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Light and fluffy German Pancakes are a breakfast staple and a family favorite! Our German Pancake Recipe takes only a few minutes to prepare - and you probably have everything on hand. Just five ingredients!
German Pancakes (aka Dutch Baby pancakes)
Hey guys! It's Lauren back from Tastes Better From Scratch. I'm really excited to share one of my all time favorite breakfasts with you today. German Pancakes! You might know them by the name Dutch Baby pancakes or puffy oven pancakes!
My mom made these all the time growing up (just like her famous cinnamon rolls, her delicious blueberry pancakes, and the world's best breakfast casserole) and we all absolutely loved them! I love how they puff up in the pan when they bake and I love eating them with powdered sugar and syrup drizzled on top! YUM!
The best part about these German Pancakes is they only take about 5 seconds to prepare (you just throw everything in the blender) and the ingredients are items you typically have on hand or are cheap to purchase!
Fun Fact: German Pancakes do not actually come from Germany. They originated in America!
I would also add that these are perfect to make when you have company over, because of how quick and easy they are - and they will totally feed a crowd! You just might have to make two or three pans of them though, because they will disappear quickly! :)
German Pancake Recipe Ingredients
- Eggs
- Milk
- Flour
- Salt
- Vanilla
- Butter
How to make German Pancakes:
Preheat oven to 425 degrees F and add butter to a 9x13 pan. Place it in the oven to melt while your oven heats.
Add milk, eggs, flour, vanilla and a dash of salt to the blender, and blend until smooth. (Photos 1-4)
When the oven is preheated, pour the batter into the pan, and bake until puffy and golden brown.
Serve with maple syrup and powdered sugar, or top with fruit!
German Pancake Pro Tips:
- To keep German Pancakes from sticking to the pan, make sure you let the butter completely melt in the pan before pouring the batter in.
- If you want to have more peaks in your pancakes, try swirling the batter when you pour so it mixes more with the butter! If you pour directly into the middle then the butter will push to the sides and that is where you will get your raised peaks.
- I always prepare my batter in a blender! It's quicker and easier than a mixing bowl, and it combines the batter better as well.
How to serve this recipe for German Pancakes
Serve German Pancakes immediatelyafter removing them from the oven.
Top with powdered sugar and berries, maple syrup, buttermilk syrup, whipped cream or cinnamon honey butter.
How to Store German Pancakes
How to Store German Pancakes in the Refrigerator
Store leftover German Pancakes in an airtight container or sealable plastic bag in the refrigerator. They can be stored in the refrigerator for up to 2-3 days.
Keep in mind that they may lose some of their crispness and become softer when stored.
When you're ready to enjoy the leftovers, you can reheat them in the oven at around 350°F (175°C) for a few minutes until they're warm and crisp again.
How to Freeze German Pancakes
Wrap the pancakes individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months.
Thaw them in the refrigerator overnight or on the countertop for 30-60 minutes. Reheat in the oven as directed above.
German Pancakes Recipe FAQs
What's the difference between German and American pancakes?
-German pancakes have a thinner battercompared to American pancakes. American pancakes have a thicker, fluffier batter which after cooking become more cake-like.
-German pancakes are typically baked in the oven.
-American pancakes are cooked on a griddle or stovetop.
-German pancakes puff up while cookingand have irregular, rustic shapes. American pancakes are typically round and flat.
Why does a German pancake puff up?
The baking method for German pancakes is what causes them to puff up dramatically as they cook.
Why are German pancakes called Dutch babies?
German pancakes or “Dutch Babies” actually did not originate in Germany. They were introduced and popularized at a Seattle restaurant called Manca’s Cafe. They were nicknamed Dutch Babies (originally ‘Deutsch Babies) because they are inspired by thin, crepe-style pancake from Germany called ‘Pfannkuchen.’
More like this Recipe for German Pancakes
Try thisOvernight Breakfast Casserole,Blueberry Pancakes with Blueberry Syrupor The Best Crepe Recipe Ever. For even more, browse our whole archive of Breakfast recipes!
Are you making this recipe? Let us know what you think! Leave us a comment and rate it!
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Dutch Baby Pancake Recipe (Recipe for German Pancakes)
German Pancakes are a classic breakfast your whole family will love. They're so easy too, just throw everything in the blender, then bake!
4.98 from 44 votes
Print Pin Rate
Prep Time: 5 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 40 minutes minutes
Servings: 4
Calories: 337kcal
Author: Pretty Providence
Video
Instructions
Preheat oven to 425 degrees F. As oven preheats, place the butter in a 9x13 baking dish and put in oven for the butter to melt.
Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth.
Pour batter into the baking dish with the melted butter. Bake for 20 minutes or until golden brown and puffy
Remove from oven and sprinkle generously with syrup and powdered sugar or fresh lemon juice and powdered sugar.
Notes
- To keep German Pancakes from sticking to the pan, make sure you let the butter completely melt in the pan before pouring the batter in.
- If you want to have more peaks in your pancakes, try swirling the batter when you pour so it mixes more with the butter! If you pour directly into the middle then the butter will push to the sides and that is where you will get your raised peaks!
- I always prepare my batter in a blender! It's so much quicker and easier to wash than a mixing bowl and it combines the batter better as well!
Nutrition
Serving: 1square | Calories: 337kcal | Carbohydrates: 27g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 279mg | Sodium: 221mg | Potassium: 213mg | Sugar: 3g | Vitamin A: 825IU | Calcium: 119mg | Iron: 2.6mg
Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!
Recipe by Lauren Allen ofTastes Better From Scratch.
We hope you love these puffy oven pancakes as much as we do!
This post was originally published January 13th, 2014 and has been updated with better photos, a video, and more detailed information.
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