German Pancakes, also known as Dutch Baby Pancakes, are a classic breakfast that we’ve made since we were little. Over the years, they have become a breakfast staple in our home for holidays, weekends, and more.
They’re made from a simple batter that puffs up dramatically in the oven. The result is a golden, buttery pancake with crisp edges and a soft, custardy center.
This easy recipe is made with just 5 ingredients and takes only minutes to prepare. It’s a breakfast that feels fancy but couldn’t be simpler to make. We love to top them off with Buttermilk Syrup, Homemade Maple Syrup over the top and adding fresh berries and 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 think you’ll love it:
- They’re quick! From start to finish, they’re ready in under 30 minutes.
- A super simple breakfast. Make these with just a few pantry staples. Elevate breakfast without having to plan ahead!
- Great for busy days. Whether it’s weekends or holidays like Christmas, this quick breakfast recipe is perfect for hectic days.
German Pancakes Ingredients
- Butter (5 tablespoons): Adds richness and prevents the pancake from sticking while giving it a golden, crisp edge.
- Eggs (6 large): Help the pancake rise and create a light, custardy texture. Room temp eggs work best.
- All-purpose flour (1 cup): Provides structure for the batter.
- Milk (1 cup): Thins the batter and adds creaminess.
- Salt (½ teaspoon): Balances the sweetness and enhances flavor.
- toppings (optional) – We like to add powdered sugar, Whipped Cream, Buttermilk Syrup, Maple Syrup, sliced strawberries, blueberries, bananas, or raspberries
How to Make German Pancakes
PREP. Preheat the oven to 450°F. Melt butter in a 9×13-inch casserole dish in the warm oven.
BATTER. In a medium bowl, whisk eggs and flour until clumps are gone.
- Add milk and salt and blend until combined (this can also be mixed in the blender to avoid clumps).
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.
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!
Kristyn’s Recipe Tips
- Preheat your pan with butter in the oven so the batter puffs beautifully.
- Use room-temperature eggs and milk for better rise.
- Do not over-mix the batter; a few small lumps are fine.
- Serve immediately since the pancake will deflate slightly after baking.
- Add toppings quickly while warm. Some of our favorite toppings include powdered sugar, berries, buttermilk syrup or maple syrup.
German Pancakes Recipe
Equipment
Video
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.
Notes
- 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.
- Using room temperature eggs and milk helps create a smoother batter that rises better and more evenly.
- Resist the urge to open the oven door as it can cause the pancake to deflate.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Complete The Meal
Toppings
Buttermilk Syrup
10 mins
Cinnamon Buttermilk Syrup
10 mins
How To Make Maple Syrup
18 mins
Homemade Whipped Cream
15 mins
More Pancakes
Swedish Pancakes
35 mins
Dutch Baby Pancake
30 mins
Chocolate Chip Pancakes
10 mins
Easy Pancake Recipe
15 mins
Collections
This recipe was originally published December 2015.
How awesome!!!!❤️ I heard my mom talk about one of her German friends making these pancakes many times over the years. When I saw your recipe, that was what I was going to try on Sunday. I baked ours in a cast iron skillet like someone had suggested in the comment section along with some vanilla and cinnamon. There are three of us, and there was not one bite left.
Yay! I’m so glad you liked it so much. Also, thank you for adding the adjustments you made. I’m always tinkering with recipes and often use suggestions that people leave.
I made it few times!! They loves it!!
Perfect! Love this with “frozen” thawed strawberries. Thanks for the notation for fridge keeping even tho there is just enough left for one.
Yum!! So glad you enjoy the pancakes!
Yum! Loved with strawberries, loved it with strawberry syrup, and loved it with buttermilk syrup (link found in recipe)
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!!
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!
This was delicious and was a fun change up from regular pancakes.
nice and good
Simple easy and taste amazing! Also your site is easy to navigate and to the point👍🏻