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These light, fluffy, eggy German pancakes are EASY to make, and use 5 simple ingredients!

Easy German Pancakes recipe in white baking dish.

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

  • 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

  1. PREP. Preheat the oven to 450°F. Melt 5 tablespoons butter in a 9×13-inch baking dish in the warm oven.
  2. 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).
  3. 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.
  4. ENJOY! Serve immediately with your toppings of choice – syrup, cinnamon sugar, a dusting of powdered sugar, or whatever sounds great to you!
A slice of German pancake on a white plate.
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4.98 from 160 votes

German Pancakes

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
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Instructions 

  • Preheat the oven to 450°F.
  • Melt 5 tablespoons butter in a 9×13 inch baking dish in the warm oven.
  • 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.

Additional Info

Course: Breakfast
Cuisine: American
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Recipe FAQ

  • 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.
  • 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.
  • 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
  • Cut into serving-size pieces. Wrap each piece with plastic wrap and place in a freezer-safe airtight container. Freeze for 1-2 months.

for more pancake recipes:

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. Tiffany @ The Gracious Pantry says:

    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!

    1. LilLunaTeam says:

      I have tried the more savory German Pancake and have loved it as well! Thanks for sharing your topping suggestions. They sound delicious!

  2. Leticia Castillo says:

    5 stars
    I made a slightly healthy alternative. I switched to unsalted butter, almond milk and almond flour. Delicious.

    1. Kristyn Merkley says:

      Great options! Thank you for sharing that 🙂

  3. Cm says:

    4 stars
    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??

    1. Kristyn Merkley says:

      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.

  4. Gloria Loken says:

    5 stars
    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!!

    1. Kristyn Merkley says:

      Yay! Happy you liked them! Sounds like they could have used a few more minutes, but that’s ok 🙂 Thank you!

  5. kerry gore says:

    5 stars
    awesome recipe . I cant wait to try.

    1. Kristyn Merkley says:

      Thank you so much! I can’t wait for you to try it!

  6. Dana says:

    Do I need to do something different since I am in Colorado or will this recipe work as is?

    1. Kristyn Merkley says:

      I am sorry, I wish I knew. They should be ok 🙂

  7. Debbie Jenkins says:

    5 stars
    Love your site

    1. Kristyn Merkley says:

      Awe, thank you so much!!

  8. Juli Moody says:

    5 stars
    AWESOME

  9. Lee says:

    5 stars
    It was great and easy👍🏻

  10. Lisa Neerings says:

    4 stars
    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! 😆