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These light, fluffy, eggy German pancakes have become a family favorite breakfast recipe! They’re EASY to make, and use 5 simple ingredients!

Serve this classic breakfast dish with powdered sugar, maple syrup, or cinnamon. Try German pancakes with homemade Buttermilk Syrup and whipped cream for a delicious breakfast.

Easy German Pancakes recipe in white baking dish.

We Love Breakfast!

We love breakfast, and we especially love pancakes (like our Buttermilk Pancakes and Swedish Pancakes), but another favorite that has been made in our family since we were little are 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! Made start to finish in under 30 minutes.
  • So simple. They are made with a few ingredients that are pantry staples.
  • Great for busy days. Whether their weekends or holidays like Christmas, this quick breakfast recipe is perfect for hectic days.

German Pancakes Vs. Dutch Baby Pancakes

They are very similar but also differ in that 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 typically made in a baking pan or casserole dish. Also, if fruit is involved, most people put the fresh berries on top of their Dutch babies, but bake them IN their German pancakes.

How to Make German Pancakes

  1. PREP. Preheat the oven to 450°F very first thing. Put your butter in the 9×13 baking dish, and place in the warmed oven to let it melt.
  2. BATTER. While the oven is warming up, whip eggs together in a medium bow. Whisk in flour until clumps are gone. Add milk and salt and whisk until combined.
    • *Pro Tip: You can also put all of the ingredients in a blender and blend until smooth!
  3. POUR. Once the butter is melted, remove the pan from the oven, and pour the mixed batter on top of the melted butter.
  4. BAKE. Bake for 15-20 minutes. The sides should be golden brown.

Note that they will be overflowing and fluffy but will calm down once you take it out of the oven. Serve immediately with syrup, cinnamon-sugar, a dusting of powdered sugar, or whatever sounds great to you!

Melted butter in a white baking dish.

Recipe Tips + SToring

Fluffy pancakes. These two tricks will help keep them as puffy as possible:

  • For some reason 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.

STORE. 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.

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.

Easy German pancakes recipe sprinkled with powdered sugar.

Serving Suggestions

So many great ideas, to serve with these German Puff Pancakes and you can find our favorites below but for all ideas, check out our breakfast recipes.

German pancakes recipe with syrup on it.

for more pancake recipes:

4.98 from 156 votes

German Pancakes Recipe

By: Lil’ Luna
These light, fluffy, eggy German pancakes have become a family favorite breakfast recipe! 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-x-13-inch baking dish in the warm 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.
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.

Additional Info

Course: Breakfast
Cuisine: American
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Share it with us on Instagram using the hashtag #lilluna, so we can see what you’re creating in the kitchen!

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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Recipe Rating




129 Comments

  1. 5 stars
    Looks sooooo gooD! Going to make them for my mom for mother’s day. Do you use salted Or unsalTed butter?

  2. 5 stars
    I AM GLAD TO BE HERE AND SEE THIS AMAZING BLOG. AND I LOVE TO BE READ THIS FOUND SOMETHING INTERESTING INQUIRES. AND I AM ALSO TRYING THIS AT MY HOME. AND COOK THIS KIND OF PANCAKE.

  3. 5 stars
    Perfect! This was my first attempt at making German pancakes and the results were better than I could have hoped for. I split the recipe in half to feed 2 people, and baked it in a cast iron skillet. I added a bit of cinnamon and ½ a tsp of vanilla extract to the batter, and server it with real maple syrup. Even without syrup it was so flavorful. I also followed your recommendation of whipping together the eggs one at a time. I have a convection oven and the pancake was puffed up and nicely browned and cooked through after 15 minutes (the low end of the recommended bake time).

    Thank you so much. This is now my go-to recipe for future German pancakes.

    1. Yay!! That sounds great!! I am so happy you tried them & like them!! They are our favorite! Thank you so much!

  4. 4 stars
    I got the simple ways to get the amazing tips and trick to bake pan cakes. I extremly share these ways to bake pan cakes at home. By the way, my husband is coming, I am going to make these pancakes for him. I love your blog, and also subscribe this one.

  5. Hi Lil Luna, Since I am of German descent , I Love all German recipes. I adore the GERMAN pancakes, but I’ve been making them in a HOT buttered cast iron pan with a touch of honey in the batter. Next time i make them I’ll try you recipe. Thank you for sharing. Lil

  6. 5 stars
    I Like serving breakfast for dinner a couple times a mOnth. Ive been using the recipes on your site to mix things up from the normal waffles and eggs. My family loved these german pancakes. Keep sharing ideas!

  7. 5 stars
    One of our favorite breakfast dishes. So easY and Are liked just as much as pancakes if not More. I like the fact that they just go intO the oven.