What are German pancakes, and how are they different from regular pancakes?

German pancakes, also known as Dutch Baby pancakes, are baked in the oven instead of being fried on a griddle. This method gives them a puffed, airy texture that deflates slightly once they cool. Unlike regular pancakes, which are typically cooked one by one, German pancakes cook as a whole in a single baking dish.

Can I make German pancakes ahead of time?

Yes, you can prepare the batter the night before and refrigerate it for convenience. When you're ready to bake, simply pour the batter over the melted butter in the pan and follow the baking instructions. This will save you time in the morning, making this recipe perfect for busy days.

Can I substitute ingredients in this German pancake recipe?

Yes! If you need to make substitutions, you can use dairy-free milk such as almond milk or oat milk, and gluten-free flour if you have dietary restrictions. You can also adjust the flavor by adding spices like cinnamon or nutmeg, or swapping vanilla for almond extract.

How do I prevent my German pancakes from falling too much after baking?

German pancakes naturally deflate once they cool, but you can minimize this by serving them immediately after baking. If you're making them for a special occasion, consider serving them right from the oven for the best puffed texture.

German Pancakes: Easy & Quick Recipe for Your Family

Name: German Pancake
Prep time: 5 min
Cook time: 25 min
Total time: 30 min
Cuisine: German
Ingredients: 6 large eggs; 1 cup milk (240 ml); 1 cup all-purpose flour (120 g); dash salt; 1 teaspoon vanilla extract (5 ml); 5 tablespoons butter (70 g)

Description

German pancakes, also known as Dutch Baby pancakes, are an easy and delicious breakfast treat that puffs up in the oven. With simple ingredients like eggs, milk, flour, and butter, they create a light and fluffy texture. Perfect for serving with syrup, powdered sugar, or fresh fruit, these pancakes are sure to become a family favorite.

Ingredients

Scale

6 large eggs
1 cup milk (240 ml)
1 cup all-purpose flour (120 g)
dash salt
1 teaspoon vanilla extract (5 ml)
5 tablespoons butter (70 g)

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Instructions

Preheat your oven to 425°F (220°C).
Place 5 tablespoons of butter into a 9×13-inch metal baking dish and put it in the oven as it heats up to melt the butter.
Combine the eggs, milk, flour, salt, and vanilla extract in a blender. Blend until smooth.
Once the butter is melted, carefully pour the pancake batter into the baking dish, over the melted butter.
Bake for 22-27 minutes, or until the edges are golden brown and puffy.
Remove from the oven and serve immediately. Sprinkle generously with powdered sugar and drizzle with maple syrup or fresh fruit.

Notes

German pancakes puff up in the oven but deflate once they cool, so serve them immediately for the best texture.
For extra flavor, add a pinch of cinnamon or nutmeg to the batter.
Serve with your favorite toppings, such as fresh fruit, whipped cream, or a drizzle of honey.
If you have dietary restrictions, substitute with dairy-free milk and gluten-free flour.

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

Nutrition

Serving Size: 1 pancake (approximately 1/4 of recipe)
Calories: 300 kcal
Sugar: 2 g
Sodium: 197 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: N/A
Trans Fat: N/A
Carbohydrates: 21 g
Fiber: N/A
Protein: 10 g
Cholesterol: 231 mg