German Pancake Recipe – Fluffy, Golden & Perfect for Breakfast
A German pancake recipe is a breakfast classic that never fails to impress. Also known as a Dutch Baby, this oven-baked pancake is light, airy, and beautifully puffy around the edges with a custardy center. Unlike traditional stovetop pancakes, German pancakes are baked in the oven, giving them their signature rise and golden-brown look.
Originating in the United States but inspired by traditional German recipes, this dish is perfect for weekend brunch, holiday breakfasts, or whenever you want something simple yet stunning on the table. Serve it with powdered sugar, maple syrup, or fresh fruit for an unforgettable meal.
Ingredients (Serves 4)
- 3 large eggs (room temperature)
- ½ cup all-purpose flour (60 g)
- ½ cup whole milk (120 ml, room temperature)
- 1 tbsp granulated sugar
- ½ tsp vanilla extract
- ¼ tsp salt
- 2 tbsp unsalted butter (for the skillet)
- Powdered sugar (for dusting, optional)
- Fresh berries, lemon wedges, or maple syrup (for serving)
Step by Step Cooking Guide
- Preheat oven & skillet – Place a 10–12 inch oven-safe skillet (cast iron works best) in the oven and preheat to 425°F (220°C).
- Make the batter – In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth (about 30 seconds). Let batter rest for 5 minutes.
- Add butter – Once the oven is hot, carefully remove the skillet and add butter. Swirl until melted and bubbling.
- Pour & bake – Pour the batter into the hot skillet and immediately return it to the oven. Bake for 18–20 minutes until puffed and golden.
- Serve immediately – Dust with powdered sugar, top with fruit, or drizzle with syrup. The pancake will deflate slightly as it cools, which is completely normal.
Cooking Time & Serving Size
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Serving Size: 4 servings
Tips & Variations
- Make it savory: Skip the sugar and vanilla, and add shredded cheese, ham, or herbs for a savory German pancake.
- Fruit-filled: Add sliced apples or pears to the skillet before pouring in the batter.
- Extra fluffy: Use room temperature ingredients and blend well for maximum rise.
- Spiced version: Add a pinch of cinnamon or nutmeg to the batter for a warm flavor.
Nutrition Info (Per Serving – Approximate)
| Nutrient | Amount |
|---|---|
| Calories | 180 kcal |
| Protein | 7 g |
| Carbohydrates | 17 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sugar | 5 g |
Healthy Alternatives
- Gluten-Free: Swap all-purpose flour for a gluten-free 1:1 baking blend.
- Dairy-Free: Use almond milk or oat milk and vegan butter.
- Low-Carb/Keto: Replace flour with almond flour and sugar with a keto-friendly sweetener.
- Sugar-Free: Omit granulated sugar and use natural toppings like fresh fruit.
Serving Suggestions
This German pancake recipe is best served hot and fresh from the oven. Top it with powdered sugar and fresh berries for a classic sweet touch, or go savory with cheese, herbs, and veggies. It makes a beautiful centerpiece for brunch and pairs perfectly with coffee, tea, or fresh juice.
Once you try this recipe, you’ll see why German pancakes are a timeless favorite for both casual mornings and special occasions.
FAQ’s
Q1: Why did my German pancake not rise?
Make sure your oven and skillet are fully preheated, and use room-temperature eggs and milk for the best rise.
Q2: Can I make this ahead of time?
German pancakes are best enjoyed fresh, but you can reheat leftovers in the oven at 300°F (150°C) for 5–7 minutes.
Q3: What pan should I use?
A 10–12 inch cast iron skillet works best, but any oven-safe skillet or baking dish will do.
Q4: Can I double the recipe?
Yes! Bake it in a larger 9×13-inch baking dish, but keep an eye on cooking time.
Q5: Is this the same as a Dutch Baby pancake?
Yes, German pancakes and Dutch Baby pancakes are essentially the same recipe with different names.
