German Pancake

If you’ve ever been enchanted by a golden, puffed-up German pancake—sometimes called a Dutch baby—you’re in for a real treat. This oven-baked beauty steals the show at any breakfast or brunch. Picture crispy, buttery edges rising high around a soft, custard-like center. It comes from German-American kitchens but has won hearts across the U.S. for its simple, elegant charm.

What makes this recipe stand out? It’s all about balancing rich eggs, creamy milk, and a splash of vanilla. And baking it in a hot pan loaded with butter creates that signature puff and crunch everyone loves.

I’m excited to share the best German pancake recipe with you. It’s easy, reliable, and impressive—even if you’re just starting out in the kitchen. I’ll also toss in some tips to help your pancake rise perfectly and taste amazing every time. Let’s dive in!

Recipe Overview

Prep & Cook Time

• Prep: About 5 minutes
• Bake: Around 25 minutes
• Total: Roughly 30 minutes from start to finish

Quick enough for a weekend morning but fancy enough for company.

Servings & Scaling

Serves 5 people comfortably. Want to make more or less? Use this handy table to adjust ingredients:

Servings	Eggs	Milk (cups)	Flour (cups)	Butter (Tbsp)
2	2	1/3	1/3	2
5 (Base)	6	1	1	5
8	9	1.5	1.5	7.5

Note: A 9×13-inch metal baking dish works best. If you use a smaller pan, you might need to tweak the baking time.

Difficulty Level

This recipe is easy. The biggest trick? Getting the timing and oven temperature just right to create that perfect puff.

Equipment You’ll Need

• 9×13-inch metal baking dish (best for even heat) or a cast-iron skillet (may need temp tweaks)
• Blender (for a smooth batter) or whisk (if you don’t have a blender)
• A turner for slicing and serving

Make-Ahead Tips

Use the batter right away for the best puff. If needed, refrigerate it for up to 30 minutes before baking. Leftovers reheat well but won’t puff again.

Ingredients

• 6 large eggs: They give structure and richness — fresh and room temp works best.
• 1 cup whole milk (240 ml): Creamy and smooth. You can swap for 2% or plant milk if needed. Warm helps the batter blend.
• 1 cup all-purpose flour (120 g): The base of the pancake. Use gluten-free blend if needed.
• A pinch of salt: To bring out the flavors.
• 1 teaspoon vanilla extract (5 ml): Adds warmth and depth. Use pure vanilla for best taste.
• 5 tablespoons butter (70 g): For that crispy, buttery crust. Don’t substitute with oil.

Substitution Ideas

• Milk: Almond, oat, or soy milk for dairy-free versions (texture changes a bit).
• Flour: Gluten-free mix works but puff might be slightly different.
• Vanilla: Skip it or add cinnamon for a spicy twist.

Quick Notes

Room temperature eggs and milk help mix better and trap air for puffiness. Use good butter—it really affects flavor.

Step-by-Step Method

1. Preheat Oven to 425°F (220°C)

Get your oven really hot. Place your buttered 9×13-inch baking dish inside to melt the butter and heat the pan. This takes about 5-7 minutes. The butter should be melted and just starting to foam—don’t let it burn.

2. Blend the Batter

While the oven warms, dump eggs, milk, flour, salt, and vanilla into a blender. Blend until smooth and a little frothy (30 seconds to 1 minute). You want a pourable batter with no lumps.

Don’t have a blender? Whisk by hand vigorously to add air. It helps the pancake puff up.

3. Pour Batter Over Hot Butter

Carefully pull the hot pan out (use oven mitts!). Pour the batter into the sizzling butter. You should hear a slight sizzle—that means your pan is hot enough.

Don’t pour into a cold pan. It won’t puff right.

4. Bake for 22-27 Minutes

Pop it back in the oven. Bake until the edges are golden and puffed way up, and the center is set but still soft.

Check at 22 minutes. If it’s not puffed or browned enough, bake a few minutes more.

5. Serve Immediately

Take it out, dust with powdered sugar, and add syrup or your favorite toppings. It will deflate as it cools, so serve right away for the best texture.

Variations & Customization

Dietary Changes

• Gluten-Free: Use gluten-free flour blend.
• Dairy-Free: Swap milk and butter for dairy-free options (expect minor texture changes).
• Vegan: This recipe uses eggs and butter, so vegan versions need special tweaks beyond this guide.

Spice It Up

Add a pinch of cinnamon or nutmeg to the batter. Or sprinkle cinnamon sugar on top.

Fancier Toppings

• Caramelized apples
• Fresh berries
• Whipped cream
• Lemon glaze

Everyday Quick Fix

Powdered sugar + maple syrup = classic and simple.

Seasonal Twists

• Fall: Stir in pumpkin puree and pumpkin spice.
• Summer: Top with fresh stone fruits and berries.
• Winter: Serve with warm spiced syrup or fruit compote.

Serving & Storage

How to Serve

Cut into squares or wedges. Serve warm, with powdered sugar, lemon juice, berries, or whipped cream.

Best Side Dishes

Try crispy bacon, sausage, or a fresh fruit salad for a balanced meal.

Storing Leftovers

Store in an airtight container in the fridge for up to 3 days.

Reheat Tips

Heat in a 350°F oven for 5-7 minutes to crisp it back up. Microwave if you’re in a hurry, but the edges won’t be as crisp.

Make-Ahead & Freezing

Make the batter up to 30 minutes ahead and keep chilled. Cooked pancakes don’t freeze well because they lose texture.

Final Thoughts

This easy German pancake recipe is a fantastic way to impress with hardly any fuss. It’s all about simple ingredients, a hot oven, and butter that brings the magic. You get a pancake that’s crispy on the edges, soft inside, and shows off a beautiful puff every time.

Once you’ve nailed it, feel free to experiment with toppings and flavors to match your taste.

Happy cooking—and enjoy that puffed, golden goodness!

If you want, I can help make printable recipe cards or suggest drinks and desserts to go with your brunch. Just say the word!

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