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This light, fluffy, eggy German pancakes recipe is a family favorite. They’re EASY to make, and use 5 simple ingredients!
A Childhood Fav!
We have been making these German pancakes since we were little! Over the years, they have become a breakfast staple in our own home for holidays, weekends and more! Not only are they nostalgic, but they are incredibly delicious and simple. Whip up the batter in a bowl, pour it into the baking dish, and bake!
These magical puff-up pancakes have just a slight hint of sweetness. We love to have them with butter and a dusting of powdered sugar but also enjoy pouring our Buttermilk Syrup, Homemade Maple Syrup over the top and adding Whipped Cream.
You’ll love how quick and yummy these pancakes are! For more favorite pancakes, check out our: Easy Pancake Recipe, Buttermilk Pancakes and Fluffy Pancakes.
WHY WE LOVE IT:
- They’re quick! From start to finish, they’re ready in under 30 minutes.
- So simple. Make these with just a few pantry staples.
- Great for busy days. Whether it’s weekends or holidays like Christmas, this quick breakfast recipe is perfect for hectic days.
Ingredients
PREP TIME: 5 minutes
COOK TIME: 20 minutes
- 5 tablespoons unsalted butter – Creates a rich, flavorful base for the pancake to cook in.
- 6 large eggs – use the freshest eggs possible
- 1 cup all-purpose flour
- 1 cup milk
- ½ teaspoon salt
- toppings (optional) – 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 5 tablespoons butter in a 9×13-inch baking dish in the warm oven.
- BATTER. In a medium bowl, whisk 6 eggs. 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).
- 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.
- ENJOY! Serve the German pancakes immediately with your toppings of choice – syrup, cinnamon sugar, a dusting of powdered sugar, or whatever sounds great to you!
Complete The Meal
TOPPINGS
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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 16–20 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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe FAQ
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.
Family loves them making 4 this morning.
Easy and taste great. You could also add a splash of vanilla to take it to another level.
Yes, you definitely could!
Can gluten free flour be used for this recipe???
You could definitely try swapping it! I haven’t tried, so you’ll have to let us know how it turns out if you do.
Hi, I am wondering if I can use a food processor instead of a blender?
Thanks! We do not have a food processor.
Can I use a 9×13 pan for like what you use to make brownies in? A metal one?
You know, I’d say if you don’t have a blender, just use a whisk and whisk by hand. You could try in a food processor but I’m not sure it’d blend everything very smooth. And yes, a 9×13 pan is perfect for this recipe!
I am not a cook. I never have liked to spend time in the kitchen, but some of these recipes are so easy and so good that I find that I can cook and clean up in no time. My husband is not a picky eater, thank goodness and likes most everything. Thank you for these emails.
You’re so welcome!! I’m so glad that we can provide recipes for any and all types of cooks! 🙂
This is an amazing recipe and so simple!
Thank you!!
I’ve had these pancakes for over 73 years,my Dad and his Mom always made these every Sunday and Christmas Morning. They never backed them in the oven always in a cast iron skillet on top of the stove, using a large spoon put batter in skillet cook until top is dry then flip over cook until lightly browned. Makes a plate size pancakes the sides are still puffy. There thinner then backed one more like a crepe we serve with a virety of syrup, honey and jam and jelly.
They sound delicious and that’s a fun way to cook them…. yes that sounds similar to how you’d make crepes. Thanks for sharing!
Always wanted to try a German Pancake/Dutch Baby and while this was so easy to make, we felt it definitely needs some type of topping. I’m excited to try it again for my family and add spiced apples or a peach compote on top. However the two year old ate two helpings, so who’s complaining in the end!
I’m glad you enjoyed the recipe overall. You can certainly add toppings to switch up flavors. Especially with different fruit that is in season. Yum!
We make this recipe all the time. At least twice a month on the weekends. So simple to make and so yummy!
Great recipe, i would veganize for my own dietary restrictions, but seems delicious,
I hope you like the recipe! Let me know what changes you make to veganize it. I would love to hear!