Light, Puffy, and So Satisfying

I love making European-style recipes, and this German Pancake is one of my absolute favorites. I discovered it a few years ago, and I make it almost every weekend. It’s one of those dishes that looks fancy, tastes amazing, and still comes together in minutes.

The way it puffs up in the oven feels like magic, and the golden, buttery edges are just super satisfying. With only a few basic ingredients, you get a breakfast that feels totally special and a little elegant.

Adding a dash of vanilla and a sprinkle of sugar into the batter really takes it to the next level, and the result just melts in your mouth! You’ll love it for sure, and for a perfect brunch with friends, a cozy morning with family, or even a fun dinner-for-breakfast night—this German pancake works beautifully. It’s golden, airy, and so fun to watch rise.

I like to enjoy it hot from the oven with powdered sugar and lemon juice, and sometimes I add fresh berries or a spoonful of jam. Some days I keep it classic, and other times I drizzle it with honey or maple syrup. This pancake is super easy to make and gives you a lot of room to play with flavors and toppings.

What is a German Pancake?

A German Pancake, also called a Dutch Baby, is a large, fluffy oven pancake that puffs up around the edges as it bakes. It’s made from a simple batter of eggs, milk, and flour, and it’s cooked in a hot, buttered skillet. The middle stays soft and custardy, while the edges become crisp and golden.

Perfect For:

• Lazy Weekend Breakfasts: It takes only a few minutes to mix, and then the oven does all the work. You can relax while it bakes and fills the kitchen with the smell of buttery goodness.
• Brunch with Friends: This dish looks impressive, like you really went all out. But it’s secretly very simple to make, and it’s sure to get compliments.
• Family Mornings: Kids love how it puffs up in the oven, and they can pick their toppings. It makes breakfast fun and interactive.
• Quick Dessert: Add a scoop of ice cream and a drizzle of chocolate sauce, and you’ve got a fast, fancy dessert in under 30 minutes.

Ingredients

• 3 large eggs
• ½ cup all-purpose flour
• ½ cup milk (whole milk preferred)
• 1 tablespoon granulated sugar
• ½ teaspoon vanilla extract
• ¼ teaspoon salt
• 2 tablespoons unsalted butter
• Optional toppings: powdered sugar, lemon juice, fresh fruit, syrup

Kitchen Equipment You’ll Need

• 10- or 12-inch oven-safe skillet (cast iron is perfect)
• Large mixing bowl or blender
• Measuring cups and spoons
• Whisk or hand blender
• Oven mitts
• A spatula or a knife for serving

How to make German Pancake

Step 1:

Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet (or oven-safe pan) in the oven to heat.

Step 2:

In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth (about 20–30 seconds). Let the batter rest while the oven finishes heating.

Step 3:

Carefully remove the hot skillet from the oven. Add butter and swirl it around to coat the bottom and sides.

Step 4:

Quickly pour the batter into the hot, buttered skillet. Immediately return the pan to the oven.

Step 5:

Don’t open the oven door! The pancake will puff up dramatically as it bakes. Once it’s golden brown and puffy, it’s ready.

Step 6:

Dust with powdered sugar and top with lemon juice, berries, or syrup as desired.

Tips

• Use room-temperature eggs and milk: This helps the batter blend smoothly and rise better.
• Preheat your pan: A hot skillet helps create that dramatic puff and crispy edges.
• Blend the batter well: A blender works great for a super smooth texture and adds air for more lift.
• Don’t open the oven door early: Let it puff up fully without interrupting the heat.
• Serve immediately: It deflates a bit once out of the oven, so serve right away to impress.
• Add butter generously: It gives the edges a rich flavor and prevents sticking.
• Try sweet or savory: Leave out the sugar and vanilla for a base that can be topped with cheese, herbs, or cooked veggies.

Optional Ingredients

• Cinnamon or nutmeg: For a warm, spiced flavor that works great in cooler months. It adds depth and coziness.
• Maple syrup or honey: Drizzle over the top for extra sweetness. Great for those who love a rich topping.
• Fresh berries: Toss them on after baking or bake a few right into the batter. Blueberries and raspberries are especially good.
• Jam or preserves: A dollop in the center adds beautiful color and fruity flavor. Use strawberry, apricot, or fig.
• Chocolate chips: Sprinkle on top or stir into the batter for a fun, indulgent twist. It’s like dessert for breakfast.
• Sliced bananas or apples: Layer them on before baking or sauté and add on top. Add a pinch of cinnamon for extra warmth.

What to Pair with German Pancake?

A freshly baked German pancake is a blank canvas for flavor, and the pairings can take it from simple to unforgettable. One of the best ways to enjoy it is with crispy bacon or breakfast sausage on the side. The salty, savory bite perfectly contrasts the soft, eggy pancake and adds balance to the sweetness. For a lighter option, try a veggie sausage or turkey bacon.

To add freshness and a pop of color, pair the pancake with seasonal fruit like berries, sliced peaches, kiwi, or pomegranate seeds. You can also prepare a quick fruit salad with mint or citrus zest for brightness. These natural toppings make each bite feel juicy and refreshing.

If you want to make your brunch feel elegant, consider offering a light sparkling drink like fresh orange juice, a mimosa, or even sparkling water with lemon. This gives the meal a celebratory feel and pairs well with both sweet and savory toppings on your pancake.

Variations and Substitutions

Savory German Pancake: Skip the sugar and vanilla. Top with sautéed spinach, mushrooms, and a sprinkle of cheese for a dinner-ready version.

Apple Cinnamon German Pancakes: Before baking, add thin apple slices and cinnamon. This turns the pancakes into a warm, spiced treat.

Gluten-free version: Use a gluten-free flour blend instead of regular flour. It still puffs up beautifully.

Dairy-free option: Swap out milk for almond, oat, or soy milk, and use a plant-based butter.

Mini Dutch Babies: Divide the batter into muffin tins or small ramekins for individual servings.

Berry Bake Version: Add a handful of berries directly into the batter before baking for sweet bursts throughout.

Lemon Zest Twist: Stir in lemon zest for a light citrus aroma that pairs perfectly with powdered sugar.

Chocolate Lover’s Pancake: Add cocoa powder to the batter and drizzle with melted chocolate for dessert-style goodness.

How to Store

Let the pancake cool completely, then cover and store any leftovers in the fridge for up to 2 days. Reheat slices in the oven or a skillet to bring back a bit of crispiness.

You can also freeze slices wrapped in plastic and foil. Just thaw and reheat in a 350°F oven until warmed through. It won’t puff up like fresh, but it still tastes amazing.

FAQ

Can I make the batter the night before?

Yes, you can mix the batter and store it in the fridge overnight. Just stir it before using.

Why didn’t my pancake puff up?

Your oven or skillet may not have been hot enough. Make sure both are fully preheated.

Can I make this recipe in a regular baking dish?

Yes, but a cast iron skillet gives better puff and crispy edges.

Is this recipe good for kids?

Absolutely! Kids love watching it puff up and picking their own toppings.

Can I double the recipe?

Yes, but use two pans or a larger one so it cooks evenly and puffs nicely.

How long should it bake?

Usually about 18 to 20 minutes at 425°F until golden and puffed.

Can I make it savory instead of sweet?

Yes! Skip the sugar and vanilla and add herbs, cheese, or cooked veggies.

Do I need a blender to make the batter?

No, you can whisk it by hand, but a blender gives a smoother, fluffier batter.

German Pancake Recipe

Recipe by Wasian CookeryCourse: BrunchCuisine: GermanDifficulty: Easy

Servings

4

servings

Prep time

10

minutes

Cooking time

20

minutes

Total time

30

minutes

This German Pancake is light, fluffy, and puffs up beautifully in the oven with golden, crispy edges. It’s the perfect quick breakfast or brunch, topped with fruit, syrup, or powdered sugar.

Ingredients

• 3 large eggs

• ½ cup all-purpose flour

• ½ cup milk (whole milk preferred)

• 1 tablespoon granulated sugar

• ½ teaspoon vanilla extract

• ¼ teaspoon salt

• 2 tablespoons unsalted butter

• Optional toppings: powdered sugar, lemon juice, fresh fruit, syrup

Directions

• Preheat the oven to 425°F (220°C). Place a 10-inch cast iron skillet (or oven-safe pan) in the oven to heat.
• Make the batter: In a blender, combine eggs, flour, milk, sugar, vanilla, and salt. Blend until smooth (about 20–30 seconds). Let the batter rest while the oven finishes heating.
• Melt the butter: Carefully remove the hot skillet from the oven. Add butter and swirl it around to coat the bottom and sides.
• Pour the batter: Quickly pour the batter into the hot, buttered skillet. Immediately return the pan to the oven.
• Bake for 18–20 minutes: Don’t open the oven door! The pancake will puff up dramatically as it bakes. Once it’s golden brown and puffy, it’s ready.
• Serve immediately: Dust with powdered sugar and top with lemon juice, berries, or syrup as desired.