These German Pancakes, also called Dutch Baby Pancakes, are baked pancakes made with eggs, milk, flour, butter, and salt. They puff up dramatically in the oven, then settle as they cool, leaving crisp golden edges and a soft, custardy center.
We’ve been making this recipe since we were little, and it is still one of our favorite easy breakfasts for weekends, holidays, and busy mornings. With just 5 simple ingredients and no flipping at the stove, it comes together quickly and is ready in under 30 minutes.
Serve them right away with powdered sugar, fresh berries, Buttermilk Syrup, Homemade Maple Syrup, Whipped Cream or a squeeze of fresh lemon juice. For more family-favorite breakfasts, try our Easy Pancake Recipe, Buttermilk Pancakes, and Fluffy Pancakes..
Why You’ll Love Them + Why They Work:
- Only 5 Ingredients. Eggs, milk, flour, butter, and salt are all you need.
- Ready Fast. This easy breakfast is on the table in under 30 minutes.
- No Flipping. Everything bakes in one pan, so you are not standing at the stove cooking pancakes one at a time.
- Big Oven Puff. The hot pan and egg-rich batter create those tall, golden edges.
- Easy to Top. Serve with syrup, berries, powdered sugar, lemon, or whipped cream.
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 to 20 minutes, or until the pancake is puffed around the edges and golden brown.
- The sides will be overflowing and fluffy, but will come down a bit once the pan is removed from the oven.
ENJOY! Serving Ideas: Top with powdered sugar, fresh berries, Buttermilk Syrup, Maple Syrup, Whipped Cream, or a squeeze of fresh lemon juice.
Kristyn’s Recipe Tips
- Preheat the pan with butter. Heating the pan and butter before adding the batter helps the German Pancakes puff up in the oven.
- Use room-temperature ingredients. Room-temperature eggs and milk help the batter combine smoothly and can give you a better rise.
- Mix until smooth. A smooth batter helps the pancake bake and rise evenly. A blender makes this especially easy.
- Use a metal pan for more puff. A metal 9×13-inch pan heats quickly and can help the pancake rise higher.
- Variation: For a savory version, skip the sweet toppings and serve with eggs, bacon, ham, cheese, or sautéed vegetables.
- Serve right away. German Pancakes naturally deflate after they come out of the oven, so add your favorite toppings and serve while they are still warm.
German Pancakes Recipe
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.
- 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 to 20 minutes, or until the pancake is puffed around the edges and 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.
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
Recipe FAQ
This is completely normal. They puff from the steam created in the hot oven, then settle as they cool.
Make sure the oven and pan are fully hot before adding the batter, and use room-temperature eggs and milk when possible.
Yes, the names are often used interchangeably for this style of baked pancake with crisp edges and a soft, eggy center.
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.
Kristyn, I think you should change something — you have this recipe listed as an American recipe, however, my very German grandfather would object to that vigorously, were he still alive to do so,…so I’ll do it for him! 🙂 This lovely bread is delicious served with jam or honey.
This is exactly the same as the recipe I’ve been using for over 40 years, and it is perfect! There is one difference, however, and that is the name. My identical recipe that has been passed down through my family for generations is called Dutch Babies. (Not your “American” recipe called “German Pancakes”)
Wow simply wow, just looking at the pictures I want to eat it all.
LOL!! Me too!! Thank you !
I love German Pancakes. In market it is too costly and I tried it at home but it totally messed up and bad taste. But your recipe awesome I’ve tried this at home on last Sunday and it was awesome in a taste. Thank you so much for this recipe. Thanks a lot.
#pancakelove
You are so welcome!! Thank you for trying it! I am glad you found it 🙂
the basic tips to make German pancakes IS REally healthy way, I am lucky who discover this amazing dish tips here thank you so much.
You are so welcome!! Enjoy!
This was so very yummy! & Incredibly easy! Win win!!
Yay!! I am so glad! Thank you for letting me know 🙂
We love love germann pancakes. My husband especially! Thank you for the simple, yummy recipe.
We like to have breakfast for dinner. This is usually what I make. Mix it up in the blender and put it in the oven. Sometimes I’ll make a side with it depending on how maNy people I’m feeding. Great dish to go for!
These german pancakes are so easy & light. My whole family really enjoyed them. I always have those ingredients on hand, so I will be making these often!
Thank you for posting German pancakes. My mother use to mak them for me when I was a little girl. I never did get the recipe, now I have it. Thank you so very much.
I am glad you have the recipe now 🙂 Thank you for stopping by!
I’ve never made these before, so glad to of found and easy go-to recipe for my family!! Can’t wait to try 🙂
I’d love to know what you think!! I hope you like them!