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
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This recipe was originally published December 2015.
I love German pancakes.
My husband loves making these German Pancakes. We make them for a special occasion when our children and grandchildren come home to visit❤️ They love them🤗
I’ve been making these since I was a teen – one of the first things I learned to cook on my own – and it is now a favorite dinner in busy nights when no one really wants to cook. If I have more time or we are wanting a special breakfast, I’ll make a spiced peach topping from a jar of peaches cooked in a saucepan, with some sun Amin and a cornstarch slurry to thicken. My son-in-law makes a spiced apple topping for them. So yummy – and now I’m hungry!!
Ooh that all sounds so delicious! What yummy toppings. Thanks for sharing. We love these for fast and easy dinners too. Can’t go wrong with some German Pancakes! 🙂
This is our new, go to favorite for Sunday mornings! My kids love that they can make it on their own, and it turns out perfect everytine!
We make these every weekend! In summer we add fresh peaches and whipped cream and in fall we add cinnamon apples and whipped cream. They are so yummy!
These are my families favorite! I make them every Sunday. It’s so easy to throw together. We top them with peanut butter and syrup!
Forgot to rate it!
My kids love German Pancakes! These were wonderful!
I love this recipe. It has become a “most requested” meal in my family. We love it so much we want to make it for our family at our cabin. Do you know what the adjustments would be for higher elevation baking? Thank you for sharing your recipes with us!
Very simple and delicious!
Thank you! Happy to hear you enjoyed the recipe!