Name: German Pancakes
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Yield: 4 servings
Cuisine: German
Ingredients: 1/4 cup unsalted butter, (cut into tablespoon pieces); 1 cup all-purpose flour; 1/2 teaspoon kosher salt; 1 cup milk, (at room temperature); 1 teaspoon vanilla extract; 6 large eggs, (at room temperature); For serving: confectioner’s sugar, (berries, whipped cream, and maple syrup)

Learn how to make German pancakes with just 6 ingredients. This oven pancake puffs up with crispy edges and a custard center. Perfect for an easy breakfast!

The first time I pulled a German pancake from the oven, I couldn't believe how high it had risen. The golden, crispy edges and soft, custard-like center make it a fun breakfast that feels special but takes almost no hands-on time. It's also called a Dutch baby or oven pancake, and once you try it, you'll see why it's a family favorite.

Why You’ll Love This German Pancakes

Only 6 simple ingredients you probably already have.
No flipping or standing at the stove; the oven does all the work.
The dramatic puff as it bakes is always a crowd-pleaser.

Key Ingredients for German Pancakes

Eggs: 6 large eggs give the pancake its rich, custard texture. Use room temperature eggs if you remember to set them out; they blend more easily and help the pancake rise.
Butter: Melts in the hot pan to create a crispy, golden edge. Unsalted butter lets you control the salt level, but salted works fine if you reduce the added salt slightly.
Flour: All-purpose flour provides structure. No need for specialty flours here.

Kitchen Tools for German Pancakes

9x13-inch baking dish or large cast-iron skillet (for even heating and rise)
Whisk or blender (blender makes the batter extra smooth)
Large mixing bowl for the batter

Tips for a Perfect German Pancake Every Time

The pancake will start to deflate as soon as it leaves the oven, so have your toppings ready and serve right away. Use a sharp knife to cut it into squares. One 9x13-inch pan serves 4 to 6 people, depending on appetites. For a crowd, double the recipe and bake two pans at once.

Beating the eggs one at a time and making sure the butter is hot when you pour in the batter both help the pancake rise tall and fluffy. If you want an even lighter texture, use a blender to mix all the ingredients together.

Variations on the Oven Pancake

For a savory twist, skip the vanilla and sugar and add a pinch of black pepper and some shredded cheese to the batter. Or stir a teaspoon of lemon zest into the batter for a bright flavor. If you need a gluten-free version, swap the all-purpose flour for a good gluten-free baking blend. The texture will be slightly different but still delicious.

Toppings and Sides for German Pancakes

Top your German pancake with a dusting of confectioner's sugar, fresh berries, and a drizzle of maple syrup. Whipped cream is a nice addition, or try a squeeze of lemon juice and a sprinkle of granulated sugar for a refreshing twist. Nutella with strawberries or chopped nuts also work well. Serve alongside bacon or sausages for a hearty breakfast.

How to Store Leftover German Pancakes

Store leftovers in an airtight container in the fridge for up to 3 days. For best texture, reheat in a 350°F oven or in a skillet until warm. The microwave works in a pinch but can make the pancake rubbery.

How to Freeze German Pancakes

German pancakes freeze well. Let them cool completely, then wrap each piece individually in plastic wrap and place in a freezer bag. Freeze for up to 2 months. To serve, thaw in the fridge overnight and reheat in the oven at 350°F until hot.

Best Way to Reheat German Pancakes

The best way to reheat German pancakes is in a 350°F oven for 5 to 8 minutes. This restores some of the crispy edges. A skillet over medium heat also works well. Avoid the microwave if you can; it softens the crunchy exterior.

Recipe

German Pancakes

4.7/5 (22 ratings)

Pin recipe

Prep: 5 min
Cook: 15 min
Total: 20 min
Servings: 4 servings
Cuisine: German
Course: Breakfast

Ingredients

1/4 cup unsalted butter, (cut into tablespoon pieces)
1 cup all-purpose flour
1/2 teaspoon kosher salt
1 cup milk, (at room temperature)
1 teaspoon vanilla extract
6 large eggs, (at room temperature)
For serving: confectioner’s sugar, (berries, whipped cream, and maple syrup)

Instructions

Preheat oven to 400 degrees F.
Put the butter in a 9x13-inch pan and place the pan in the oven until the butter is melted, about 2 to 5 minutes.
Meanwhile, in a large bowl, whisk together the flour and salt. Pour in the milk and vanilla and whisk until combined.
Crack the eggs into a medium bowl. Add the eggs, one at a time, and beat well in between each addition, this will make sure the German pancakes are fluffy. Add the eggs to the large bowl and whisk until smooth.
Remove the pan from the oven and swirl it around so the butter evenly coats the bottom of the pan. Make sure the butter is hot when you pour in the batter. Pour the batter slowly into the pan, in a figure 8, swirling motion, so the batter hits the hot butter.
Place the pan back in the oven and bake for 15 to 23 minutes or until puffed up and light golden in color.
Remove the pan from the oven and dust with confectioner’s sugar. Cut into squares and serve immediately with berries, whipped cream, and maple syrup, if desired.