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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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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.
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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.
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!
Delicious! Just like I grew up eating!!
I added a little cinnamon and sugar to the batter mixture. I also used a glass 9×13 and had NO problems with the edges rising.
Wife loved it! Kids (15,13,10,7) all loved it. I would add some fresh fruit and homemade whip cream next time, but didn’t have any on hand!
5⭐️ for sure!
really great! and easy enough for my 11yo to make 😉 I had no vanilla extract so we substituted almond and give it a really incredible flavor especially with the strawberries. And you were right with a metal pan they popped up so much. thank you for the recipe. definitely a weekend staple
I’m going to try the German pancakes. Instead of topping with syrup, I’m going to use lemon curd or Chobani lemon yogurt.
Could I make the batter the day before and then use it the next morning?
I made this According to the recipe. I blended it very well in the blender and poured it all in a large cast-iron skillet. I cooked it for only 20 minutes it came out beautifully! I might cook it for 18 to 19 minutes next time. Wonderful with raspberries and maple syrup. My granddaughter loved it!
Question…
In the pic of the sliced piece it looks very much like Flan (South of the border custard dessert).
After having my 2nd child, I no longer can handle any custard-y like foods.
I truly want to like it but get involuntary gag reflex.
Is this custardy?
I want the truth but please please please say no!
German pancakes do have a slightly eggy texture, but they’re not custardy like flan. The texture is more similar to a soft, fluffy pancake or a popover—light and airy with some crisp edges. If you’re worried about the texture, you could try baking it a little longer to make sure it’s more firm and less custard-like. But honestly, if custard-like foods are a trigger for you, this might be a bit too close for comfort.
I hope this helps, and I completely understand if you’d rather skip it! 😊
Its very much more like a pancake. Just an egg-like spongy-like texture.
I love custard and its nothing like that. Good in its own right!
I made a half recipe with an added 3-4 tablespoons brown sugar, and baked for about 17 minutes (check at 15 with the oven light, don’t open the oven door otherwise your pancake will be sad).I devoured the whole thing myself.
We tried this recipe for the first time. The texture was wonderful. The butter did not mix well with the egg mixture. Maybe whisk them together. AND The flavor was Lacking. The only taste prevalent was the eggs. So I added French toast flavors… cinnamon nutmeg cloves pumpkin spice… and next time we’ll add savory flavors… onions garlic ginger peppers…. no end to the possibilities.
Great simple recipe. I added a couple of dashes of cinnamon and I tried it with eight eggs. That almost overtook the pan size, I think next time seven eggs would be just right.
I definitely will make this. I’m from Germany so I like German pancakes.