German Pancakes

my easy german pancakes recipe

We love German Pancakes!

My mom often made these 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.

blender german pancake batter

The prep is quick and easy, so that is a huge plus. You can melt the butter right in the 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.)

blender german pancakes dutch baby

It is super easy to just blend the 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 more dense. You could probably whisk it all together instead of using a blender too.

german pancake batter in buttered dish

See how simple it 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.

easy german pancakes breakfast recipe

The pancake puffs 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.

German Pancakes

Rating: 51

Prep Time: 5 minutes

Cook Time: 20 minutes

Yield: 4-6 servings

German Pancakes

Ingredients

  • 3 to 4 tablespoons butter
  • 1 cup milk
  • 6 large eggs
  • 1 cup all-purpose flour (5 ounces)
  • 1/4 teaspoon salt

Instructions

  1. Preheat oven to 425 degrees F. 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.
  2. Meanwhile, combine the eggs and milk in a blender. Add the flour and salt and blend until just combined and smooth; do not overblend.
  3. 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.
  4. Serve warm with syrup, jam, whipped cream, fruit, powdered sugar, or a combination thereof.
http://fabulesslyfrugal.com/german-pancakes/


Easy German Pancakes for breakfast or dinner

Check out these simple maple syrup recipes!

maple syrup recipe

Comments

  • Tara Balcom

    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!

  • emilee

    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!

  • Ginger

    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.

  • Monica

    Ginger- You got it right. They should turn out FAB!

  • Cathy

    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! 🙂

  • Ashlee Jo Southwick

    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).

  • Tiffany

    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.

  • Sara

    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!!!

  • Amy

    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.

  • Helen in Meridian

    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.

  • 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

  • Kelly

    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.

  • Lisa in Boise

    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.

  • Diana

    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!

  • StacyH

    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.

  • alanna

    Yep, dutch babies with us too, my stepdad made these for us growing up…so good!

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