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Home » Bakery » German Pancakes
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Bakery

German Pancakes

By Rachael | Updated on September 8, 2019

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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.

German pancakes, on a white plate with syrup being poured on top

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.

A pan full of german pancakes

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.

Substitute the butter

This is something I get asked all the time. It is an important question though!

Butter is the most important ingredient to make the perfect, most fluffiest pancake.

Butter is melted and starts by added the non-sticking effect to the pan. Next, it leaves a nice thick layer of fat, yes, that is what these pancakes are known for!

Lastly, it adds flavor to the pancake as well as makes the outside crispy. That is my favorite part!

We all fight over the corner pieces!

Delicious german pancakes, the corner piece is the best

Tips for making German Pancakes

These German pancakes come together so well and with ease. German pancakes are the most forgiving recipe I know.

It fluffs up beautifully and then be aware that after a few minutes in the cool it will slowly lower.

Butter is the master piece in this recipe from start to finish. Knowing what to do with the butter is the most important.

Bake this German pancake to your perfection and know that it is going to be gone within minutes!

  • When the butter is melting in the pan be sure to watch over it a bit so it does not burn. You will want to make sure it is not brown, just melted.
  • Mix all the dry ingredients well then add in the wet ingredients to the dry, mixing it together.
  • Beat or whisk each egg individually before adding to the wet ingredients. This creates a fluffier volume of batter.
  • The cooking time varies depending on how much you like your edges crispy or not. You will have a nice and fluffy inside and a crispy outside. It is your preference to cook them how you will enjoy them.

Can you make German pancakes ahead of time

You know I am all about making things ahead and being prepared to start the day and week off Eazy Peazy!

Unfortunately, these German pancakes are kind of hard to freeze the batter with and be prepared.

You can freeze the pancake once it is cooked and cooled completely.

  • Storing in the Refrigerator: Place cooled German pancakes in a ziplock bag and sealed. These will last for about 3 to 5 days in the refrigerator.
  • Storing in the Freezer: Place the cooled German pancakes in a ziplock bag or an airtight container. These will last about 1 month in the freezer.
  • Reheating German pancakes: When ready to cook again, thaw, then place in the microwave for 30-45 seconds at a time until warm.

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.

  • Keto Pancakes
  • Citrus Ricotta Pancakes 
  • Chocolate Chip Pancakes
  • Protein Packed Chocolate German Pancakes
  • Peppermint Hot Chocolate Stuffed Pancakes

A delicious german pancake breakfast, dutch babies or puff pancakes

A delicious german pancake breakfast, dutch babies or puff pancakes

German Pancakes

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. 
5 from 4 votes
Print Pin Rate
Course: Breakfast
Cuisine: german
Keyword: dutch babies, german oven pancakes, german pancakes, puff pancakes
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 354kcal
Author: Tara Lewis

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

Calories: 354kcal | Carbohydrates: 39g | Protein: 9g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 162mg | Sodium: 333mg | Potassium: 191mg | Sugar: 21g | Vitamin A: 680IU | Calcium: 129mg | Iron: 1.7mg

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.

Tried this recipe?Mention @ezpzmealz or tag #ezpzmealz!
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German Pacakes or dutch babies, or puff pancakes that are a batter that is mixed up, and baked in the oven.

 

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Related

Related categories:
Bakery Breakfast Main Dishbreakfast dutch baby german pancakes pancakes puff pancakes

Reader Interactions

Comments

  1. Wayne Karp says

    November 7, 2014 at 3:38 pm

    So where are the potatoes in this recipe??
    Reply
    • Rachael says

      November 7, 2014 at 8:04 pm

      No potatoes! Plenty of eggs and flour!
      Reply
  2. Elena M says

    January 26, 2019 at 8:08 am

    So you just pour the batter into pan and lesve it in there without separating them? Just cut them up wjen ready. Right?
    Reply
    • Rachael says

      August 29, 2019 at 2:32 pm

      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.
      Reply
      • Jess says

        January 9, 2023 at 8:10 am

        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

        January 10, 2023 at 10:19 am

        You would cook a shorter amount of time.
  3. Elena M says

    January 26, 2019 at 8:54 am

    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 ?
    Reply
    • Rachael says

      August 29, 2019 at 2:32 pm

      Second rack up! About middle of the oven.
      Reply
  4. Derrick says

    August 10, 2020 at 12:34 pm

    Make it all the time, love these!
    ★★★★★
    Reply

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Rachael from Eazy Peazy Mealz

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