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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°F.
- 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).
- 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.
- Serve immediately with your toppings of choice – syrup, cinnamon sugar, a dusting of powdered sugar, or whatever sounds great to you!
Video
Notes
Toppings. There are lots of different toppings you can try! We like to top ours with fruit, powdered sugar, and buttermilk syrup.
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.
Do you use plain or self rising flour in the German pancake recipe?
All-purpose 🙂 Enjoy & hope you like them!!
Wow! It sounds so fast and easy to make a perfect breakfast with this pancake. Thank you for sharing the recipe!
Glad to share! They really are easy & so good!
I half the recipe ate with honey and they were awesome.
Thanks for the recipe – this is wonderful especially with fresh fruit and a little powdered sugar! Yum!
Agreed!! Glad to share 🙂 Thanks for stopping by!
I love German pancakes. We fry ours like a regular pancake and lay thinly sliced apples on top then turn them…apples and all. Just butter & powdered sugar. YUM!
We love eating breakfast for dinner especially pancakes 🙂 These pancakes look amazing!! Definitely going to make these. Thanks so much for the recipe 🙂
mmmm… SO YUMMY! The recipe I have calls for exactly half of the one above, and is baked in a pie plate, just in case you’re only feeding a couple of people. I like mine with butter & salt. And now I wish I had some right now!!
If dinner wasn’t already in the oven, I’d make these right now. YUM!
I do love breakfast for dinner. I also love a good German Pancake. I don’t why but my grandma always called them Oven Omelets and she was all German. This version looks super yummy
My husband just requested these for dinner last week so I found a random recipe online…and they were a flop. They were so heavy and they didn’t puff at all and they just fell into a big fat blob. So I am so excited to have a recipe from a trusted source to make for him again. Thanks!