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.
My family is from Germany and I lived there for a while myself. While sweet pancakes are not unheard of, Germans are far more likely to top their pancakes with cheese or veggies, or a mixture of both. It’s very much like a crepe and quite delicious. I highly recommend it!
I have tried the more savory German Pancake and have loved it as well! Thanks for sharing your topping suggestions. They sound delicious!
I made a slightly healthy alternative. I switched to unsalted butter, almond milk and almond flour. Delicious.
Great options! Thank you for sharing that 🙂
This were great and so easy! The kids loved them. Mine turned out a bit dense in the middle is the a trick to making them a bit fluffier throughout? I was thinking using a blender for the batter??
Hmm..not sure why they did that. It could have been a part of the batter not mixed well. I have not tried the blender. You could see if that helps.
These were so yummy!! I halfed the recipe because it’s just me that eats breakfast at home. Put cinnamon and sugar on them. I don’t know if I should have cooked them a little longer but they were almost like a custard in the middle, which I’m not complaining about!!
Yay! Happy you liked them! Sounds like they could have used a few more minutes, but that’s ok 🙂 Thank you!
awesome recipe . I cant wait to try.
Thank you so much! I can’t wait for you to try it!
Do I need to do something different since I am in Colorado or will this recipe work as is?
I am sorry, I wish I knew. They should be ok 🙂
Love your site
Awe, thank you so much!!
AWESOME
It was great and easy👍🏻
I can’t believe I had never made these until a couple years ago. So simple for something so delightful. We just add berries, maple syrup, and whipped cream if I’m feeling fancy! 😆