German Pancake

Published March 18, 2018. Updated March 13, 2019

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This German Pancake (aka Dutch Baby) recipe is one of the easiest breakfast recipes. The topping possibilities are endless! We like to serve this with homemade buttermilk syrup, blueberry syrup or warm maple syrup. You also can’t go wrong with fresh fruit and whipped cream. This is a classic recipe that is a must have for your recipe box!  

drizzling maple syrup onto a slice of German Pancake

Easy German Pancake Recipe

I love this German pancake recipe because not only does it taste delicious, but it also takes just 5 minutes of prep and it uses ingredients that I always have on hand. Plus, the blender does the mixing — it doesn’t get much easier than that!

This German pancake (aka Dutch baby pancake) would perfect for Easter breakfast this year. I’m all about those holiday breakfasts! And weekend breakfasts. Usually every weekend we have either pancakes, waffles, crepes or something similar. Weekends are for relaxing and indulging a little, right?

If you haven’t made a homemade German pancake, there’s no better time than now! It will likely become a staple recipe that will be requested again and again.

German pancake in baking pan topped with fresh fruit

German Pancake Ingredients

For this easy German pancake recipe, you’ll need:

  • Unsalted butter
  • Eggs
  • Milk
  • Salt
  • Vanilla extract
  • Granulated sugar
  • All-purpose flour

German Pancake in dark baking pan topped with powdered sugar and fresh fruit

How to Make German Pancakes

  • First preheat your oven to a high temperature (I like to go with 400).
  • Then you add plenty of melted butter to a baking dish.
  • Combine a few food staples (eggs, milk, vanilla, flour, salt) in a blender just until combined.
  • Pour into that baking dish and bake it through —so incredibly easy and foolproof!

The Best Ratio for German Pancakes

I’ve made a lot of German pancakes over the years, and I’ve decided that I didn’t like how eggy they were so I’ve cut back to only 4 eggs per 1 1/4 cups flour and 1 cup of milk and I think it’s perfect. I also like to add a hint of vanilla and sugar, because why not?

My Favorite Pan for German Pancakes

I also didn’t like how my German pancakes would frequently stick to the cast iron skillet (even if it was preheated) so I’ve switched and just cook it in a baking dish instead.

And yes, it will still stick a little occasionally, but it’s much easier to clean the baking dish. And who knows, I’m probably just not properly caring for my cast iron pans, so it’s a user error.

German Pancake in baking pan topped with fresh sliced fruit and powdered sugar

My Favorite Pancake Toppings

German pancakes can be topped with anything you’d like, but my personal favorite pancake toppings are:

  • Blueberry syrup
  • Buttermilk syrup (I’ve shared my recipe below)
  • Warm maple syrup
  • Fresh fruit
  • Powdered sugar
  • Cinnamon and honey

If you like sweeter pancakes, you could even top you German pancake with Nutella.

How to Make Buttermilk Syrup for German Pancakes

If you want to pair this with homemade buttermilk syrup (not pictured here, that’s just maple):

  • In a medium saucepan melt 1/4 cup salted butter over medium heat.
  • Mix in 1/2 cup sugar, 1/4 cup buttermilk and bring to a light boil stirring almost constantly.
  • Whisk in 1/4 tsp baking soda and 1/2 tsp vanilla then remove from heat (it will foam right up). Serve warm.

German Pancake slices on white plates with fresh fruit

Tips for the Best German Pancakes

  • Scoop and level the flour to ensure you’re measuring the correct amount.
  • Coat the baking pan evenly with butter, making sure to go up the sides a bit.
  • German pancakes are best enjoyed right away.

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German Pancake
4.75 from 4 votes

German Pancakes

This German Pancake (aka Dutch Baby) is one of the easiest breakfast recipes and the toppings possibilities are endless! We like to serve this with homemade buttermilk syrup, blueberry syrup or warm maple syrup. You also can't go wrong with fresh fruit and whipped cream. This is a classic recipe that is a must have for your recipe box!  
Servings: 6
Prep5 minutes
Cook15 minutes
Ready in: 20 minutes



  • Preheat oven to 400 degrees F.
  • Pour melted butter in a 13 by 9-inch baking dish then tilt back and forth to coat evenly while coming about 1-inch up the sides of the pan as well.
  • To a blender add eggs, milk, salt, vanilla, sugar and flour then cover and blend just until combined, about 5 to 10 seconds (scrape down sides of blender and mix as needed).
  • Pour batter into prepared baking dish (while scraping any excess batter from blender into dish). 
  • Bake in preheated oven until cooked through, about 15 - 18 minutes (you can also broil during approx. the last 1 minute if it's not very golden on top).
  • Cut into slices and serve immediately with syrup of choice.


*Note that I've made this 2 more times with these ratios since taking these photos and it's come up more billowy in the center, just so you know what to expect :). Same texture, same flavor it just fluffs up where it wants.
Recipe source: Cooking Classy
Nutrition Facts
German Pancakes
Amount Per Serving
Calories 228 Calories from Fat 81
% Daily Value*
Fat 9g14%
Saturated Fat 5g31%
Cholesterol 127mg42%
Sodium 255mg11%
Potassium 126mg4%
Carbohydrates 26g9%
Sugar 4g4%
Protein 6g12%
Vitamin A 375IU8%
Calcium 70mg7%
Iron 1.9mg11%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.


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  • Chasity

    I’ve tried a lot of Dutch Baby recipes with different proportions. This one’s my go-to for my family of 5 or a group. Perfect and easy!

  • Lara

    this is certainly no German pancake, it is a pancake according to your liking. it’s like saying I am making French crepes, but with less eggs and in an oven instead of a skillet. it’s no crepe anymore, same with this recipe. you would usually use an oven for the Austrian ‘Schmarrn’, for example. .. recipe is good, the same way how I prepare my American pancakes.

  • Katrin Lausch

    Actually this is more of a Dutch Baby, because German “Pfannkuchen/Eierkuchen” (google it)are flat and bigger pancakes fried on a griddle and not baked in the oven. This seems to be an American misunderstanding. But as usual great recipe. Keep up your great work.