German Pancakes are such a fun and easy breakfast that the whole family will love! It takes only five simple ingredients to whip up these tender pancakes that have a thin custardy base and tall crisp puffy edges.
If you’re looking for an awesome new breakfast to try this weekend, look no further than these amazing German Pancakes! They’re so easy to make, your kids will be making them on their own in no time. For more pancakes, try Whole Wheat Buttermilk Pumpkin Pancakes, Orange Poppy Seed Pancakes, and Blueberry Buttermilk Pancakes.
German Pancakes or Dutch Baby Pancakes are made with just FIVE ingredients! Whisk them all together, pour into the the hot pan, and watch them grow in the oven. You’re kids will think these are the coolest (and most delicious!) pancakes ever! My family sure loves them so we make them every Sunday morning topped with homemade Buttermilk Syrup, fresh berries, and powdered sugar.
Ingredients for German Pancakes:
- All-Purpose Flour– This is the best type of flour to use for these pancakes to create a light yet sturdy pancake.
- Milk– Anything from skim to whole milk will work in this recipe. I typically have 1% on hand so that’s what I use.
- Egg– Six size large eggs are used in this recipes. It’s what makes the pancakes have their delicious flavor and custardy texture.
- Butter– Use real butter and don’t try to skimp. Not only does it prevent the pancakes from sticking to the pan but it tastes so good! I always use salted butter but feel free to use unsalted.
- Salt– A little salt helps bring out the flavor in the pancakes. Without it they taste a little flat.
How to make German Pancakes:
Time needed: 30 minutes.
Place butter in a 9×13 inch glass pan and set in cold oven slightly lower than the middle of the oven (it needs room to grow!). Preheat oven to 400 degrees F.
- Make Batter
Meanwhile, make the batter. Place the flour and salt in a medium size mixing bowl and whisk in about half the milk until no lumps remain. Mix in the rest of the milk and the eggs until well combined.
- Pour in the batter
When oven is up to temperature, turn the temperature up to 425 and carefully remove the pan. Rotate it a little to spread the butter on the bottom and halfway up the sides.
Pour the batter into the middle of the pan and then place it in the oven. Set timer for 20-22 minutes and cook until golden brown on the edges.
German Pancakes are kind of a mix between a popover and thick crepe. They have tall crisp edges like a popover while the middle remains flat, tender and custard like. We like to call the tall edges “mountains” and the flat middle “valleys”. It can be served with a dusting of powdered sugar, syrup, and/or fresh fruit.
German Pancakes (also known as Dutch baby pancakes, a Bismarck, or a Hootenanny) originated in Seattle, WA in the early 1900s at Manca’s Cafe.
German Pancakes use many more eggs in the batter and contain no leavening agents. German Pancakes are also baked rather than cooked on a griddle/pan.
My family enjoys our German Pancakes topped with fresh berries, Homemade Buttermilk Syrup, and powdered sugar. I’ve also seen people only top it with powdered sugar or fresh jam.
I haven’t experimented doing that so I cannot recommend it. I would think using a milk replacement would be fine but swapping out the flour or eggs I think would greatly effect the results.
If your pancake didn’t rise high it could be because your oven wasn’t up to temperature or the baking dish didn’t allow for enough heat transfer. I have tried using a ceramic casserole dish and it hardly rose on the sides. If you prefer a thicker custard middle though, you may prefer this.
Instead of doubling the recipe, I recommend making two batches side by side in their own bowls. Two 9×13 pans can fit side by side in a regular size oven. This works great for when you have company or a big family.
TOOLS USED TO MAKE GERMAN PANCAKES:
- 9×13 inch Casserole Dish– This is my go-to casserole dish. It’s perfect for casseroles, cakes, brownies, and more. I love that this one has a lid for easy storage in the fridge.
- Rubber Bottom Mixing Bowls– The rubber handle and bottom of these bowls makes them the perfect mixing bowls. I use them all the time from mixing pancake batter to pie dough to cake batter.
- Balloon Whisk– I love this sturdy whisk and use it all the time!
LOOKING FOR MORE BREAKFAST RECIPES? CHECK OUT THESE:
- 4 Greek Yogurt Bowls that keep you feeling full
- Ham and Cheese Breakfast Casserole
- Sausage Hash Brown Breakfast Casserole
- The BEST Banana Nut Bread
- Glazed Blueberry Streusel Muffins
- 1/4 cup butter
- 1 cup flour
- 1 cup milk
- 6 large eggs
- 1/4 teaspoon salt
- Move oven rack to slighly lower than the middle (it needs room to grow!)Place butter in a 9×13 inch glass pan and set in cold oven. Preheat oven to 400 degrees F.
- Meanwhile, make the batter. Place the flour and salt in a medium size mixing bowl and whisk in about half the milk until no lumps remain. Mix in the rest of the milk and the eggs until well combined.
- When oven is up to temperature, turn the temperature up to 425 and carefully remove the pan. Rotate it a little to spread the butter on the bottom and halfway up the sides.
- Pour the batter into the middle of the pan and then place it in the oven. Set timer for 20-22 minutes and cook until golden brown on the edges.