German Pancakes

If you’ve never tried German Pancakes, get ready for a breakfast revelation! These oven-baked beauties are absolutely dreamy—light as air, perfectly puffy, and gorgeously golden with crispy edges and a custardy center.

This is a must-try recipe for anyone who wants to wow their family without spending hours in the kitchen. German Pancakes come together in minutes using basic ingredients, yet they look and taste so impressive!

Ideal for lazy weekends, special brunches, or anytime you crave something a little different, this recipe is pure comfort and fun. It’s been a family favorite at our house for years—and I know it will be at yours, too!

Why You'll Love This Recipe

• Unbelievably easy: Just blend, pour, and bake—no flipping or fussing!
• Spectacular presentation: Puffs up dramatically in the oven, sure to impress guests.
• Uses pantry staples: Made with ingredients you probably already have on hand.
• Customizable toppings: Pile on fresh fruit, powdered sugar, or syrup—whatever you love!

Key Ingredients for German Pancakes

See recipe card below for full list of measurements, ingredients, and instructions.

Eggs

Eggs are the heart of German Pancakes, giving them their signature rise and luxurious custardy texture. Use large, room-temperature eggs for the best lift. Cold eggs work in a pinch, but the pancake may be a bit less lofty.

Milk

Whole milk brings a rich, creamy flavor and helps the batter puff up beautifully. You can substitute 2% or non-dairy milk if needed, but keep in mind fullness and texture may vary slightly.

All-Purpose Flour

Flour provides the structure that allows the pancake to set and form those glorious edges. Sift your flour for the smoothest batter, or use a spoon to level it for accuracy. Gluten-free flour blends can work, though the texture might be a bit different.

Butter

Melted butter is poured into the hot pan before adding the batter, creating a buttery, crisp foundation. Salted or unsalted both work—use whichever you have. You can swap for ghee or plant-based butter if dairy-free.

Vanilla Extract

Vanilla adds a lovely warmth and depth that makes the pancake irresistible. Real vanilla extract is best, but imitation will work in a pinch. For a twist, try a splash of almond extract instead.

Instructions for German Pancakes

See recipe card below for full list of measurements, ingredients, and instructions.

Preheat the Oven and Pan

Start by placing a 9x13-inch baking dish (or a large ovenproof skillet) in the oven. Preheat to 425°F (220°C). Heating the pan first is essential for a high rise and crisp edges.

Mix the Batter

While the oven heats, add eggs, milk, flour, sugar, salt, and vanilla extract to a blender. Blend for 20-30 seconds until completely smooth. You can also whisk by hand, but blending gives the best texture.

Melt the Butter

Once the oven and pan are hot, carefully remove the baking dish. Drop in the butter and swirl until melted and bubbling, coating the bottom and sides. Work quickly so the pan stays hot.

Pour and Bake

Immediately pour the prepared batter into the hot, buttery pan. Return it to the oven right away. Bake for 18-22 minutes, until the pancake is dramatically puffed and deep golden around the edges.

Serve and Enjoy

Remove from the oven and admire those glorious peaks! Slice and serve immediately, dusted with powdered sugar, fresh berries, or a squeeze of lemon. The pancake will deflate a bit as it cools—that’s totally normal.

Recipe Variations

Make It Gluten-Free

Swap the all-purpose flour for a gluten-free blend. Look for one that contains xanthan gum for the best texture—your pancake will still rise beautifully!

Dairy-Free Delight

Use a rich non-dairy milk like oat or almond and replace the butter with a plant-based alternative. The pancake will be just as tender and delicious.

Chocolate Lover’s Version

Add 2 tablespoons of cocoa powder and a handful of mini chocolate chips to the batter before blending. Top with strawberries for a decadent treat.

Savory German Pancake

Skip the sugar and vanilla, and instead add a pinch of black pepper and fresh herbs. Once baked, top with sautéed mushrooms, spinach, or smoked salmon for a luxurious brunch.

Mini Dutch Babies

Pour the batter into greased muffin tins for individual puffy pancakes. Bake for 12-15 minutes and let everyone top their own!

Serving Suggestions

German Pancakes are amazing straight from the oven, dusted with powdered sugar and served with lemon wedges. To make it a complete breakfast, pair with crispy bacon, sausage links, or a bowl of fresh fruit. For brunch, offer alongside hot coffee or a mimosa, and let everyone add their favorite berries or a drizzle of maple syrup.

Storage and Reheating

Store leftover German Pancake slices in an airtight container in the refrigerator for up to 2 days. To reheat, warm slices in a 300°F oven for 5-7 minutes, or microwave for 30 seconds until heated through. While German Pancakes are best fresh, you can freeze individual portions for up to 1 month—thaw and reheat in the oven for best texture.

Frequently Asked Questions About German Pancakes (FAQ)

Q: Why didn’t my German Pancake puff up?
A: Make sure your pan and oven are fully preheated before adding the batter. Cold eggs or old baking powder (if added) can also affect the rise.

Q: Can I make German Pancakes ahead of time?
A: The batter can be blended and chilled for a few hours, but the pancake is best baked and served immediately for maximum puffiness.

Q: What toppings go best with German Pancakes?
A: Classic options include powdered sugar and lemon juice, fresh berries, maple syrup, or whipped cream. Get creative and use your favorites!

German Pancakes are the ultimate showstopper for your next breakfast or brunch. With their puffed edges and melt-in-your-mouth center, they’ll have everyone asking for seconds! Give this recipe a try and don’t forget to leave a comment or rating below—I can’t wait to hear how it turns out for you.