German Pancakes

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.

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