German Pancake Recipe
German pancakes, also known as Dutch babies, are light, puffy oven-baked pancakes with golden, crisp edges and a custardy center. Made with just a few pantry staples, these dramatic-looking pancakes are perfect for weekend brunch or special breakfasts. Serve with powdered sugar, syrup, or fresh fruit for a stunning and delicious meal.
Ingredients List
– 3 large eggs
– ½ cup all-purpose flour
– ½ cup milk (room temperature)
– 1 tablespoon granulated sugar
– ¼ teaspoon salt
– ½ teaspoon vanilla extract
– 2 tablespoons unsalted butter
Step-by-Step Instructions
Step 1: Preheat your oven to 425°F (220°C). Place a 9-inch oven-safe skillet or baking dish inside to heat.
Step 2: In a blender, combine eggs, flour, milk, sugar, salt, and vanilla. Blend until smooth. Let the batter rest for 5–10 minutes.
Step 3: Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides.
Step 4: Pour the batter into the hot, buttered skillet and immediately return it to the oven.
Step 5: Bake for 20–22 minutes or until the pancake is puffed up and golden brown.
Step 6: Remove from oven. The pancake will deflate slightly as it cools. Dust with powdered sugar and serve warm with toppings of choice.
Cooking Time
Prep Time: 5 minutes
Rest Time: 5–10 minutes
Cook Time: 20 minutes
Total Time: 30–35 minutes
Servings
Makes 2–4 servings
Nutritional Information (approx. per serving)
Calories: 180
Carbs: 17g
Protein: 7g
Fat: 9g
Storage Instructions
Best served fresh, but leftovers can be refrigerated in an airtight container for up to 2 days.
Reheat in the oven or toaster oven at 300°F for a few minutes.
Pairings/Suggestions
Top with lemon juice and powdered sugar, fresh berries, maple syrup, or whipped cream.
Serve with sausage or bacon on the side for a full breakfast experience.
Seasonal Relevance
Great for cozy winter mornings or spring brunches—easy to adapt with seasonal fruits.
Conclusion
German pancakes are a fun and easy twist on traditional pancakes, with a light texture and eye-catching puff. This simple, oven-baked treat is a family favorite that feels fancy but comes together in minutes.
German Pancake Recipe
Course: Uncategorized2–4
servings5
minutes20
minutes180
kcalAlso known as a Dutch Baby, this German pancake is baked in the oven until puffed and golden. With a custardy center and crisp, airy edges, it’s a show-stopping breakfast or brunch option that pairs beautifully with powdered sugar, lemon juice, or fresh berries.
Ingredients
3 large eggs
½ cup all-purpose flour
½ cup milk (room temperature)
1 tablespoon granulated sugar
¼ teaspoon salt
½ teaspoon vanilla extract
2 tablespoons unsalted butter
Directions
- Preheat your oven to 425°F (220°C). Place a 9-inch oven-safe skillet or baking dish inside to heat.
- In a blender, combine eggs, flour, milk, sugar, salt, and vanilla. Blend until smooth. Let the batter rest for 5–10 minutes.
- Carefully remove the hot skillet from the oven. Add butter and swirl to coat the bottom and sides.
- Pour the batter into the hot, buttered skillet and immediately return it to the oven.
- Bake for 20–22 minutes or until the pancake is puffed up and golden brown.
- Remove from oven. The pancake will deflate slightly as it cools. Dust with powdered sugar and serve warm with toppings of choice.
Recipe Video
Notes
- Best baked in a preheated cast-iron skillet for maximum puff
Batter should be blended smooth and poured into hot butter
Serve immediately—pancake deflates as it cools
Can be made sweet or savory depending on toppings
Use room temperature ingredients for best rise
FAQs
Q1: Why didn’t my German pancake puff up?
Make sure your skillet is hot and your oven is fully preheated. Also, don’t open the oven during baking.
Q2: Can I use a glass baking dish instead of a skillet?
Yes, but preheat the dish carefully and handle with caution to avoid breakage from thermal shock.
Q3: Can I make it gluten-free?
Yes, substitute with a 1:1 gluten-free flour blend for best results.
