Easy German Pancakes Recipe (aka Dutch Baby Pancake)

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Easy German Pancakes Recipe (aka Dutch Baby Pancake)– it’s amazing how four simple ingredients result in a pancake that rises to new heights, light and crispy at the edges, yet tender at its core. This recipe gives you the tips and tricks to get fluffy Dutch puff pancakes every time.

You’ll also love our breakfast casserole and homemade quiche.

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Best German Pancakes

Sunday mornings are made for Dutch Baby Pancakes! We alternate between these Dutch babies and Swedish Pancakes.

These crowd-pleaser puffy oven pancakes are perfect for weekend breakfasts, Christmas morning, or special occasions! Trust me, they will become a family favorite. Try it with my homemade blueberry sauce!

Simple Ingredients

These puffy oven pancakes are easy to make with only four basic ingredients! It’s one of our favorite breakfasts for a good reason.

  • All-purpose flour: Provides the base for the pancake batter.
  • Eggs: Adds structure and richness to the pancake. Make sure to use room-temperature eggs for the puffiest results. They serve as the leaving agent.
  • Milk: Contributes to the liquid content of the batter, making it smooth and pourable.
  • Melted butter: Hot butter allows the
  • Salt: Adds a hint of seasoning to balance the sweetness.

See the recipe card for quantities.

How to make German Pancakes (Step-by-Step Photo Instructions)

With minimal ingredients and simple steps, this recipe is quick to prepare. The best part is all the ingredients come together in the blender!

Preheat your oven to 425°F (220°C).
In a blender, combine eggs, extract, flour, milk, and salt.

Blend until the batter is smooth.


Carefully remove the hot skillet from the oven and add the butter. Swirl the butter around to coat the bottom of the skillet and let it melt.

Pour the batter into the hot skillet and immediately return it to the oven.

Remove from the oven and sprinkle with powdered sugar. Serve immediately with fresh berries or a drizzle of maple syrup if desired.

It’s an easy breakfast staple the whole family loves.

Variations and Toppings

You can customize German Pancakes with various toppings to suit your taste. Here are some delicious topping options and variations:

Topping Options:

Try any of your favorite toppings for your German puff pancakes:

  • Powdered Sugar: A classic choice, dusting the pancake with powdered sugar adds a touch of sweetness.
  • Fresh Fruit: Top the pancake with a colorful assortment of fresh berries such as strawberries, blueberries, raspberries, or blackberries. Top with blueberry syrup.
  • Maple Syrup: Drizzle warm maple syrup over the pancake for a traditional and delicious option. Or, make your own homemade buttermilk syrup!
  • Whipped Cream: Add a dollop for a light and airy topping.
  • Lemon: Sprinkle fresh lemon zest and lemon juice over the pancake for a citrus flavor. Serve with powdered sugar.
  • Fruit Compote: Create a fruit compote by simmering fruits like peaches, apples, or berries with a bit of sugar until they form a syrupy topping.
  • Nutella or Chocolate Sauce: For those with a sweet tooth, swirl Nutella or chocolate sauce on top of the pancake.
  • Yogurt: Serve with a dollop of Greek yogurt or flavored yogurt for a creamy and tangy addition.

Enjoy this easy recipe for the perfect puffy pancakes. It’s a base recipe that offers lots of possibilities!

Variations:

  • Cinnamon Sugar: Mix cinnamon with sugar and sprinkle it over the pancake for a warm and comforting flavor.
  • Savory Variation: Add savory toppings like sautéed mushrooms, spinach, or even bacon for a savory twist.
  • Apple Cinnamon: Toss thinly sliced apples with cinnamon and arrange them on top of the batter before baking for a delicious apple cinnamon version.
  • Coconut Flakes: Sprinkle toasted coconut flakes over the pancake for a tropical touch.
  • Chopped Nuts: Garnish with chopped nuts such as almonds, pecans, or walnuts for added crunch.

Equipment

Storage

Allow any leftover German Pancake to cool to room temperature. Once cooled, cover the pancake with plastic wrap or place it in an airtight container. Store it in the refrigerator for up to 2 days.

Top tips for best results

For the best results when making German Pancakes, consider the following top tips:

  • Room-Temperature Eggs: To ensure your eggs are at room temperature, place them in warm water for about 10 minutes. This helps achieve the puffy oven pancake look.
  • Preheat the Pan: Whether using a cast iron skillet or a rectangular pan, preheat it in the oven and make sure it is HOT before you pour the batter into the pan. This ensures the pancake cooks evenly and rises properly.
  • Blend Batter Well: Use a blender to combine the ingredients thoroughly. A smooth batter contributes to a uniform and fluffy pancake.
  • Melted Butter Coating: Melting the butter on the bottom of the pan before pouring the batter adds flavor and prevents sticking. Swirl the butter to coat evenly.
  • Avoid Cold Ingredients: Cold ingredients, such as cold eggs, can affect the texture of the pancake. Bringing eggs to room temperature is essential.
  • Don’t Peek in the Oven: Once the pancake is in the oven, resist the temptation to open the oven door. This helps maintain a consistent temperature for proper rising. You will go from puff to flop if you peek ;). 
  • Serve Immediately: Enjoy these right out of the oven when puffed and golden brown. They will deflate a bit as they cool, and that’s normal.

FAQs

Can I make this recipe gluten-free?

Yes, you can try using a gluten-free flour blend as a substitute for all-purpose flour. Keep in mind that the texture may vary.

Why did my pancake not puff up?

The key to a puffy German Pancake is a hot pan, room-temperature ingredients, and well-mixed batter. Ensure your oven and pan are adequately preheated, and blend the batter until smooth.

What’s the difference between German Pancakes and American pancakes?

German pancakes are baked in the oven and puffed up to create a thin, crepe-like texture. Regular pancakes are typically cooked on a griddle or stovetop and are thicker and fluffier.

Why are German Pancakes called “Dutch Babies’?

The origin of the term “Dutch baby” for German Pancakes is unclear, but it’s believed to be a mispronunciation of the word “Deutsch,” meaning German in German. The dish is thought to have been introduced to the United States by German immigrants, and the misnomer “Dutch baby” stuck over time

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Easy German Pancakes Recipe (Dutch Baby)

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5 from 2 reviews

Easy German Pancakes Recipe (aka Dutch Baby Pancake)– it’s amazing how four simple ingredients result in a pancake that rises to new heights, light and crispy at the edges, yet tender at its core. This recipe gives you the tips and tricks to get fluffy Dutch puff pancakes every time.

  • Total Time: 30 minutes
  • Yield: 46 servings 1x

Ingredients

Units Scale
  • 3 large eggs, at room temperature (Do not use cold eggs. Place in warm water for 5 minutes)
  • 1/2 cup all-purpose flour
  • 2/3 cup milk, slightly warm for 10 seconds in the microwave
  • 1/4 teaspoon vanilla extract or almond extract
  • 1/4 teaspoon salt
  • 2 tablespoons unsalted butter
  • Powdered sugar (for serving)
  • Fresh berries and syrup (optional for serving)

Instructions

Read notes before making the recipe for the best results. 

  1. Preheat your oven to 425°F (220°C).
  2. In a blender, combine eggs, extract, flour, milk, and salt. Blend until the batter is smooth.
  3. Place the cast iron skillet in the oven for 10 minutes to get it hot.
  4. Carefully remove the hot skillet from the oven and add the butter. Swirl the butter around to coat the bottom of the skillet and let it melt.
  5. Pour the batter into the hot skillet and immediately return it to the oven.
  6. Bake for 20-25 minutes or until the pancake is puffed and golden brown.
  7. Remove from the oven and sprinkle with powdered sugar. Serve immediately with fresh berries or a drizzle of maple syrup if desired.

Notes

For the best results when making German Pancakes, consider the following top tips:

  • Room Temperature Eggs: Ensure your eggs are at room temperature by placing them in warm water for about 10 minutes. This helps achieve the puffy oven pancake look.

  • Preheat the Pan: Whether using a cast iron skillet or a rectangular pan (see notes), preheat it in the oven and make sure it is HOT before adding the batter. This ensures the pancake cooks evenly and rises properly.

  • Blend Batter Well: Use a blender to combine the ingredients thoroughly. A smooth batter contributes to a uniform and fluffy pancake.

  • Melted Butter Coating: Coating the bottom of the pan with melted butter before pouring the batter adds flavor and prevents sticking. Swirl the butter to coat evenly.

  • Avoid Cold Ingredients: Cold ingredients, such as cold eggs, can affect the texture of the pancake. Bringing eggs to room temperature is essential.

  • Don’t Peek in the Oven: Once the pancake is in the oven, resist the temptation to open the oven door. This helps maintain a consistent temperature for proper rising. You will go from puff to flop if you peek ;). 

  • Serve Immediately: German Pancakes are best enjoyed right out of the oven when puffed and golden brown. They will deflate a bit as they cool and that’s normal.

*Baking dish: the batter works well in a cast iron skillet and rectangular pan. Here’s how to make it in a rectangular 9X13-inch glass pan: you will want to double the recipe and follow the same instructions. 

  • Author: Elena
  • Prep Time: 10 min
  • Cook Time: 20-25 minutes
  • Category: Breakfast
  • Method: American
  • Cuisine: American

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About Elena

My dream is to share delicious wholesome recipes that you will share around the table with all your loved ones. The memories surrounded by food are the heart and soul of CucinaByElena.

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7 Comments

  1. Just made this German pancake so easy and so delicious! My family is loving all your recipes!! 🙂






  2. MY WIFE REALLY LIKE THE PANCAKE RECIPE. SHE’S ALL-GERMAN AND I’M ALL-ITALIAN. I MADE THIS FOR HER ON HER BIRTHDAY. SHE LOVES SWEET IN THE MORNING. ALSO YOUR ITALIAN RECIPES ARE VERY GOOD AND USUALLY QUITE TRADITIONAL. I’M NEARLY 80 YEARS OLD AND CAN REMEMBER THYE OLD MEALS.






    1. Yay! I’m thrilled you loved the recipe. Here’s to trying many more. I love that you are still cooking and enjoy it! Have a beautiful day.