German Pancakes Recipe
If there’s one breakfast that always makes you feel like a kitchen rockstar with minimal effort, it’s this German Pancakes Recipe. These dreamy, oven-baked pancakes (also known as Dutch babies) come out puffed and golden with irresistibly crisp edges and a soft, custardy center. With just a handful of pantry staples, you’ll create a show-stopping dish that’s as perfect for a lazy weekend brunch as it is for a special morning treat. The magic happens right in your oven, and the result invites you to get creative with toppings, fillings, and all sorts of delicious twists.
Ingredients You’ll Need
Ingredients You’ll Need
One of the best things about whipping up a German Pancakes Recipe is how simple and accessible the ingredients are—chances are you already have everything on hand! Each element plays a special role in creating that signature rise, lovely texture, and buttery flavor that makes these pancakes unique.
- Eggs: These are the secret to the pancake’s spectacular puff and custardy texture, so make sure to use large eggs for consistent results.
- Whole Milk: Adds moisture and richness, helping the pancake stay tender and flavorful—don’t skimp or swap for low-fat unless needed!
- All-Purpose Flour: Gives structure and substance to the pancake, resulting in that perfect balance of soft and crisp.
- Salt: Just a pinch really wakes up the other flavors, ensuring your pancake isn’t one-note or bland.
- Vanilla Extract: Adds a subtle sweetness and aromatic depth, making your kitchen smell absolutely heavenly as it bakes.
- Granulated Sugar: Offers a hint of sweetness and helps with browning for those beautifully toasted edges.
- Unsalted Butter: Melted butter in the pan not only prevents sticking but also creates those famously crisp, golden edges.
How to Make German Pancakes Recipe
Step 1: Preheat and Melt the Butter
Start by preheating your oven to 425°F (220°C). Place the unsalted butter in a 9×13-inch baking dish and set it right in the oven while it heats. This step is about more than just melting butter—the hot pan helps your batter puff up dramatically and ensures a gorgeously crispy base. Swirl the pan as the butter melts for even coverage.
Step 2: Blend the Batter
While the butter is melting, grab your blender and combine the eggs, whole milk, all-purpose flour, salt, vanilla extract, and granulated sugar. Blend the mixture for about 20–30 seconds until perfectly smooth and lump-free. Blending introduces air, which is key for that cloud-like rise. Scrape down the sides if needed, and let the batter rest for just a minute while the oven finishes preheating.
Step 3: Pour and Bake
Carefully remove your hot baking dish from the oven (those edges will be sizzling!). Swirl the butter to coat the bottom thoroughly. Pour the blended batter straight into the molten butter—this dramatic sizzle works magic. Immediately return the dish to the oven and bake for 20–25 minutes, resisting all temptation to open the door as the pancake bakes. Watch through your oven window as the German Pancakes Recipe balloons up and turns golden with lacy, crisp edges.
Step 4: Serve Immediately
Once the pancake looks puffed and deeply golden, remove it from the oven. It will deflate a bit as it cools—totally normal and part of its charm. Slice it into generous wedges and serve right away with your favorite toppings.
How to Serve German Pancakes Recipe
Garnishes
This German Pancakes Recipe shines with a flourish of simple garnishes—think a dusting of powdered sugar, a squeeze of fresh lemon juice, or a scattering of sweet berries. For a classic touch, a drizzle of maple syrup or a side of whipped cream works wonders. Experiment with toasted almonds, sliced bananas, or even a swirl of fruit preserves to make every bite count.
Side Dishes
Pair your pancake with crispy bacon, savory breakfast sausages, or a heap of roasted potatoes for a balanced, hearty breakfast. For lighter options, fresh fruit salads or a bowl of yogurt add a refreshing contrast to the warm, custardy pancake.
Creative Ways to Present
Take your German Pancakes Recipe over the top by serving it family-style straight from the baking dish or slicing into triangles and layering with whipped cream and berries for a festive brunch centerpiece. Mini versions baked in cast iron skillets make for adorable individual servings. Don’t be afraid to add layers of cooked apples, pears, or even cinnamon swirl before baking for a fun twist.
Make Ahead and Storage
Storing Leftovers
If you happen to have leftovers (trust me, it’s rare!), allow the remaining German pancake to cool completely. Store wedges in an airtight container in the fridge for up to 3 days. The texture won’t be as puffed, but it’s still delicious, especially with a quick reheat.
Freezing
Slice the completely cooled pancake into portions and arrange them on a lined baking sheet. Freeze until solid, then transfer to a zip-top freezer bag. Your German Pancakes Recipe can be frozen for up to 2 months. Thaw overnight in the fridge or reheat straight from frozen for a speedy breakfast.
Reheating
Pop leftover slices into a 350°F (175°C) oven for 5–8 minutes until warm and slightly crisp around the edges. You can also use a toaster oven or even a quick zap in the microwave (though the edges won’t be as crisp). Freshen up with extra powdered sugar or fruit before serving.
FAQs
Can I halve the German Pancakes Recipe?
Absolutely! For a smaller batch, halve all the ingredients and bake in a well-buttered 9-inch cast iron skillet or pie dish. The baking time might be a few minutes less, so keep a close eye for golden puffiness.
What’s the difference between German pancakes and Dutch baby pancakes?
Funny enough, they’re actually the same thing! “Dutch baby” is just the Americanized name for the German Pancakes Recipe, known for its signature oven puff and custardy middle. Both names refer to this easy, crave-worthy baked pancake.
Can I make this recipe dairy-free?
Yes! Swap the whole milk for your favorite plant-based milk and use vegan butter or coconut oil. The results are still fluffy and golden, though you might notice a slightly different flavor profile.
Why did my pancake not puff up?
The ultra-puff relies on a hot pan, thoroughly blended batter, and plenty of eggs. If your oven or pan wasn’t hot enough, or if you opened the oven door while baking, it might deflate. Stick to the steps for foolproof puff!
Can I prepare the batter ahead of time?
You can blend the batter and let it rest for up to an hour in the refrigerator. Just give it a quick blend again before pouring into the hot butter. This is a great trick for prepping your German Pancakes Recipe before guests arrive.
Final Thoughts
Give this German Pancakes Recipe a whirl and watch it become the new favorite on your breakfast table! It’s the kind of dish that feels effortlessly special—crispy, tender, and endlessly customizable. Don’t be surprised if you find yourself whipping one up at any excuse for a cozy morning at home.
Print
German Pancakes Recipe
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Indulge in the fluffy and delightful goodness of German Pancakes, also known as Dutch babies. These puffed oven pancakes are easy to make and perfect for a satisfying breakfast treat.
Ingredients
Eggs:
6 large eggs
Milk:
1 cup whole milk
Flour:
1 cup all-purpose flour
Salt:
1/4 teaspoon salt
Vanilla Extract:
1/2 teaspoon vanilla extract
Sugar:
2 tablespoons granulated sugar
Butter:
2 tablespoons unsalted butter
Instructions
- Preheat the oven: Preheat the oven to 425°F (220°C). Place the butter in a 9×13-inch baking dish and put it in the oven while it preheats, allowing the butter to melt completely.
- Blend the batter: In a blender, combine eggs, milk, flour, salt, vanilla, and sugar. Blend until smooth, about 20–30 seconds.
- Prepare the dish: Carefully remove the hot dish from the oven and swirl the melted butter to coat the bottom evenly.
- Bake the pancake: Pour the batter directly into the hot pan over the butter. Immediately return the dish to the oven and bake for 20–25 minutes, or until the pancake is puffed and golden brown around the edges. Do not open the oven door while baking.
- Serve: Serve immediately with powdered sugar, fresh fruit, lemon wedges, or maple syrup.
Notes
- German pancakes (also called Dutch babies) are best enjoyed right out of the oven while puffed.
- You can halve the recipe for a smaller portion and bake it in a cast iron skillet.
- For a dairy-free version, use plant-based milk and vegan butter.
- Prep Time: 5 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1/4 pancake
- Calories: 250
- Sugar: 5g
- Sodium: 180mg
- Fat: 13g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 1g
- Protein: 9g
- Cholesterol: 190mg
