Rise and shine with these German Pancakes, a Fluffy Oven Pancake that transforms simple ingredients into a puffy, golden breakfast masterpiece with crisp edges and a custard-like center. Also known as Dutch Babies, this dish is perfect for brunch, breakfast, or even dessert, topped with fresh fruit or syrup. With German Pancakes, you’ll impress everyone at the table in just 30 minutes!
Why You’ll Love German Pancakes
I’m obsessed with these German Pancakes because they’re a Fluffy Oven Pancake that delivers a stunning presentation with minimal effort. The batter puffs up dramatically in the oven, creating a showstopper that’s both light and indulgent. With just a few pantry staples and endless topping options, they’re quick, versatile, and perfect for any occasion, from lazy weekends to festive brunches!
Ingredients for German Pancakes
Here’s what you’ll need for German Pancakes (serves 4):
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 tsp vanilla extract
- ¼ tsp salt
- 5 tbsp unsalted butter
- Optional Toppings: powdered sugar, fresh fruit (berries, bananas), maple syrup, lemon juice
Equipment
- 9×13-inch metal or glass baking dish (or large cast iron skillet)
- Blender, whisk, or hand mixer
- Measuring cups and spoons
- Oven mitts
Ingredient Tips
- Eggs: Use large eggs for proper batter consistency; room temperature eggs blend better.
- Milk: Whole milk yields the richest texture; plant-based milks like almond work but may affect puff.
- Flour: All-purpose flour is ideal; spoon and level to avoid a dense pancake.
- Butter: Unsalted butter ensures a golden crust; don’t skimp, as it adds flavor.
- Toppings: Fresh berries or a dusting of powdered sugar keep it classic; try whipped cream for decadence.
Directions for German Pancakes
Let’s whip up these stunning German Pancakes!
Preheat Oven
I preheat the oven to 425°F (220°C) and place a 9×13-inch baking dish or cast iron skillet inside to heat up, ensuring a dramatic rise for the German Pancakes.
Make the Batter
In a blender, I combine 6 large eggs, 1 cup milk, 1 cup flour, 1 tsp vanilla extract, and ¼ tsp salt, blending until smooth, about 30 seconds. I let the batter rest for 5–10 minutes to improve texture.
Melt the Butter
I carefully remove the hot dish from the oven, add 5 tbsp butter, and swirl until melted, coating the bottom and sides evenly.
Bake
I pour the batter into the hot, buttered dish and return it to the oven immediately. I bake for 20–25 minutes until the German Pancakes are puffed and golden brown.
Serve
I remove the pancake from the oven and serve immediately, topping with powdered sugar, fresh fruit, or maple syrup for a delicious finish.
Nutrition
- Prep Time: 5 minutes
- Cook Time: 20 minutes
- Total Time: 25 minutes
- Servings: 4
- Calories: ~150 kcal per serving (¼ pancake, without toppings)
- Macros per Serving: 25g carbs, 12g protein, 17g fat, 1g fiber
Variations for German Pancakes
Try these twists on German Pancakes:
- Savory Twist: Skip vanilla and top with sautéed mushrooms, cheese, or ham for a savory Fluffy Oven Pancake.
- Cinnamon Apple: Add thinly sliced apples and ½ tsp cinnamon to the batter before baking for a cozy Fluffy Oven Pancake.
- Mini Dutch Babies: Divide batter into muffin tins (fill ⅔ full) and bake for 12–15 minutes.
- Lemon Berry: Top with fresh berries and a squeeze of lemon juice for a bright finish.
- Chocolate Drizzle: Drizzle with melted chocolate and whipped cream for a dessert-style treat.
Serving Ideas:
- Pair with Layla Cooks’ Chicken Cabbage Savory Pirog for a hearty brunch spread.
- Serve with a side of bacon or sausage to complement the Fluffy Oven Pancake.
- Offer at a brunch party with coffee or mimosas for a festive vibe.
Storage
I store German Pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, I warm slices in a 300°F oven for 5–10 minutes to restore texture, avoiding the microwave to prevent a rubbery consistency. For freezing, I wrap individual portions tightly in plastic wrap and place in a freezer-safe bag for up to 1 month, thawing in the fridge before reheating.
Serving Tips
- Presentation: Serve German Pancakes straight from the oven on a large platter for a dramatic effect.
- Garnish: Dust with powdered sugar or add fresh berries for a vibrant look.
- Pairing: Enjoy with maple syrup, yogurt, or a fruit compote to enhance German Pancakes.
- Temperature: Serve hot for the fluffiest texture; toppings melt beautifully on warm pancakes.
- Portion Size: One quarter of the pancake per person, with toppings, for a satisfying serving.
FAQs About German Pancakes
Here are some of the most commonly asked questions about this German Pancakes recipe:
What causes German pancakes to puff up?
The steam from the eggs and milk causes the batter to rise rapidly in the oven, creating a puffy texture.
Can I make the batter ahead of time?
Yes, you can blend the batter and store it in the fridge overnight. Give it a quick stir before baking.
Why did my pancake not rise?
Make sure the pan is very hot before pouring in the batter and avoid opening the oven during baking.
Do I need a blender to make the batter?
No, a whisk or hand mixer will work fine, but blending ensures a smoother consistency.
Can I use almond or oat milk?
Yes, plant-based milks work well, though they may slightly affect the puff and texture.
Is a cast iron skillet necessary?
No, but it does help with even heat and browning. A metal or glass baking dish works too.
What are traditional toppings?
Powdered sugar, lemon juice, maple syrup, or fruit are classic choices.
Can I make this gluten-free?
Yes, use a 1:1 gluten-free flour blend to maintain similar texture.
What type of flour works best?
All-purpose flour is ideal, but cake flour will give a slightly more delicate result.
Can I double the recipe?
Yes, just use a larger pan or divide into two dishes to ensure even baking.
More Delicious Breakfast Recipes You’ll Love
- Pancake Mini Muffins
- Baked Ham and Cheese Croissants
- Chocolate Chip Cookie Bars.
- Brown Sugar Banana Pancakes
- Chocolate Cinnamon Rolls: Your New Favorite Sweet Breakfast!
Conclusion
German Pancakes are a simple yet dramatic breakfast that delivers both visual appeal and delicious flavor. Whether topped with fruit and syrup or enjoyed with a savory twist, they make a satisfying and versatile dish for any occasion.
German Pancakes
Ingredients
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup milk
- 1 tablespoon granulated sugar
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons unsalted butter
- Powdered sugar maple syrup, or fresh fruit for serving
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch oven-safe skillet or cast-iron pan in the oven to heat.
- In a blender or mixing bowl, combine eggs, flour, milk, sugar, vanilla, and salt. Blend or whisk until smooth.
- Once the oven and pan are hot, carefully remove the pan and add butter, swirling to coat the bottom and sides.
- Immediately pour the batter into the hot pan and return it to the oven.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges.
- Remove from oven and serve immediately with your choice of toppings.
Notes
- The pancake will deflate shortly after coming out of the oven—this is normal.
- Use room temperature ingredients for best rise and texture.
- Can be made in muffin tins for individual servings.
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