This classic German Pancake or Dutch Baby recipe has so many names! Whatever you like to call it, it’s a super easy way to get delicious baked pancakes on the table fast. The edges puff up way past the edge of the pan, which is why they are sometimes called puffy pancakes! There are only a few ingredients, and you can even make it in the blender. Originally published December 17, 2020.

German pancakes with raspberries, syrup, and powdered sugar.
Table of Contents
  1. What are German or Dutch Pancakes?
  2. German Pancake ingredients 
  3. How to make German Pancakes
  4. How to make this German Pancakes Recipe even fluffier
  5. Dutch Pancake Recipe Serving Suggestions 
  6. How to store Dutch Pancakes
  7. More breakfast recipes you are going to love!
  8. Dutch Pancakes Recipe

Our kids are weird and don’t like cereal. This is shocking to Eric and I, who both made it through college basically on cereal and milk alone. I remember my biggest Saturday morning conundrum as a child was having too much leftover milk, so that you had to add more cereal, and then there’s too much cereal, so you have to add more milk, and before you know it, the entire box of Cinnamon Toast Crunch is GONE.

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German pancakes in glass baking dish with raspberries in the background.

But our kids? They want oatmeal. They want scrambled eggs. They are carb-haters, I guess?? Or maybe aliens. We’ve tried everything. Sugary cereal, bland old-people cereal, taking them to the doctor, nothing works.

dutch baby pancake on a plate with raspberries and powdered sugar, being drizzled with syrup.

But we still keep trying. The other day Eric came home with a box of Pokemon cereal, which is basically Cap’n Crunch with Pokemon themed puffs and a really cool box to read while you’re eating it. (Truman is very into Pokemon.) We thought, surely if they’re so entranced doing the maze and reading the knock knock jokes on the back of the box, they will eat at least SOME of it??

puffy pancakes in a 9x13 pan with raspberries and powdered sugar.

But we got poor reviews. Charlotte refused to try it. Valentine left most of it in her bowl. Truman said, “I like this cereal the way that Edison (the baby) likes his cereal. I eat it at first…and then I want to throw it on the ground.”

Welp. I guess there’s just no hope for them. I’ll shake my fist at the cereal gods one last time for not blessing me with children who will eat the fastest, easiest-to-prepare (albeit nutritionally worthless) breakfast there is.

What are German or Dutch Pancakes?

This is a long way to say that I have to get creative in the kitchen when it comes to breakfast.

dutch baby german pancakes in pan with raspberries and powdered sugar.

Enter these German Pancakes! Have you tried them? This is one of those recipes with a hundred names. German Pancakes. Puffy Pancakes. Dutch Babies. Hootenanny. Hootin’ Annie. Dutch Puff. Bismarck. What do you call them? Is this a regional thing?

My mom never made these growing up but we are obsessed with them now. They are so so easy to make, and a quick way to feed the whole family without flipping pancakes for an eternity.

puffy pancakes on a plate with raspberries and powdered sugar.

We like to serve these with maple syrup and berries! Raspberries, blueberries, strawberries, etc. A dusting of powdered sugar through a sifter is a must! It’s also really good with a simple squeeze of lemon and powdered sugar.

What is the difference between a German pancake and a regular pancake?

German pancakes are basically a giant popover. They’re much more eggy than a regular pancake, and they’re baked in the oven rather than cooked in a skillet or on a griddle. They also take less hands-on time, standing in the kitchen sweating over flipping dozens of pancakes.

German Pancake ingredients 

Here’s a quick shopping list to help you gather your ingredients. See the recipe card below for the full ingredients and instructions!

  • butter
  • flour
  • salt 
  • sugar
  • milk
  • vanilla 
  • eggs
  • optional toppings (syrup, powdered sugar, fresh berries)

How to make German Pancakes

Here’s a quick overview of how to make German pancakes – scroll down to the recipe card for complete instructions.

This recipe is like a fun science experiment. Turn on the oven light and let your kids watch them puff up in the oven. Free entertainment right there! There are only 7 ingredients in this recipe. So easy.

First you start off by melting some butter in a casserole dish. I like to do this right in the oven as it preheats.

butter in a 9x13 inch pan, a bowl of flour sugar and salt.

Now add some flour, salt, and sugar to a large bowl. Whisk it together, then add in some milk, vanilla, and eggs. Beat it for a while. I like to use an electric beater for this step. In fact, I like to add the eggs one at a time and beat for at least 30 seconds before adding the next egg. This is how you get ultra fluffy German pancakes!

stirring milk into flour in a large bowl, then adding eggs to the bowl ready for a hand mixer to combine.

It’s kind of annoying cracking an egg, washing your hands, beating for a while, and then repeating the process, so I decided to just crack all the eggs into one bowl and add them one at a time.

You can also make this recipe in the blender! Dump all the ingredients in except the eggs and blend to combine. Then, add the eggs one at a time and blend for a while before adding in the next one. This makes for the fluffiest pancakes!

cracking an egg into batter that's in a blender.
don’t judge me for my one-handed egg crack!!

Then pour the batter into the hot hot butter from the oven. Swirl it around a bit so the batter gets lots of contact with the butter!

melted butter in a 9x13 inch pan, pouring batter into the melted butter.
German pancakes in a 9x13 pan, just out of the oven with puffy edges.

And that’s it! So so easy!

How to make this German Pancakes Recipe even fluffier

I have a lot of thoughts and feelings about pancakes. I’m a little picky. I searched high and low to find The Best Pancakes I’ve Ever Made. (that title still stands!) The thing that sets that recipe apart is separating the egg whites and beating them a little bit before adding them to the batter.

My favorite waffle recipe includes a separate-the-egg-whites-step. Beating the egg whites is the only way to get magically fluffy waffles that are still crisp on the edges.

Can you see where this is going?

egg whites beaten until stiff.

I just had to find out what happens to German pancakes if I separated the egg whites and beat them.

a fluffy german pancake with syrup, powdered sugar, and raspberries.

The result? SO. SO. FLUFFY.

pouring batter into melted butter, two kinds of German pancakes side by side.
When you beat the eggs, the batter is much thicker. In the photo on the right, you can see traditional German pancakes on the left, egg whites beaten on the right.

Can you see how puffy the center is? Normal German pancakes are flat in the center and puffy on the edges of the pan. This version is puffy all the way through. The finished pan looks more like a cake than a traditional German pancakes. All the ingredients are exactly the same; I just beat the egg whites before adding them in. Isn’t it crazy what a difference it makes?

two pieces of German pancakes on a plate with raspberries.
Beaten egg whites on the left. Traditional German pancakes on the right.

Look at the puff!! Anyway, I know it’s not traditional, but it is a fun variation you might want to try sometime. I like both versions and know I will be making it both ways for my family from here on out! The instructions for how to make it this way is in the notes section of the recipe where it says “How to Make FLUFFY German Pancakes.”

dutch baby with raspberries, syrup, and powdered sugar.

German pancakes would be a super easy breakfast option for Christmas morning! Make the batter the night before! Refrigerate over night, beat the heck out of it in the morning (again), and then bake. If I were doing it I would use the blender, stick the whole blender pitcher in the fridge overnight, and then blend again in the morning before pouring into the pan.

Even if you forget to do it on Christmas Eve, these are so easy to whip up it would still be a cinch to do on Christmas morning! Or heck, any random Tuesday. Who can say no to Dutch Babies??

Dutch Pancake Recipe Serving Suggestions 

My family loves German pancakes with maple syrup, a sprinkle of powdered sugar, and fresh raspberries and blueberries. Here are some more ideas for toppings:

  • Spread Nutella on individual slices
  • Try sliced bananas, peanut butter, and crisp bacon 
  • Make some Coconut Syrup and add fresh pineapple
  • Top with ice cream and sundae toppings for dessert!

How to store Dutch Pancakes

Leftovers can be stored in the fridge for 3-4 days or frozen for a couple months. I just cut leftovers into slices so they’re easier to pop into a tupperware or Ziplock bag (once they’re completely cool). You can microwave them from the fridge or freezer directly.

More breakfast recipes you are going to love!

That aren’t cereal. Blasted children! ;)

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Dutch Pancakes

4.91 from 30 votes
Prep: 5 minutes
Cook: 20 minutes
Total: 25 minutes
Servings: 4
This classic German Pancake or Dutch Baby recipe has so many names! Whatever you like to call it, it's a super easy way to get delicious baked pancakes on the table fast. The edges puff up way past the edge of the pan, which is why they are sometimes called puffy pancakes! There are only a few ingredients, and you can even make it in the blender!

Ingredients

  • 6 tablespoons butter
  • 1 cup all-purpose flour, spooned and leveled
  • 1/2 teaspoon kosher salt
  • 1/4 cup granulated sugar
  • 1 cup whole milk
  • 1 teaspoon vanilla
  • 6 large eggs

To garnish

  • maple syrup
  • fresh berries
  • powdered sugar

Instructions

  • Add 6 tablespoons butter to a 9×13 inch casserole dish. Put in in the oven and start preheating the oven to 425 degrees F. The butter will be melted by the time you are ready to add the batter. (If you have any delays, take the melted butter out of the oven before is starts to brown. Set aside until batter is ready.)
  • In a large bowl or stand mixer,* add 1 cup flour, 1/2 teaspoon kosher salt, and 1/4 cup sugar. Whisk it together.
  • Add 1 cup whole milk and 1 teaspoon vanilla.
  • Use the whisk attachment on your stand mixer, or an electric beater, (or a regular old whisk and elbow grease) to beat in 6 eggs.* I like to add the eggs one at a time and beat well in between each addition, to make sure the German pancakes turn out nice and fluffy. I actually like to crack all the eggs into a separate bowl and pour them in one at a time, because it’s easier than pausing every 30 seconds to crack an egg and wash hands.
  • Once all the 6 eggs have been well beaten into the mixture, take the pan with the melted butter out of the oven. Use a figure 8 motion to pour the batter slowly into the pan. The more contact that the batter has with the butter, the more craggy and puffy your German pancakes will be. If you hurry, you can even use a butter knife to swirl it around a bit if you like. If doesn’t need to be combined; just swirled.
  • The mixture will start cooking right away once it hits the hot butter, so carefully but quickly transfer the sloshy mixture back to the oven.
  • Bake at 425 for about 20 minutes, until the edges are sky high, browned and puffy! There might be some butter pooled in the center of your German pancake. That’s okay! Just spread it around a bit before serving.
  • Slice the pancakes and serve warm! It tastes delicious with warm maple syrup and fresh berries. A sprinkle of powdered sugar is also traditional and adds just the right touch!
  • These pancakes are best served fresh. Store leftovers in the fridge and they will keep 3-5 days!

Notes

*You can make this recipe in the blender! Add all the ingredients except the eggs. Blend well, then add the eggs one at a time, blending for at least 30 seconds between each addition.
Some people like to add a little cinnamon or nutmeg to German Pancakes! If you want to try it, start with 1/2 of cinnamon and maybe 1/4 teaspoon nutmeg.
Overnight instructions
Make the batter as usual. Refrigerate overnight. In the morning, beat the batter one last time before pouring it into the hot butter as usual. Bake as directed!
How to make FLUFFY German Pancakes:
Melt the butter in a pan as usual. Separate 6 eggs and add the whites to a large bowl or stand mixer. Beat whites until stiff peaks form (at least 2 minutes). Add the 6 egg yolks and all the other ingredients (1 c flour, 1/2 t salt, 1/4 c sugar, 1 c milk, and 1 t vanilla) to a large bowl and whisk together very well. Fold in the egg whites until incorporated. Pour into the hot butter in the pan. Return to the oven and bake as directed.

Nutrition

Calories: 460kcal | Carbohydrates: 40g | Protein: 15g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 330mg | Sodium: 574mg | Potassium: 224mg | Fiber: 1g | Sugar: 16g | Vitamin A: 1029IU | Calcium: 121mg | Iron: 3mg
Course: Breakfast
Cuisine: German
Calories: 460
Keyword: Pancakes
Did you make this? I’d love to see it!Mention @thefoodcharlatan or tag #thefoodcharlatan!

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Comments

  1. 5 stars
    This was so tasty and my husband even commended the taste and consistency! I did have like a reverse effect where mine rose in the middle instead of the edges! Any idea what caused this? Things I did differently: baked in a square cast iron pan instead of a 9×13.

    1. Hi Sara! Changing the pan size can definitely change the way that dutch pancakes rise. No worries though! They just kind of do their thing. So glad your husband liked them, and thanks so much for taking the time to leave a review :-)

  2. 5 stars
    I am not normally one to leave comments, but this was not just delicious it was informative as well. I have always done my Dutch baby batter in my food processor, but having two teen boys in my house that can will and usually do eat 2-3 dutch babies at one sitting can be a bit to big for that machine lol. So I read everything and decided to use my kitchen aid. I was hesitant because Dutch babies have to have a lump free batter. OMG, I wish I had taken pics to post! The rise was incredible!! I have now found a new way to make the Dutch baby batter thanks to you!!!

    1. Hurray Kay, this is great news! So glad you can now handle the insane amount of food your teen boys need, haha. Thanks so much for taking the time to comment and review, it means a lot :-)

  3. 5 stars
    This is an absolute favorite for my family. When I’m tired or want to impress friends this is my go to as it is so easy and fast yet looks labor intensive.

  4. 5 stars
    My family absolutely loves this breakfast. Its light and tastes delicious.
    Thanks for sharing the recipe.

  5. 5 stars
    I am about to make this, recipe looks spot on! My mom made these forme every birthday growing up. And I now make them for my kids all the time. We call them “Mommys Special Pancake”.
    A tip for for the eggs, I beat/whisk mine first until pale yellow and alot of bubbles and then add them to the flour. You have to make sure there are no lumps at all from flour.
    Making one this large is exciting! With 6 of us I always have to make 3 round pie size ones.

  6. 3 stars
    This one didnt work out very well for me. Way too much butter, and definitely do not add the butter until the last minute. My oven was not yet at full temperature before the butter was burnt. And by the end of the cook time, my whole popover was black. Too much sugar as well, probably.

  7. What if I wanted to add some spices & canned pumpkin, would I change any ingredient amounts because of the canned pumpkin??? I have done it with a spice mixture I made & canned pumpkin but it was a while ago & I don’t remember if I changed any of the ingredient measurements or how much canned pumpkin I used & it came out great but of course I didn’t write it down & I have made probably 100 of these dutch babies over the last 5yrs & probably 30 different flavors but didn’t write a single one down(which I am going to start doing right away) but what I changed if anything is all twisted together in my brain.

    1. Hi there! I haven’t tried this recipe with pumpkin! You might want to replace some of the eggs with pumpkin if you do this? I’m not really sure, let me know what you try out!

  8. 5 stars
    I’ve tried many Dutch baby recipes. This is the best by far! The extra tips make it success. It’s written on a recipe card, which in our house is a big honor. I doubled it and baked it in a 11×17 Pyrex pan for my 8 kiddos. Thanks for a great recipe!

    1. I would never have thought to double this and use a huge pan Laura! Great tip. So glad you enjoyed it!! Thanks for coming back to review!

  9. 5 stars
    This pancake was a huge hit! My husband has even asked me to make it again this weekend. Thank you so much for the recipe! It is a keeper in our house! I did have to cut down on the cooking time because the first time it came out a little overcooked. But everything else was perfect. Great recipe and super easy to follow. 

    1. I’m so glad you enjoyed the recipe Katie! Thanks for sharing your notes, and for taking the time to review! So helpful for me.

  10. Oh my gosh just made this in my iron frying pan and it was delishis next time I am going to serve it with blueberry pie filling or mabey cherry or lemon or wow this could go on forever l Thank you, love you’re website

  11. Karen you have no idea how many times you’ve come through for me on a recipe or craving! I’m to the point I search your site first before I try to find a recipe elsewhere because I KNOW it’s going to be solid! 

    1. That is the hugest compliment Stephanie!! Thank you for telling me that! It makes me so happy to hear you are loving all the recipes you’ve tried. Hope you get to try the German pancakes soon!!

  12. Can’t wait to try this recipe! I am 87 and remember my grandmother making German Pancakes and Sour Potatoes every Thurday night for her family. I have never had the recipe but still love to cook and will be trying this out this weekend. T

    1. Ooh Sour Potatoes! What’s that? Sounds very Scandinavian! I hope you enjoy making the German pancakes Joan, and that it brings back fond memories :) Merry Christmas!

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