German Pancakes
Published on December 27, 2024
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Quick Summary
German Pancakes– You only need 6 ingredients to make this delicious oven pancake. The giant, buttery pancake puffs up in the oven, creating a fun, light, and fluffy pancake that kids and adults love! Serve hot, right out of the oven with confectioner’s sugar, berries, maple syrup, or your favorite pancake toppings!
Table of Contents
What are German Pancakes?
German Pancakes are definitely a favorite breakfast at our house. They are super easy to make and SO fun! If you haven’t tried a German pancake, let me introduce you! I guarantee they will be a favorite breakfast at your house.
A German pancake, sometimes called a Dutch Baby, a Bismarck, a Dutch puff, or a Hootenanny, is a large American crepe-like popover pancake. You only need 6 ingredients and you don’t have to stand by the skillet filliping pancakes all morning.
- Simple Batter: The batter is a simple mixture of eggs, flour, milk, sugar, salt, and vanilla. It’s similar to a crepe batter but slightly thicker. The high egg content gives the pancake its rich, custardy texture.
- Cooking Method: The batter is poured into a hot, buttered baking dis (or large cast-iron skillet) and then baked in the oven. As it bakes, the edges rise dramatically, creating a puffed, golden crust with a soft interior.
- Taste & Texture: The taste is subtly sweet and eggy, with a soft, custard-like center that contrasts with the crispy edges. The texture is airy, almost like a cross between a pancake and a soufflé.
How to Make German Pancakes
- Preheat the oven to 400 degrees F. You want to bake the giant pancake in a hot oven so it can puff up!
- Melt the butter. Put the butter in a 9×13-inch pan and place the pan in the oven until the butter is melted.
- Combine ingredients. Meanwhile, in a large bowl, whisk together the flour and salt. Pour in the milk and vanilla and whisk until combined.
- Add the eggs. Crack the eggs into a medium bowl. Add the eggs, one at a time, and beat well in between each addition, this will make sure the German pancake is nice and fluffy! Alternatively, you can use a blender to blend all of the ingredients together.
- Swirl the butter. Remove the pan from the oven and swirl it around so the butter evenly coats the bottom of the pan. Make sure the butter is hot when you pour in the batter.
- Pour the batter slowly into the pan, in a figure 8, swirling motion, so the batter hits the hot butter. Don’t just pour it in in one spot. You have to swirl!
- Bake. Place the pan back in the oven and bake for 15 to 23 minutes or until puffed up and light golden in color.
Tips for Serving German Pancakes
- The German pancake does get nice and puffy in the oven, but when you remove the pan from the oven the pancake will start to deflate as it cools.
- I recommend serving the pancake immediately! It is ok if it falls a little, it will still be good, but German pancakes are best right out of the oven!
- Use a sharp knife to cut the pancake into squares.
- The pancake fills a 9×13-inch pan, BUT because the pancake is so light and airy, it doesn’t feed a ton of people. One pan typically serves 4-6 people. If you have a large crowd or a big family, I recommend doubling the recipe and making two large pancakes.
German Pancake Toppings
Now for the fun part, the toppings! We usually keep things simple and top our oven pancake with berries, whipped cream, maple syrup, and a sprinkle of confectioner’s sugar.
Here are some other topping ideas!
- Confectioner’s sugar– It’s so pretty! My boys call it snow, ha!
- Fruit: Berries, peach slices, banana slices, or cinnamon skillet apples are all good options! Use whatever is in season!
- Whipped Cream– you can’t go wrong with whipped cream!
- Syrup– Syrup is a classic pancake topping. Use traditional maple syrup, strawberry syrup, or even brown butter buttermilk syrup!
- Lemon & Sugar– Squeeze fresh lemon juice over the warm pancake and sprinkle with granulated sugar! So refreshing!
- Nut Butter– Spread peanut butter or almond butter on top of your pancake!
- Nuts– top with chopped pecans or sliced almonds for a nutty crunch.
- Nutella– So decadent and divine, especially with strawberries or raspberries!
- Cottage cheese or Greek yogurt– This may sound odd, but I promise cottage cheese and Greek yogurt are good toppings! Plus, you get an extra boost of protein!
How to Store
- Storing: If you have leftovers, store in an airtight container in the refrigerator for up 3 days.
- Reheating: For best results, reheat the pancakes in the oven or in a skillet until heated through. You can use the microwave for a quick option, but the pancakes might get a little rubbery in texture.
More Pancake Recipes
- Lemon Ricotta Pancakes
- Best Buttermilk Pancakes
- Easy Blender Pancakes
- Pumpkin Pancakes
- Blueberry Pancakes
- Chocolate Chip Pancakes
German Pancakes
You only need 6 ingredients to make German Pancakes. The large pancake puffs up in the oven to form a golden, crispy edge and a soft, custard-like center. Serve with powdered sugar, fresh fruit, syrup, and your favorite toppings for a delicious breakfast!
Ingredients
- 1/4 cup unsalted butter, cut into tablespoon pieces
- 1 cup all-purpose flour
- 1/2 teaspoon kosher salt
- 1 cup milk, at room temperature
- 1 teaspoon vanilla extract
- 6 large eggs, at room temperature
- For serving: confectioner’s sugar, berries, whipped cream, and maple syrup
Instructions
- Preheat oven to 400 degrees F.
- Put the butter in a 9×13-inch pan and place the pan in the oven until the butter is melted, about 2 to 5 minutes.
- Meanwhile, in a large bowl, whisk together the flour and salt. Pour in the milk and vanilla and whisk until combined.
- Crack the eggs into a medium bowl. Add the eggs, one at a time, and beat well in between each addition, this will make sure the German pancakes are fluffy.
- Remove the pan from the oven and swirl it around so the butter evenly coats the bottom of the pan. Make sure the butter is hot when you pour in the batter. Pour the batter slowly into the pan, in a figure 8, swirling motion, so the batter hits the hot butter.
- Place the pan back in the oven and bake for 15 to 23 minutes or until puffed up and light golden in color.
- Remove the pan from the oven and dust with confectioner’s sugar. Cut into squares and serve immediately with berries, whipped cream, and maple syrup, if desired.
Notes
The pancake will rise above the pan in the oven and deflate after it comes out of the oven, that is normal.
You can make German pancakes in a blender. Put all the ingredients in a blender, except the eggs. Blend, then add the eggs ,one at a time, blending about 15 seconds between each addition.
The pancakes are best right out of the oven, but you can store leftover pancakes in an airtight container for up to 3 days.
Nutrition
Calories: 350kcal, Carbohydrates: 27g, Protein: 14g, Fat: 18g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 1g, Cholesterol: 282mg, Sodium: 413mg, Potassium: 210mg, Fiber: 1g, Sugar: 4g, Vitamin A: 810IU, Calcium: 114mg, Iron: 3mg
Have you tried this recipe?
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This recipe turned out just as pictured; stunning when it came out of the oven, and delicious as well! I preferred it as a savory dish, with just salt and perpper, but it was great with maple syrup as well.
I’m thinking that it’d be great topped with cheese and spinach, but I’m not sure when I’d add them. Would it keep it from rising if I put it in the oven after sprinkling with cheese? What do you think?
I love the idea of a savory pancake!
forgot to rate my last comment, sorry!
Can this be made gluten and lactose free ?
You can try gluten free flour and milk of your choice!