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    Dutch Baby Pancake Recipe

    Home » Recipes » Breakfast » Dutch Baby Pancake Recipe

    Published: Jun 2, 2019 · Modified: Sep 27, 2024 by Pretty Providence · This post may contain affiliate links · 150 Comments

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    Light and fluffy German Pancakes are a breakfast staple and a family favorite! Our German Pancake Recipe takes only a few minutes to prepare - and you probably have everything on hand. Just five ingredients! 

    German Pancakes just out of the oven, dusted with powdered sugar in a glass baking dish.

    German Pancakes (aka Dutch Baby 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, her delicious blueberry pancakes, 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! :) 

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    German Pancake Recipe Ingredients

    • Eggs
    • Milk
    • Flour
    • Salt
    • Vanilla
    • Butter

    How to make German Pancakes:

    Preheat oven to 425 degrees F and add butter to a 9x13 pan. Place it in the oven to melt while your oven heats. 

    How to make german pancakes - step by step collage of ingredients being added to a blender.

    Add milk, eggs, flour, vanilla and a dash of salt to the blender, and blend until smooth. (Photos 1-4)

    German Pancake batter with melted butter in a 9x13 glass baking dish.

    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! 

    German Pancake 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.
    Corner slice of german pancakes sitting on a white plate drizzled with syrup

    How to serve this recipe for German Pancakes

    Serve German Pancakes immediately after removing them from the oven. 

    Top with powdered sugar and berries, maple syrup, buttermilk syrup, whipped cream or cinnamon honey butter.

    How to Store German Pancakes

    How to Store German Pancakes in the Refrigerator

    Store leftover German Pancakes in an airtight container or sealable plastic bag in the refrigerator. They can be stored in the refrigerator for up to 2-3 days. 

    Keep in mind that they may lose some of their crispness and become softer when stored. 

    When you're ready to enjoy the leftovers, you can reheat them in the oven at around 350°F (175°C) for a few minutes until they're warm and crisp again.

    How to Freeze German Pancakes

    Wrap the pancakes individually in plastic wrap and place them in a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. 

    Thaw them in the refrigerator overnight or on the countertop for 30-60 minutes. Reheat in the oven as directed above.

    German Pancakes Recipe FAQs

    What's the difference between German and American pancakes?

    -German pancakes have a thinner batter compared to American pancakes. American pancakes have a thicker, fluffier batter which after cooking become more cake-like.
    -German pancakes are typically baked in the oven.
    -American pancakes are cooked on a griddle or stovetop. 
    -German pancakes puff up while cooking and have irregular, rustic shapes. American pancakes are typically round and flat.

    Why does a German pancake puff up?

    The baking method for German pancakes is what causes them to puff up dramatically as they cook.

    Why are German pancakes called Dutch babies?

    German pancakes or “Dutch Babies” actually did not originate in Germany. They were introduced and popularized at a Seattle restaurant called Manca’s Cafe. They were nicknamed Dutch Babies (originally ‘Deutsch Babies) because they are inspired by thin, crepe-style pancake from Germany called ‘Pfannkuchen.’

    More like this Recipe for German Pancakes

    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 just out of the oven, dusted with powdered sugar in a glass baking dish.

    Dutch Baby Pancake Recipe (Recipe for German Pancakes)

    German Pancakes are a classic breakfast your whole family will love. They're so easy too, just throw everything in the blender, then bake! 
    4.98 from 47 votes
    Print Pin Rate
    Prep Time: 5 minutes minutes
    Cook Time: 35 minutes minutes
    Total Time: 40 minutes minutes
    Servings: 4
    Calories: 337kcal
    Author: Pretty Providence

    Video

    Ingredients

    • 6 eggs
    • 1 cup milk
    • 1 cup flour
    • dash of salt
    • 1 teaspoon 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. 

    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

    Serving: 1square | Calories: 337kcal | Carbohydrates: 27g | Protein: 13g | Fat: 18g | Saturated Fat: 9g | Cholesterol: 279mg | Sodium: 221mg | Potassium: 213mg | Sugar: 3g | Vitamin A: 825IU | Calcium: 119mg | Iron: 2.6mg
    Did you make this recipe?Mention @prettyprovidenceblog or tag #prettyprovidence!

    Recipe by Lauren Allen of Tastes Better From Scratch. 

    We hope you love these puffy oven pancakes as much as we do! 

    This post was originally published January 13th, 2014 and has been updated with better photos, a video, and more detailed information. 

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    Reader Interactions

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      Recipe Rating




    1. Kim

      March 20, 2022 at 11:02 am

      5 stars
      Super simple recipe that comes together quickly for mornings when you don't have time to be hands on. Very tasty, my husband and son loved them! :) I will make these again for sure.

      Reply
      • Jessica

        March 31, 2022 at 12:10 pm

        So glad you loved them!! Thanks Kim!

        Reply
      • Mona

        July 11, 2022 at 5:20 pm

        AFTER ITS DONE. ADD POWERED SUGAR AND LEMOM JUICE. REMEMBER TO ADD A LITTLE MORE BUTTER TOO. BUT THE PS AND LEMON MAKE IT OUTSTANDING!!

        Reply
    2. Brittney

      February 02, 2022 at 7:55 pm

      Unfortunately this recipe did not work out. First, it has no sweetener in the batter. All the other recipes I’ve pinned for dutch babys have had either sugar or maple syrup in the batter. Without it, it just tastes plain and too eggy. It’s frustrating to use so many of my eggs and not have it turn out. Also, the butter completely burned before preheat which was a mess to clean up and a delay in the process. I recommend you make some adjustments to the recipe or at least some notes about these two things in case others want to sweeten it and watch their butter closer so it won’t burn.

      Reply
      • Jessica

        February 03, 2022 at 10:06 am

        Hey Brittney, sorry you didn't like the recipe! The batter for German pancakes is typically not meant to be sweet, but if you want to sweeten the batter you absolutely can. As far as the butter goes we have never had an issue. Does your oven usually run hot?

        Reply
      • Robbie

        February 26, 2022 at 3:06 pm

        5 stars
        Hi Brittney - I've been making this type of pancake for decades - we call it "Pancake from the Oven". Real original! Anyway, we just use the pancake for a base - after it's baked, load it up with sweetened cooked apples or applesauce, cooked plums etc. and if I want savory, ham and cheese. Use whipped cream and maple syrup on the fruit ones. I use it on the ham and cheese too (my bad). It's a weekend delight. Even if the butter burns, it just adds flavor! perhaps halve the recipe so you don't waste too may eggs and give it another go - it's such a handy recipe for a quick meal. PS: I use a heavy or cast iron fry pan - I have an old one that lost it's wooden handle - it's perfect :)

        Reply
        • Jessica

          March 02, 2022 at 1:04 pm

          Thanks Robbie!

    3. Amelia

      September 19, 2021 at 7:44 am

      5 stars
      Super good and easy! I made some glaze with powdered sugar milk and vanilla then topped it with berry compote! It was so good!

      Reply
      • Jessica

        September 21, 2021 at 10:05 am

        Oh my gosh that sounds amazing! I can't wait to try, thanks Amelia!

        Reply
      • Melanie Behringer

        December 28, 2021 at 12:08 pm

        Ein gutes Rezept, hat aber mit deutschen Pfannkuchen wenig zu tun, die ich in Bayern kenne!

        Reply
    4. Montana

      February 16, 2021 at 11:28 am

      5 stars
      I've been using this recipe of yous for quite a while. I've tried others. Only thing I use is a cast iron pan. This is the best recipe out there. Thanks so much

      Reply
      • Jessica

        February 17, 2021 at 12:25 pm

        You just made our day! Thanks so much!!

        Reply
    5. Meghan

      December 30, 2020 at 11:38 am

      I'm going to make these for dinner tonight. I wondered if anyone had tried adding some blue berries and raspberries to the batter? Also, I'm going to have to substitute in Bob's Red Mill Gluten Free all purpose flour if there are any suggestions.

      Reply
    6. Regina Zion

      November 08, 2020 at 11:13 am

      5 stars
      Great recipe! Made 2 pans of German Pancakes.

      Reply
    7. Sylvie Icecharm

      October 13, 2020 at 10:31 am

      5 stars
      YUM YUM YUM! This recipe is absolutely delicious! I tried this super easy easy recipe a month ago, and everyone loved it! Guess what? I’m about to make it again. 🤩

      Reply
      • Jessica

        October 13, 2020 at 5:10 pm

        YAY!!! You totally just made our day! Thank you Sylvie!

        Reply
    8. HPerey

      September 07, 2020 at 9:15 pm

      5 stars
      We also have cheese and salsa on it instead of the typical syrup (tho I still like it that way). It’s super yummy especially when you’re wanting a more savory flavor.

      Reply
      • Sarah

        September 09, 2020 at 7:40 am

        I've never heard of serving it that way but it sounds good!!

        Reply
        • Valerie

          December 25, 2021 at 10:52 am

          Both my parents are from Germany and I grew up with these pancakes. I make them for my children every Christmas. The pancake itself originated in Germany but in America they coined the name “Dutch baby” with was an incorrect spelling of the word Deutsch translates to German. So they are originally from Germany just the name is American.

        • Jessica

          January 04, 2022 at 9:25 pm

          Very interesting! Thanks Valerie.

    9. Jen B

      August 23, 2020 at 8:45 pm

      5 stars
      Good. But a little too eggy.

      Reply
    10. Robert Hazleton

      July 30, 2020 at 7:54 am

      5 stars
      The simpler this recipe, the better. Thanks for posting this! My favorite addition is to add lemon zest in the batter. Then when it's done, drizzling lemon juice and dusted powdered sugar on top. Thanks for doing justice to this classic!

      Reply
      • Sarah

        July 31, 2020 at 7:09 am

        I've never tried that! Thanks for sharing and for the review! :)

        Reply
      • Brittney

        February 02, 2022 at 5:54 pm

        How much do you add? The zest from a whole lemon?

        Reply
    11. Cindy

      July 16, 2020 at 8:43 am

      5 stars
      Sarah, this recipe is soooo good. So easy to prepare and it’s something different and fun.
      I halved the recipe and used an 8x8 pan, it came out perfect, just like your picture.
      I plan to share it with my parents:)

      Reply
      • Sarah

        July 21, 2020 at 9:49 am

        Thanks Cindy!! We're so glad you like it!

        Reply
    12. Barbara

      July 06, 2020 at 3:49 pm

      5 stars
      I didn’t think a German pancake could get easier but you did it! Awesome!

      Reply
      • Sarah

        July 06, 2020 at 9:31 pm

        Yay! So glad you loved it!

        Reply
    13. Martine

      June 29, 2020 at 9:57 am

      Can it be frozen

      Reply
      • Sarah

        July 02, 2020 at 1:18 pm

        I think it probably can but it's best eaten fresh out of the oven! :)

        Reply
    14. Valerie Lenderman

      June 28, 2020 at 7:59 am

      5 stars
      We really enjoyed this recipe! Thank you! It was something different and fun and all three of my kids aked for seconds. :)

      Reply
      • Sarah

        July 02, 2020 at 1:18 pm

        Yay! Thank you so much for letting us know. So glad y'all loved it.

        Reply
        • Shawn

          November 04, 2021 at 10:48 am

          Could I prepare the batter the night before and store it in the fridge?? I know it's not difficult to put together and blend, but I am still trying to simplify for a large group.... thank you!

        • Jessica

          November 14, 2021 at 4:39 pm

          I'm not sure it would work the same if you did-- it wouldn't hurt you but they may not be the same consistency.

    15. Jane

      June 06, 2020 at 10:40 am

      5 stars
      I just made this pancake this morning and my German Husband was pretty impressed how it turns out...And my 8 year old son enjoyed it as well...It was so good!!!!Thank you for sharing the recipe!!!

      Reply
      • Sarah

        June 08, 2020 at 8:05 pm

        Yay!! That's great to hear. It's always a hit at our house.

        Reply
    16. Karen

      May 10, 2020 at 7:21 am

      Hello! I thought I would make this for myself and husband. I haven’t made it in about 10 years. So concentrated on reading the directions. Long story short, I never took the melted butter out of the oven until I poured the batter in. OOPS! A little more ‘melted’ than wanted.

      Reply
    17. Adriana

      April 23, 2020 at 11:47 am

      I made these this morning and my kids devoured them! There was none left for my husband, who unfortunately was on a work call. Thanks for a great recipe!

      Reply
      • Sarah

        April 23, 2020 at 7:38 pm

        Yay! Haha, oh well. Good thing they are so easy, you can make some for him soon!

        Reply
    18. Kitty Niday

      March 10, 2020 at 9:48 am

      5 stars
      I will be making these fo the grandkids on Friday morning. They look so yummy.

      Reply
      • Sarah

        March 10, 2020 at 1:00 pm

        I'm sure they will love them!

        Reply
    19. Juliann

      February 22, 2020 at 9:20 am

      I made these this morning and they were so good! Question though. Mine had about 3 big bubbles pockets in the middle that were thick. How do I get it to remain flat in the middle?

      Reply
      • Sarah

        February 25, 2020 at 7:50 pm

        You can try swirling the batter around a little bit more, but ours usually have bubbles in them, it's just different every time where the bubbles puff up!

        Reply
    20. Olivia

      January 17, 2020 at 3:04 pm

      Can I use a 9 x9 pan?

      Reply
      • Sarah

        January 17, 2020 at 5:22 pm

        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.

        Reply
        • Tom G

          May 31, 2020 at 8:13 pm

          I use a8 x 8 pan and cut the recipe in half.

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