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German Pancakes (also sometimes called a Dutch Baby Pancake) are a family favorite recipe around here and they are incredibly easy to make and even more delicious to eat! These puffy pancakes only take about 5 minutes to throw together using a blender, and can be topped with all kinds of syrups, fruit, or even just a sprinkle of lemon juice and sugar!

German Pancakes

I guess I’ve been on a bit of a breakfast kick here lately, haven’t I? I’ve shared our favorite crepes recipe and the make-ahead breakfast sandwiches that are perfect for stashing in the freezer for busy mornings. But I’m keeping things going with this easy German pancakes recipe that we make all the time.

Technically one batch of German pancake will give you 8 servings in a 9×13-inch pan. But I’m guessing most people will want more than one helping. So if you are making this for more than four people, you might want to consider doubling the batch and making two pans! Our family of four usually doesn’t finish the entire batch, but we’re usually pretty close with only a slice or two leftover.

We love to top our German pancakes with sliced bananas or peaches (when they are in season) and buttermilk caramel syrup. But they are also good with maple syrup or even just a sprinkle of lemon juice and sugar with some berries on top.

What are German Pancakes made of?

The ingredient list for German pancakes is so simple that we always have everything we need for them in the fridge of the pantry. German pancakes are just made of eggs, milk, flour, salt and butter.

The butter is melted in a hot oven in a 9×13-inch baking dish so that when the simple batter gets poured over the top, it puffs up, much like a popover. It’s so fun to see how tall the German pancakes can grow, although they deflate rapidly after removing from the oven.

We also make a smaller batch German apple pancake version with sauteed apples that is super yummy with cider syrup poured over the top. But this classic German pancake recipe that I’m sharing today is the one we enjoy most often at our house.

How to Make German Pancakes

1. Start by placing the cold, unwrapped butter in a 9×13-inch baking dish. Set the baking dish in a cold oven, then turn the temperature up to 475 degrees F and let the oven preheat, heating the pan and melting the butter at the same time. Check on the butter as it melts so it doesn’t burn.
2. While the butter is melting and the oven is preheating, make the German pancake batter by adding eggs, milk, flour, sand salt to a blender and blend for 10-20 seconds until smooth.
3. When the butter is completely melted, slide the pan out of the oven and pour the batter over the melted butter. I have found that if I pour in a swirled figure-eight pattern rather than just one stream of batter into the center of the pan, that I get a more craggy, puffy German pancakes as a result of more of the batter coming in contact with the hot pan and melted butter.
4. Bake for about 14-15 minutes, until the German pancake has puffed up around the edges and is golden brown.

How do I store leftover German pancakes?

If you have leftover German pancakes, you can keep them in the fridge in an airtight container for up to 3 days, then reheat in the microwave or the oven for 30-60 seconds until hot.

More Great Breakfast Recipes

• Crepes Recipe (How to Make Crepes and Crepe Filling Ideas)
• Easy Blackberry Turnovers
• Biscuits and Gravy Casserole
• Southern Biscuits and Chocolate Gravy
• Green Chili Egg Casserole
• Cinnamon French Toast Sticks

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Yield: 8 servings

German Pancakes

German Pancakes (also sometimes called a Dutch Baby Pancake) are a family favorite recipe around here and they are incredibly easy to make and even more delicious to eat!  These puffy pancakes only take about 5 minutes to throw together using a blender, and can be topped with all kinds of syrups, fruit, or even just a sprinkle of lemon juice and sugar!

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Ingredients

• 6 eggs
• 1 1/2 cups milk
• 1 1/2 cups flour
• 1/2 teaspoon salt
• 6 tablespoons butter

Instructions

1. Place butter in a 9x13-inch baking dish.  Set the baking dish in a cold oven, then turn the temperature up to 475 degrees F and let the oven preheat, heating the pan and melting the butter at the same time.  Check on the butter as it melts so it doesn't burn.  
2. Meanwhile, make the German pancake batter by adding eggs, milk, flour, sand salt to a blender and blend for 10-20 seconds until smooth.  
3. When the butter is melted, slide the pan out of the oven and pour the batter over the melted butter. 
4. Return the pan to the oven and bake for 14-15 minutes, until the German pancake has puffed up around the edges and is golden brown.
5. Slice and serve immediately with syrup, fruit, or lemon juice and sugar.

Notes

I have found that if I pour in a swirled figure-eight pattern rather than just one stream of batter into the center of the pan, that I get a more craggy, puffy German pancakes as a result of more of the batter coming in contact with the hot pan and melted butter.

Nutrition Information:

Yield:

8

Serving Size:

1
Amount Per Serving: Calories: 239 Total Fat: 13g Saturated Fat: 7g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 166mg Sodium: 278mg Carbohydrates: 20g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 9g

HAVE YOU TRIED THIS RECIPE?

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