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These light, fluffy, eggy German pancakes are EASY to make, and use 5 simple ingredients!
We Love Breakfast!
We love breakfast, especially pancakes (like our Buttermilk Pancakes and Swedish Pancakes). Another favorite that has been made in our family since we were little is German pancakes.
These magical puff-up pancakes (also known as Bismarks, Dutch puff, or Hootenanny pancakes) have always been a favorite, and here’s why:
- They’re quick! Make start to finish in under 30 minutes.
- So simple. Make with a few pantry staple ingredients.
- Great for busy days. Whether it’s weekends or holidays like Christmas, this quick breakfast recipe is perfect for hectic days.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 20 minutes
- 5 tablespoons unsalted butter – Melted butter in the pan creates a rich, flavorful base for the pancake to cook in.
- 6 large eggs – eggs provide structure, lift, and richness to the pancake, use the freshest eggs possible
- 1 cup all-purpose flour – white flour works the best and provides structure and allows it to hold its puffed-up shape
- 1 cup milk – milk helps create a smooth consistency and contributes to the final texture
- ½ teaspoon salt – enhances the overall flavor
- Toppings (optional) – We like to top ours with powdered sugar, fruit, or Buttermilk Syrup
How to Make German Pancakes
- PREP. Preheat the oven to 450°F. Melt 5 tablespoons butter in a 9×13-inch baking dish in the warm oven.
- BATTER. In a medium bowl, whisk 6 eggs together. 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).
- 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 immediately with your toppings of choice – syrup, cinnamon sugar, a dusting of powdered sugar, or whatever sounds great to you!
Complete the Meal
- SIDE DISHES: Yogurt Parfait Board, Breakfast Egg Cups, Puff Pastry Sausage Rolls
- DRINKS: Peach Smoothie, Orange Juice Smoothie, Hot Chocolate Recipe, Orange Julius, Fruit Smoothie
- More PANCAKE RECIPES: Swedish Pancakes, Fluffy Pancakes, Chocolate Chip Pancakes
More collections: Breakfast for Dinner, Breakfast Casserole Recipes, Easy Breakfast Ideas
German Pancakes
These light, fluffy, eggy German pancakes have become a family favorite breakfast recipe! They're EASY to make, and use 5 simple ingredients!
Equipment
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 degrees F.
- Melt butter in a 9×13 inch baking dish in the warming oven
- In a medium bowl, whisk eggs together. 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 Extra Fluffy Puff Pancakes: Use the freshest eggs possible and add eggs, one at a time, whisking for 30 seconds after each egg.
STORE. Cover and store in the fridge for 2-3 days. Reheat in the oven or a toaster oven. If you’re in a hurry the microwave will also work.
FREEZE. Cut into serving-size pieces. Wrap each piece with plastic wrap and place in a freezer-safe airtight container. Freeze for 1-2 months.
To reheat: place the desired amount of pancakes on a baking sheet and cover loosely with a piece of foil. Heat oven to 350°F. Bake for about 10-15 minutes or until warm.
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.
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Recipe FAQ
German Pancakes Vs. Dutch Baby Pancakes?
- While similar, Dutch Baby Pancakes have a little more butter and are typically made in a pan or cast iron skillet with rounded edges.
- A German pancake recipe is most often made in a baking pan or casserole dish. Most people put fresh berries on top of their Dutch babies, but bake them IN their German pancakes.
Why aren’t my German pancakes fluffy?
- These two tricks will help keep them as puffy as possible:
- Baking in a metal pan vs a glass pan helps.
- Use the freshest eggs possible. Add one egg at a time and beat for 30 seconds after each egg.
How do I store German pancakes?
- Cover and store leftovers in the refrigerator for 2-3 days. Reheat in the oven or a toaster oven. If you’re in a hurry the microwave will also work.
- To reheat. Place the desired amount of pancakes on a baking sheet and cover loosely with a
How to Freeze?
- Cut into serving-size pieces. Wrap each piece with plastic wrap and place in a freezer-safe airtight container. Freeze for 1-2 months.
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👍🏻