Light, airy, and golden German pancakes, baked to perfection with crisp edges and a soft, custard-like center, served with fresh fruit and syrup. Also known as Dutch Baby Pancakes, this simple yet impressive dish is a delicious breakfast or brunch option that requires minimal effort.
Why You’ll Love This Recipe
- Easy to make – Just blend, pour, and bake!
- Light and airy texture – Puffy and golden with a custard-like center.
- Perfect for toppings – Pairs well with fresh fruit, syrup, or whipped cream.
- Minimal ingredients – Made with pantry staples.
- Great for sharing – Serves multiple people in one dish.
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar (for serving)
- Fresh berries or fruit compote (optional)
Directions
- Preheat oven to 425°F (220°C). Place butter in a 9×13-inch baking dish and let it melt in the oven.
- In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth.
- Carefully remove the hot dish from the oven and pour the batter into the melted butter.
- Bake for 18-20 minutes or until the pancake puffs up and turns golden brown.
- Remove from the oven and let it deflate slightly.
- Dust with powdered sugar and serve with fresh berries or fruit compote.
Servings and Timing
- Prep Time: 5 minutes
- Cooking Time: 20 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: 180 kcal per serving
Variations
- Cinnamon Sugar German Pancakes – Sprinkle cinnamon and sugar before baking.
- Lemon & Honey – Serve with fresh lemon juice and honey drizzle.
- Chocolate German Pancakes – Add 2 tablespoons of cocoa powder to the batter.
- Nutty Twist – Top with toasted almonds or walnuts for crunch.
- Savory Version – Skip the sugar and vanilla, and serve with cheese, bacon, or herbs.
Storage/Reheating
- Refrigeration: Store leftovers in an airtight container for up to 2 days.
- Freezing: Not recommended, as the texture may change.
- Reheating: Warm in a 350°F (175°C) oven for 5-7 minutes to restore crispiness.
FAQs
What makes German pancakes different from regular pancakes?
German pancakes rise dramatically in the oven, creating a light, puffy texture, unlike regular stovetop pancakes.
Can I make German pancakes without a blender?
Yes! Whisk the ingredients vigorously until the batter is smooth and lump-free.
Why did my pancake not puff up?
Ensure your oven is fully preheated and do not open the oven door while baking.
What type of pan should I use?
A 9×13-inch baking dish, cast iron skillet, or oven-safe pan works best.
Can I make this with non-dairy milk?
Yes! Substitute almond, oat, or soy milk for a dairy-free version.
Can I use gluten-free flour?
Yes! Use a 1:1 gluten-free flour blend for similar results.
How do I prevent my pancake from sticking?
Make sure to melt butter in the dish before adding the batter.
What are the best toppings for German pancakes?
Try maple syrup, fresh fruit, whipped cream, lemon curd, or jam.
Can I prepare the batter ahead of time?
Yes! Mix the batter and store in the fridge for up to 12 hours before baking.
Can I make mini German pancakes?
Yes! Use a muffin tin and bake at 400°F (200°C) for 12-15 minutes.
Conclusion
German Pancakes are a light, fluffy, and deliciously easy breakfast option that feels special yet effortless. Whether topped with powdered sugar, berries, or syrup, this dish is sure to be a hit. Try it today for a quick, crowd-pleasing breakfast or brunch!
Print
German Pancakes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
Light, airy, and golden German pancakes, baked to perfection with crisp edges and a soft, custard-like center, served with fresh fruit and syrup.
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar (for serving)
- Fresh berries or fruit compote (optional)
Instructions
- Preheat oven to 425°F (220°C). Place butter in a 9×13-inch baking dish and let it melt in the oven.
- In a blender, combine eggs, flour, milk, sugar, vanilla extract, and salt. Blend until smooth.
- Carefully remove the hot dish from the oven and pour the batter into the melted butter.
- Bake for 18-20 minutes, or until the pancake puffs up and turns golden brown.
- Remove from the oven and let it deflate slightly.
- Dust with powdered sugar and serve with fresh berries or fruit compote.
Notes
- Use a cast-iron skillet instead of a baking dish for extra crispiness.
- Add a pinch of cinnamon for extra warmth.
- Serve with maple syrup, honey, or whipped cream for added indulgence.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Brunch
- Method: Baking
- Cuisine: German
