A light, fluffy, oven-baked twist on pancakes that requires just six staple ingredients, these German pancakes are perfect for a quick, family‑pleasing breakfast.

Slice of German pancake topped with fresh berries, powdered sugar, and maple syrup.

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Easy German Pancake Recipe

This simple recipe for German pancakes are a family favorite. My mom would always make them growing up and now I make them with my kids. You may know them by the name German puff pancake, fluffy pancakes, Dutch baby or Hootenanny.

Whatever you call them, this pancake recipe is light, fluffy and baked to perfection. We love them topped with fresh berries, maple syrup or buttermilk syrup, powdered sugar or cinnamon sugar.

Ingredient Notes

Easily double this recipe for a crowd or triple it like my mom does!

  • Fresh eggs. Personally, I think one of the main keys to the fluffiest German pancakes 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.

How to Make German Pancakes

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.

Sliced butter in a baking dish.

Preheat oven to 400°F. Slice butter and add to 9×13″ pan. Then place pan into oven for about 2 minutes, until melted.

Mixing German pancake batter with electric mixer.

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!

Pouring German pancakes batter into a baking dish.

Pour batter over melted butter and bake for 18 to 20 minutes, or until golden brown. Slice and serve warm with toppings of choice.

Recipe Tips

  • Preheat the pan: Warming the pan with butter in the oven before adding the batter helps the pancakes rise and prevents sticking. The hot butter creates a non-stick surface and encourages that signature puff.
  • How to tell they’re done: The edges and top should be golden brown, puffed up, and light and airy. They typically rise a couple of inches while baking.
  • Check the center: Before removing from the oven, make sure the center is fully set. This helps the pancake release cleanly from the pan and ensures it’s cooked through.
  • Serve immediately: German pancakes are best enjoyed fresh from the oven while they’re warm and fluffy. Top with butter, homemade maple syrup, fresh berries, or a dusting of powdered sugar.
Close-up of puffed German pancake showing airy texture and golden brown edge.

Looking for more breakfast recipes? Try blender crepes, buttermilk pancakes and Swedish pancakes.

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german pancakes

German Pancake Recipe

5 from 26 votes
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 6
These German pancakes are a light, fluffy and baked in one pan. Easy to make with only 6 ingredients they will be a new family breakfast favorite!
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Ingredients 

  • 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

Instructions

  • 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. 

Last step: Please leave a comment and rating after you make the recipe.

Notes

Note: You can also make these in the blender to make it easier. Simply mix up the liquid and eggs first for about 30 seconds. Then add in the dry ingredients. They may not be quite as fluffy, but it works great for when you are in a hurry.
Store: Cover and store leftovers in your refrigerator for 2-3 days. Reheat in oven, toaster oven or the microwave.
Freeze: 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°F until warm.

Nutrition

Calories: 218kcal, Carbohydrates: 21g, Protein: 8g, Fat: 10g, Saturated Fat: 5g, Cholesterol: 180mg, Sodium: 266mg, Potassium: 109mg, Sugar: 5g, Vitamin A: 445IU, Calcium: 52mg, Iron: 1.7mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.

German pancakes topped with syrup and berries.