These German pancakes are a light and fluffy version of American pancakes baked in one pan. Easy to make with only 6 ingredients they will be a new family favorite for breakfast!
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Easy German Pancake Recipe
It’s a family favorite! My mom would always make them growing up and now I make them with my kids and they always get so excited when we have them.
They are light, fluffy and baked to perfection. They taste extremely delicious topped with fresh berries, maple syrup, powdered sugar, jam or cinnamon sugar. It really doesn’t get any better than that.
What is a German Pancake?
German pancakes are also known as fluffy pancakes, Dutch baby pancakes, and Hootenanny. They are baked in the oven until they puff up.
The batter is typically made with flour, eggs, sugar and milk. A German pancake has a thicker and fluffier consistency than a regular pancake or Swedish pancake, however they do fall a little as they cool.
Top them with powdered sugar and they are so delicious!
You only need 6 ingredients to make German pancakes, and they are baking staples you probably already have on hand. Easily double it for a crowd, my mom has been known to triple this recipe whenever we get together!
How to Make German Pancakes
This recipe is SO easy to make! Baking German pancakes in the oven is a lot easier then cooking regular pancakes on the stove because you can just pour the batter into the pan and bake it, rather than flip individual pancakes.
1. Heat the pan. Preheat oven to 400°F. Slice butter and add to 9×13″ pan. Then place pan into oven for about 2 minutes, until melted.
2. Make batter. In a medium-sized bowl, whisk together flour, sugar and salt. Next add milk and vanilla. Then beat in ONE egg at a time until smooth. The batter will be thinner than normal pancakes, which is what you want!
3. Bake in oven. Pour batter over melted butter and bake for 18 to 20 minutes, or until golden brown. Slice and serve warm with toppings of choice.
What Makes Them Rise and Get Fluffy?
The fun thing about these puffy oven pancakes is watching them rise a few inches and get nice and fluffy in the oven. Here are a few tricks I’ve learned for the fluffiest German pancakes possible:
- Fresh eggs. Personally, I think one of the main keys is using fresh eggs. Also, beating each egg, one at a time for 30 seconds will help them rise better.
- White flour. I prefer to use all-purpose flour, as I’ve found the best results when using that specific kind.
- Preheating the pan. I also think that heating the buttery pan up in the oven prior to adding the batter helps them rise. The butter acts as a non-stick agent, allowing the pancakes to rise taller and not get stuck to the pan.
- Blender: You can also make the batter in the blender. They might not be as fluffy, but they will still turn out delicious. Blend the liquid and eggs first for about 30 seconds, then add the dry ingredients and blend until smooth.
- How to tell when they are done: Both the edges and top of your German pancakes will be nice and golden brown. They will have risen a couple of inches and will be light and fluffy.
- Check the middle: Before removing from the oven, check that the middle has set and cooked all the way through. It should easily pop out of the pan when ready to serve
- Serve right away: These taste best fresh out of the oven when they are fluffy and warm!
There are so many delicious ways to top this giant oven pancake!
- Syrup (homemade buttermilk syrup, maple syrup or cinnamon pancake syrup)
- Fresh strawberries
- Caramelized bananas
- Powdered sugar
- Chocolate chips
- Lemon curd
- Cinnamon sugar
German pancakes are also known as fluffy pancakes, Dutch baby pancakes, and Hootenanny. Made with a batter of flour, eggs, sugar and milk they are baked in the oven until they puff up. They are thicker and fluffier than a regular pancake, however they do fall a little as they cool.
Don’t be alarmed, this is typical of German pancakes as they cool. Some say that baking in a metal pan vs a glass pan will help. If you try, let me know in the comments.
A pancake by many names! You might here them called, puff puff, Dutch puff, Bismarck, Hootenanny, German puff pancakes, Dutch babies. No matter what they are called they are delicious for a holiday breakfast or weekend brunch!
Store: Cover and store leftovers in your refrigerator for 2-3 days. Reheat in oven, toaster oven or the microwave.
Freezer: Cool completely then cut into serving size pieces. Wrap each individual piece tightly with plastic wrap and store in a freezer safe bag. To reheat, place on a baking sheet and cover with foil and heat in the oven at 350 degrees F until warm.
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German Pancake Recipe
- 3 Tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 Tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
- 6 large eggs
Optional toppings: Syrup, jam, powdered sugar, fresh berries, cinnamon sugar
- Preheat oven to 400°F. Slice the butter and add to a 9×13″ pan. Then place into the oven until melted (about 2 minutes).
- Whisk together the flour, sugar and salt in medium-sized bowl. Add milk and vanilla. Then beat in ONE egg at a time until smooth. For extra fluffy pancakes, beat 30 seconds per egg.
- Pour mixture over melted butter and bake 18-20 mins., or until golden brown. Slice and serve warm with your favorite toppings.
Nutrition provided is an estimate. It will vary based on specific ingredients used.
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