German Pancakes Recipe - The Kitchen Paper (2024)

28 May, 2015 By Mary | 46 Comments

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GERMAN PANCAKES! Heck yes for this #tbt — still one of my favorite breakfasts of ALL TIME. They're so easy, you can whip 'em up in the blender (don't blend too much... we don't want activated gluten!), and they don't take long at all. Plus, you can top them with all SORTS of delicious things. Helloooo summer berries!

This post is from way long ago in the archives, but the photos were AWFUL, so ... here we are. Slightly better photos (ha!). Enjoy!! xo {the rest of this post is from the original}

German Pancakes, Dutch Babies, whatever you call these glorious nuggets of breakfast: They're awesome. Apparently I'm on a breakfast kick this week, with French toast Monday and now these (AND JUST YOU WAIT!)... what can I say? I love breakfast!

German pancakes could not be easier to make: four ingredients, quick baking time, and a lot of incredible flavor. I was a little careless with the butter on this one, hence the topsy-turvy crazy-face German pancake here, usually they're much more uniform. Either way, they taste great! And honestly, my favorite part is the crispy, buttery party (which this one had more of than usual!).

As with most pancake/waffle varieties, the topping possibilities are practically endless. I grew up eating German pancakes with powdered sugar and fresh squeezed lemon juice — and still insist this is the best option. Sometimes I'll use syrup and berries. Sometimes I'll mix some sour cream together with brown sugar, and spread that goodness all over (with strawberries is amazing!).

Any way you serve these, they're a hit. Not to mention, they look like they took a lot of effort! (but they didn't...)

German Pancakes

★★★★★4.7 from 3 reviews

Author: by Mary
Prep Time: 5 mins
Cook Time: 20 mins
Total Time: 25 minutes
Yield: 2 1x

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Ingredients

UnitsScale

3 eggs
1 tsp vanilla
1 pinch salt
½ cup milk
½ cup flour
2 Tbsp butter

Instructions

Preheat the oven to 450 F.
Place a pie dish, or cast iron skillet, in the oven.
By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth.
Add the flour, and mix only until incorporated.
With the pan still in the oven, put the butter into the pan. When the butter has melted, remove the pan and gently pour that batter into the center of the pan.
Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.
Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!

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Reader Interactions

Comments

Mari @ Oh, Sweet & Savory says
March 01, 2013 at 2:29 pm
I'm on a breakfast kick, too! This morning I just baked a sour cream coffee cake. I think I'm going to have to make these Dutch babies tomorrow -- they look so delicious, especially the browned edges! I have some strawberries, sour cream, and brown sugar on hand, so I am all set. Thanks for the inspiration!
Reply
- Lori Lowe says
  February 27, 2014 at 4:03 pm
  Would you pretty please post your recipe for sour cream coffee cake? 🙂
  Reply
Ludachka says
June 06, 2013 at 11:07 am
That looks so good! Can't wait to try it out tomorrow morning! 🙂
Reply
Amallia says
January 04, 2014 at 4:30 am
See Also
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wow, looks delicious, I live in Germany, and I love this one for breakfast
Reply
Ro says
February 20, 2014 at 8:30 am
Thanks for the recipe, my kids love making this. It's easy enough that
they can do it with minimal help. This makes them feel very helpful,
and accomplished because it's so pretty when taken from the oven.
Reply
- Mary says
  February 26, 2014 at 6:19 pm
  You're welcome! I'm glad you all enjoyed it!
  Reply
  - Sonya says
    January 12, 2016 at 4:20 pm
    Hi! Can these be made the night before? My daughter is doing a presentation tomorrow. She has to take some German cusinie.
    Reply
    - Mary says
      January 13, 2016 at 7:26 pm
      Hi Sonya! I'm not actually convinced these are really "German cuisine" ... but I have no clue there. They're definitely better hot out of the oven, but they certainly wouldn't go bad overnight. Good luck!
      Reply
Amanda says
April 11, 2014 at 6:07 pm
do you pour in all the batter at once for one giant pancake? Or was I supposed to separate it out..
Reply
- Mary says
  April 11, 2014 at 6:11 pm
  Pour it all at once!
  Reply
sarah says
April 14, 2014 at 5:20 pm
I have made these my entire life.....I am swiss and my father use to make these. Sometimes he would slice very thin slices of apple and put in the center of the pan with the batter....after cooking he would put in a bowl and cover and let them steam until he had enough for the family. After each pancake he would put a slight spindle of sugar on each...on syrup needed.....WONDERFUL
Reply
lui says
June 28, 2014 at 10:39 am
Yumminess. Making these right now! Thanks for sharing.
Reply
ciara1973 says
September 15, 2014 at 1:57 am
Sorry, I don't know why everyone thinks Germans bake their pancakea in the ofen. My mom is german and I've lived in Germany mostly all my life. No one and I repeat no one makes pancakes line this. Plus our pancakes are way thinner, it's between crepes and american pancakes. The ingridients are about the same eggs, flour, milk, pinch of salt, but the mass is thinner and never baked in an oven. This looks more like a 'Kaiserschmarrn' which was originally made for Elizabeth from Austria, but it was too sweet for her, so her husband ate it for her. But that is also made in a frying pan and not baked in an oven. Just wanted too inform you.
Reply
HeavenlySweets says
September 27, 2014 at 8:46 am
Don't know what I may have done wrong, but what exactly are these supposed to taste like, sweet?!? Because these tasted like nothing, they were bland and gross. Looked pretty, but tasted bad.
Reply
- Mary says
  September 27, 2014 at 6:35 pm
  Ha! They might not be for you, then! If you followed the recipe, I assume they turned out as they should have... which really isn't supposed to be sweet. The sweetness here definitely comes from whatever toppings you choose — lemon juice + powdered sugar, maple syrup, brown sugar + sour cream, etc. I'm a fan of lemon+powdered! Sorry it wasn't a good one for you!
  Reply
- JEREMIAH A WARD says
  See Also
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  September 10, 2017 at 6:04 am
  I'm with you on this, tasted like an overcooked omelette, very right. I know, toppings, I used cinnamon sugar apples, didn't help...
  Reply
Kim says
September 28, 2014 at 10:37 am
It works better if you add the liquid INTO the flour --- not the flour into the liquid. 🙂
Reply
Sarah @ SnixyKitchen says
June 03, 2015 at 1:25 am
I'm all for dishes that look like they took more effort than they did. These german pancakes look mighty impressive - I love the natural way it puffs up! Can I come back to Portland so you can make this for me??
Reply
- Mary says
  June 03, 2015 at 1:51 am
  YES PLEASE! I'll make these for you every damn day!!
  Reply
Anna says
June 04, 2015 at 9:05 am
Hi, I made the batter and it is very clumpy. Is it supposed to be like that?
Reply
- Mary says
  June 04, 2015 at 7:28 pm
  Hmm no it should not. Did you whisk it? Or put it through a blender?
  Reply
- Emily says
  June 05, 2015 at 7:23 am
  I just made them and my batter was clumpy too! Had to whisk like crazy! Next time I will add the liquid to the flour instead.
  Reply
Rita smith says
September 17, 2015 at 9:34 am
is the flour self rising or all purpose?
Reply
- Mary says
  September 17, 2015 at 9:47 am
  All purpose! Enjoy, Rita!
  Reply
nalesniki z serem says
December 04, 2015 at 3:38 pm
They will love it! It’s so yummy ; ).
Reply
jinanne says
February 25, 2016 at 8:31 am
What size cast iron skillet is best for this recipe?
Reply
- Mary says
  February 26, 2016 at 10:16 am
  Hi Jinanne! I use my 12" for this one — a 10" would be great too! You can also use pie plates. Enjoy! xo
  Reply
Robin says
September 10, 2017 at 9:10 pm
Tastes like bisquick . had 3 people tried it and 1 child. All said noooooo
Reply
- Robin says
  September 10, 2017 at 9:12 pm
  Sorry wrong site.... these German cakes are awesome. Give it a five especially with powder sugar and lemon
  Reply
  - Mary says
    September 12, 2017 at 10:00 am
    Oh good! Ha! I was worried about the bisquick comment!! Thanks for the update 🙂
    Reply
Ryan Anderson says
May 08, 2018 at 12:47 am
These Deutsch pancakes kind of remind me of a cross between a blintz and a crepe. Tried this for "breakfast for dinner" tonight and it was amazing! I tried making lingonberry syrup from some lingonberries I got at onegreenworld.com here in Portland and it was a bit too tart for me.
★★★★★
Reply
- Mary says
  May 15, 2018 at 10:27 am
  Glad you enjoyed the recipe, Ryan!! xo
  Reply
HannahLove says
December 09, 2018 at 9:10 am
I also still had lumps after whisking well the first time I made this recipe. I had followed the advice and tried adding the liquid to the flour. So, second time around, I sifted the flour adding it to the liquid slowly. This resulted in the smoothest option for those of us without blenders or mixers.
I added some ginger to the batter. Second time around was a hit!
We used blueberries, thickened with a lil constarch, honey and fresh bacon bits for the topping.
★★★★
Reply
- Mary says
  December 18, 2018 at 3:24 pm
  Yum! Thanks for the tips, Hannah!
  Reply
Christine says
July 14, 2019 at 12:40 pm
Made these this morning and they were delicious. Brought back a lot of happy memories for my husband. Thank you!
★★★★★
Reply
naleśniki przepis says
February 01, 2021 at 3:52 pm
looks great, thank you for sharing
Reply
MARY PIZZI says
February 23, 2022 at 5:39 pm
Has anyone tried this with gluten free flour?
Reply

German Pancakes Recipe - The Kitchen Paper (2024)

FAQs

Why don't my German pancakes puff up? ›

If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise. We suggest that you give the oven and skillet plenty of time to heat up thoroughly before adding the batter.

Read On ›

What makes German pancakes rise? ›

The magic that makes that Dutch baby pancake rise to its signature heights is simple: Steam! The combination of air that's whipped into the eggs when you mix the batter and the super hot cast-iron skillet (and oven) create the conditions needed for the lift we love.

Get More Info ›

What's the difference between German and American pancakes? ›

The difference between German and American pancakes is that German pancakes use more eggs than American pancakes and no leavening agent. German pancakes are also baked in a shallow dish (like a roasting pan or cast-iron skillet) while American pancakes are cooked on a griddle.

Learn More ›

Why are my pancakes not fluffy enough? ›

Making pancake and waffle batter ahead of time is a huge no-no and will lead to flat, dense results every time. Even letting your batter hang out for just a few minutes after you've mixed it before you start ladling it onto the griddle will lead to less fluffy results.

Learn More Now ›

What makes pancakes fluffy and helps them rise? ›

The chemicals in the baking powder react when combined with liquid, which triggers an initial release of gas. This first release happens slowly. A second, bigger burst of gas occurs when the batter is heated. Heat produces a quick burst of bubbles, and that's what really gives pancakes their fluffiness.

Get More Info Here ›

What are 3 things that are discouraged when making pancakes? ›

Here are five common mistakes that you're making when cooking fluffy pancakes.

Mistake #1: Using a Spoon or a Fork. ...
Mistake #2: Not Letting Your Batter Rest or Overmixing. ...
Mistake #3: Overmixing Your Batter. ...
Mistake #4: Cooking at the Wrong Temperature. ...
Mistake #5: Flipping Too Often or Too Soon. ...
There you have it!

More items...

May 9, 2022

Explore More ›

What makes fluffier pancakes milk or water? ›

These two ingredients are key. They work together to keep the batter light and airy, creating fluffier pancakes. Milk. Milk helps make pancakes fluffier than water.

Know More ›

Does adding more baking powder make pancakes fluffier? ›

Top tips for fluffy pancakes

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

Why are they called German pancakes? ›

German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands. The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German).

Discover More ›

Which country has the best pancakes in the world? ›

France – Crêpes

You can't possibly make a list of the world's best pancakes and not include France. Crêpes are unavoidable throughout the country. There are two main types of French crêpes – sweet ones (crêpes sucrées) and savoury ones (crêpes salées). Savoury crêpes are commonly known as 'galettes'.

View Details ›

What is Holland pancakes? ›

A pannenkoek (Dutch pronunciation: [ˈpɑnə(ŋ)ˌkuk]; plural pannenkoeken [-ˌkukə(n)]) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes.

Read The Full Story ›

Why are they called dollar pancakes? ›

In the U.S., we refer to them as "silver dollar" pancakes, as they are roughly the size of the old-school coin. While the batter is very similar to traditional griddled pancakes, silver dollar pancakes are usually served beyond the breakfast table.

Why do my pancakes never rise? ›

Flat pancakes are nearly always because of expired baking powder, too little baking powder for the recipe size, or too thin of a batter. How to fix flat pancakes: First, test your baking powder by adding a teaspoon of baking powder in a glass and adding a tablespoon of water or two.

View Details ›

Why does my Dutch baby deflate? ›

It is normal for the pancake to get really puffy while cooking, and then quickly deflate once it's removed from the oven. Don't be frustrated, this is exactly what's supposed to happen! Mix things up and try adding about a cup of fresh fruit over the top of the pancake batter, before it goes into the oven.

Why is my pancake batter so airy? ›

Usually, pancake batter has baking soda or baking powder. Those react to water and heat— first reacting when the batter is mixed, then when the batter is cooked. The leavenings react and form carbon dioxide— the bubbles. The bubbles lift the batter, making it thick and fluffy.

Discover More ›

How do you keep fluffy pancakes from deflating? ›

Flip the pancakes gently

Here is a simple technique that could ultimately save your pancakes from deflating: flipping them gently. This method might take some practice and focus at first, but once you have it down, you'll be thankful you learned it.

See Details ›