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This German pancake recipe is light, fluffy, and delicately sweet. Made with seven simple ingredients and easy steps, it’s a fun breakfast or brunch loved by both adults and kids.
German pancakes, also known as Dutch baby pancakes, German popover pancakes, or German puff pancakes, are a type of large, oven-baked pancake that puffs up in the oven, similar to a Yorkshire pudding or popover.
They were one of my favorite breakfasts growing up, and now I make them for my own kids. Impressive in appearance, the recipe is surprisingly simple to make and ready to eat in about 30 minutes.
I like to set out different toppings like sprinkles, fresh berries, powdered sugar, or whipped cream so everyone can build their own plates. It’s perfect for family gatherings and holidays, served alongside other favorites like strawberry and banana smoothies and avocado cheese toast.
❤️ Why You’ll Love a German Pancake
- Easy breakfast for the whole family.
- Comes together quickly with the use of a blender.
- Make it ahead.
- Top it sweet or savory.
German Pancake Ingredients
Please be sure to scroll down to the recipe card below for the complete details!
- Plain white flour: All purpose flour.
- Butter: I use salted, but unsalted is fine too.
- Eggs: Medium-sized.
- Milk: Whole milk, or what I have on hand.
- Vanilla paste: I prefer paste for the concentrated flavor.
- Coconut sugar: To sweeten.
- Sea salt: To balance all the flavors.
How to Make a German Pancake
- Blend the flour, milk, eggs, coconut sugar, vanilla paste, and sea salt in a blender.
- Preheat the oven to 215°C (419°F). Place the pie dish into the warm oven. Remove the pie dish after a few minutes and throw in the butter.
- Pour the batter into the pie dish when the butter is melted.
- Whisk and bake for about 20 minutes until golden brown and puffy.
Tips for Success
- Let the blended batter rest 10 minutes while the oven heats up. This provides better flavor.
- Use a porcelain, ceramic, or metal dish for the best rise with crispy edges.
- Don’t open the oven door too early to prevent the pancake from deflating.
Possible Variations
- Milk: Swap for any milk you like.
- Plain white flour: Whole wheat or gluten-free flour.
- Vanilla paste: Or a vanilla pod or extract.
- Coconut sugar: Use cane sugar, granulated sugar, maple syrup, or honey.
- Add-ins: Try nutmeg, cinnamon, chopped chocolate, lemon juice, or cocoa powder.
Recipe Tip
Skip adding coconut sugar to the batter, and top the pancake with savory toppings such as avocado, cottage cheese, honey, prosciutto, ham, cheese, or bacon.
Best Served with
- Sugar and syrups: Powdered sugar, cinnamon sugar, maple syrup, cane sugar, chocolate syrup, or honey.
- Creamy toppings: Whipped cream, Greek yogurt, Nutella, melted chocolate, or butter.
- Fruit: Fresh fruit, berries, fruit compote, or jam.
How to Store Leftovers
Keep leftovers in an airtight container in the refrigerator for 2 days.
FAQs
Yes, they are called both things.
Steam from the eggs and milk in the batter cause this reaction. It will deflate a bit when it’s out of the oven.
Absolutely. Mix all the ingredients in the blender (apart from the butter), and let the batter rest up to one day in the fridge. Then, melt the butter in the hot dish, pour in the batter, and bake.
You can reheat in the microwave or in the oven at 148°C (300°F) until warmed through.
More Breakfast
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Strawberry and Banana Smoothie
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If you make this recipe or any other recipe on Foodbites, then I would love to hear from you! Please feel free to leave a comment and rating below.
German Pancake
Equipment
- fluted pie dish 29 cm (11,5 inches)
Ingredients
- 5 eggs, medium
- 200 ml milk
- 100 grams plain white flour
- ½ teaspoon sea salt
- 1 teaspoon vanilla paste
- 15 grams coconut sugar
- 60 grams butter
Instructions
- Preheat the oven to 215°C (419°F) fan.
- Place your round pie dish into the hot oven to warm it up.
- Mix all the ingredients apart from the butter into a blender.
- Blend until smooth (just under 1 minute).
- Remove the hot pie dish from the oven.
- Top with the butter.
- When the butter is completely melted, pour in the pancake batter.
- Mix around a few times with a fork.
- Bake for 20-22 minutes in the bottom of your oven until golden brown.
- Serve with your favorite pancake toppings.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
