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
The Best Bacon Jam Recipe Honeynut Squash Frittata With Red Onion & Sage Recipe on Food52 Casserole Slow Cooker 101 - Recipes That Crock!Healthy Breakfast Cookies Recipe
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
  Italian Carnival Sweet Fritters: Crostoli... or Chiacchiere, Frappe, Sfrappole, Cenci, Galani, Grostoli, Bugie... - Ilaria's Perfect Recipes
  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

Is a German pancake the same as a Yorkshire pudding? ›

Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.

Why are my German pancakes not fluffy? ›

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 The Full Story ›

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

How are German Pancakes different than American Pancakes? German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection.

Tell Me More ›

Why do they call it a Dutch baby? ›

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.

Know More ›

What is the US version of Yorkshire pudding? ›

History. The popover is an American version of Yorkshire pudding and similar batter puddings made in England since the 17th century, The oldest known reference to popovers dates to 1850. The first cookbook to print a recipe for popovers was in 1876.

Why does a German pancake puff up? ›

Like popovers and Yorkshire pudding, the thing that gives Dutch babies their signature puff is steam. In order for that steam to work the pancake into its signature peaks and valleys, you need two things: enough air in a well-developed batter and a piping-hot pan and oven.

Keep Reading ›

Does baking soda make pancakes fluffier? ›

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

Know More ›

What is the trick to fluffy pancakes? ›

The tip, via Food52, relies on relaxed egg whites, aka unbeaten whites that have been allowed to sit for a bit. The pancake technique calls for the eggs to be separated and for the yolks to be mixed into a buttermilk, milk, and melted butter mixture.

See Details ›

Why is my German pancake dense? ›

Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake. Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.

Explore 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'.

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.

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.