by Alyssa Rivers
German Oven Pancake is 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, Belgian Waffles, or these Mini Puffed Oven Pancakes for a breakfast the family won’t be able to get enough of!
German Pancakes Recipe
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.
As soon as it comes out we all get to top it with our favorite toppings. I like mine simple with fruit, powdered sugar, and syrup. But you can go the more traditional German Pancake way of sprinkling with some lemon juice and powdered sugar.
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!
What are German Pancakes made of?
German Pancakes or Dutch Baby Pancakes are made with eggs, milk, flour, and butter. They are made in a metal or cast iron pan. They will puff up. in the oven and fall as they cool.
How do you make German Pancakes?
- 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.
- 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.
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.
Looking for more delicious breakfast ideas? Look no further!
- Blueberry Buttermilk Cake
- Breakfast Tacos
- Creme Brûlée French Toast.
- Baked Sausage Breakfast Taquitos
German Oven Pancake
Ingredients
- 1/2 cup all purpose flour
- 3 eggs
- 1/2 cup milk
- 3 tablespoons melted butter divided
- 1 tablespoon sugar
- 1/4 teaspoon of salt
Instructions
- 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.
- 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.
I have tried a few other recipes for the German Pancake. Yours is by far the best. I used a pie plate and it came out perfect.
Yummy! I drizzled a little lemon juice on top after taking from the oven as some other recipes do. Then top with fruit and serve with maple syrup. Your recipe is great! Perfect for the two of us.
MMM! Lemon juice does taste great on these pancakes! Thank you for sharing!
I added 1 t baking powder, makes it more fluffy
I have made many German pancakes, and they’ve all come out beautifully. This time I decided to add the baking powder. But for us, it completely changed the composition/texture of the pancake. The result was a rounded mounded cake that looked like a regular cake/pancake, not a true German pancake. It tasted fine, but was not what we expected. How did yours come out with the baking powder? Did it look like what is pictured? Next time I think I’ll leave out the baking powder.
I’m always looking for new breakfast ideas. This was fast easy and good and filling. Will try lemon juice on it next time. It got the husband approval.
I am a diabetic can I eliminate the sugar
Yes, this recipe works great without the sugar.
I have been making this dish since my uncle taught me back in the 1970s. We use only 2 eggs. Will try it with 3 as you have noted. Have always been cautioned to melt the butter in a hot pan then add the batter, keep it on the stove for a minute, and then put it in the oven. Make this on hungry Sundays or when I have guests. I like the idea of using a cast iron skillet. Would make the pancake rise even more. Sometimes looks like a popover, but you can remove it from the oven before that stage. Thanks for the reminder. Love this!
Can I substitute almond flour and monk sugar in this?
I have not tried those substitutions before but you are more than welcome to try them. If you do I would love to know how it turned out! Enjoy!
Finely ground oat flour works great, and deepens the flavor profile.
can you use pancake mix
No, not with this recipe. It is best to follow the recipe to get the best results for German pancakes.
Delicious and so easy! Added 1 tsp pure vanilla extract 🙂
I made this for my son this morning. I mixed the batter a lot as I didn’t see the warning on the recipe that said “be careful to not over mix”. Regardless, it came out VERY fluffy in my cast iron skillet but was a little hard to get it out in 1 piece. I think I’ll use a standard pan or possibly a pie dish next time. This is a “make again” dish!
We love these with just syrup on them. Fruit and powdered sugar sounds good.
These look great! I’ll be trying both for sure.
I’ve made this with whole milk and I’ve made it with buttermilk my husband to be loved it with the buttermilk Thank you so much I’ve been cooking for years this is one of the best breakfast this. It makes people think they’re special
That is wonderful! Thank you for sharing! I am so glad that you all enjoyed it. Thank you for following along with me!
Would this work using gluten free flour?
I have not tried it with any other flour. Let me know how it turns out!
Gluten-free success requires adding acid, say a little citrus juice or yogurt.
I am making this for the first time and it is in the oven right now. My batter was all lumpy…did I do something wrong?
Not at all. Just keep stirring it until it is not lumpy.
looks amazing😀😀😋😋🤓
Things never turn out the way the pictures show for me….except this. It was super easy and delicious. My kids loved it. I may try with sausage and cheese next time.
In the description it says vanilla. But it doesn’t list it in the ingredients…. is that right? To be honest, the vanilla is what caught my eye.
In this recipe I do not have any vanilla but you are welcome to add 1/2 teaspoon to 1 teaspoon vanilla for the extra flavor.
After making these pancakes, would it be okay if I invited the neighbors over to share with them?
haha! Of course! The more the merrier!
Tried for the first time this morning in a 10 in cast iron skillet. Came out wonderful. Served with fresh blueberries and maple syrup. My new go to recipe for easy company brunch. Thanks much!
I have been making these for years, but in the last year or so they are not puffing up! What could be causing this? They still taste good, but are just flat! I am using gluten free flour, but weighing it so I know it’s the proper amount, and it is the same flour I’ve always used. I just can’t figure it out.
Hmmm. I am not sure. It really does matter on the butter too. You can melt the butter in the pan while mixing the other ingredients. Then when the butter is melted, add the pancake mix to the pan and bake.
Mine tasted good but it stuck to the pan. What did I do wrong? I want to try it again
Hi Barb!
Thanks for the great question. Next time just add a little more butter and this should take care of your problem with it sticking to the pan. Thanks for following along with me!!
Flat non traditional German pancake worste taste, texture and look. Looked like a real pancake, tasted like a crepe. I made it 2 times just in case I messed up.both times turned out horrible. If your a true German you will be sorely disappointed. Can’t believe this recipe is running rampant..
Made it this morning. I prefer this type of pancake because of its lightness. I used graham whole wheat flour today and it was fine. I added some vanilla.
Hi, could I add sausage & cheese to the mixture?
Thank you
Unfortunately, it would not be able to puff up like a typical German pancake. You can add those topping to the top once it is baked though.
The recipe says 3T butter, divided. Should only 2T butter be added to the batter, and the other tablespoon be reserved for the pan? or is it 3T butter in the batter and an additional 1T for the pan?
Yes, you are correct. 2 T melted in the batter and 1 T later on.
Thank you! This recipe has quickly become a family favourite. And I like it because 1. it is really cool the way it puffs up and 2. it is so little work compared to making crepes! I think I’m going to have to buy another cast iron skillet so I can make 2 at a time!