Go Back
–+ servings
German Pancakes Recipe

German Pancakes

iamwinfred
German Pancakes, also known as Dutch Baby pancakes, are a dramatic, oven-puffed breakfast made with just six simple pantry ingredients. The batter comes together in minutes, pours into a preheated buttered skillet, and bakes into a stunning, golden, cloud-like bowl with crispy edges and a soft, custardy center. They are endlessly versatile, naturally impressive, and ready in under 30 minutes.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Breakfast, Brunch
Cuisine American, German
Servings 4 servings
Calories 230 kcal

Equipment

  • 10-inch cast iron skillet Or any oven-safe skillet of similar size
  • Oven Preheated to 425°F (220°C)
  • Large mixing bowl
  • Whisk
  • Measuring cups and spoons
  • Blender (optional) For an ultra-smooth lump-free batter
  • Oven mitts
  • Fine mesh sieve or sifter For dusting powdered sugar over the finished pancake
  • Spatula or serving spoon

Ingredients
  

  • 3 large eggs room temperature
  • 3/4 cup whole milk 180ml, room temperature
  • 3/4 cup all-purpose flour 90g
  • 1 tablespoon granulated sugar 12g
  • 1/2 teaspoon pure vanilla extract
  • 1/4 teaspoon salt
  • 3 tablespoons unsalted butter 42g

For Serving

  • powdered sugar for dusting
  • fresh lemon juice for drizzling, classic pairing
  • fresh berries optional, strawberries, blueberries, or raspberries
  • maple syrup optional

Instructions
 

  • Set your oven to 425°F (220°C) and place your 10-inch cast iron or oven-safe skillet on the middle rack. Allow both the oven and skillet to preheat together for at least 10 to 15 minutes.
  • Remove the eggs and milk from the refrigerator at least 20 to 30 minutes before starting. Room-temperature dairy and eggs produce a smoother batter and a better puff.
  • In a large mixing bowl, whisk the 3 eggs vigorously for about 1 minute until pale and slightly frothy, then whisk in the milk, flour, sugar, vanilla extract, and salt until completely smooth and lump-free. Let the batter rest for 5 minutes.
  • Using oven mitts, remove the hot skillet from the oven and set it on the stovetop over medium heat. Add the 3 tablespoons of butter and swirl to coat the entire surface, including the sides, until fully melted and foamy (about 30 to 45 seconds).
  • Give the batter a final quick whisk and immediately pour it into the center of the hot buttered skillet, then transfer the skillet back into the oven. Bake for 18 to 22 minutes without opening the oven door, until the edges are dramatically puffed and deeply golden brown.
  • Remove the skillet from the oven, dust the pancake generously with powdered sugar, and squeeze fresh lemon juice over the top. Slice into wedges and serve immediately directly from the skillet with your choice of toppings.

Notes

  • Preheat the skillet: This is the most critical step. A hot pan creates the immediate burst of steam that drives the dramatic puffing. Do not skip it.
  • Room-temperature ingredients: Cold eggs and milk reduce batter volume and puff. Pull them out at least 20 minutes before you start.
  • Blender method: For an ultra-smooth batter with zero lumps, blend all ingredients on high for 30 seconds instead of whisking by hand.
  • Do not open the oven early: Avoid opening the oven during the first 15 minutes of baking or the pancake may collapse before it sets.
  • Serve immediately: German pancakes deflate within a few minutes of coming out of the oven. Have your toppings ready before you pull it out.
  • Pan substitute: No cast iron? Any heavy oven-safe skillet works. Avoid thin pans or non-stick pans with plastic handles.
  • Make-ahead batter: The batter can be mixed the night before and stored covered in the refrigerator. Let it sit at room temperature for 15 minutes before using.
  • Storage: Leftover pancake keeps in an airtight container in the refrigerator for up to 2 days. Reheat slices in a 350°F oven for 8 to 10 minutes.
  • Apple variation: Saute thin apple slices with butter, cinnamon, and brown sugar in the skillet first, then pour the batter over the top before baking for a stunning seasonal twist.
  • Savory version: Omit the sugar and vanilla, add a pinch of garlic powder and fresh herbs to the batter, and top with sauteed mushrooms and a poached egg for a savory brunch option.

Nutrition

Serving: 1ServingCalories: 230kcalCarbohydrates: 22gProtein: 8gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 165mgSodium: 190mgPotassium: 130mgFiber: 1gSugar: 5gVitamin A: 10IUCalcium: 8mgIron: 8mg
Keyword dutch baby pancake, easy breakfast recipe, german pancakes, oven pancakes, puffy pancakes
Tried this recipe?Let us know how it was!