German Pancake


This German Pancake (aka Dutch Baby) recipe 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!  

German Pancake

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, then 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

Minimal Prep Breakfast

I love this recipe because not only does it taste delicious but it’s only takes 5 minutes 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 would perfect for Easter breakfast this year. I’m allll 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 German pancake there’s no better time than now! It’s will likely become a staple recipe that will be requested again and again.

German Pancake

More Must Have Classic Breakfast Recipes to Try

German Pancake

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.

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German Pancakes

4.67 from 3 votes

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
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes


  • 3 Tbsp unsalted butter
  • 4 large eggs
  • 1 cup milk (anything but skim)
  • 1/2 tsp salt
  • 1/2 tsp vanilla extract
  • 1 Tbsp granulated sugar
  • 1 1/4 cups (176g) all-purpose flour (scoop and level to measure)


  1. Preheat oven to 400 degrees.
  2. 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.

  3. 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).

  4. Pour batter into prepared baking dish (while scraping any excess batter from blender into dish). 

  5. 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).

  6. Cut into slices and serve immediately with syrup of choice.

  7. 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.

  8. Recipe source: Cooking Classy

Nutrition Facts
German Pancakes
Amount Per Serving
Calories 228 Calories from Fat 81
% Daily Value*
Total Fat 9g 14%
Saturated Fat 5g 25%
Cholesterol 127mg 42%
Sodium 255mg 11%
Potassium 126mg 4%
Total Carbohydrates 26g 9%
Sugars 4g
Protein 6g 12%
Vitamin A 7.5%
Calcium 7%
Iron 10.4%
* Percent Daily Values are based on a 2000 calorie diet.
Course: Breakfast
Cuisine: German
Keyword: German Pancake
Calories: 228 kcal
Author: Jaclyn


  • Kimberly: Made it for Thanksgiving breakfast for my family and it turned out beautifully! The whole family loved it – everyone wanted seconds. Thanks for sharing! November 25, 2018 at 8:50am Reply

  • Deidre: Did you change this recipe!? There was one about two years ago you had, and it was different consistency. Do you have that old one? August 18, 2018 at 10:08am Reply

  • V-BUCKS: I had never actually heard of German Pancakes before. Will have to try this now!! Thanks May 31, 2018 at 11:42pm Reply

  • html color: It sounds so easy! Gotta try it for breakfast tomorrow. Thank you for sharing! March 26, 2018 at 3:24am Reply

  • Laura | Tutti Dolci: Such a gorgeous weekend breakfast idea! March 23, 2018 at 11:15pm Reply

    • Jaclyn: Thanks Laura! Weekend breakfast is the best! March 24, 2018 at 10:25pm Reply

  • Corinne: Do you think you could substitute a portion of the flour for protein powder? March 21, 2018 at 11:30am Reply

    • Jaclyn: I can’t say for sure since I haven’t tested. I’ve never really baked with protein powder, I imagine though too much protein could make it tough/dry. If you do decide to experiment I’d start with a small amount. March 21, 2018 at 4:58pm Reply

  • Mindy: I’m going to attempt these on the weekend. Looks delish. Is it ok to re-heat the leftovers after storing in fridge overnight? March 20, 2018 at 1:47pm Reply

    • Jaclyn: Yes definitely! Hope you enjoy! March 20, 2018 at 3:14pm Reply

  • Tia: I made these for myself and friends and it was amazing. I used almond milk instead of regular milk and had no issues with flavor or texture. I also put blackberries into the batter before baking for something extra. It was a huge hit! December 29, 2014 at 12:00pm Reply

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