German Pancakes
German Pancakes are a buttery, light and fluffy, puff pancake that is drizzled with your favorite syrup.
Delicious puffy pancakes, often referred to as Dutch babies, or German Pancakes.
These are crispy on the edges, soft and egg-y centered, and so delicious served with syrup, jam, powdered sugar, or more savory options.
Just 30 minutes to make in the morning and everyone will be grinning ear to ear!
It is just that Eazy Peazy!
If you love German pancakes like we do, try this Raspberry Cheesecake Pancakes, Savory Bacon, Cheddar, Chive Ricotta Pancakes or Banana Pancakes with Bigelow Tea Salted Caramel Syrup.
A good friend shared this recipe with us about 6 years ago, and we still make it regularly.
In fact, I was smart enough to teach my boys how to make these dutch baby pancakes so they can whip them up on mornings when I am too tired.
Luckily they are only a few simple ingredients, which means they can make them without much trouble.
My favorite part as well as the kiddos, is watching the pancakes puff up in the oven. It is dreamy and just pure perfection!
We even love having these German Pancake Minis when we want to take these to go.
The minis are easier to cup and add in fruit as we are driving to school. I know, I know, I am always thinking of an Eazy way of doing things!
The difference between German pancakes and dutch babies
While these pancakes are derived from the German pancake dish. It is said that the name Dutch baby was coined by one of Victor Manca’s daughters.
“Dutch” perhaps was her corruption of the German antonym Deutsch. Manca’s Cafe claimed that it owned the trademark for Dutch babies in 1942.
Well, it looks like there is not much of a difference but the names. We love both names and especially love the taste of a German pancake/dutch baby!
What you need for making German pancakes
All the ingredients right in your pantry. So simple and Eazy peazy to make!
The crispy edge, and the salty exterior, with the soft egg-y center all comes together for a picture perfect breakfast.
- Butter: this does double duty. First, it helps grease the pan so the pancake does not stick. Second, it helps the batter rise.
- Flour: helps with thickness and rise.
- Sugar: add some sweetness!
- Salt: a dash of salt.
- Milk: makes these pancakes creamy, fluffy, thick and rich!
- Eggs: beat each egg individually. This helps add the fluff of the pancake.
How to make German pancakes
These egg-y, puffy pancakes, are often called Dutch babies too.
They are made with milk, eggs, butter, and flour. They puff up in the oven while they cook, and then fall when they are taken out of the oven.
The edges are a little crispy, and salty (from the salted butter), and the interior is soft and egg-y, almost custard like.
They are so good served with buttermilk syrup, or strawberry syrup.
- Warm the oven with the butter: Preheat oven to 400 degrees. Put butter in 9 x 9 baking pan, and put it the preheated oven until it melts. Usually about 5 minutes.
- Mix ingredients together: In a large bowl, mix dry ingredients first, then add in wet (slowly, and by hand). Stir until combined.
- Pour batter into pan: Remove pan from oven, but leave oven on. Pour batter into pan with melted butter. Bake for 15-20 mins at 400 degrees.
- Turn down the heat: After 15-20 minutes is up, turn heat down to 350 and bake 8-10 more minutes until cooked through and with crisp, golden brown edges.
- Serve: Fruit, sour cream, brown sugar, syrup, etc on top of your German pancake.
What Do You Top German Pancakes With?
The awesome thing about this German pancake recipe is you can put almost anything on top of them.
You can go sweet with syrups and jams, or savory with cooked mushrooms, bacon, etc.
We like to eat this particular recipe with sour cream (yes, you read that right), a sprinkling of brown sugar, and fresh strawberry slices.
It is seriously amazing. But since we don’t always have those ingredients on hand, we eat them frequently with syrup and powdered sugar.
How do you make German pancakes on the stove?
The great thing about German pancakes is how simple it is for you and the oven does all the work.
Mix all the ingredients together and pour the batter in then the oven puffs, cooks and bakes to perfection this beautiful pancake masterpiece.
If you are wanting to use your stove top there is an option for making those as well.
- Heat your cast iron skillet: Use a cast iron skillet, and heat to medium high heat.
- Grease the pan: instead of using the oven to melt the butter you will need to melt the butter or use a spray of your choice non-stick
- Cook until golden brown: Put your batter in, and cook until golden brown on the bottom, flip, and cook again until other side is golden brown.
Do you love pancakes?! Here are more great recipes to try!
We are breakfast kind-of-people. We like breakfast for breakfast, brunch and dinner. It is just something special about breakfast food in our family.
It is Eazy Peazy to make and always so good to any time of day. Having a sweet or savory breakfast is the way to start your day off right.
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- Citrus Ricotta Pancakes
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- Peppermint Hot Chocolate Stuffed Pancakes
German Pancakes
Ingredients
- 1/4 c butter
- 3/4 c flour
- 1/3 c sugar
- 1/4 tsp salt
- 1 1/2 c milk
- 3 eggs
Instructions
- Preheat oven to 400 degrees
- Put butter in 9 x 9 baking pan, and put it the preheated oven until it melts. Usually about 5 minutes.
- In a large bowl, mix dry ingredients first, then add in wet (slowly, and by hand). Stir until combined.
- Remove pan from oven, but leave oven on. Pour batter into pan
- Bake for 15-20 mins at 400 degrees
- After 15-20 minutes is up, turn heat down to 350 and bake 8-10 more minutes until cooked through and with crisp, golden brown edges.
- Serve with fruit, sour cream, brown sugar, syrup, etc.
Nutrition
Our recipe card software calculates these nutrition facts based on averages for the above ingredients, different brands, and quality of produce/meats may have different nutritional information, always calculate your own based on the specific products you use in order to achieve accurate macros for this recipe.
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Wayne Karp says
So where are the potatoes in this recipe??
Rachael says
No potatoes! Plenty of eggs and flour!
Elena M says
So you just pour the batter into pan and lesve it in there without separating them? Just cut them up wjen ready. Right?
Rachael says
Yes, pour it in, and cut up when you are ready to eat. Or you can cook it in a muffin pan if you want it individual.
Jess says
I would love to try this recipe in the muffin tin. Would the timing be the same including how long I wait before increasing the oven temperature? I know you have a seperate muffin tin version (much more quick and straightforward for busy days which is great!) but the ingredients in this one look like they would produce a yummier pancake. I am guessing I would reduce the baking time for this recipe if doing it in muffin tins but not sure how much to reduce it by if that is the case. Any recommendations would be appreciated! Thank you so much:)
Rachael says
You would cook a shorter amount of time.
Elena M says
Should it be placed on the secomd or third rack from the top if there are 4 in my oven? Meaning, how close to the bottom should i place it ?
Rachael says
Second rack up! About middle of the oven.
Derrick says
Make it all the time, love these!