This classic German pancake recipe is the perfect easy breakfast made with butter, eggs, flour and milk. The result is golden brown fluffy pancakes that will quickly become a family favorite.
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German Puff Pancakes
When I was growing up, it was always a special treat when my mom would make German pancakes, aka Dutch Baby Pancakes. They aren’t like your traditional American pancakes. They are flaky and buttery and one of my favorite breakfasts.
She baked them in a 13×9 baking dish, and one pan never seemed like enough for our family. I remember I used to always fight for a corner piece because the crispy edges were my favorite.
My brother and sister always put a drizzle of maple syrup on top of the German pancake. To this day, I omit the syrup and go for an extra pinch of salt on top.
When I lived in Europe, I realized that German pancakes are very similar to Yorkshire pudding.
With German pancakes, you melt a bit of butter in the pan before adding the batter. With Yorkshire pudding, you use meat drippings as your fat.
If you want to go that route, you can use bacon drippings, sausage drippings or beef tallow.
If you’re searching for a new favorite breakfast recipe, these German pancakes are the way to go. With a few simple ingredients, you can whip up some delicious Dutch babies in under 30 minutes.
German Pancakes
Ingredients
- 1 cup flour
- 1 cup milk
- 6 eggs
- 1/4 cup salted butter, 1/2 stick
- 1/2 tsp kosher salt
Instructions
- Preheat: Preheat the oven to 425 F degrees.
- Whisk: In a medium pitcher, whisk the flour and milk together. Whisk in one egg at a time. Let rest at room temperature while you prepare the fat.
- Melt: Slice the butter and place the pieces in a 13×9 pan. Place the pan in the oven until the butter melts.
- Pour: Remove the pan from the oven and pour the batter on top. Return the pan to the oven. Bake for 12-15 minutes.
- Serve: Serve with a pinch of salt or maple syrup.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for German pancakes
- All-purpose flour
- Milk: Whole milk will create a richer pancake, but you could also use skim milk or soy milk.
- Eggs. Use large eggs for the perfect ratio.
- Butter: I prefer real salted butter.
- Kosher Salt
Additions: If you prefer sweet German pancakes, add a splash of vanilla extract or a pinch of sugar in the batter.
See the full recipe card for servings and a full list of ingredients.
How to make German pancakes
- Preheat: Preheat the oven to 425 F degrees.
- Whisk: In a medium pitcher or bowl, whisk the flour and milk together. Whisk in one egg at a time. Let rest at room temperature while you prepare the fat.
- Melt: Slice the butter and place the pieces in a 13×9 pan. Put the baking dish in the oven and let the butter melt.
- Pour: Remove the hot pan from the oven and evenly pour batter right on top. Return the pan to the hot oven. Bake for 12-15 minutes.
- Serve: Serve with a pinch of salt…or syrup if you must.
✔️ PRO TIP
Don’t open the oven until your puffy oven pancakes are done. They will deflate due to the rush of air entering the oven.
How to serve German pancakes
Serve up this delicious breakfast with a pinch of salt or maple syrup. You could also add a side of fresh berries, a dusting of powdered sugar or whipped cream for a little bit of sweetness.
Storage
Store leftovers in an airtight container in the refrigerator for 2-3 days. They won’t be fluffy when you reheat them, but they’ll still taste great.
Frequently Asked Questions
You can, but the texture won’t be the same. They are best served straight from the oven.
Nope. You can cook these in a large cast iron skillet or mini cast iron skillets to make individual servings.
The easiest way to reheat pancakes is in the microwave.
More breakfast recipes
- A Meat Lover’s Breakfast ~ Bachamage
- Bacon Wrapped Cinnamon Rolls
- Cachapas (Corn Pancakes)
- Blueberry Stuffed French Toast
