Best Ever German Oven Pancake

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German Pancakes are a hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!

We love a good classic breakfast at our house. Try this Breakfast Casserole,  Quick 45 Minute Cinnamon Rolls  or these Grandma’s Perfect Fluffy Pancakes for a breakfast the family won’t be able to get enough of!

German pancake in a frying pan with a variety of berries overtop.

German Pancakes

Breakfast is always a struggle at our house because mornings are always so busy! I love to surprise the kiddos with a delicious and hot breakfast at least once a week before school. That is why we love German Pancakes at our house. 5 minutes of prep with ingredients that you have on hand. This breakfast is totally doable even for the busiest families!

My little girl loves to watch things baking in the oven. She likes spending time with me in the kitchen and helping. Or making a mess. But we sure have fun together. It is fun to watch this german pancake bake in the oven and get puffy and golden.

Are German Pancakes really from Germany?

German Pancakes or Dutch Baby Pancakes are not German Pancakes the way they are prepared in Germany. The American “German Pancakes” are more like a popover, either entirely baked in the oven or started in a pan and finished in the oven.

German over pancake with fruit and syrup being poured overtop.

German Puff Pancakes Ingredients

If you haven’t tried this classic breakfast you need to make it. We absolutely love it at our house and it is so fun and easy to make! It is sure to be a huge hit with family or guests! Pantry ingredients that is sure to please you any morning of the week.

  • Flour: All purpose flour is best for it to thicken.
  • Eggs: This helps with the form and taste of the pancake.
  • Milk: Creamy and smooth in the mix!
  • Butter: Melt before adding it to the batter.
  • Sugar: Sweeten the pancakes up!
  • Salt: Just a pinch will help it rise.

How to Make German Pancakes from Scratch?

Make this easier even and add the batter to a blender for about 30 seconds. Start with blending the wet ingredients together first then proceed to add the dry ingredients until it is smooth. Once the lumps are out, place the batter in the cast iron skillet.

  1. Whisk Together: Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
  2. Bake in a Skillet: Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.

The process of making German pancakes in each photo. First whisk together eggs, add flour and other ingredients then butter a pan and pour the batter into the pan.

Golden Brown German Pancakes

German pancakes are a little tricky to know if they are done or not. As it is baking in the oven, the sides of the pancake will rise about 1 to 2 inches and even creep over top of the skillet. Once the edges and top of the German pancake is nice and golden brown that is when you know to remove the pancake from the oven. The middle of the pancake will be a yellow, egg color. Once the pancake is removed from the oven, in a short amount of time the German oven pancake will fall a bit. This happens as it is cooling. You will be ready to cut and serve the pancake then!

Tips for the Best German Pancakes

The best things about baking German pancakes is watching them rise up and over the pan as it is baking in the oven. To get that nice fluffy texture and high rise takes a few tips and tricks to make the perfect German pancakes.

  • Eggs: Fresh eggs are best! Taking the time to whisk each egg individually will also help fluff up the pancake. This does take extra time but can be so worth it!
  • Flour: For best results use an all purpose flour to help with the rise and thickness of each pancake.
  • Preheating the pan: Before adding the batter to the pan, it helps to melt butter ahead of time to help the pancake rise. The butter will help as a non-stick agent which creates a taller rise and also keeps the pancake from sticking to the pan.

Optional Toppings to Try

Traditionally adding syrup or sprinkling powdered sugar are always popular choices. Once the German pancake is baked and ready to serve, add your favorite toppings and create a delicious breakfast everyone will love.

  • Syrup: Buttermilk syrup or berry syrup
  • Jam: Strawberry is my favorite!
  • Fresh Berries: Raspberries, strawberries and blueberries
  • Powdered Sugar: Sprinkle over top!
  • Chocolate Chips: Add the chocolate chips right on top of the pancake while it is warm.
  • Cinnamon Sugar: A little more sweetness!
  • Nutella: A chocolatey taste!

More Delicious Breakfast Ideas

German Oven Pancake

4.93 from 64 votes
A hot and puffy golden pancake that only requires 5 minutes of prep! This classic breakfast is always a huge hit at our house!
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Author Alyssa Rivers
Servings: 4 People


  • 1/2 cup all purpose flour
  • 3 large eggs
  • 1/2 cup milk
  • 3 tablespoons melted butter divided
  • 1 tablespoon sugar
  • 1/4 teaspoon of salt


  • Preheat oven to 450 degrees. In a medium sized bowl whisk the eggs, milk, 2 Tablespoons melted butter, salt and sugar. Add the flour and stir until incorporated being careful not to overmix.
  • Add 1 tablespoon melted butter to the bottom of a 9 or 11 inch cast iron skillet. Pour the batter into a skillet and bake for 12-18 minutes or just until the edges start to brown. Top with desired toppings.



Updated on December 19, 2020
Originally Posted on March 21, 2019


Serves: 4

Calories212kcal (11%)Carbohydrates17g (6%)Protein7g (14%)Fat13g (20%)Saturated Fat7g (35%)Cholesterol149mg (50%)Sodium138mg (6%)Potassium103mg (3%)Fiber1g (4%)Sugar5g (6%)Vitamin A490IU (10%)Calcium55mg (6%)Iron1mg (6%)

All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

Course Breakfast
Cuisine German
Keyword german oven pancake, german pancakes
Tried this recipe?Mention @alyssa_therecipecritic or tag #therecipecritic

Alyssa Rivers

I am Alyssa and the blogger behind The Recipe Critic. I started my blog in June of 2012 as a place to share my passion for cooking. I love trying new things and testing them out with my family.

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  1. 5 stars
    This is such an amazing recipe, and the first time having this type of pancake. I used a very well seasoned heavy 10″ cast iron dutch oven lid that I use often for cornbread and it came out perfect. I was amazed watching this cook as the sides raised up out of the pan and formed a bowl shaped fluffy pancake. I never cooked anything like this it was so good! This is now my new favorite breakfast dish. Thank you for sharing this.

  2. Learned a slight variation from my mother, who learned it from her mother, etc. I make the batter thinner and do it stove top, more like a crepe. A heads up, the sodium is listed at 138 mgs per serving and is actually 190.

  3. Just baked it! Snow bound and only had salted butter. Need to use unsalted butter next time or salted and nix the salt. So good my grandma would have been proud. Sliced apples definitely delicious in it as well. Added some vanilla. Thank you for my delicious breakfast.

  4. There was a restaurant in Minnesota that served these. The server would have to yell when coming out of the kitchen with one, “Pannekukin coming!” They would run to the table so you could see it puffed up and watch in deflate. They were delicious! After moving to another state I found the recipe and made them myself. I, of course, had to yell as I brought them to the table. *I’m almost positive the spelling of Pannekukin is wrong. My apologies.

  5. 5 stars
    Any Finely Chopped NUTS and Any FRUIT compote or fresh with just a sprinkle of powdered sugar sprinkled while still Hot from oven, it Melts and makes these Dreamy!!!

  6. This was my first time making this. Had to give it a try after my friend told me her husband makes them. I didn’t look at it the whole time they were in the oven so iI was a little surprised when I saw how popped up It got. My husband and I both liked it. He said it tasted like a mix of French toast and a pancake. I don’t use syrup so I just put strawberries on it but it also tasted good without them.

  7. 5 stars
    This is my go-to recipe for Dutch oven pancakes. I found another recipe that adds thin apple slices to the bottom of the pan, & we’ve tried that. We always top ours off simply with a generous squeeze of lemon & some confectioners sugar dusted on.

    1. Yes, I use a stainless steel pan as well as a skillet when I make a double recipe. It works, & the batter doesn’t rise too much out of the pan. Maybe it’s also because I put a little less batter into the stainless steel pan, & more in my iron skillet.

  8. 5 stars
    Wow, was this good. I love puff pancakes and this lovely treat is the best tasting one that I have tried so far. This is going into my keeper box. So much flavor, it rose beautifully, garnished with icing sugar, whipped cream and blueberries and raspberries for a memorable meal. Thank you so much for sharing.

  9. Can these be baked in anything besides a cast iron skillet? The recipe sounds wonderful, and it’s also nutritious. I’m unable to lift an iron skillet due to arthritic wrists.

    Thank you.

    –Nana Susan from Ohio

  10. 5 stars
    Delicious!!! I doubled the recipe and made a big tray. Also, I used a bit more butter… because I’m myself… :). Excellent recipe!!!

  11. Kids picked this to make for Easter breakfast. Their first time having Dutch baby. They loved it and such an easy recipe for kids (6&8) to do. Thanks for sharing!

  12. 5 stars
    Excellent! Easy, and delicious! Made it for Valentine’s Day breakfast and it was a hit. Used blueberries and raspberries with a little powdered sugar. This recipe is a keeper.

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