Best Ever German Oven Pancake

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

4.91 from 52 votes
Prep Time 5 minutes
Cook Time 12 minutes
Total Time 17 minutes
Author Alyssa Rivers
Servings 4 People


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

Course Breakfast
Cuisine German
Keyword german oven pancake, german pancakes


  • 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


  1. 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. 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.

Recipe Notes

Updated on December 19, 2020

Originally Posted on March 21, 2019

Nutrition Facts

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.

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
    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.

  2. 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.

    1. 5 stars
      Delicious! I always add a teaspoon of vanilla to the batter. Sometimes I’ll sprinkle brown sugar in the pan and add pecans before I pour in the batter.
      It’s is such an easy breakfast item to fix but so yummy!

    1. 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.

  3. 5 stars
    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.

  4. 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!

  5. 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!

  6. 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

    1. 5 stars
      I have used gluten free Multipurpose Flour brand: (CUP4CUP) And it’s perfect, everything can stay the same. Not only with this recipe with anything else I make, I can simply use this flour instead and it all has turned out perfect. I also replace the milk for almond milk and everyone in my house loves it. Hope this helps

  7. 5 stars
    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?

  8. 5 stars
    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.

  9. 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.

  10. After making these pancakes, would it be okay if I invited the neighbors over to share with them?

  11. 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!

  12. 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.

    1. 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.

    1. 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!!

  13. 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..

    1. I thought I was the only one that thought that. my daughter likened it to French Toast… to me it’s more like baked egg but chewy.. the ratio of 3 eggs to 1/2 cup of flour doesn’t compute to me. nothing like the german pancakes i had as a kid.

  14. 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.

    1. There is a British recipe called “Toad in the Hole” . Its a sausagebaked in batter mix. U could add cheese to the batter and/or top with grated cheese. Google ‘BBC Good Food Recipes’.

  15. 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?

      1. 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!

  16. I am from Montana visiting my Daughter & Family in California. Found this recipe on the plane on my Tablet, and sounded like something i would like to make them for Thanksgiving Breakfast. Found out they are all on something called the Keto Diet (This Cowboy Never even heard of it) So with my Daughter help we substituted the flour with 1/4 cup Almond flour 1/4 cup Coconut Flour 1/2 tsp Xanthan Gum (What?) and for the Sugar we used Monk Fruit Sugar (again what?). I have not tried the real version yet but everybody loved it including myself. topped with berries and whipped cream and powder sugar. (I think that stuff was some sort of Keto stuff too when asking for it she took over) anyway that Keto version was very good in my opion.

  17. Hubby and I have often gone out to our fave breakfast place and ordered this German pancake. I never thought to make it myself. This morning I make it for the first time and it came out perfect….and so easy to make. I’m so glad I came upon your recipe.

  18. As a child, German Pancake was always the best part of Sunday morning breakfast at Grandma’s house. Now I make it for my Grand Daughter when she visits and it is always received with a big smile and “Opa! My Favorite!”

  19. 5 stars
    Had this for Christmas breakfast today. Husband had butter and maple syrup on his. I had mine with plain yogurt and lingonberry sauce. Delish!

  20. 5 stars
    This is the first time I’ve had German Pancakes. Turned out perfect. I only had frozen blueberries so I made blueberry syrup to serve with it. I did squeeze fresh lemon juice on top & sprinkle with confectioner’s sugar. So delicious. Will definitely make again.

  21. Can I put the cast iron skillet in the oven while I preheat it and get the ingredients together? Will that be too hot for the butter and batter?
    Or should I just melt the butter in the pan on the eye?

  22. Came out great — we use two smaller (8 inch) cast iron skillets to do this as (large) individual portions, and this provided the perfect amount of batter.

    Filled them with Granny Smith apples fried in butter, brown sugar and a little cinnamon

  23. 4 stars
    Excellent recipe! Took off one star because of the difficulty of scrolling through the page to actually follow it, presumably because you want to make more money off of ads.

  24. 5 stars
    This is such an easy recipe and delicious, added strawberries and maple syrup and it was a hit. Making again this weekend. Thanks for sharing

  25. I made this last weekend and it tasted fantastic. The sides puffed up beautifully, just like in the photo!! However the flat inner part was very moist and very flat; I don’t want to say gummy but I can’t think of a “lighter” word right now!! Did I do something wrong? Obviously it didn’t stop us, cuz we ate it all!! Just curious!!

  26. I made this two times this morning and could not get the batter to stop clumping. Is it supposed to taste eggy? It was yummy, but I feel like I am doing something wrong.

  27. 5 stars
    perfect quarantine breakfast to make us feel like we were out to brunch, thank you. served with lemon juice and powdered sugar.

  28. I don’t have a cast iron skillet. Is there any other kind of pan you recommend to use?

  29. 5 stars
    May 10, 2020

    First recipe I have tried from your blog and it turned out great.
    I used a 10 1/2” – THE ROCK BRAND FRYPAN and baked for 12 minutes @ 400 degrees. The pancake rose 2” above the rim of the pan, browned just right and
    Stayed moist. A light dusting of icing sugar, lots of fresh mixed berries and a
    Drizzle of Maple Syrup. – YUM – SURELY DID TASTE LIKE MORE!

    Look forward to trying more of your recipes. Thank you.


  30. Just made the Germaine pancake. Wow turned out great. I’ve had them in restaurants and mine was right there. I love the lemon powder sugar!

  31. 5 stars
    Made these for the first time today. Absolutely delicious! My sister and I ate the whole thing between us. Will definitely make again!

  32. 5 stars
    Thanks Alyssa. Your recipe for German Pancake has been a thriller for us. Simple, efficient and oh-so-yummy!!! Made it this morning for my “school from home” high schooler. This is the only breakfast he’ll ask me to make!! His comment, ” the taste of this pancake never gets old”. Thanks from an “older” dad…

  33. 5 stars
    I love this recipe! Tastes like an eggy pancake- so much faster and easier to make than regular pancakes!

  34. 5 stars
    I’ve made hundreds of German Pancakes over the years. I like this one, especially because it uses so little sugar. Maple syrup adds sugar after it comes out of the oven anyway.

    A drizzle of lemon with the powdered sugar when it comes out of the oven is nice. I use organic, grass fed whole milk. And if you “season” your cast iron pan by rubbing olive oil in it and then melt one T. of butter in the pan in the oven and roll it around to cover bottom and sides – you shouldn’t have any trouble with a sticking issue.

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