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This classic German pancake recipe is the perfect easy breakfast made with bacon, butter, eggs, flour and milk. The result is golden brown fluffy pancakes that will quickly become a family favorite.
Table of Contents
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 pancakes. They are flaky and buttery and one of my favorite breakfasts.
She baked them in a 9×13 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.
So this morning, I thought I would make a pancake-pudding fusion. I used half butter and half bacon grease as my fat. And because I love the crispy corner pieces, I baked them in ceramic bowls so that every bite is delicious.
You could also use sausage drippings or beef tallow or bake them in muffin tins. The result is a thick, creamy egg base with pastry-like edges.
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.
Bacon German Pancakes (Yorkshire Pudding)
Ingredients
- 1 pound bacon
- 1 cup flour
- 1 cup milk
- 6 eggs
- 1/4 stick butter
- 1/2 tsp salt
Instructions
- Cook: Cook the bacon and pour the drippings into a small pitcher.
- 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: Set 9 ceramic bowls on top of a large cookie sheet. Place ½ pat of butter into each bowl. Pour bacon grease on top, distributing the fat evenly in each bowl. Place the pan into the oven until the fat is melted.
- Pour: Remove the pan from the oven and evenly pour the batter into the bowls. Return the pan to the oven. Bake for 15-17 minutes.
- Serve: Serve with a pinch of salt…or syrup if you must.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Ingredients for German pancakes
- Bacon: You will only need the bacon grease. Save the bacon pieces to serve on the side.
- 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.
- 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
- Cook: Cook the bacon and pour the drippings into a small pitcher.
- 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: Set nine ceramic bowls on top of a large cookie sheet. Place a half pat of butter into each bowl. Pour bacon grease on top, distributing the fat evenly in each bowl. Place the pan into the oven until the fat and butter melts.
- Pour: Remove the hot pan from the oven and evenly pour batter into the bowls. Return the pan to the hot oven. Bake for 15-17 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 use a cast iron skillet, a glass pan or a metal pan. Just make your batter and pour it into the center of the pan to make one large pancake.
The easiest way to reheat pancakes is in the microwave, but you can also heat them in a skillet on the stovetop or in an oven-safe skillet in a 350F-degree oven.
More breakfast recipes
- A Meat Lover’s Breakfast ~ Bachamage
- Bacon Wrapped Cinnamon Rolls
- Cachapas (Corn Pancakes)
- Blueberry Stuffed French Toast
