Hands down, the most requested breakfast and brunch dish that we eat in our house is German Pancakes. It makes a lovely addition to the common French Toast or pancakes with maple syrup rotation. Growing up, my mom would bake these puffy oven pancakes for special occasions like Easter or Christmas morning. But, they are so simple to make and require just 5 basic ingredients so we have oven pancakes almost weekly around here. Typically, we serve ours with lemon juice and powdered sugar; we also add berries on the side. Click here to quickly Print this Recipe! of the original German Oven Pancakes.
Nearly every weekend and sometimes on a good weekday, my husband makes German Oven Pancakes for the kiddos.
Since Graham took over breakfast duty a couple years ago, the kids have learned that he almost always says yes to a batch of German pancakes and they remain a favorite. Why does Graham make such a fancy breakfast so often? Because they take less than five minutes to prepare and we can all get ready while they’re cooking!
I’ve seen Oven Pancakes – or Dutch Babies, as many people call them – all over the place. I’m sharing our family recipe with you today, not because it’s unique, but because I posted a pic on Instagram a few weeks ago and got LOTS of requests! I’ve been trying to document so many of our family recipes here on the blog, so I’m actually thrilled to include this favorite as well.
Some Other Breakfast Favorites Include:
How to Make German Pancakes
We make the batter in a blender, which makes the process SO simple. Turn on the oven to 400 degrees and place a stick of butter (1/2 c.) in a 13 x 9 inch glass baking dish; place the pan with butter in the oven while it’s heating. Use real butter – you can reduce the amount if you’re trying to cut back on calories, but the butter really is what makes these taste so darn incredible. While the butter is melting in the oven, mix all the other ingredients together in a blender. Once the butter has melted completely, pour the batter into the baking dish. I was taught to pour the cold batter over a metal spoon into the pan so that the cold batter wouldn’t crack the hot pan. Wouldn’t you know that my husband cut out that step and we haven’t had a dish break yet, so…do as you like.
The pancake cooks up so gorgeous – with big, puffy golden brown edges and buttery crispiness across the top. It takes about 30 minutes to bake – you’ll know it’s done when the edges are puffy and deep, golden brown. Unfortunately, the pancake falls some within a few minutes of removing it from the oven, but it still looks cool! We douse ours with a bunch of lemon and powdered sugar. Berries are good, too!
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German Oven Pancakes
Ingredients
- 2 cups milk
- 4 eggs
- 1 tsp vanilla extract
- 1 1/3 cup all-purpose flour
- 4 tbsp granulated sugar
- 1/2 cup butter (melt in pan)
- 1 lemon for serving
- powdered sugar for serving
Instructions
- Place 1/2 cup butter in a heavy 9 x 13 glass baking dish.
- Set baking dish (with butter) in the oven and preheat to 400 degrees.
- In a blender, combine milk, eggs, vanilla, flour, and granulated sugar.
- When the butter is completely melted (before it browns or burns, though!), pour the batter over a metal spoon into the baking dish.
- Cook 30-40 minutes or until the pnacake is set in the middle and the edges are very puffy and golden brown.
- Remove from oven. Garnish with lemon juice and powdered sugar and serve immediately.
Video
Nutrition
Making Gluten Free German Pancakes
With the rise in grain-free and gluten-free recipe needs, I have been asked a number of times if this oven pancake recipe can be made gluten-free. I’m here to tell you – YES!!! I simply substituted the all-purpose flour in the basic recipe with a gluten-free flour (I used the all-purpose gluten free rice/potato/tapioca flour from Trader Joe’s.)
Aside from puffing just a tad bit less than the traditional pancake, the taste and texture of this gluten-free version is indistinguishable from the original version. We served this gluten-free version with our favorite combination of powdered sugar and lemon juice and even the kiddos thought it tasted exactly the same.
German Pancakes with Coconut Oil
Okay, okay, I know that the traditional recipe has an entire stick of butter in it – you can see the delicious butter pooling on the top of the pancake and I, personally, think it’s absolute heaven! But the teeny tiny healthy voice in my head, as well as maaaannnnny a commenter, have cried for an oven pancake version with less butter. I HAVE HEARD YOUR CRIES! If you need to feel less guilty, you can simply reduce the amount of butter in the recipe.
Cut it in half, reduce it down to even just a couple tablespoons. The puff pancake will still turn out golden brown and yummy, and your guilty conscience will back off a bit. (But I stand firm in that the butter makes this breakfast a true splurge in all the best ways!) Alternately, if you need to cut the butter completely out of this recipe, you can swap in the health community favorite – Coconut Oil.
As you can see in the photos, substituting coconut oil in this recipe still results in a gorgeous, golden brown German pancake with a huge degree of puff (more than usual, even). The flavor is still good – it’s just not buttery. Obviously. The texture remains the same, and you actually can use a whole lot less coconut oil – try just 2-4 tablespoons.
You will taste the coconut oil in the baked pancake, and as long as you like coconut flavor, this is a wonderful variation. I served the coconut oil version of this oven pancake with passion-fruit syrup and orange slices on the side and it was exquisite! So so delicious. If you’re looking for a tropical tasting breakfast food, this is the version for you! Print the altered version of my German pancake recipe using coconut oil here.
Dairy Free German Pancakes:
Of all the variations, substituting almond milk for the cow’s milk had the biggest impact of all. I did a straight swap without changing anything else in the recipe which means I did still use butter. If you need absolutely no dairy, try combining this version with the coconut oil version above. The German pancake did not puff as much, and the texture was less dense.
The pancake didn’t taste bad, and if you can’t drink cow’s milk, this dairy free version will work. I’m now curious how the recipe would turn out if I tried other types of milk. The almond milk did give the pancake a different flavor – and it no longer tasted right with my usual lemon and powdered sugar topping. However, serve this version with maple syrup and you have yourself a win.
Apple German Pancake:
I have had lots of people tell me that they make their German pancakes with apples and cinnamon baked in. I was excited to give this version a whirl. To make this recipe, follow all of the ingredients and instructions to make your basic oven pancake batter. Add in a bit of cinnamon if you wish. Peel and slice one to two apples and sprinkle them with cinnamon and sugar. Add them into the baking dish along with the butter as you are pre-heating the oven.
Once the butter has melted, proceed by pouring the batter over a metal spoon and into the prepared pan. Cook per the recipe until the pancake is puffy and golden brown. If you wish, sprinkle some sliced almonds over the top of the pancake during the last 10 minutes of baking. This apple German pancake was tasty and less sweet than some of the other versions. Consider topping with an extra dose of cinnamon sugar or a big heap of sweetened whipped cream!
Do you make German Pancakes at home? Do you call them something different like oven pancakes or Dutch babies? I still would like to try cooking them in a cast iron skillet – maybe that will be my next variation!
Charity says
I actually did have a glass pan break when making German oven pancakes once… I think it might depend on the type or thickness of the glass. I’ll have to try the metal spoon trick! =)
These look amazing… I need to try it with the lemon like this!
Suemo says
When I was told the ‘pouring in over a spoon trick’ the explanation given to me was that it stopped the mixture from splashing up, whereas a room temp metal spoon just placed in a receptacle you are pouring into is enough to prevent a crack.
Suemo says
This recipe reminds of a Yorkshire Pudding traditionally served with roast beef, but in this case, sweetened & vanilla added. In the Uk, they may also once have served it for dessert with golden syrup among other things. Delicious whichever way!!
Mary E says
Yes. For pouring hot water or hot beverage in a real bone china cup, the spoon absorbs some of the heat so as not to crack the cup. (English background here).
Jeanne says
Sorry I don’t understand the pouring over the spoon( never heard of it). Do I hold the spoon and pour or put the spoon in the dish. Can you help, I’d love to make this. Thanks
girlinspired says
Hi Jeanne! I hold the spoon over the pan in one hand and pour the batter from the blender with the other hand.
Rufaida says
Sorry I stil don’t understand the pouring over the spoon.. I tried the recipe Bt I jst poured the batter without spoon and it was chewy when done.. is it supposed to be so… I really liked ur recipe… and is there no baking powder at all?
Pat Wilson says
When I made this pancake I had it in the oven for over 45 minutes but the middle did not set properly and the butter was like a puddle.
phyllis panza says
any time you have hot going into glass, put the spoon touching dish, not up in the air and let hot stuff hit spoon first. always works for me.
Mary Early says
Caught a similar recipe in our Sunday Paper a while back. They too called it a Dutch Baby or a Bismark.
I ts made with apples and cinnamon. Cut up an apple or two sprinkle with sugar and cinnamon and place that in glass pan in microwave while melting the butter with it.
This can be done while your making the batter and waiting for your oven to preheat.. Pour the batterinto the glass pan of apples and butter and pop it into the oven and bake it gets really puffy and then falls. Sprinkle with powdered sugar. What a treat!!!
Mariel says
I want to try this version! DO you use the same recipe as here just add the apples at the beginning? Thanks in advance. 🙂
Linda says
Gee that sounds great with Pple & cinnamon.
Can you pass along that baby apple to me.
Sure would enjoy. & would appreciate that very much. Linda
Email…
[email protected]
Dale Mills says
Grate some apples on a cheese grater and add Cinnamon and sugar , then put it in the glass dish with butter .
Mary says
Just found you! I have made this as a German pancake but in the heaviest black fry pan! Must be very hot with melted butter. Good luck! I’ll catch up now…
Madlyn Cole says
Your Pyrex dish must be made in USA or it can crack. The tempering process is better.
Amber says
The trick is that the ORIGINAL PYREX glass formulation is very heat tolerant but the letters on the bottom must be in all capitals. If it says pyrez then it is their new formulation and it does NOT withstand heat as well…type of glass they use. Forgot the name. And it will shatter in your face. Beware. Happened to me so i did extensive research and found out the truth. Only other countries still have access to the original PYREX. So if you have the good ones keep them. If you hVe the pyrex get rid of them now.
Veronica says
My tummy is growling now, Stef! These look so yummy. I’ll have to try these for breakfast over the weekend. Thanks!
ev says
I use my cast iron skillet and it makes a bowl to put in banana foster.
Susan says
Can you melt the butter in the microwave and pour it into the pan first to prevent the dish from breaking?
girlinspired says
I haven’t tried that, but it sounds like something to try!
Bon says
I made these n they were delish. Made this again evan more delish. Thanks
marcy says
I haven’t make these in a long time but I always just put melted butter in the bottom of the pan added the batter and then just baked them turned out perfect.
Linda says
Actually, the reason the egg bakes the way it does is due to the really hot pan. If you are concerned you can bake it in a cast iron fry pan as I have done for eons. The presentation just isn’t as perfect.
Mary E says
I don’t think so. The batter puffs up and you really need the hot butter. Oleo will not do I’m sure. This method makes the perfect oven pancake. Just try it first before you change method.
Michelle says
That’s not what makes the dish crack. They say a dish could crack if it’s a bit dish and something cold is poured into. So, that being said, if you pour hot butter into a warming plan is not going to make a difference. It’s likely not going to crack.
Robyn says
I think what makes it rise and puff is the heat difference between then pan and the batter. You need the pan hot so I would not microwave it. When I pour the patter in the hot pan I can see the edges start cooking which makes the “shell” of the pancake
marissa | rae gun ramblings says
these are one of my favorite things to make for breakfast but I haven’t forever I think we need to fix that
Heidi Deckert says
I went to post this recipe and was delighted to find it is YOUR site. You are so amazingi and I could not be more proud of you and your accomplishments.
Inga Guenther says
Could you substitute anything for the lemon? My husband is not a fan of lemon and I would like to make this dish because it sounds and looks amazing!
girlinspired says
Lots of people like to eat it with fruit or maple syrup!
T. Coffey says
I love these with strawberries, a little powdered sugar and whipped cream. Fabulous! Thanks for sharing your recipe. Since my recipe is a little different, adding an extra step, I plan to try yours next time.
Jana says
I have been seeing these a lot lately and I wonder why they are called ‘german’ pancakes. Does someone know? I am german and have lived in germany almost my entire life and I have never heard or seen these. I’m very curious…
Floral says
They’re often referred to as “Dutch Babies” (and baked in a skillet), which apparently is a term that was coined because a restaurant owner in Seattle had a daughter that could not pronounce “deutsch.” In my research (limited as it is), the recipe seems to be derived from either German popovers or apfelpfannkuchen, but I could be totally wrong. Just a guess, hope it helps! Either way, they’re delicious.
Sadie says
It’s actually called smorn. We usually cook it in a skillet but lost the recipe.
katja prater says
Fyi… dutch is not deutsch, it’s considered the Netherlands.
I’m geman and I never heard of German oven pencakes neither lol. But 8 had it in the Netherlands as a child
Audrey says
Deutche is usually referring to the Pennsylvania Dutch, German Americans. My grandmother was Pennsylvania Dutch (Deutche).
Haley says
My Grandmother who was a home ec teacher always told me German pancakes a pop-overs are literally the same. The recipes are interchangeable.
According to Sunset magazine,[3] Dutch babies were introduced in the first half of the 1900s at Manca’s Cafe, a family-run restaurant that was located in Seattle, Washington and that was owned by Victor Manca.[4] While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca’s daughters. In 1942, Manca’s Cafe owned the trademark for Dutch babies, although the cafe later closed in the 1950s.[citation needed]
The “Dutch” moniker refers to the group of German-American immigrants known as the Pennsylvania Dutch, where “Dutch” is a corruption of the German autonym deutsch.[5]
Lynda says
I am German and my mom has always made these for us as kids and even today, my favorite is with apple.
You can also make them in a pan (stove top) much quicker when your really starving.
Valerie says
My first encounter with this recipe was at a state fair, and they were called “Finnish Pancakes”…Pannukkau. I’d say there are many versions of it and it doesn’t really resemble a pancake (as Americans would see it, at least) but something like a marriage of custard and the thickest crepe you ever had!
Anyway, they’re wonderful and last a few days, even, if kept in the refrigerator. They reheat in the microwave just fine, too. I put maple syrup, jam, or sprinkles of sugar on them. I also added some cinnamon and nutmeg to the batter.
Rita says
It’s a misnomer. Not unlike French Ffies or French Toast which have nothing to do with France! The French do have Bon Frit which is their version of a fried potato…but you get the idea! LOL!
Heather says
Just got done eating and falling in love with this!! So delicious!! My son gave it an “8” and says on his scale, 8 means great!!
Carol says
There was a restaurant in Minneapolis called Pannekoeken that served “oven pancakes” described as “Dutch.” Since German “deutsch” and “Dutch” are frequently confused, maybe these are Dutch pancakes.. .
Lisa Hugebeck says
i have made this deliciousness 4 times now however while the first two times it puffed up just like the picture the next two times it baked more like a cake, no puffiness although still delicious. Do you know what I did wrong?
girlinspired says
Make sure your pan and the butter go into the oven first until the butter is melted. The hot pan and butter help the batter to puff when it hits the heat.
Doris says
Hi Stef, ich bin Deutsche, kenne das Rezept so aber nicht. Es hört sich aber genial an, wird am Sonntag
ausprobiert.
Vielen Dank
Doris
Kaala says
i dont know if its just my oven or not – but after an hour in, the middle was still slightly undercooked. They were felicious, though!
Marsha Ramsdell says
Made this for lunch today. Family loved it! Thank you so much.
Rina says
OHMAGAWRD!!! I made this this morning on a whim… I started mixing the ingredients and realized I didn’t have any Vanilla Extract so I added some Pure Maple Syrup instead… SIMPLY DIVINE!!! We topped them off with fresh strawberries and powdered sugar!! This will be a nice recipe to keep for brunches and potlucks!! 🙂
Muv says
What a smart idea by adding the pure maple syrup, thanks a bunch on that tip!
Olivia says
Just made this for breakfast yesterday. We had guests in town and wanted something simple and delicious. This was both and it was a wonderful presentation. Sooo yummy! Thank you for the recipe!
Dani says
I have cooked these twice now but I can’t seem to get the middle not to be slimey. I even cooked it an additional ten minutes. Is it just meant to be that way inside? or am I missing something?
girlinspired says
It is a bit different texture – a little bit flan like I guess you could say. There’s a video now in the post so you can see how it’s supposed to look.
emily w says
these are also known as dutch babies – very eggy and delish
Christi says
Just made these for breakfast they were wonderful! Should they be dough like or did I not cool them long enough? I cooked them for 35 minutes but then the bottom started to burn so I had to call it done. Just didn’t k ow if this is how they are suppose to be or not…. Thanks!
girlinspired says
Hi Christi! Yes, they’re definitely a different consistency than a regular pancake or bread product. A little bit eggy or gelatin-like. You can usually tell that they’re done cooking when the sides puff up really big and get brown.
Natalie says
More like a crepe not a pancake. Pliable not stiff.
Caty says
This looks amazing!! Can’t wait to try it out with my boys tomorrow morning!
Melody says
this is a fantastic recipe. Beat the egg whites separately and add sugar to the egg whites to make a stiff peak. Then add it with the rest of the ingredients. This will cause your German pancake not to flop
karencira says
I made this recipe, I followed it exactly. It came out so delicious. Next time, however, I’m going to cut back a lot on the butter. The amount this recipe calls for is excessive and it makes the pancake almost soggy. I’m very grateful for having found this breakfast idea. I’m interested to know what everyone else serves together with this.
Natalie says
I have made these many times now. They are delicious. I found the whole recipe too much for my husband and I so I cut the recipe in half and decreased the size of the pan. Yummy yummy yummy.
Jill says
Very similar to Swedish “pankaka”…can add diced apples or pork and serve with Lingonberry jelly…with the pork it becomes a dinner meal…delicious!!
Sandy says
I think this may be a new Christmas morning tradition….note….I used a metal baking pan and had great results. No problem with breaking pan then.
Christina says
My family just enjoyed this on Christmas morning! The recipe got two thumbs wayyyy up from a crowd of 100% Germans! Thanks for the wonderful recipe! Too tasty!
Nikky says
What a fabulous recipe for a quick and easy breakfast! I couldn’t resist… I did cut the butter in half. I added a couple light shakes of nutmeg and topped with blueberries before returning the dish to the oven. We will have this often. Thank you for sharing!
Jacci says
This was good. I would say, though, this recipe isn’t like the Dutch Baby I’ve had in the past. It’s a very wet version. I think Stef’s description in the comments is right on – eggy and kinda gelatinous. After they fall, German pancakes are usually more the consistency of crepes. That said, this was still very yummy! Thanks for sharing your family’s recipe 🙂
Barb says
Love them !!! Make them all the time , but I put apple slices in the butter then pour the batter over them and bake !!! Try this you will love them…..serve with butter melted, lemon sliced and powered sugar!!
Candice says
I was wondering if you ever added fruit such as a plum or some pears to the batter and baking it?
renee says
Can butter milk be used
girlinspired says
I’ve never tried it, but it’s worth a go! Let us know if you try it.
Bobbi says
Can this recipe be sent via email?
girlinspired says
Hi Bobbi! It sure can – if you click on the box that says “print this recipe”, you can enter your email and the recipe will be emailed straight to ya! Thanks!
Shelly says
My mom made these when I was growing up but she added chopped apples to the pan after the butter melted and before the batter was poured in. I still make them when I’m feeling nostalgic.
Nikki says
Ok tried this this morning. Never had this so I hope I did it right. Kinda reminds me of bread pudding. I put peanut butter and Andes pieces on top. So very good
Debbie says
Love these! My husband makes them in a big cast iron skillet and they are wonderful!
Heather says
This turned out great, and my kid gobbled it up. It’s a *touch* high in calories, so I was wondering if low cal milk alternatives would still work?
girlinspired says
Absolutely!
Anne Lemieux says
Just now in the oven. I made lemon curd last night and am putting on top of pancake. No need for the powdered sugar. Will be having with passion fruit curd and other wonderful toppings. Will also be making a savory (no sugar or vanilla) with savory seasonings…topped with thin sliced pork belly and caramelized onions.
Patti says
I grew up on these, but called them Show Stopper Pancakes. We do not add the vanilla or sugar, and they are delicious.
Juli says
I´m German and I´ve never heard of this
Queenie says
Hi Steph,
Could you use almond milk? since I’m allergic to dairy.
Jessi says
Wondering the same thing
Michelle says
Yes
Cherise says
I use almond milk in mine all the time and it works out just fine 🙂
girlinspired says
Good to know! I tried almond milk – plus alternative sweetener – plus almond flour lol and it was a flop.
Nita says
I have made this recipe now, 30 times my daughter loves this dish. I have made a few additions, I add a little brown sugar at the bottom of pan when melting butter. I add a pinch of salt, a 1/4 tsp of pure almond extract, 3 strawberries cut up, and a dash of cinnamon in blender. I bake for 3-5 extra minutes. The brown sugar makes a crust that is sweet and you barely need syrup. I use about a 1 tbsp, you can use more or less.
Lindiz says
Do you know if you can use coconut oil in place of the butter?
girlinspired says
Yes, you can use coconut oil – you only need a little bit and it does change the flavor, but still good. I would serve it with a fruit or jam instead of lemon.
Kimberly says
Hi. I want to thank you for the oven pancake recipe. I will probably never again stand at my hot stove flipping single pancakes. ☺ I made this today for my sons & husband & we all loved it. Reminds me of blitzes. I topped it with a homemade blueberry compote & honey. iI now have imagined all the variations I will make with this batter…baked in muffin pans with preserves in center, or chocolate, mascarpone cheese, lemon curd…so, heartfelt thanks for this. I love your blog. You’re AWEsome ♡
Mariah says
Great recipe! I add a 1/4 tsp of nutmeg and a splash of club soda. Then, instead of a glass pan I use a cast iron skillet. :]
Marilyn Peters says
Used to make the “Dutch Babies” years ago but lost the recipe… Thank you so much. I would create a fresh fruit salad for the center after adding the lemon juice and Powdered Sugar…yum!!
Sarah says
Regarding dishes that crack,glass baking dishes are made of borosilicate glass or soda lime glass. Old PYREX (in all uppercase) stamped dishes are borosilcate and Pyrex stamped (with just the P in uppercase) are the newer ones made of soda lime glass. What’s the difference you ask? Aren’t the newer ones better? Nope
Borosilicate can held extreme thermal changes, such as going from the fridge to a hot oven or when hot being set down on a counter that has water on it. Soda lime glass on the other hand does not handle those thermal extremes well and have been known to fracture in ovens and on counter tops, although it usually takes a few times of severe conditions before the micro cracking finally causes pressure that fractures the glass.
You can find many brands of borosilicate glass dishes on Amazon and other places online and sometimes in stores that carry quality cookware. If it’s not Pyrex or PYREX, look for the box or listing to tell you it’s borosilicate glass and assume it’s soda lime glass otherwise. Hope this helps 🙂
Michelle says
Interesting to know. I had a new Pyrex dish burst on me recently. I made baked beans the night before a party, put them in the fridge, the following morning took them out and put them in a 350 degree over. Totally shattered within 10 minutes of heating. Bummer!!
Thanks for sharing. I have old PYREX but will definately use metal plans from not on going from cold to hot!
Pat says
Thank you so much for this explanation! I’ve had friends and family have the Pyrex shatter and didn’t know why.
Janet coffey says
Decided to try this because it was so easy, so glad I did! Absolutely delicious. Husband loved it! I’m sending this recipe to all my friends.
Jennifer Rutherford says
I tried these today and mine didn’t get fluffy, although still delicious. Is there suppose to be baking soda or baking powder in the recipe?
girlinspired says
No baking soda or powder. Did you heat the pan in the oven first? The batter hitting the hot pan and butter helps the fluff.
Vera says
Can I assume that 400 degrees is Fahrenheit. Australia uses centigrade. How would I convert the temperature? Would love to try this.
girlinspired says
Hi Vera – yes, 400 Fahrenheit. Google converter tell me that’s 204 degrees Celsius. 🙂
Lori says
I use to live in Minnesota and there was a restaurant there about 25 years ago called “pannekoeken” and that’s what I’d order was a apple pannekoeken it was so good, they would come running out of the kitchen yelling pannekoeken so anyone knew to get out of the way so they could get it to the person before the pannekoeken would drop in the pan. Thanks for this recipe I’m trying it this weekend 🙂
Tasha says
Me too!!!!
Barbara O'Keefe says
I remember this also! I think there is one restaurant left here. I have always put a cut-up apple in the butter to cook before putting the batter in. I also heavily sprinkle cinnamon sugar over top before baking and use maple syrup to serve. In my recipe, as someone else mentioned, there is no sugar or vanilla. It always gets raves!
A couple people asked about danger of glass pan breaking–I have never had an issue. It can also be made in a heavy frying pan. The pan has to be hot 1st, however, when the batter is poured in. The edges immediately start cooking and rising up.
Suzanne says
Making this to take to a potluck breakfast in the morning. If I bake it ahead of time will that be okay? Maybe just throw it in the oven to get a little warm again, or maybe it doesn’t need it, especially if I top it with whip cream and fruit? 🙂
Janet says
Making this tomorrow.
Heidi says
I’ve made and eaten many versions of this and this one was much too thick in the center, IMO.
Barbara says
Yummy
Tina says
Looks and sounds delicious! Making for dinner this evening. Will serve w/a veggie cheese omelette& fruit. Can’t wait…
Farzi says
Hiii~ Just made this yummy German Pancake this morning for the family ‘n they all loved it <3 tanxxx alot for the awesome recipe
Julie says
5we use my grandmother’s cast iron pan that easily goes in the over. Makes a round crepe but same results!! LOVE these !
Rachel says
Hi! I have always called these Dutch hats, cause the sides all turn up. Is that just a different name?
girlinspired says
Yep, lots of different names for this yummy treat!
Katie says
Could you use a cast iron skillet to bake this in?
girlinspired says
Absolutely!
[email protected] says
Could i make this with almond milk?
girlinspired says
You can – I’ve added some notes to the original post on using almond milk.
Joni says
I’ve been making these for years and my family loves them. Sometimes it doesn’t puff up and it is heavy. I don’t know what I’m doing wrong. Please help! Thanks
Tracy says
This was amazing I used honey instead of sugar and almond milk instead of regular milk. I also sliced up a gala and a granny Smith apple and laid them on top of the batter. Sprinkled with cinnamon and baked it. Yummmmmm!!
Patti says
This was delicious! Mine were done in about 20 minutes. Does it need to be refrigerated?
N says
I’m sorry, but this does not work. Even after nearly 50 min in the oven its still raw in the middle. I normally make dutch babies and have never ever had an issue before. I will not be making this again. It’s a waste of ingredients too. It’s a shame because the picture looked good.
N says
Ok, second comments. I take back I would not do it again. It does taste good. I thought over what could possibly have happened to have caused it to take approx 45 min and at the last 10min gas mark 8/9! The only thing that could have made that happen was the shape of the pan. I used a Pyrex round deep dish pan and I think that is where I went wrong. It was too deep. I should have used a floater dish. So, I sorry, to, her mitake was mine. I would make this again. And it does taste very good. A mix of Yorkshireman pudding and pancake in one. Thankyou for the recipe, sorry I was so hasty.
James says
My maternal grandmother used to make these when we’d visit. She called them “Dutch Babies” and ALWAYS cooked them in a 10-12″ cast iron skillet. Served them with powdered sugar sprinkled on them and some fresh squeezed lemon juice. So good!
Jenny says
I bake it in two round cake pans instead. Have always put some thinly sliced apples in after melting the butter. Pour on the batter and sprinkle with cinnamon sugar.
Laura says
It was waaaay too much butter.next time I will use half the stick.
Katie says
We top ours with sweetened condensed milk. Delicious!
Brianna says
I’ve never had a German pancake before! I made this recipe yesterday, added a few fresh fruits to the top of it, and it was absolutely delicious! Unfortunately, my pan did break when I poured in the mixture to the hot pan. Definitely need to use the spoon or try a different method of pouring the mixture in!
Nancy says
I tried your German Pancake Recipe and the outcome was a huge success with my husband and me! Only thing I added was I sliced two ripe bananas and lined the bottom of my cold glass pan with banna slices. One layer. Then placed the stick of real butter on top and placed the pan in the oven. Then poured the pancake batter over everything after butter had melted! Yummy!! Oh, and I used about a scant 1/4 cup maple syrup instead of sugar. I had never used my blender for pancake batter! Worked perfectly! Thank you for sharing this delicious recipe!
Kay Kearly says
Has anyone tried making this in a pan other than glass? That would solve the breaking issue. I’m gong to make it in a cast iron frying pan, I think.
Bon wei says
These are awesome. made them 2 mornings in a row. Delicious. thanks
Vickie says
I have made this twice. First time the bottom burned at 30 min. This time 25 minutes was PERFECT! There is something about this that is so familiar. The flavor & inside texture reminds me of this breakfast porridge my Great Grandmother (deceased 2016), Grandmother (deceased 2000), and mother used to make me when I was younger. Every time I taste it I feel so many emotions (nostalgia yet sadness) because it reminds me so much of my time as a young girl in Puerto Rico. Thank you for that 🙂
Lorraine Martin says
Yum, Yum, Yum!!! My daughter makes this all the time. So easy!!!
Misi says
Just made this and have not seen where anyone posted that these have a resemblance to flan or creme brulee. Curious if that means I may have did something wrong? Just wondering if this is the effect of what the dish is supposed to be like, or something completely different? I liked it, however, from reading the posts expected it to be more eggy, fluffyish..want to make sure I am on the right track.
girlinspired says
Yes, sounds like you did it right!
Kate says
Can you make the batter and store in the fridge overnight?
girlinspired says
Yes, I’ve done this before – it doesn’t rise up quite the same, but good enough in a pinch!
Stacey says
This was so tasty! I love the flavor, but I would definitely cut back on the butter next time. A whole stick left it very greasy.
Rachie says
It’s a Dutch Baby!
Cara says
Can I make this with gluten free flour?
Cara says
Can this be made gluten free?
Laura says
Has anyone tried this recipe with gluten free flour and/or almond milk?
girlinspired says
Welllll…..I went ahead and gave it a try with almond flour and coconut milk and it was definitely not delicious. lol. But I’d love to hear if gluten free flour would work better. And/or almond milk.
Annette says
Is there a specific reason for not using a metal pan?
girlinspired says
I’ve heard many people use a metal plan with success!
Faith says
OK I just have to put this out there. This recipe has been a life saver. I have three very hungry teens in my house and they eat a tone! I doubled this recipe and used a large baking tray. It turn out perfect every time.
We have finish restaurant here that serves pancakes pretty similar to this. But with five in the family it can get expensive going out. Now I can make a large batch at home for a fraction of the cost.
I make these at least once a week.
Thank you !
Martie Thomalla says
One to one gluten free flour works fine. To avoid pouring cold liquid in hot pan, let batter stand a half hour or more at room temp.
Cathyj says
We have a guest and I made this for breakfast, it’s wonderful! Our friend said it was like eating at a B&B. I served it plain with berries and syrup on the side. This recipe is a keeper! Thanks for sharing!
Rita says
For me this is the exact perfect ratio of flour eggs and milk. I make this at least once a month and anytime I have tried a different one it never comes out as nice as this one. I like that you get a custard like texture as well as the fluffy parts. We make it in a 12 inch cast iron pan and follow everything else exactly. Always serve with caramelized apples and bacon and always use all the butter! Thanks for this recipe!
Carol says
Made this for breakfast this morning. While delicious I found there was too much butter. Will try half the amount next time.
Sandi says
Is there a reason the pan with the butter have to be heated up? Or can the butter be melted in the microwave which takes maybe 30 seconds. Then the pan will not beak when the batter is poured in.
Amanda says
These pancakes are similar to popovers and the pan needs to be heated up for those. I think preheating helps the pancake bake up along the sides of the pan. I’ve been making them for years in 8in metal cake pan but like the idea of making it in a big 9×13 But am wondering if you could just use a basic metal cake pan instead of the Pyrex.
Pamela says
I have been wanting to make this for a couple of months and my fussy other half always wanted my regular pancakes. Well today I put my foot down (being Mother’s Day) and made this Dutch Baby German pancake! It was so delicious!! We both ate way to much pancake with eggs and bacon. Will definitely make often!
Xana Starr says
The taste was good but we didn’t like the texture. The edges were better as it was more airy.
Thora says
Can you make the batter ahead of time? I want to make these for group while camping. Trying have as much ready as possible.
Melissa says
I made this for breakfast for 4 . I added peaches peaked and sliced to the top and we put real strawberry syrup on top of our individual slices ! Loved the lemon and sugar on top ! It was such a treat 👩🏻🍳
Melissa Gray
Pat says
Does the pan have to be glass?
girlinspired says
No, some people use a metal pan or a cast iron pan works great.
Debbie Thompson says
I would love to make this for out of town company! How many servings does this make?
Karen Marino Boykin says
These are delicious. I have made them several times, exactly as written, and will keep using your recipe again and again. My husband also loves this recipe. I am curious if the leftovers (it’s just the two of us) can be frozen?
girlinspired says
I’ve never tried – we rarely have leftovers. We do keep them in the fridge for up to a few days.
Elisabeth says
This is now a family favorite!! We call it a fancy pancake and always make it on holidays and family gathering. Just the right amount of sweetness!!
Elizabeth says
I wouldn’t recommend melting the butter in the dish in the oven if you have a cold kitchen. I went to take it out of the oven just after the butter finished melting and it started popping like crazy as soon as the cold air hit it. It caused a flame in the bottom of my oven and sprayed butter all over me and the kitchen. Next time I’ll have to try melting the butter first and then pouring it in right before pouring in the batter.
Kimberly Guerra says
Amazing!!! We loved it. Tried both ways….with lemon juice and if course syrup. Thank you for sharing.
Tracy says
Made it in cast iron skillet. Turned out great.
Amanda says
Found this recipe early in 2020 and I’m so thankful. It has been a perfect stay at home comfort food in the mornings for our family. Thank you for a simple, delicious recipe I can add to our favorites.
LisaC says
Thank you so much for posting this recipe!! We usually eat out a lot, but this being “quarantine time” I’ve been looking to expand my cooking repertoire!! This has been a wonderful addition! I’ve made it several times and gotten rave reviews! We are “sheltering in place” at our beach place and I didn’t have any glass pans, so I’ve been using a 9×13 metal pan – works perfectly!! It’s just enough for 2 breakfasts for 2 people. I’ve done it with 4 eggs and with 6 eggs (which produces a texture akin to an overly cooked omelette). I am going to try 5 eggs next time and see if that creates a balance between the two!! Again, thank you!!
girlinspired says
I’m so glad you like it and found supplies that work at your “shelter.” Stay well!
Heidi says
I pinned this a week or so ago, wanting to make it. Oh, my gosh, it was SO GOOD! I wasn’t sure about drizzling the lemon on top for this recipe after baking, but,,, YAAS! Thank you!!!
Sharon Pierce says
Simply the best recipe out there! Thank you for sharing this easy and delicious recipe.
Marie says
Oh no. My top turned brown very quickly. I checked it in 15 minutes and it was just about done!
Jennifer says
My family’s go to favourite
Mary lou says
Love this
girlinspired says
Thanks Mary Lou!
pancake recipes says
A tasty recipe and very fabulous.
Olivia says
So easy to make & soooo good!
Dee says
This is the best egg casserole I have ever eaten. I have made it for company and for me and my husband. It lasts several day in the frig and I have frozen it also. Will be my go to breakfast and brunch dish always.
Dee
girlinspired says
Thank you for taking the time to comment, Dee. I’m so glad to hear it’s become a tradition in your house too. We STILL have it almost weekly. Never gets old, always delicious. xoxo
CW says
This was so easy and delicious! My husband said it tastes just like his mother would make them. I am so grateful for the recipe, thank you! It means a lot to be able to remind him of his mother’s cooking.
girlinspired says
awwww, that is wonderful to hear. Nostalgia is one of my favorite things about cooking. xo
Michele says
Looks yummy. Is there a way to make in muffin cups for individual portions or possibly making different flavor combinations?
I once had a pyrex…..explode would be how I describe it. Scary!
girlinspired says
It would be super cute to do it in muffin cups or ramekins! I haven’t tried it, but you’re going to need to put butter in each cup – I think you could just slice a little dab of butter into each cup – this is what’s going to give it a nice puff on the sides – the butter plus the preheating – so when the batter hits the pan it starts puffing right away!
Shirley says
Delicious!!!
Easy, a fantastic brunch dish.
Brenda says
I have been making this for Christmas morning for years now. I add 1/4 c. sour cream, thinly sliced apples, and a dash of nutmeg. Then spinkle with powdered sugar and lemon juice. It has become a tradition. I lost my recipe book this year, so thank you for this!!