Can I make German pancakes without a blender?

Yes! If you don’t have a blender, whisk the eggs, milk, flour, salt, and vanilla in a large bowl until smooth. Make sure there are no lumps in the batter for the best texture.

Why didn’t my German pancakes rise properly?

If your pancake didn’t puff up, check if your oven was fully preheated before baking. Using a metal pan instead of a glass dish also helps with better rise. Additionally, ensure your eggs are fresh, as they contribute to the structure.

Can I make German pancakes ahead of time?

German pancakes are best enjoyed fresh, but you can store leftovers in the fridge for up to 3 days. Reheat in a 350°F oven for 5–7 minutes or microwave for about 30 seconds.

Can I make this recipe dairy-free?

Yes! Substitute the milk with almond or oat milk and use melted coconut oil instead of butter. The texture may vary slightly but will still be delicious.

Fluffy German Pancakes

Name: Fluffy German Pancakes
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: German
Ingredients: 6 large eggs; 1 cup milk; 1 cup all-purpose flour; Dash of salt; 1 teaspoon vanilla extract; 5 tablespoons butter

Description

German pancakes, also known as Dutch Baby pancakes, are light, airy, and deliciously puffy oven-baked pancakes. Made with simple pantry ingredients, they come together in minutes and require no flipping, making them perfect for beginners. Whether you enjoy them sweet or savory, these pancakes are a must-try for a quick and effortless breakfast.

Ingredients

Scale

6 large eggs
1 cup milk
1 cup all-purpose flour
Dash of salt
1 teaspoon vanilla extract
5 tablespoons butter

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Instructions

Preheat the oven: Set the oven to 425°F (218°C) and place the butter in a 9×13-inch metal baking dish. Let it melt in the oven while it preheats, but keep an eye on it to prevent burning.
Prepare the batter: In a blender, combine eggs, milk, flour, salt, and vanilla extract. Blend until the mixture is smooth and lump-free. If using a whisk, mix thoroughly in a large bowl until well combined.
Bake the pancake: Carefully remove the hot baking dish from the oven and immediately pour the batter over the melted butter. The edges will start cooking instantly. Return the dish to the oven and bake for 22–27 minutes, or until the pancake is golden brown and puffed around the edges. Avoid opening the oven door during baking to maintain proper rise.
Serve and enjoy: Remove from the oven and serve immediately. The pancake will naturally deflate slightly as it cools. Sprinkle with powdered sugar and drizzle with syrup for a classic touch, or experiment with fresh fruit, whipped cream, or a squeeze of lemon juice.

Notes

A metal baking dish works best for achieving a higher rise, but a glass pan can be used as well.
If you don’t have a blender, whisking the batter thoroughly by hand works just as well.
Add a tablespoon of sugar to the batter if you prefer a slightly sweeter pancake.
Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F for a few minutes or in the microwave for 30 seconds.

Prep Time: 5 minutes
Cook Time: 25 minutes
Category: Breakfast
Method: Baking
Cuisine: German

Nutrition

Serving Size: 1 portion
Calories: 300 kcal
Sugar: 2g
Sodium: 197mg
Fat: 18g
Saturated Fat: 9g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 21g
Fiber: 1g
Protein: 10g
Cholesterol: 231mg