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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, these delicious Quick 45 Minute Cinnamon Rolls, or my Grandma’s Perfect Fluffy 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. They only take 5 minutes of prep with ingredients that you have on hand. This breakfast is totally doable, even for the busiest families!
My kids love to watch things baking in the oven and this recipe is the best to watch! As the german pancakes bake in the oven, they get puffy and golden. Once we take them out, I love sprinkling them with some powdered sugar and topping them with some syrup and berries. But the best part about pancakes is that you can make them however you like!
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 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!
- Flour: All-purpose flour is best for it to thicken.
- Eggs: This helps with the form and taste of the pancake.
- Milk: This helps make the batter creamy and smooth.
- Butter: Melt the butter before adding it to the batter.
- Sugar: The sugar sweetens the pancakes up!
- Salt: Just a pinch will help it rise.
How to Make German Pancakes from Scratch?
Make this German pancake recipe even easier by adding the batter to a blender for about 30 seconds. Start with blending the wet ingredients together first and then add the dry ingredients until they are smooth. Once the lumps are out, place the batter in the cast iron skillet.
- 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.
- Bake in a Skillet: Add one tablespoon of 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.
Tips and Tricks
The best thing about baking German pancakes is watching them rise up and over the pan while baking in the oven. Getting 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 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.
- Golden Brown Color: German pancakes are a little tricky to know whether they are done. As it is baking in the oven, the sides of the pancake will rise about 1 to 2 inches and even creep over the top of the skillet. Once the edges and top of the German pancake is nice and golden brown, 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.
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 any berry syrup.
- Jam: Strawberry jam is my favorite!
- Fresh Berries: Raspberries, strawberries, and blueberries go together so well and balance out the sweet flavor of German pancakes.
- Powdered Sugar: Sprinkle some powdered sugar over the top!
- Chocolate Chips: Add the chocolate chips right on top of the pancake while it is warm.
- Cinnamon Sugar: A little more sweetness!
- Nutella: This adds a delicious, chocolatey taste!
More Delicious Breakfast Ideas
Breakfast might just be the best meal of the day! It can be sweet, savory or anything in between! I’ve gathered up a few more of my very favorite breakfast recipes that you must try. You’re entire family will love them!
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German Oven Pancake
Ingredients
- 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
Instructions
- 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.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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.
Had this for Christmas breakfast today. Husband had butter and maple syrup on his. I had mine with plain yogurt and lingonberry sauce. Delish!
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!”
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.
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.
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!
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.
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’.
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.
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..
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.
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!!
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.
Check your oven temp. If everything is the same, maybe your oven isn’t as hot as it used to be.
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!
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!
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.
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.
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?????