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No time to flip pancakes? Try this German Pancakes (also sometimes called Dutch Baby). Made in 25 minutes, this large, single pancake is puffed up, crispy around the edges, and chewy in the center. Delicately flavored with vanilla, it spices up any breakfast routine.

German pancake with a slice missing, in a cast iron skillet topped with berries and maple syrup

Why you should try this recipe

  • Tasty breakfast twist: German pancakes offer a unique blend of flavors – eggy, slightly sweet, and chewy – with a crispy and airy edge. Serve them alongside Brioche French Toast or Shirred Eggs for a brunch or hearty breakfast.
  • Effortless prep: Say goodbye to flipping individual pancakes! Just mix the batter, pour it into a pan, and bake. Easy cleanup, no mess!
  • Get creative with toppings! Top your pancake with anything from maple syrup to powdered sugar or fresh fruit for a delicious breakfast.
flour, butter, eggs, milk, sugar, vanilla extract and salt on a marble table

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The ingredients you’ll need

(Note: the full ingredients list, including measurements, is provided in the recipe card at the end of the post.)

  • Free-range eggs – act as a binder and allow the German pancakes to rise nicely.
  • Whole milk – yields the best result for a soft and chewy pancake.
  • Granulated sugar – or any sweetener of your liking (maple syrup, agave syrup).
  • Vanilla extract – for a depth of flavor and a slight sweetness.
  • Flaky sea salt – acts as a flavor enhancer.
  • All-purpose flour – ensures the dough is well-risen and fluffy.
  • Unsalted butter – look for European-style or cultured butter for a deeper buttery taste.
berries in a black bowl with a jug of maple syrup
Topping suggestions for German pancake: maple syrup and berries

How to make German Pancakes?

(Note: please see the recipe card below for the complete written instructions and measurements.)


  • Preheat the oven to 450°F (230°C).
  • Place an oven-proof skillet (such as cast iron) or baking dish in the oven and let it preheat while you make the pancake batter.

Prepare the batter.

  • In a blender, add milk, eggs, granulated sugar, vanilla extract, sea salt, and flour.
  • Blend until smooth, scraping the sides halfway through to make sure all the ingredients are well mixed in.

Note: alternatively, you can use a mixing bowl and an immersion blender to mix the batter.


Bake the German pancakes.

  • Take the hot skillet out of the oven (be careful, this is very hot!) and place it on a table mat. Close the oven door and keep it running.
  • Immediately add butter (it will start sizzling and melting) and swirl it around to coat the skillet evenly.
  • As soon as the butter has melted, pour the batter all at once and immediately place the skillet back in the oven.

  • Bake for 15-17 minutes, until risen, puffed up, and golden brown. 
  • Serve immediately, topped with maple syrup and fresh berries. Enjoy!

Nim Keys – Useful Tips

  1. Room-temperature eggs yield the best result when it comes to texture. To get the eggs at room temperature quickly, plunge them into a bowl of warm water for 5 minutes.
  2. Mixing the batter with blades (with either a blender or an immersion blender) is important. During my numerous tests, I found out that mixing the batter with a whisk creates a “heavier” texture that does not puff up and crispen as well as when made in a blender.
  3. The skillet must be very hot for the pancakes to rise well. Let it preheat in the oven for at least 10 minutes.

close-up of a German pancake  topped with berries and maple syrup

FAQ

Can I make German pancakes ahead of time?

The batter can be made up to the day before and stored in an airtight container in the fridge. While these pancakes are best baked just before serving, you can bake them ahead of time and reheat it at the last minute (useful if hosting a large crowd for brunch).


How long does this recipe keep?

German pancakes can be stored in the fridge in an airtight container for up to 2 days.

Can I reheat German pancakes?

Absolutely. Place in a preheated oven at 375°F (190°C) and reheat for 5 minutes, or until heated through.

What is the substitute for whole milk in this recipe?

Soy milk is the best dairy-free alternative for German pancakes. Its silky and creamy texture mimics the structure of whole milk in the batter, yielding the best results.

Can I reduce the quantity of butter in this recipe?

I do not recommend using less butter. A generous amount of butter at the bottom and on the sides of the skillet allows the sides to rise properly.


a slice of German pancake topped with berries and maple syrup on a slate plate

Other Delicious Breakfast Recipes


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German Pancakes

No time to flip pancakes? Try these German Pancakes (also sometimes called Dutch Baby). Made in 25 minutes, this large, single pancake is puffed up, crispy around the edges, and chewy in the center. Delicately flavored with vanilla, it spices up any breakfast routine.
5 from 1 vote
Prep Time 10 minutes
Cook Time 15 minutes
Course Breakfast, Brunch
Cuisine European
Diet Vegetarian
Servings 4

EQUIPEMENT

  • 1 blender
  • 1 oven-proof skillet or baking dish

INGREDIENTS
 

  • ¾ cup (180 ml) whole milk
  • 4 free-range egg
  • 2 tablespoons (30 g) granulated sugar
  • 2 teaspoons (10 ml) vanilla extract
  • ¼ teaspoon flaky sea salt
  • 1 cup (125 g) all-purpose flour
  • ¼ cup (50 g) unsalted butter

INSTRUCTIONS

Preheat the skillet.

  • Preheat the oven to 450°F (230°C).
  • Place an oven-proof skillet (such as cast iron) or baking dish in the oven and let it preheat while you make the pancake batter.

Prepare the batter.

  • In a blender, add milk, eggs, granulated sugar, vanilla extract, sea salt, and flour.
  • Blend until smooth, scraping the sides halfway through to make sure all the ingredients are well mixed in.

Bake the German pancakes.

  • Take the preheated skillet out of the oven (be careful, this is very hot!) and place it on a table mat. Keep the oven running.
  • Immediately add butter (it will start sizzling and melting) and swirl it around to coat the skillet evenly.
  • As soon as the butter has melted, pour the batter all at once and immediately place the skillet back in the oven.
  • Bake for 15-17 minutes, until risen, puffed up, and golden brown. Serve immediately, topped with maple syrup and fresh berries. Enjoy!

NIM KEYS – USEFUL TIPS

  1. Room-temperature eggs yield the best result when it comes to texture. To get the eggs at room temperature quickly, plunge them into a bowl of warm water for 5 minutes.
  2. Mixing the batter with blades (with either a blender or an immersion blender) is important. During my numerous tests, I found out that mixing the batter with a whisk creates a “heavier” texture that does not puff up and crispen as well as when made in a blender.
  3. The skillet must be very hot for the pancakes to rise well. Let it preheat in the oven for at least 10 minutes.

NUTRITION

Calories: 335kcalCarbohydrates: 33gProtein: 10gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.5gCholesterol: 200mgSodium: 228mgPotassium: 169mgFiber: 1gSugar: 9gVitamin A: 666IUCalcium: 89mgIron: 2mg
Keyword dutch baby, german pancake
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