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    Home»Cuisine»American»German Pancake
    American

    German Pancake

    Arif-By Arif-May 22, 2025Updated:June 15, 2025No Comments5 Mins Read
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    German pancakes with honey drizzle and fresh fruit garnish on white plates
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    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!

    German pancakes with honey drizzle and fresh fruit garnish on white plates

    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:

    ServingsEggsMilk (cups)Flour (cups)Butter (Tbsp)
    221/31/32
    5 (Base)6115
    891.51.57.5

    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.

    Baked German pancakes served on plates with fruit toppings

    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.
    German pancake ingredients: flour, eggs, butter, vanilla, milk, and salt

    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.

    Milk in glass mixing bowl for German pancake batter
    Adding eggs for German pancake recipe
    Eggs and milk mixture in bowl for German pancakes

    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.

    Adding flour to egg and milk mixture for German pancake batter
    Whisking German pancake batter until smooth

    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.

    Butter pieces in baking dish ready for German pancakes
    Pouring German pancake batter into greased baking dish

    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.

    Baked German pancake dusted with powdered sugar in baking dish
    Golden German pancake with powdered sugar ready to serve

    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.

    German pancake slice with fresh fruit garnish on white plate
    Plated German pancake slice topped with orange pieces and grapes

    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.
    Close-up of German pancake slice with colorful fruit toppings

    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.

    Honey drizzled over German pancake slice with fresh fruit

    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.

    German pancake serving with orange cubes and grape garnish

    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!

    Print

    German Pancake

    German pancakes with honey drizzle and fresh fruit garnish on white plates
    Print Recipe

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    A fluffy, oven-baked pancake with crispy, buttery edges and a soft, custardy center. Perfect for breakfast or brunch, this classic German pancake rises beautifully with simple ingredients and a hot pan.

    • Author: Arif-
    • Prep Time: 5 minutes
    • Cook Time: 25 minutes
    • Total Time: 30 minutes
    • Yield: 5 1x
    • Category: Breakfast / Brunch
    • Cuisine: German-American

    Ingredients

    Scale
    • 6 large eggs, room temperature
    • 1 cup whole milk, room temperature
    • 1 cup all-purpose flour
    • Pinch of salt
    • 1 teaspoon vanilla extract
    • 5 tablespoons unsalted butter

    Instructions

    1. Preheat oven to 425°F (220°C).
      Place butter in a 9×13-inch metal baking dish and let it melt and bubble in the oven (5-7 minutes).
    2. Make the batter.
      Blend eggs, milk, flour, salt, and vanilla until smooth and slightly frothy (about 30-60 seconds).
    3. Pour batter into hot pan.
      Carefully remove dish from oven and pour batter over melted butter. You should hear a sizzle.
    4. Bake for 22-27 minutes.
      Bake until edges puff up and turn golden brown, and the center is set but tender.
    5. Serve immediately.
      Sprinkle with powdered sugar and add syrup or toppings of choice before serving.

    Notes

    • Serving Suggestions: Cut into wedges. Great with fresh berries, lemon juice, or whipped cream. Pairs well with bacon or fruit salad.
    • Tips: Use room temperature eggs and milk for better puff. Don’t pour batter into a cold pan—it won’t rise properly.
    • Storage: Store leftovers in the fridge up to 3 days in an airtight container.
    • Reheating: Warm in a 350°F oven for 5-7 minutes to regain crispness. Microwave for convenience but edges soften.

    Did you make this recipe?

    Share a photo and tag us — we can’t wait to see what you’ve made!

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    Arif Author @ Cakeshungry.com

    Hi there! Welcome to Cakeshungry.com. I’m Arif, and baking is my happy place. I’ve always loved whipping up cakes and desserts that make people smile. Whether you’re hunting for classic recipes, fresh flavor ideas, or a few baking tips to up your game, you’re in the right spot. Baking isn’t just about the treats—it’s about the joy that comes with them. So, let’s bake something amazing together and make life a little sweeter, one cake at a time!

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