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This light, fluffy, eggy German pancakes recipe is a family favorite. They’re EASY to make, and use 5 simple ingredients!

Easy German Pancakes recipe in white baking dish.
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A Childhood Fav!

We have been making these German pancakes since we were little! Over the years, they have become a breakfast staple in our own home for holidays, weekends and more! Not only are they nostalgic, but they are incredibly delicious and simple. Whip up the batter in a bowl, pour it into the baking dish, and bake!

These magical puff-up pancakes have just a slight hint of sweetness. We love to have them with butter and a dusting of powdered sugar but also enjoy pouring our Buttermilk Syrup, Homemade Maple Syrup over the top and adding Whipped Cream.

You’ll love how quick and yummy these pancakes are! For more favorite pancakes, check out our: Easy Pancake Recipe, Buttermilk Pancakes and Fluffy Pancakes.

WHY WE LOVE IT:

  • They’re quick! From start to finish, they’re ready in under 30 minutes.
  • So simple. Make these with just a few pantry staples.
  • Great for busy days. Whether it’s weekends or holidays like Christmas, this quick breakfast recipe is perfect for hectic days.
Eggs beaten together in a mixing bowl for German pancakes recipe.

Ingredients

  • 5 tablespoons unsalted butter – Creates a rich, flavorful base for the pancake to cook in.
  • 6 large eggs – use the freshest eggs possible 
  • 1 cup all-purpose flour
  • 1 cup milk
  • ½ teaspoon salt
  • toppings (optional) – powdered sugar, Whipped Cream, Buttermilk Syrup, Maple Syrup, sliced strawberries, blueberries, bananas, or raspberries

How to Make German Pancakes

  1. PREP. Preheat the oven to 450°F. Melt 5 tablespoons butter in a 9×13-inch baking dish in the warm oven.
  2. BATTER. In a medium bowl, whisk 6 eggs. Whisk in 1 cup flour until clumps are gone.
    • Add 1 cup milk and ½ teaspoon salt and whisk until combined (this can also be mixed in the blender to avoid clumps).
  3. BAKE. Pour batter into the pan of melted butter. Bake for 16–20 minutes. The sides should be golden brown.
    • The sides will be overflowing and fluffy but will come down a bit once the pan is removed from the oven.
  4. ENJOY! Serve the German pancakes immediately with your toppings of choice – syrup, cinnamon sugar, a dusting of powdered sugar, or whatever sounds great to you!
A slice of German pancakes on a white plate.

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4.98 from 161 votes

German Pancakes Recipe

By: Lil’ Luna
This light, fluffy, eggy German pancakes recipe is a family favorite. They're EASY to make, and use 5 simple ingredients!
Servings: 8
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes

Ingredients 

  • 5 tablespoons unsalted butter
  • 6 large eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • ½ teaspoon salt

Instructions 

  • Preheat the oven to 450°F.
  • Melt butter in a 9×13-inch baking dish in the warming oven
  • In a medium bowl, whisk eggs. Whisk in flour until clumps are gone.
  • Add milk and salt and whisk until combined (this can also be mixed in the blender to avoid clumps).
  • Pour batter into the pan of melted butter. Bake for 16–20 minutes. The sides will be overflowing and fluffy but will come down a bit once the pan is removed from the oven.
  • Serve immediately with your toppings of choice.

Video

Notes

Toppings. There are lots of different toppings you can try! We like to top ours with fruit, powdered sugar, and buttermilk syrup.
For the fluffiest pancakes. Use the freshest eggs possible and add eggs, one at a time, whisking for 30 seconds after each egg.
Cover and store leftovers in the refrigerator for 2-3 days or wrap each piece with plastic wrap and place in a freezer-safe airtight container then freeze for 1-2 months. Reheat in the oven, toaster oven, or microwave.

Nutrition

Serving: 1g, Calories: 185kcal, Carbohydrates: 14g, Protein: 7g, Fat: 11g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.3g, Cholesterol: 145mg, Sodium: 205mg, Potassium: 110mg, Fiber: 0.4g, Sugar: 2g, Vitamin A: 446IU, Calcium: 61mg, Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Recipe FAQ

How to store German Pancakes?

Cover and store leftovers in the refrigerator for 2-3 days or wrap each piece with plastic wrap and place in a freezer-safe airtight container then freeze for 1-2 months. Reheat in the oven, toaster oven or microwave.

About Kristyn

My name is Kristyn and I’m the mom of SIX stinkin’ cute kids and the wife to my smokin’ hot hubby, Lo. My mom’s maiden name is Luna, and I’m one of the many crafty “Lil’ Lunas” in the fam. On this site I like to share all things creative - from recipes to home decor to gifts and home decor ideas. Welcome!

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4.98 from 161 votes (87 ratings without comment)

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Recipe Rating




130 Comments

  1. Paula says:

    5 stars
    I made it few times!! They loves it!!

  2. Karen says:

    5 stars
    Perfect! Love this with “frozen” thawed strawberries. Thanks for the notation for fridge keeping even tho there is just enough left for one.

    1. Lil'Luna Team says:

      Yum!! So glad you enjoy the pancakes!

  3. Joy says:

    5 stars
    Yum! Loved with strawberries, loved it with strawberry syrup, and loved it with buttermilk syrup (link found in recipe)

  4. Olivia says:

    5 stars
    I’ve never made German Pancakes before but they looked so good I had to try them! This recipe was super easy to follow and they turned out perfectly, thank you!!

  5. Sharina says:

    5 stars
    Kids loved having these German pancakes for breakfast. They are so easy and quick to make, so it’s a convenient recipe for me. Such a winner!

  6. Kristen says:

    5 stars
    This was delicious and was a fun change up from regular pancakes.

  7. Ashna mitta says:

    5 stars
    nice and good

  8. Mike says:

    5 stars
    Simple easy and taste amazing! Also your site is easy to navigate and to the point👍🏻