German Pancakes are a light, puffed up version of a breakfast classic that are served in slices with various toppings. The edges get perfectly golden when baked in the oven.
Easy German Pancake Recipe
Also known as a “Dutch baby,” this baked pancake recipe is a fun and tasty breakfast idea. It’s baked in the oven until the outside is brown and slightly crispy while the middle remains soft and almost custard-like. It’s very different compared to regular pancakes but still super delicious! Serve it as part of a brunch spread and top it with fresh berries and a dusting of powdered sugar. If you’ve never had German pancakes before, this is the best recipe to try.
Why You’ll Love These German Pancakes
- 30-minute meal. In about 30 minutes, these pancakes will be ready to eat. That includes prep and cooking time!
- Versatile recipe. You may add ingredients to change the texture or flavor according to your preferences.
- Easy to make. These oven-baked German pancakes require less hands-on cooking than regular pancakes.
What You’ll Need
Below is everything you need to make German pancakes. You will notice that there aren’t any obscure or expensive ingredients. The recipe is very similar to a traditional pancake recipe.
- Eggs: Adding eggs will give your pancakes structure and create a custard-like texture.
- Flour: I use all-purpose flour, but feel free to try it with your favorite gluten-free flour blend.
- Milk: Like a traditional pancake recipe, these German pancakes require milk. I use whole milk, but 2% is fine, too.
- Sugar: Simple white granulated sugar is the sweetener.
- Vanilla: I love the subtle vanilla flavor mixed with the custard center of the Dutch baby.
- Salt: A little bit of salt enhances the flavor of the other ingredients.
- Butter: Melted butter is used as a base for the German pancake to cook in. It adds color and a buttery flavor on the outside.
- Garnishes: Dust the finished pancake with powdered sugar, top with blueberries and raspberries or syrup — whatever you prefer!
How to Make German Pancakes
Here are the directions for this German breakfast pancake recipe. It’s super easy to put together! A blender will help speed up the process and then the oven does the remainder of the work.
- Prep the oven and baking dish. Preheat your oven to 425 degrees F and grab a 9×13 baking dish.
- Blend the batter ingredients. Add all of the ingredients for the pancakes except the butter into a blender. Blend at medium-low speed until it’s smooth. You may need to scrape down the sides at least once.
- Melt the butter. Put the butter into the baking dish and put the baking dish into the oven. Leave it in the oven until the butter is fully melted.
- Pour the batter on top. Carefully remove the pan from the oven and pour the puff pancake batter over the butter.
- Bake. Return it to the oven and bake for 20-25 minutes. When it’s ready, it will be golden and puffy.
- Dust with powdered sugar and serve. After baking, you only need to let it cool for about 5 minutes. Then, sprinkle powdered sugar on top and add fresh berries if you wish. Slice and enjoy warm!
Tips and Serving Ideas
- Homemade toppings: Strawberry Butter, Cinnamon Whipped Cream, Instant Pot Cherry Jam Recipe, Instant Pot Apple Jelly, Hot Fudge, Caramel Sauce, and Apple Butter.
- More toppings: Maple syrup, butter, Nutella, strawberry sauce
- Storage: Store leftovers in slices in separate airtight containers or cover the cooled baking dish with plastic wrap.
- Don’t overbake: Once the edges are brown, it is ready. The center will be set but still soft.
Proper Storage
Leftover Dutch baby pancakes can be stored in an airtight container in the refrigerator for up to 2 days. They can be reheated in a 350-degree F oven for 10 minutes or in the microwave for 30-60 seconds.
More Pancake Recipes to Try
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Preheat your oven to 425°F (220°C).
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In a blender, combine the eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth, scraping down the sides of the blender as needed.
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Place the butter in the 9×13-inch casserole dish. Put the dish in the preheated oven until the butter melts.
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Carefully remove the hot casserole dish from the oven and pour the batter into the dish over the melted butter.
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Return the dish to the oven and bake for about 20-25 minutes, or until the Dutch baby is puffed up and golden brown.
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Once done, sprinkle powdered sugar over the top of the Dutch baby.
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Slice and serve immediately. Serve with fresh berries and a drizzle of maple syrup if desired. Enjoy!
Last Step:
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- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
- Reheat leftovers in a 350°F (175°C) oven for about 10 minutes or until warmed through. Alternatively, you can microwave individual portions for about 30 seconds to 1 minute.
- Add a pinch of cinnamon or nutmeg to the batter for a warm spice flavor. You can also mix in some lemon zest for a citrusy twist.
- Besides powdered sugar and berries, try topping your Dutch baby with whipped cream, yogurt, or Nutella.
- For a savory version, reduce the sugar to 1 tablespoon and omit the vanilla extract. Top with cooked bacon, sautéed vegetables, or cheese.
Calories: 247kcal | Carbohydrates: 22g | Protein: 9g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 189mg | Sodium: 273mg | Potassium: 147mg | Fiber: 1g | Sugar: 6g | Vitamin A: 537IU | Calcium: 80mg | Iron: 2mg
