If you’ve never experienced the simple joy of German Pancakes, you’re in for a treat! These oven-baked wonders puff up dramatically in the oven, becoming golden, crispy-edged, and gloriously custardy in the middle. German Pancakes are incredibly easy to whip up with just a handful of pantry staples, but their stunning appearance and crave-worthy texture make them a breakfast favorite that feels borderline magical. Whether you’re cooking for a crowd or just want to add a little theater to your morning, this is the recipe that will win hearts every time!
Ingredients You’ll Need
The beauty of German Pancakes lies in how a humble list of ingredients creates something spectacular. Each component plays an important role, contributing structure, richness, or just that perfect touch of flavor. Here’s what you’ll need (and why you’ll love it):
- Eggs: The backbone of German Pancakes, eggs provide lift, protein, and a silky custard texture.
- Whole Milk: Full-fat milk gives the pancake its signature richness and ensures the batter is smooth and pourable.
- All-Purpose Flour: Flour creates structure, helping the pancake hold its impressive puff while still feeling delicate.
- Salt: Just a pinch brightens the flavors and balances sweetness.
- Vanilla Extract: Adds warmth and beautiful aroma to the batter — don’t skip it!
- Granulated Sugar: Sweetens things up and encourages a bit of caramelized browning around the edges.
- Unsalted Butter: Melting butter in the pan keeps the pancake from sticking and delivers rich, nutty flavor throughout.
How to Make German Pancakes
Step 1: Preheat and Prep the Pan
Start by getting your oven piping hot at 425°F. Drop the butter into your 9×13-inch baking dish and pop it into the oven — you want the butter to melt and get a little sizzly while the oven preheats. This gives your German Pancakes those irresistible, browned, buttery edges and ensures nothing sticks!
Step 2: Blend the Batter
While your pan gets toasty, gather your eggs, whole milk, flour, salt, vanilla extract, and sugar. Add them all to a blender and whiz for 20–30 seconds until perfectly smooth. The blender is your secret weapon here: it creates a pourable, lump-free batter and incorporates air for the best puff when the batter hits the hot pan.
Step 3: Pour and Bake
The next part happens fast! Carefully remove your hot baking dish from the oven — that butter should be melted, bubbling, and maybe even picking up just the faintest golden color. Pour the blended batter directly over the butter. Listen for that gentle sizzle; it means you’re on the right track! Return the pan to the oven and bake for 20–22 minutes. Watch as your German Pancakes puff up majestically and turn a rich, golden brown along the edges. This is the show-stopping moment every time.
Step 4: Serve Immediately
Once your pancake has fully risen and the edges are beautifully browned, take it out of the oven. Don’t be surprised if it starts to deflate a little — that’s normal and part of the charm! Slice and serve right away, adorned with all your favorite toppings. The contrast between crispy sides and custardy center is absolute breakfast bliss.
How to Serve German Pancakes
Garnishes
German Pancakes are a blank canvas for all sorts of delicious finishing touches. A classic dusting of powdered sugar gives just the right touch of sweetness. For an extra hit of flavor, try a squeeze of fresh lemon juice, a drizzle of maple syrup, clouds of whipped cream, or scatter fresh berries right on top for color and zing.
Side Dishes
Though substantial on their own, German Pancakes pair wonderfully with sides like crispy bacon, savory sausages, or even a simple fruit salad. If you’re looking for extra comfort, scramble a few additional eggs or add a bowl of Greek yogurt to round out your breakfast spread.
Creative Ways to Present
If you want to wow your family or guests, serve individual portions of German Pancakes in mini skillets or ramekins for a personal-sized treat. Or, for brunch parties, create a pancake “bar” with bowls of different toppings and let everyone build their masterpiece. Folding the pancake slices and dusting them with cocoa or cinnamon sugar is another sweet twist!
Make Ahead and Storage
Storing Leftovers
Leftover German Pancakes keep surprisingly well, though the puffiness won’t last. Let any extras cool to room temperature, then cover and refrigerate. The texture will become softer but still makes a delightful breakfast or snack the next day.
Freezing
You can absolutely freeze cooked German Pancakes. Slice into portions, wrap individually in plastic wrap, and place in an airtight container or freezer bag. They’ll keep their best flavor for up to 2 months and make for a super quick breakfast straight from the freezer.
Reheating
To reheat, arrange slices on a baking sheet and pop them into a 350°F oven for about 8–10 minutes. This helps revive a bit of the original crispiness. In a hurry? You can also microwave slices for 30–45 seconds, though they’ll be a bit softer.
FAQs
Why did my German Pancakes deflate after baking?
This is totally normal! Once out of the oven, the steam escapes, causing the pancake to fall a bit. You’ll still get silky centers and crispy edges — just serve it quickly for maximum puffiness drama.
Can I make German Pancakes without a blender?
Yes! While a blender achieves the smoothest batter and best rise, you can combine everything in a bowl and whisk vigorously. Strain the batter if it looks lumpy, and your pancakes will still turn out delicious.
Which toppings work best for German Pancakes?
The sky’s the limit: beyond powdered sugar and lemon juice, try berry compote, spiced apples, Nutella, toasted nuts, or even a dollop of Greek yogurt for a tangy edge.
Can I make this recipe gluten-free?
Definitely! Substitute your favorite 1-to-1 gluten-free all-purpose flour blend for the regular flour. The results are usually just as fluffy and delightful.
How do I cut this recipe in half?
Simply halve each ingredient and use a 9-inch round or square baking pan instead of the large 9×13-inch. Baking time will be approximately the same; just watch for golden puffed edges.
Final Thoughts
If you’re searching for a breakfast that’s both impressive and effortless, German Pancakes are the answer. They’re playful, puffy, comforting, and endlessly customizable. Give them a try and you might just start a new breakfast tradition — I can’t wait for your kitchen to fill with all that delicious anticipation!
Print
German Pancakes Recipe
- Total Time: 25 minutes
- Yield: 4 servings
- Diet: Vegetarian
Description
Learn how to make delicious German Pancakes, also known as oven pancakes or Dutch babies. This easy breakfast recipe yields a puffed pancake that’s perfect served with powdered sugar, maple syrup, or fresh fruit.
Ingredients
Eggs:
6 large eggs
Milk:
1 cup whole milk
Flour:
1 cup all-purpose flour
Salt:
1/4 teaspoon salt
Vanilla Extract:
1 teaspoon vanilla extract
Sugar:
2 tablespoons granulated sugar
Butter:
2 tablespoons unsalted butter (for the pan)
Instructions
- Preheat the Oven: Preheat the oven to 425°F. Place the butter in a 9×13-inch baking dish and place it in the oven to melt while it preheats.
- Prepare Batter: In a blender, combine the eggs, milk, flour, salt, vanilla, and sugar. Blend until smooth, about 20–30 seconds.
- Bake: Carefully remove the hot baking dish from the oven once the butter is melted and bubbling. Pour the batter immediately into the hot pan over the butter. Return the dish to the oven and bake for 20–22 minutes, or until the pancake is puffed and golden brown around the edges.
- Serve: Serve immediately with powdered sugar, maple syrup, fresh fruit, or lemon juice.
Notes
- German pancakes will deflate slightly after removing from the oven — this is normal.
- For a smaller batch, cut the recipe in half and bake in a 9-inch round or square pan.
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 6 g
- Sodium: 180 mg
- Fat: 10 g
- Saturated Fat: 4.5 g
- Unsaturated Fat: 5.5 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 1 g
- Protein: 10 g
- Cholesterol: 210 mg
