egg and Sausage Breakfast Taquitos
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Recipe
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
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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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!
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.
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.
Is it possible to mix the batter up the night before and just keep it in the fridge?
I don’t recommend that but throwing it together the morning of is VERY quick!
We love this German pancake been making it for years but we use lemon and powdered sugar it’s a AMAZING ..
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.
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!
Sounds delicious!
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.
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.
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.
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!