These German pancakes are a light and fluffy version of American pancakes baked in one pan. Easy to make with only 6 ingredients they are a family breakfast favorite!
Easy German Pancake Recipe
We love to make this German pancakes recipe together as a family. They are so simple and my kids love to help. They also like to help me make blender crepes, buttermilk pancakes and Swedish pancakes.
This German puff pancake is a family favorite! My mom would always make them growing up and now I make them with my kids. You may know them by the name fluffy pancakes, Dutch baby pancakes or Hootenanny.
Whatever you call them, this pancake recipe is light, fluffy and baked to perfection. We love them topped with fresh berries, maple syrup or buttermilk syrup, powdered sugar or cinnamon sugar.
Ingredient Notes
You only need 6 ingredients to make German pancakes, and they are baking staples you probably already have on hand. Easily double it for a crowd or triple it like my mom does!
- Fresh eggs. Personally, I think one of the main keys to the fluffiest German pancakes is using fresh eggs. Also, beating each egg, one at a time for 30 seconds will help them rise better.
- White flour. I prefer to use all-purpose flour, as I’ve found the best results when using that specific kind.
How to Make German Pancakes
Baking German pancakes in the oven is a lot easier then cooking regular pancakes on the stove because you can just pour the batter into the pan and bake it, rather than flip individual pancakes.
Preheat oven to 400°F. Slice butter and add to 9×13″ pan. Then place pan into oven for about 2 minutes, until melted.
In a medium-sized bowl, whisk together flour, sugar and salt. Next add milk and vanilla. Then beat in ONE egg at a time until smooth. The batter will be thinner than normal pancakes, which is what you want!
Pour batter over melted butter and bake for 18 to 20 minutes, or until golden brown. Slice and serve warm with toppings of choice.
Recipe Tips
- Blender: You can also make the batter in the blender. They might not be as fluffy, but they will still turn out delicious. Blend the liquid and eggs first for about 30 seconds, then add the dry ingredients and blend until smooth.
- Preheating the pan. Heating the buttery pan up in the oven prior to adding the batter helps them rise. The butter acts as a non-stick agent, allowing the pancakes to rise taller and not get stuck to the pan.
- How to tell when they are done: Both the edges and top of your German pancakes will be nice and golden brown. They will have risen a couple of inches and be light and fluffy.
- Check the middle: Before removing from the oven, check that the middle has set and cooked all the way through. This ensures that it will easily pop out of the pan.
- Serve right away: Serve fresh out of the oven when they are fluffy and warm. We love them with butter, maple syrup, fresh berries and powdered sugar.
Storage
- Store: Cover and store leftovers in your refrigerator for 2-3 days. Reheat in oven, toaster oven or the microwave.
- Freezer: Cool completely then cut into serving size pieces. Wrap each individual piece tightly with plastic wrap and store in a freezer safe bag. To reheat, place on a baking sheet and cover with foil and heat in the oven at 350°F until warm.
Looking for more breakfast recipes? Try my liege waffle recipe, breakfast pie, apple crepes or coffee cake.
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German Pancake Recipe
Video
Ingredients
- 3 Tablespoons unsalted butter
- 1 cup all-purpose flour
- 2 Tablespoons granulated sugar
- ½ teaspoon salt
- ½ cup milk
- 1 teaspoon vanilla extract
- 6 large eggs
Optional toppings: Syrup, jam, powdered sugar, fresh berries, cinnamon sugar
Instructions
- Preheat oven to 400°F. Slice the butter and add to a 9×13″ pan. Then place into the oven until melted (about 2 minutes).
- Whisk together the flour, sugar and salt in medium-sized bowl. Add milk and vanilla. Then beat in ONE egg at a time until smooth. For extra fluffy pancakes, beat 30 seconds per egg.
- Pour mixture over melted butter and bake 18-20 mins., or until golden brown. Slice and serve warm with your favorite toppings.
Notes
Nutrition
Nutrition provided is an estimate. It will vary based on specific ingredients used.
Did you make this recipe? Don’t forget to give it a star rating below!
Categorized as: Breakfast, Kid-Friendly, Sweet Breakfast
Jamielyn Nye is the founder and recipe creator at I Heart Naptime. She is the author of the I Heart Naptime Cookbook and shares easy family-friendly recipes and desserts for every occasion.
These are delicious and my kids love them too!
Yeah! Thanks for the review!
I love it!!!! It’s way easier than making regular pancakes, and i think the German pancakes taste better.
So glad you enjoyed them!
Love this recipe. Thank you!
I have a question though. I was reading the post again and you said you can double the recipe, and your mom even triples it. How do you go about doing that? Do you use two pans? Sorry, this is probably a dumb question.
Hi Lauren! Not a dumb question at all :) Use two pans if you double it!
Made this for the fourth or fifth time today. Very good! I usually eat it plain, on the go, as I chase my 2-yr-old around while carrying my 3-mo-old. I eat half the pancake by myself haha good protein. I tried it once with half the sugar.. now I do almost the full amount (2tbsp) cuz it just wasn’t as tasty without it. I also tried dabbing the butter after I took the pancake out of the oven so there wouldn’t be puddles of butter.. didn’t taste as good. Now I just leave it, but I don’t put the full amount of butter to begin with (maybe a little over 2tbsp). Of course it tastes best as written, but I was trying to make it a little healthier. I have used white whole wheat flour every time. Now that I’m out of white whole wheat, I might try regular whole wheat flour.
I love this Lauren! I’m so glad you enjoy the pancakes :)
This is on repeat for my family! I seem to be craving it everyday for breakfast! Love this recipe!
It’s a family favorite at our house too! So glad you love them, Rachelle :)
Family favorite! We make this one almost every weekend in the cold winter months! So easy for kiddos to make!
So glad your family loves it so much, Jessica! :)
I grew up eating these too because of your mom. My kids also love them!
Aw, I’m so glad to hear they are a family favorite, Beth :)