These German Pancakes will quickly become your go-to. Quick and easy with only 5 minutes of prep and minimal cleanup!
WATCH: How to make German Pancakes
This German Pancake recipe is a quick and easy home run for busy weekdays, lazy Sunday mornings, special occasions, or breakfast-for-dinner with just 5 minutes of prep! Made with just a few pantry friendly ingredients and baked all at once for an easy cleanup, it’s sure to be your new weekend go-to!
Dutch Baby ingredients
This German Pancake recipe is quick and easy to make with just seven basic pantry friendly ingredients, plus whatever pancake toppings you plan to pile on top! Let’s take a closer look at what you’ll need to make Dutch Babies from scratch (full recipe in the printable recipe card at the bottom of the post):
How to Make German Pancakes
This is the easiest baked pancake recipe you’ll ever make! The batter is made in a blender, and everything gets baked in the same baking dish. Here’s an overview of how to make easy German Pancakes (full recipe in the printable recipe card at the bottom of the post):
- Step 1: Melt the butter: Place the baking dish in the oven so it can get nice and hot while the oven preheats – the hotter the baking dish, the puffier the pancakes! Once the oven reaches temperature, add the butter to the dish to melt, this will only take a minute or so in the oven. Finally, swirl the melted butter around the edges of the pan so the pancake won’t stick as the edges puff up.
- Step 2: Make the batter: In a blender, combine the milk, flour, eggs, sugar, vanilla, and salt and blend until smooth. Pour the batter in the center of the melted butter; don’t swirl or jostle the pan.
- Step 3: Bake the pancake: Bake until the pancake is puffy around the edges and the center is set.
- Step 4: Slice and serve: Cut into sections and top with your favorite toppings!
Syrups, Sauces and Spreads
- Buttermilk syrup: This is one of our favorites with German Pancakes as seen in these photos! It’s buttery, thick and sweet. I’ve provided the recipe in the notes of the printable recipe card at the bottom of the post.
- Apple syrup: Tender, sweet apples, swimming in cinnamon syrup AKA cozy drool worthy perfection. This is the other recipe seen in the photos and my favorite during the fall/winter.
- Maple syrup: Pure maple syrup is always a win and easy to keep stocked.
- Blueberry sauce: This is sweet and tangy blueberry heaven in every bite. It’s my favorite topping for German Pancakes, pancakes and French toast in the spring/summer! Best of all, it comes together in less than 10 minutes on the stove with just a few ingredients.
- Strawberry syrup: This is also fantastic. You can also make this recipe with fresh raspberries as well.
- Store bought berry syrups: Purchase store-bought berry syrups for an easy, tasty shortcut that will elevate your recipe.
- Sauces: Go extra decadent with caramel or chocolate sauce. You could even combine caramel, bananas and toasted pecans.
- Jams: Strawberry, blueberry, blackberry, or raspberry jams are delicious with Dutch Babies.
- Lemon curd: Pair sweet tangy lemon curd with a dusting of powdered sugar/and or berries for tangy, fresh sweetness. You can purchase store-bought lemon curd or make your own following this easy recipe.
- Ricotta or Yogurt: Ricotta, vanilla Greek yogurt or even cottage cheese with a drizzle of maple syrup or a dusting of powdered sugar along with fresh berries is super tasty.
- Nut Butter: Add some protein with a slathering of peanut butter, cashew butter or almond butter – or go wild with cookie butter, toffee butter, s’mores peanut butter spread, etc.
- Nutella: So creamy, chocolaty, decadent and divine, especially with strawberries or raspberries!
- Butter: Serve with a pad of softened butter, or better yet, pumpkin butter or cinnamon butter.
- Cinnamon and sugar: Melting butter along with a sprinkling cinnamon and sugar are always a tasty win!
- Powdered sugar: A dusting of powdered sugar is stand-alone tasty or pairs particularly well with fresh fruit and maple syrup.
- Fresh fruit: Top the German Pancake recipe with fresh fruit such as blueberries, strawberries, raspberries, blackberries, bananas, mangos and/or pineapple.
- Whipped cream: This is particularly tasty paired with berries. You can also add a pinch of cinnamon or nutmeg to the whipped cream.
- Lemon & sugar: Go simple and refreshing with a squeeze of fresh lemon juice with a sprinkle of granulated sugar or powdered sugar.
- Nuts: Top the pancakes with some toasted pecans, or better yet, caramelized pecans, or coconut.
- Bacon: Candied maple bacon would be divine.
GERMAN PANCAKE RECIPE FAQS
German Pancakes are larger and much thinner than the thick and fluffy American pancakes. Instead, only the edges are thick and puffy, but the center is dense and eggy, a taste similar to crepes or popovers.
In the US, German Pancakes are an interpretation of the thin German pancake dish, called Pfannkuchen that is served with, or rolled up with a fruit jam. Our American version is also thin in the middle, but puffs up as it bakes.
German Pancakes or Dutch Baby Pancakes are not German Pancakes as prepared in Germany. The American interpretation is inspired by the original German pancake dish, and more closely resembles a popover. Instead, the American style German Pancake can trace its origins back to Manca’s Café, in the early 1900s.
The synonym “Dutch baby,” comes from an American restaurateur who mistakenly referred to the pancakes as “Dutch” instead of “Deutsch” (“German” in German).
Yes! German Pancakes and Dutch Babies are essentially the same thing. The two terms are used interchangeable in the US, although the inspiration behind the American dish is said to have originated in Germany, not the Netherlands. The synonym “Dutch baby,” comes from an American restaurateur who mistakenly referred to the pancakes as “Dutch” instead of “Deutsch” (“German” in German).
German Pancakes are made from eggs, milk, flour, sugar and vanilla. The pancakes are made without any leavening agent and instead rely on the heat of the pan to puff up the edges as they bake, creating a golden, puffy crust with a tender, eggy middle.
A German Pancake is one large pancaked baked in a dish, then cut into smaller pancakes, as opposed to smaller, individually made traditional pancakes. German Pancakes are distinguished by puffing up as they bake, then deflating as they cool, leaving thick puffy edges. German Pancakes do not use any leavening agents, and more eggs than traditional pancakes, so they are much denser with an eggy texture, more similar to popovers, as opposed to thick, soft and fluffy pancakes.
German Pancake batter is poured into a hot skillet or baking dish, which creates steam around the edges. This causes the batter to puff up while drawing some of the batter from the middle of the pan, creating a thinner center. The thinner center sets and bakes more quickly, and therefore doesn’t have time to puff up.
The center of a German Pancakes is supposed to be flat. If the edges are flat, then it likely is a result of either the oven or the pan not being hot enough. It the dish isn’t hot, then steam won’t be created when the batter is poured into the pan, and instead, the batter will set and bake evenly.
Tools Used in This Recipe
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- 1 1/4 cups flour
- 1 cup milk
- 5 large eggs
- 1 tablespoon sugar
- 1 teaspoon vanilla
- 1/4 teaspoon salt (reduce to ⅛ tsp if using salted butter)
- 4 tablespoons unsalted butter cut into 4-5 pieces (or salted and reduce salt)
Serving Ideas (Pick Your Favs)
- Preheat oven to 425 degrees F. Place a 9×13 baking dish in the oven to preheat with the oven (the hotter the dish, the puffier the pancake edges). Meanwhile…
- Add flour, milk, eggs, sugar, vanilla, and salt to a blender and blend on high until smooth, scraping down the sides if needed; set aside.
- Once the oven reaches 425, carefully add the butter to the preheated pan and allow it to melt in the oven – it will only take about 1 minute. Watch closely and don’t burn the butter! Remove the pan from the oven. Using oven mitts, tilt the pan back and forth to coat about 2-inches up the sides of the pan in the butter.
- Give the batter a couple more pulses in the blender so it's nice and foamy, then pour the batter directly in the center of the melted butter in the pan. Don’t swirl the pan.
- Carefully transfer the pan back to the oven. Bake for 13-17 minutes at 425 degrees F until the edges are puffy and and golden brown and the center is set.
- Slice into servings, and serve with desired toppings such as powdered sugar, syrup, berries, etc.
- ½ cup unsalted butter
- 1 cup granulated sugar
- ½ cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- pinch of salt (omit if using salted butter)
- Melt butter in a medium saucepan over medium heat.
- Mix in sugar and buttermilk and bring to a light boil stirring constantly.
- Remove the pan from heat and stir baking soda and vanilla. The syrup will foam up a lot which is one of the best parts!
Make Ahead and Storage
- To make ahead: Make the batter and store it overnight in the refrigerator. Let it sit at room temperature for 20 minutes the next morning. Give it a few pulses so it’s nice and foamy before adding to the melted butter and proceed with the recipe.
- To store: Let the leftovers cool to room temperature, then cover and store in the refrigerator for up to 5 days.
- To reheat: Microwave servings for 15 to 20 seconds, then at 10-second intervals thereafter if needed or cover the baking pan with foil and bake for 5-10 minutes at 300 degrees F or until the pancake is completely warmed through.
- To freeze: Cut the pancake into individual servings, then wrap each peace in plastic wrap and place in a freezer safe container. Freeze for up to 2 months. To reheat, place desired number of pancakes on a baking sheet (no need to thaw first) and cover loosely with a piece of foil. Bake at 350 degrees F for about 10-15 minutes or until warmed through.
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