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German Pancakes, also known as Dutch Baby Pancakes or German Puff Pancakes, are a breakfast staple in our family. They are buttery, flaky perfection!
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One of my favorite childhood memories is watching my dad pull German Pancakes out of the oven on Christmas morning. When they first come out of the oven they are so huge and fluffy! All the kids would run into the kitchen to catch a glimpse before the pancakes deflated. We would also always fight over who would get the corner pieces. Although, now that I am older I know that all the pieces are equally delicious! They are so buttery and tender, you can just drizzle some hot maple syrup on top and you are set. I promise this German Pancake recipe is going to become one of your favorite breakfasts!
Ingredients in German Pancakes
- Unsalted Butter
- Large Eggs
- Milk
- All Purpose Flour
- Kosher Salt
Step-By-Step Instructions
Not only are German Pancakes delicious, but they are also so easy to make!
- Start by preheating the oven to 350. Place the butter into a 9×13 pan and put it in the oven to melt as the oven preheats.
- Next, add the eggs one at a time to a blender. Mix each egg well before adding the next. You want the batter to be very smooth. A whisk and bowl won’t cut it – you need to use a blender to get the right consistency.
- After all the eggs are mixed, add the flour, milk, and a pinch of salt. Blend until combined.
- Take the baking dish out of the oven and swirl the butter around so it evenly coats the bottom, then pour the egg mixture over the top of the butter.
- Bake for 20 minutes, or until the edges are lightly golden brown and the middle is puffed up.
- The pancakes will deflate soon after you remove them from the oven. Cut and serve with the pancake toppings of your choice.
Our Favorite Pancake Toppings
Now that you’ve made your German Pancakes, they need toppings! Anyone can melt butter and pour maple syrup on a pancake, but have you tried these other toppings?
- Fresh Berries, Powdered Sugar, and Whipped Cream
- Cookie Butter and Bananas
- Peanut Butter and Jelly
- Nutella and Strawberries
- Cinnamon Sugar
- Homemade Buttermilk Syrup
- Honey and Chocolate Chips
- Fried Egg and Bacon Bits
- For Kids, chocolate chips and sprinkles are always a hit!
- Our Grandpa Blick used to eat his German Pancakes with salsa and sour cream. It sounds strange but its good combo if you like savory!
Frequently Asked Questions
If your German pancakes don’t puff, then it is likely your pan wasn’t hot enough. Place the pan in the oven while it preheats so the butter can melt and the pan can heat up.
German pancakes use egg as the leavening agent while American pancakes rely on baking powder or soda.
These pancakes are best right after they come out of the oven. However, if you do have leftovers you can store them in an airtight container in the fridge.
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How to Make German Pancakes
German Pancakes
Video
Equipment
- 9 x 13 Glass Pan
- Blender
Instructions
- Preheat oven to 350 degrees.
- While the oven is preheating, place the butter in a 9×13 pan and put it in the oven to melt.
- In a blender, mix one egg until smooth. Add the rest of the eggs one at a time, blending between each one.
- Add milk, flour, and salt. Blend until combined.
- Pour egg mixture over melted butter.
- Bake for 20 minutes, or until edges are lightly golden brown and the middle is puffed up.
- Serve immediately with your favorite pancake toppings.
Notes
- Strawberries or Blueberries and Whipped Cream
- Cookie Butter and Bananas
- Peanut Butter and Jelly
- Honey and Chocolate Chips
- Fried Egg and Bacon Bits
- For Kids, chocolate chips and sprinkles are always a hit!
- Our Grandpa Blick used to eat his German Pancakes with salsa and sour cream. It sounds strange but its good combo if you like savory!
Nutrition Information
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I’ve never heard of German pancakes until now! And these were so yummy and easy. I had all the ingredients in my pantry already.
This is such a easy and delicious way to get breakfast on the table! A family favorite!
These were wonderful! We can’t wait to make them again!