• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
I Heart Eating
  • Home
  • About
    • Contact
      • Work with Me
    • Rules and Disclosures
  • Recipes
  • Subscribe
  • Press
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
menu icon
go to homepage
  • Home
  • About
  • Recipes
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About
    • Recipes
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » Breakfasts » German Pancakes

    German Pancakes

    Published: Apr 19, 2022 · Modified: Apr 19, 2022 by Kate · This post may contain affiliate links.

    Jump to Recipe Print Recipe

    German pancakes are light and airy puff pancakes. These pancakes go by many names (Dutch baby, hootenanny, and more). No matter what you call them, they're always easy and delicious!

    Maple syrup pouring onto a German puff pancake.

    As a kid, German pancakes were one of my favorite breakfast recipes. They are light and airy, and the way that they puff up in the oven seemed pretty magical.

    As an adult, I still love these German puff pancakes! They are surprisingly easy to make (only about 20 minutes from start to finish), and they are made from simple, pantry-staple ingredients.

    All of which makes these pancakes a great choice for breakfast, brunch, or breakfast for dinner!

    German pancake next to a dish of berries.

    What are German pancakes?

    German pancakes go by a number of names - puff pancakes, Dutch baby, or hootenanny. These pancakes are light and airy, almost crepe-like.

    Ingredient notes

    Ingredients for German pancakes in dishes.
    • Eggs - It's important that the eggs are at room temperature. Cold eggs and milk won't allow the pancake to rise as well.
    • Milk - You can use any milk from skim milk to whole milk in this recipe.
    • Butter - I use salted butter. If using unsalted butter, add a pinch or two of salt.

    How to make German pancakes

    Heat oven to 425 F. Move oven racks to the lowest place in the oven.

    German pancake batter in a mixing bowl.

    Combine eggs, flour, milk, sugar, and vanilla in a blender or food processor. Blend until smooth and well-combined.

    Top tip >> If you prefer, whisk the ingredients together in a large bowl by hand.

    Half of a stick of butter in a cast iron skillet.

    Add the butter to an oven-safe 10-inch skillet, like a cast iron skillet. Put the skillet in the oven to let the butter melt.

    Top tip >> Keep a close eye on the butter. It can quickly go from melted to overcooked.

    Once the butter has melted, remove the skillet from the oven. Pour in the batter over the melted butter, and return the skillet to the oven.

    Cooked German pancake in a cast iron skillet.

    Bake for 15-20 minutes, or until the pancake is puffed and golden brown. Remove the pancake from the oven.

    Cut into wedges and serve with desired toppings.

    A German pancake topped with strawberries and powdered sugar.

    Tips

    • Room temperature ingredients - Using room temperature ingredients will give you a lighter, fluffier pancake.
    • Oven rack - Placing the oven rack in a lower position will help to keep the top of the pancake from overcooking.
    • Leftovers - The pancake is best eaten right after it's made. If you have any leftovers, store them in an airtight container in the fridge.

    Recipe FAQs

    Can I double this recipe?

    You can! Simply double the ingredients, and bake the pancake in a 9x13-inch baking dish. for about 20-25 minutes.

    Can I make the pancake ahead of time?

    This recipe is best eaten when it's freshly made. Leftover pancake can be stored in the refrigerator and reheated, but it's best when fresh and warm.

    A Piece of German pancake on a plate next to a fork.

    Topping suggestions

    The pancakes are fluffy and buttery, and they make a great blank canvas for all sorts of toppings like

    • Syrup - Homemade buttermilk syrup, maple syrup, or fruit syrups all go well.
    • Powdered sugar
    • Cinnamon sugar
    • Fresh fruit - Fresh berries like strawberries, blueberries, raspberries, and blackberries are delicious on top of the pancake. Or you can make a German pancake with apples.

    More pancake recipes!

    • Caramelized Apple German Pancakes
    • Whole Wheat Pancake Recipe
    • Cottage Cheese Pancakes
    • Sour Cream Pancakes

    If you’ve tried this German pancake recipe, don’t forget to rate the recipe and leave me a comment below. I love to hear from people who've made my recipes!

    You can subscribe to receive my latest recipe newsletters or follow me on Facebook, Instagram and Pinterest for even more delicious food.

    Maple syrup pouring onto a German puff pancake.

    German Pancakes

    Light and airy German pancakes (Dutch baby, puff pancake, hootenanny) make a delicious breakfast that's ready in about 20 minutes!
    5 from 6 votes
    Print Pin Rate
    Course: Breakfast
    Cuisine: German
    Prep Time: 5 minutes
    Cook Time: 15 minutes
    Total Time: 20 minutes
    Servings: 4 servings
    Calories: 229kcal
    Author: Kate @ I Heart Eating

    Equipment

    • 10-inch oven-safe skillet

    Ingredients

    • 3 large eggs at room temperature
    • ½ cup all-purpose flour
    • ½ cup milk at room temperature
    • 1 tablespoon granulated sugar
    • ½ teaspoon vanilla extract
    • ¼ cup butter
    • Toppings
    US Customary - Metric

    Instructions

    • Heat oven to 425 F. Lower the oven racks to the lowest position.
    • Combine eggs, flour, milk, sugar, and vanilla in a blender or food processor.
    • Blend until smooth and well-combined. If you prefer, whisk the ingredients together in a large bowl by hand.
    • Add the butter to an oven-safe 10-inch skillet, like a cast iron skillet.
    • Put the skillet in the oven to let the butter melt. Keep a close eye on the butter.
    • Once the butter has melted, remove the skillet from the oven.
    • Pour in the batter, and return the skillet to the oven.
    • Bake for 15-20 minutes, or until the pancake is puffed and golden brown.
    • Remove the pancake from the oven.
    • Cut into wedges and serve with desired toppings.

    Notes

    • Eggs - It's important that the eggs are at room temperature. Cold eggs and milk won't allow the pancake to rise as well.
    • Milk - You can use any milk from skim milk to whole milk in this recipe.
    • Butter - I use salted butter. If using unsalted butter, add a pinch or two of salt.
    • Nutrition values are estimates. 

    Nutrition

    Serving: 1serving | Calories: 229kcal | Carbohydrates: 17g | Protein: 7g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 154mg | Sodium: 151mg | Potassium: 118mg | Fiber: 1g | Sugar: 5g | Vitamin A: 595IU | Calcium: 65mg | Iron: 1mg
    Tried this recipe? Rate it below. Mention @i_heart_eating on Instagram & tag #ihearteating!
    « Buttermilk Syrup Recipe
    Baked Churro Donuts »
    • Facebook
    • Email

    About Kate

    Kate got her first cookbook when she was five years old, and she hasn't stopped cooking since then! Her delicious recipes have been featured on Food Network, MSN, Better Homes & Gardens, Buzzfeed, The Huffington Post, and more. When she's not cooking or baking, she can be found on her mini farm with her husband and her five kids.

    Reader Interactions

    Comments

    1. Diana

      May 09, 2022 at 10:05 pm

      5 stars
      I love this pancake!

      Reply
      • Kate

        May 10, 2022 at 9:08 am

        Thank you so much!!

        Reply

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Rate this recipe:




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    I’m Kate Dean- mom to five young kids, recipe developer, and photographer. Here at I Heart Eating®, I share my family’s favorite tried-and-true recipes.

    More about me →

    Summer Favorites

    • Zucchini Bread
    • Pesto Tortellini Pasta Salad
    • Pasta Salad Recipe
    • Homemade Funnel Cake
    • Golden Graham S'mores
    • Broccoli Salad
    • Strawberry Jello Pie
    • Simple Turkey Burger Recipe

    Popular Posts

    • Easiest Chocolate Chip Cookie Recipe
    • Brownie Cookie Recipe
    • Whipped Buttercream Frosting without Powdered Sugar
    • Maple Brown Sugar Oatmeal Muffins

    Subscribe via email

    to stay in the loop on new posts!

    Footer

    As Featured In

    ↑ back to top

    About

    • Privacy Policy
    • Legal
    • Rules and Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact
    • Work with Me
    • Press

    As an Amazon Associate I earn from qualifying purchases.

    Copyright © 2022 I Heart Eating