Name: Easy German Pancake Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 8
Cuisine: American
Ingredients: 4 tablespoons butter ((salted or unsalted)); 6 large eggs; 1 cup all-purpose flour; 1 cup milk ((2% or whole)); ¼ teaspoon salt (optional); 1 teaspoon vanilla extract (optional)

This super easyGerman Pancake Recipeis my go-to busy-morning-breakfast because the recipe only uses staples: eggs, milk, flour, and a bit of butter! Pop it into a baking dish and in 30 minutes you have a beautiful pancake breakfast for the whole family.

german pancakes cut and served on white plate with strawberries and whipped cream on top

Making German pancakes isas simple as beating 6 eggs together, adding milk and flour, and beating them together well.The butter preheats in the pan, and then you just dump the egg mixture in. The eggs make the pancake rise and get extra tall and puffy on the edges of the pan.

Pulling them out of the oven makes them look nothing like what you put in. So, not only are theyeasy to make with minimal ingredients,but they are also a little bit magical. I started making German pancakes to use up extra eggs (hello, backyard chickens!) because it’s a one-pan meal my whole family loves. I can’t wait for you to make these, too.

Why You’ll Love This Recipe

German pancakes or Dutch Babies are a favorite at our house and will be at yours, too. What I love most about them is thatyou can turn a few eggs and just a bit of flour and milk into a meal for the family.They’re practically magic.
Depending on the topping youchoose, these pancakes offer many different taste options. Top your puff pancake with fruit (this Blueberry Topping is great!),whipped cream,orsyrupfor a delicious breakfast!
This recipe can be keptin the fridge in an airtight containerfor up to 3 days orfreeze them for up to 3 months.

Recipe Ingredients

Butter —salted or unsalted
Eggs
All-Purpose flour —
Milk —2% or whole
Vanilla extract

See the recipe card below for full information on ingredients and quantities.

How to Make Dutch Baby German Pancakes

Cut up a stick of butter and place it in a baking dish.
Crack eggs in a mixing bowl and whisk. Add flour, then milk, and whisk to combine.
Melt butter in a dish to coat the bottom. Pour egg mixture into the dish and return to oven.
Bake until puffy and golden. Cut and serve warm with toppings.

collage on how to make german pancakes step by step.

Topping Ideas for German Pancakes

One of the things that we love the most about German puff pancakes is the toppings! You can top them with

Homemade buttermilk syrup
Sliced strawberries
Blueberry topping
Andwhipped creamfor areally fancy breakfast!

You can also go simple withclassic maple syrup.

I know lots of people who give the German pancake a squeeze offresh lemon juice and a sprinkle of powdered sugar.

You have lots of topping options, so put what you like on top! I hope you enjoy thisrecipe for German pancakes!

Recipe FAQs

Is it a German Pancake or a Dutch Baby?

I’m glad you asked; I also get confused about the difference. The short answer is that a German pancake is essentially the same as a Dutch Baby. The current form of the German pancake or Dutch Baby is said to have originated at Manca’s Cafe in Seattle between 1900 and 1919. Family lore states that the restaurant owner’s daughter coined the term “Dutch Baby” because she couldn’t pronounce the word “Deutsch” – the German word for German. The “Baby” in “Dutch Baby” may have come from the plate-size pancakes they were serving compared to a full baking dish-sized German pancake.

How do you store and reheat German pancakes?

If you have leftover German pancakes, you can keep them in the fridge in an airtight container for up to 3 days or freeze them for up to 3 months. Reheat in a 350ºF oven or microwave for 30-60 seconds until hot.

Why don’t my German pancakes puff up?

If the pancake was a little flat, it is most likely that the pan was not hot enough. If the pan isn’t hot enough, the liquid does not heat up and create steam quickly enough, so the flour will cook through and set before the pancake can rise.

Expert Tips

The fresher the eggs the better(I’m totally a crazy chicken lady, so if you need an enabler to get chickens or more chickens, I’m here for you).Fresh eggs give extra height and volume to the edges.
I like to use2% or whole milk for this recipe. Skim works fine, but the pancakes are a little more chewy in the end. Cream doesn’t work (they tasted great but were too heavy to rise).Canned evaporated milk also doesn’t work great(same issues with not rising well), but I’ve used it in a pinch when I was out of milk.
I like to useall-purpose white flour or whole wheat pastry flourfor this recipe. The whole wheat pastry flour islight enough to get a good risewhile still giving you those whole grain benefits. I have used both with great success.