German Pancakes Recipe (AKA Dutch Babies)
We love German Pancakes!
My mom often made these German pancakes for us growing up! They are always a big hit in our family. The eggs make them a filling meal, but they taste like a dessert, depending on your topping choice. 😉 I sometimes whip them up for an easy dinner, and of course, they are great for breakfast too.
German Pancakes Prep
The prep for these Dutch babies is quick and easy, so that is a huge plus. You can melt the butter right in the 9×13 baking dish while the oven preheats! In fact, the recipe works best if the baking dish and melted butter are still hot from the oven. Just keep an eye on that butter because you don’t want it to start burning while you mix up the batter. (By the way, a glass baking dish is probably the best choice of pan.)
Blending the Batter
It is super easy to just mix the German pancake batter up in a blender! (I have a Vitamix.) Once you add the flour, you don’t want to overmix though or your pancakes will be denser. You could probably whisk it all together instead of using a blender too.
Your Dutch Babies Are Ready to Bake
See how simple this recipe is?! Preheat the oven and baking dish while melting the butter, blend the batter, pour it in the aforementioned dish, then bake. The prep is basically only as long as it takes your oven to get up to temp!
Note: You can totally change the amount of butter in this recipe if you want to. I’ve made it with as much as six tablespoons and as little as two.
Serving Tips
Your German pancake may puff up a lot in the oven, especially around the edges! But, it often shrinks down a bit once you take it out.
Serve warm and enjoy with your favorite pancake toppings – syrup, fruit, whipped cream, yogurt, fruit preserves, powdered sugar, whatever your heart desires.
Another note: I’ve tried this recipe with whole wheat flour and it didn’t work very well – too heavy. But I’ve heard it does work with white whole wheat flour if you want to try that instead of all-purpose.
You can also add up to 1/2 teaspoon of vanilla and/or some ground flax if desired.
More Pancake Recipes
- Baked Pancake Squares (Oven Baked Pancakes)
- Eggnog Pancakes Recipe
- Fluffy Pumpkin Cinnamon Streusel Pancakes
- Swedish Pancakes Recipe and Caramel Syrup Recipe
- Overnight Cinnamon Oatmeal Pancakes (Healthy)
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German Pancakes Recipe (AKA Dutch Babies)
Equipment
- 9x13-inch pan
Ingredients
- 3 to 4 tablespoons butter
- 1 cup milk
- 6 large eggs
- 1 cup all-purpose flour 5 ounces
- ¼ teaspoon salt
Instructions
- Preheat oven to 425°F/220°C. Place 3 to 4 tablespoons butter in a 9x13 baking dish, then put the dish into the oven while it preheats to melt the butter. Keep an eye on it so the butter doesn't burn.
- Meanwhile, combine the eggs and milk in a blender. Add the flour and salt and blend until just combined and smooth; do not overblend.
- Swirl the melted butter over the bottom of the preheated pan, pour the batter in, then immediately return the pan to the oven. Bake for about 20 minutes, until the pancake is puffy and browned on the edges.
- Serve warm with syrup, jam, whipped cream, fruit, powdered sugar, or a combination thereof.
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How funny! We’ve always called these “Dutch Babies” and I have a conversion recipe so I can make it different sizes based on how many people are eating it. (1/4 cup milk 1/4 cup flour per egg) I’ve also made it with wheat flour, added flax meal, etc, just to help make it a little healthier. You can also cut way back on the butter and it still comes out great.
do yours fluff up when you cook ’em? If you beat the eggs with a whisk and alternate the other ingredients without over mixing, it will fluff up HUGE while you cook it! Lots of fun for the kids to see!
We love these pancakes. We also like to thinly slice apples and sprinkle with cinn/sugar then put them in the butter before we pour the batter on and bake as usual. Great with maple syrup!
That’s what I do too! I also add a little vanilla to the batter! Yum!!!
Was that supposed to be 6 T butter, or was it really supposed to be 1 cup + 6 T flour? I was comparing to other recipes and assumed it was butter. It’s in the oven now, so I hope that was right, lol.
Ginger- You got it right. They should turn out FAB!
I just do a half stick of butter. And we always have to double the recipe and bake it in two pans (yes, big family). It works out perfectly to mix in my blender!
And we call them HOOTENANNIES around my house! 🙂
This is a family tradition of ours. We really enjoy them and everyone we have fed them to has enjoyed them also. I’ve tried using only 2-3 tbsp of butter and they are still delicious (I really don’t even notice a difference).
That’s funny – we call the oven pancakes – pantastics or popeye pancakes. I cup flour, 1 cup milk, 1/2 cup sugar, four eggs and half a stick butter is my recipe. I melt butter in a big skillet on the stove, add batter (I just wisk it all up by hand in a mixing bowl), and pop in a 425 degree oven for 17 min. Top with syrup (no need for butter…my recipe actually calls for a whole stick of butter, but I half it), or with powdered sugar and lemon.
My husband’s family calls this type of pancake “Flaffles”. Anyone else call it that? Never had them until I married my husband. We love em!!!
They’re Dutch Babies here which is a great concern to my small children. German pancakes are more like crepes in our house – but we really call those “special pancakes” because we always add food coloring (thank you McCormick and Albertsons for the recent catalina deal!)
They are delicious (dutch babies) and like crepes, are delicious with ham or other sliced meats and cheeses too.
I make German pancakes once a week. My recipe is 4-4-1-1. Start with 400 degrees, 4 eggs well whipped by hand, 1 cup flour, gently stirred in, alternated with 1 cup milk. Add pinch salt and tsp vanilla. I use 2 10″ frypans heated and butter melted in them. Roll pans around and melted butter goes up the sides. This makes them puff. I bake 17 min. in my oven. After I put them on a plate I sprinkle pwdr sugar or splenda and squeeze a half lemon on each, which makes a great glaze. You need that pan hot, but don’t burn the butter, or start over.
You’ve just descibed the German pancakes I grew up with- down to the lemon and pwdr sugar!
I cannot wait to try them!! I am awful at the breakfast thing – so this will be good – or maybe for a Breakfast for dinner night! THANKS
Love these! We used to eat them all of the time growing up. We would put apples (sliced, cooked and mixed with cinnamon & sugar) and homemade strawberry jam on top! Yum!!!
We love Dutchbabies in our house. I grew up serving them with sour cream, powdered sugar and syrup on the top.
Dutch Babies is what our family calls them! We smother them with butter, next squeeze fresh lemon juice on top, then finish with powdered sugar.
If you substitute wheat flour for flour, soy milk for milk, add vanilla, put some apples in the bottom f the pan this would be really healthy other than the butter! Whats the substutute for butter anyway? For healthy substitute? Oh wel, soe things you cannot skimp on!
Thank you Diana! You could probably half the butter.
We call it pannekoeken here. First had this at a Dutch restaurant and they’d run out of the kitchen with it to your table yelling “pannekoeken pannekoeken pannekoeken” so that everyone would get out of their way. They wanted it put in front of you before it deflated. I’d forgotten about these. Time to make it again! I too always make it with sliced apples and cinnamon.
YUM. I think I may have to make one right now.
Yep, dutch babies with us too, my stepdad made these for us growing up…so good!