This Easy German Pancake Recipe produces light, puffy pancakes using just a few everyday ingredients and minimal time. Topped with fresh fruit, syrup, or a dusting of powdered sugar, these baked pancakes make a perfect weekend treat.
If you enjoy German pancakes, consider trying the Lemon Blueberry German Pancake or a Savory German Pancake for variety. For a classic skillet pancake, our Perfect Buttermilk Pancakes are another great option.
Easy German Pancake Recipe
These German pancakes are an easy way to change up a typical breakfast routine. Instead of frying individual pancakes on a griddle, you bake the batter in a very hot oven for a dramatic, soufflé-like rise. Once you try this method, it’s hard to go back to pan-frying.
You can bake one large pancake in a 9″ x 13″ baking dish, or make individual portions in a muffin tin or small cast-iron skillets. An easy shortcut is to blend the batter in a blender — it combines the ingredients quickly, eliminates lumps, and helps incorporate air for extra lift.
Read on for ingredient highlights, simple step-by-step instructions, and answers to common questions about German pancakes.
Key Ingredients
- Butter – melted in the hot pan to prevent sticking and add flavor.
- Eggs – a large number of eggs gives the pancake its characteristic custardy texture and helps it puff.
- Milk – whole milk works best for richness; 2% is acceptable.
- Flour – all-purpose flour is ideal. Cake flour is too delicate and bread flour yields a denser result.
Pancake Toppings
Popular toppings to try:
- Buttermilk syrup
- Lemon syrup
- Mixed berry or blackberry syrup
- Fresh mixed berries or macerated strawberries
- Nutella, peanut butter, or chocolate syrup
- Whipped cream
German Pancake Video Tutorial
How to Make German Pancakes
- Preheat the oven and pan. Preheat oven to 450°F. Put the butter in a 9″ x 13″ baking dish and place the dish in the oven while it heats.
- Blend the batter. In a blender combine the eggs, milk, salt, and flour. Blend about 15 seconds until smooth and slightly frothy.
- Add the batter to the hot pan. Carefully remove the hot dish, swirl to coat the edges with melted butter, then pour in the batter.
- Bake. Return the dish to the oven and bake 12–14 minutes, until puffed and golden at the edges.
- Serve. Remove from the oven and allow to cool a few minutes before slicing. Serve with fresh berries, syrup, or your favorite toppings.
Frequently Asked Questions
The most common cause is an oven or pan that isn’t hot enough. The batter needs to hit a very hot surface so steam forms and creates air pockets. Blending the batter helps whip some air into the eggs, but the primary lift comes from the heat of the pan.
They are essentially the same: an egg-rich batter baked in a hot pan that puffs up along the edges. You may also see names like “hootenanny,” but these refer to the same style of oven-baked pancake.
Besides a 9″ x 13″ dish, use a cast-iron skillet or any oven-safe pan that can become very hot. For single servings, individual cast-iron skillets or a muffin tin work well and create a convenient presentation.
German pancakes are puffy, oven-baked pancakes made from an egg-forward batter cooked in a preheated pan at high temperature. Also called Dutch babies or hootenannies, they’re typically served with syrup, fresh fruit, and powdered sugar.
Storing and Reheating Instructions
- Refrigerator: German pancakes are best eaten fresh. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Leftovers make a good snack with spreads like Nutella or peanut butter, or a dollop of whipped cream.
- To reheat: Warm briefly in the microwave or place in a preheated oven for a few minutes until heated through.
Easy German Pancake Recipe
Ingredients
- 5 tablespoons butter
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 1 cup all-purpose flour
Instructions
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Preheat oven to 450°F.
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Place the butter in a 9″ x 13″ baking dish and put the dish in the oven while it preheats.
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In a blender combine eggs, milk, salt, and flour. Blend about 15 seconds until smooth and frothy.
-
Carefully remove the hot dish, swirl to coat the edges with melted butter, then pour in the batter.
-
Bake 12–14 minutes until puffed and golden brown.
-
Remove from the oven, let cool a few minutes, slice, and serve with berries and syrup.
Video
Notes
Reheating: Warm in the microwave or place in a warm oven for a few minutes.
Nutrition
Disclaimer: Nutritional values were calculated using a third-party tool and are provided as an estimation only.
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This is a straightforward, reliable German pancake recipe: quick, fluffy, and ready in about 20 minutes.