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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. 

german pancakes in little dishes.

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 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. 

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Bacon German Pancakes (Yorkshire Pudding)

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. 
Prep Time: 20 minutes
Cook Time: 17 minutes
Total Time: 37 minutes
Servings: 9

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.

Nutrition

Serving: 1gCalories: 561kcalCarbohydrates: 12gProtein: 6gFat: 54gSaturated Fat: 21gPolyunsaturated Fat: 6gMonounsaturated Fat: 24gTrans Fat: 0.01gCholesterol: 160mgSodium: 257mgPotassium: 96mgFiber: 0.4gSugar: 1gVitamin A: 203IUCalcium: 52mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast
Cuisine: German
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Ingredients for German pancakes

  • Bacon: You will only need the bacon grease. Save the bacon pieces for snacking. 
  • All-purpose flour
  • Milk: Whole milk will create a richer pancake, but you could also use skim milk or soy milk.
  • Eggs
  • Butter: I prefer real salted butter. 
  • Salt

See the full recipe card for servings and a full list of ingredients.

How to make German pancakes

  1. Cook: Cook the bacon and pour the drippings into a small pitcher.
  2. Preheat: Preheat the oven to 425 F degrees.
  3. 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.
  4. 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.
  5. 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.
  6. 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 fruit, a dusting of powdered sugar for a little bit of sweetness or a squeeze of lemon juice

Storage

Leftover German pancakes can be stored 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. They can also be frozen for up to 3 months.

Frequently Asked Questions

Can I make a large batch of German pancakes and freeze them for later?

You can, but the texture won’t be the same. They are best served straight from the oven. 

Do I have to use the ceramic bowls to make these Dutch puff pancakes?

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.

How do you reheat German pancakes?

​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. 

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Christie Vanover

About Zestuous

Hi. I’m Christie, the head cook and award-winning competitive pitmaster for Team Girls Can Grill. I have won multiple grand championships and have dozens of top ten category finishes. People know me as the girl who is forever hovering over a grill, smoker or campfire with tongs in one hand and a glass of wine in the other.


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