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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.
some use sliced apples in the batter. i like dusted with powder sugar and a bit of lemon juice sweet and sour can’t beat it
So 2 tablespoons of butter in the pancake and one tablespoon in the pan?
Yes, that is correct. I just updated the recipe card to hopefully help explain it better.
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.
Has anyone used a regular skillet instead of an iron one because my iron one cracked.
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.
5 stars all the way, all day… wish I could give 10 stars for this…
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.
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
Yes, you can use a 9×13 or 9×9 pan to bake in the oven if that helps. Bake 25 to 30 minutes or until the edges of the pancake is golden brown.
Use a muffin tin to make minis.
Wow, these pancakes look delicious. I never get tired of baking so adding these to my favorites.
Delicious!!! I doubled the recipe and made a big tray. Also, I used a bit more butter… because I’m myself… :). Excellent recipe!!!
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!
What size is the skillet please?
I used a 10-12 inch skillet.
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.
Thanks for this recipe! I’m assuming the three tablespoons of melted butter are the total amount used, with two tablespoons mixed in and one used in the skillet?
Yes, that is correct!
I tired this and topped it with maple syrup and homemade caramelised bananas and blueberry sauce. My skillet was small so the pancake was thicker. We loved it. Easy to make and delicious.
Very good, my daughters really loved it.
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.