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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.
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
- 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.
- 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!
- POUR. Once the butter is melted, remove the pan from the oven, and pour the mixed batter on top of the melted butter.
- 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!
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.
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.
for more pancake recipes:
German Pancakes Recipe
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
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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!