These puffy Germany pancakes are about the easiest breakfast you’ll ever make! Flour, eggs, milk and vanilla get blended in the blended then baked until they’re golden and puffed up – then enjoyed topped with fruit, syrup, and powdered sugar!
They’re a simple breakfast that’s perfect for feeding a family or a crowd at your next breakfast or brunch celebration!
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Baked German Pancake Recipe
There are a few breakfasts that we rotate through during the week and these German pancakes are one of them (these egg breakfast muffins are another)! We typically make a batch once during the week then reheat and enjoy all week long.
And the best part? They’re so simple – they’re made by blending just seven ingredients, pouring out the batter onto a hot buttered skillet, and baking it in the oven.
The pancake puffs up like a soufflé and then deflates once it comes out of the oven, resulting in crispy golden raised edges and a soft hollowed-out middle, perfect for holding so much goodness including syrup, a dusting of powdered sugar, or fresh berries and whipped cream.
Serve them for an extra special brunch alongside cinnamon streusel coffee cake, French toast casserole, or an egg and ham casserole for a memorable feast with a little something for everyone!
Tip!
You may have heard these called Dutch Baby pancakes, or a slew of other names, but it all amounts to the same thing. A fantastic light and fluffy baked pancake that requires simple prep, a skillet, and a blender. That’s it! We just call them German pancakes because that’s what my mom called them growing up!
Why you’ll love These Pancakes
- Pantry friendly – don’t have any groceries? You can still toss these together because you’ll almost always have these ingredients on hand!
- Easy to make for a crowd – unlike pancakes that you have to cook individually, these German pancakes are all poured and baked in one dish – making it easy to make pancakes for an entire party!
- Fluffy and fun – there is just something fun about these pancakes fluffing up in the oven, even if they do deflate slightly out of the oven. Kids will love it!
Ingredients in german pancakes
Ingredient Notes & Substitutions
There really aren’t any caveats or mix things up with the ingredients in these German pancakes – they’re all pretty straight forward ingredients! I’ve included a few notes about our preferences below to get the best results, but just use what you have!
- Butter – salted or unsalted butter works fine!
- Flour – we typically use organic all-purpose flour
- Whole milk – I always recommend whole milk because it adds richness and necessary fat for moist, soft pancakes.
I typically serve these alongside some sort of fresh berries, syrup, and powdered sugar for topping. You could also serve them with jam or homemade raspberry sauce – anything you’d put on regular mini pancakes would be great!
How to make German Pancakes
I already talked about how easy this recipe is! I’ve included the basics below but make sure to read the entire recipe card at the bottom of this post for full measurements and details!
1 – make the german pancake batter
- Cut butter into cubes and place them in a 9×13 baking dish, then place the dish in the oven and preheat the oven to 425 degrees. Once the butter has melted (but not browned/burned), remove the dish.
- Blend all of the other ingredients in a blender on low until they’re mixed together and smooth.
- Pour the batter into the 9×13 dish with the melted butter and swirl slightly to make sure the batter gets all over the dish.
2 – bake the german pancakes
- Place the 9×13 pan into the oven and bake for 22 minutes. The pancake is done when they are golden and puffy.
Let the pancakes cool slightly, then serve warm with your favorite maple syrup, buttermilk syrup, powdered sugar, cinnamon sugar, or fresh berries and whipped cream.
These are really delicious warm, but they’re also totally fine enjoyed at room temperature if they cool off slightly! I’ve definitely done that way too many times after chasing the kiddos around getting them to eat their breakfast first!
Make it gourmet!
Make this feel even fancier for a brunch or breakfast party by serving the German pancakes with a homemade whipped cream like this blueberry whipped cream! People will love the gourmet version!
How to store German Oven Pancakes
Store leftovers in an airtight container in the refrigerator for up to five days. We typically just put them in glass Pyrex containers portioned out into individually servings so we can reheat easily in the morning!
When you’re ready to reheat, place the portion of pancake you’d like in an oven-safe dish (or we just put it on a pan lined with parchment paper), place it in the cold oven, and preheat the oven to 350 degrees. The German pancake will warm up with the oven without risking burning it!
Helpful Tips
Start with room temperature ingredients if you have time and think about it. This way everything bakes at the same rate, reducing the chance of an unevenly baked puff pancake. If not, it’ll still puff up just fine!
Don’t skimp on the butter. This German pancakes recipe uses plenty of butter on purpose. It helps the pancake to rise and bake, but also prevents sticking and really adds flavor to the pancakes!
Avoid reheating the leftovers in the microwave as they can get kind of soggy when they’re warmed up that way. I highly recommend the oven warming method I mentioned above!
Recipe FAQs
Why are they called a German pancake?
Also known as German puff pancakes, these puffy oven pancakes got their name because they are said to have originated in Germany (go figure!). And I’m excited to see if they actually serve something similar when we go to Germany this year!
Do I have to blend the ingredients?
If you don’t have a blender or don’t want to get the blender dirty, you can whisk these in a normal mixing bowl. Just be sure to blend everything until the batter is nice and smooth without lumps. This is easier to do if all of your ingredients are at room temperature!
German Pancakes
Ingredients
- 1 stick butter
- 8 large eggs
- 1 cup flour
- 1 cup whole milk
- ½ cup sugar
- 1 tsp vanilla extract
- dash of salt
Instructions
- Preheat the oven to 425 degrees.
- Cut the stick of butter into cubes and place them in a 9×13 baking dish, then place the dish in the oven and preheat the oven to 425 degrees. Once the butter has melted (but not browned/burned), remove the dish.1 stick butter
- In a large blender add in the eggs, flour, milk, sugar, vanilla, and salt.8 large eggs, 1 cup flour, 1 cup whole milk, 1/2 cup sugar, 1 tsp vanilla extract, dash of salt
- Blend on low ujst until the batter is mixed together and smooth.
- Pour the batter into the prepared 9×13 baking dish using a figure eight shape to pour it evenly.
- Place the 9×13 pan into the oven and bake for 22 minutes.
- Serve the German pancakes warm with your favorite syrup, powdered sugar, or frush fruit and whipped cream.
Tips & Notes:
Nutrition Info
More Breakfast Recipes
These are some of our most popular breakfast recipes – perfect for all your brunch and breakfast needs and parties! Plus, they’re all great to make ahead of time!
- Homemade pop tarts – these fun pop tarts are a great homemade version of the nostalgic treat from your childhood!
- Easy chocolate chip muffin recipe – a super simple and classic recipe that everyone will love!
- White sausage gravy – serve this over these drop biscuits for the ultimate comfort food breakfast!
- Sausage breakfast casserole – a great way to use up leftover bread, this one’s hearty and delicious!
- Breakfast empanadas – this fun variation on an empanadas uses classic breakfast ingredients!
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