Light and fluffy German Pancakes are a breakfast staple and a family favorite! German pancakes take only a few minutes to prepare – and you probably have everything on hand. Just five ingredients!
German Pancakes
Hey guys! It’s Lauren back from Tastes Better From Scratch. I’m really excited to share one of my all time favorite breakfasts with you today. German Pancakes! You might know them by the name Dutch Baby pancakes or puffy oven pancakes!
My mom made these all the time growing up (just like her famous cinnamon rolls and the world’s best breakfast casserole) and we all absolutely loved them! I love how they puff up in the pan when they bake and I love eating them with powdered sugar and syrup drizzled on top! YUM!
The best part about these German Pancakes is they only take about 5 seconds to prepare (you just throw everything in the blender) and the ingredients are items you typically have on hand or are cheap to purchase!
Fun Fact: German Pancakes do not actually come from Germany. They originated in America!
I would also add that these are perfect to make when you have company over, because of how quick and easy they are – and they will totally feed a crowd! You just might have to make two or three pans of them though, because they will disappear quickly! :)
How to make German Pancakes:
Preheat oven to 425 degrees F and add butter to a 9×13 pan. Place it in the oven to melt while your oven heats.
Add milk, eggs, flour, vanilla and a dash of salt to the blender, and blend until smooth. (Photos 1-4)
When the oven is preheated, pour the batter into the pan, and bake until puffy and golden brown.
Serve with maple syrup and powdered sugar, or top with fruit!
Pro Tips:
- To keep German Pancakes from sticking to the pan, make sure you let the butter completely melt in the pan before pouring the batter in.
- If you want to have more peaks in your pancakes, try swirling the batter when you pour so it mixes more with the butter! If you pour directly into the middle then the butter will push to the sides and that is where you will get your raised peaks.
- I always prepare my batter in a blender! It’s quicker and easier than a mixing bowl, and it combines the batter better as well.
Want some more fun breakfast ideas?
Try this Overnight Breakfast Casserole, Blueberry Pancakes with Blueberry Syrup or The Best Crepe Recipe Ever. For even more, browse our whole archive of Breakfast recipes!
Are you making this recipe? Let us know what you think! Leave us a comment and rate it!
German Pancakes
Ingredients
- 6 eggs
- 1 cup milk
- 1 cup flour
- dash of salt
- 1 tsp vanilla
- 4 Tbs butter
Instructions
- Preheat oven to 425 degrees F. As oven preheats, place the butter in a 9x13 baking dish and put in oven for the butter to melt.
- Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth.
- Pour batter into the baking dish with the melted butter. Bake for 20 minutes or until golden brown and puffy
- Remove from oven and sprinkle generously with syrup and powdered sugar or fresh lemon juice and powdered sugar.
Video
Notes
- To keep German Pancakes from sticking to the pan, make sure you let the butter completely melt in the pan before pouring the batter in.
- If you want to have more peaks in your pancakes, try swirling the batter when you pour so it mixes more with the butter! If you pour directly into the middle then the butter will push to the sides and that is where you will get your raised peaks!
- I always prepare my batter in a blender! It's so much quicker and easier to wash than a mixing bowl and it combines the batter better as well!
Nutrition
Recipe by Lauren Allen of Tastes Better From Scratch.
We hope you love these puffy oven pancakes as much as we do!
Can I use a 9 x9 pan?
Sure, you can but you might want to do a little bit less batter in that size, or cook them for longer! If you do the whole amount, I’m guessing that they will come out thicker and denser.