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!
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!
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
- 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.
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.
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.
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.
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
You can! Simply double the ingredients, and bake the pancake in a 9×13-inch baking dish. for about 20-25 minutes.
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.
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!
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German Pancakes
Equipment
- 10-inch oven-safe skillet
Ingredients
- 3 large eggs at room temperature
- 1/2 cup all-purpose flour
- 1/2 cup milk at room temperature
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 cup butter
- Toppings
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
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Reader Interactions
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Comments & Reviews
Marga says
I have never made a good tasting or even a good-looking pancake in 50 years. Now I do. Thank you so very much for this recipe. We love it.
Kate says
Yay!!! Congrats, and I’m so excited for you!
Stevee says
Love these easy, quick breakfasts. Panndandy pancakes are an easy breakfast, dessert or even for dinner. Dress ’em up or dress ’em down… good anyway. I used 3/ cup flour (1/2 rice flour) and 3/4 c almond milk, and 4 smaller eggs.
Kate says
Thank you!
Tess says
Best German Pancake (DutchBaby) recipe I’ve ever made. It cooked perfectly, the texture was amazing and the taste was spot on!! I’m sure it will be on our Saturday morning breakfast rotation.
Kate says
Thank you so much! I’m so glad that it turned out well for you!
Cathie says
Love to make this! It’s so easy. Tonight I left out the sugar and vanilla and added chopped ham and shredded cheese . Served it with mixed veggies for a quick yummy nutritious meal!
Kate says
Thank you so much! That sounds like a delicious twist on the recipe!
Rae says
Great flavor! I’d never added the vanilla and sugar in the recipe I used before, but I will do this from now on.
Kate says
Thank you! I’m glad that you liked them!
Diana says
I love this pancake!
Kate says
Thank you so much!!