GERMAN PANCAKES! Heck yes for this #tbt — still one of my favorite breakfasts of ALL TIME. They’re so easy, you can whip ’em up in the blender (don’t blend too much… we don’t want activated gluten!), and they don’t take long at all. Plus, you can top them with all SORTS of delicious things. Helloooo summer berries!
This post is from way long ago in the archives, but the photos were AWFUL, so … here we are. Slightly better photos (ha!). Enjoy!! xo {the rest of this post is from the original}
German Pancakes, Dutch Babies, whatever you call these glorious nuggets of breakfast: They’re awesome. Apparently I’m on a breakfast kick this week, with French toast Monday and now these (AND JUST YOU WAIT!)… what can I say? I love breakfast!
German pancakes could not be easier to make: four ingredients, quick baking time, and a lot of incredible flavor. I was a little careless with the butter on this one, hence the topsy-turvy crazy-face German pancake here, usually they’re much more uniform. Either way, they taste great! And honestly, my favorite part is the crispy, buttery party (which this one had more of than usual!).
As with most pancake/waffle varieties, the topping possibilities are practically endless. I grew up eating German pancakes with powdered sugar and fresh squeezed lemon juice — and still insist this is the best option. Sometimes I’ll use syrup and berries. Sometimes I’ll mix some sour cream together with brown sugar, and spread that goodness all over (with strawberries is amazing!).
Any way you serve these, they’re a hit. Not to mention, they look like they took a lot of effort! (but they didn’t…)
Print Ingredients
- 3 eggs
- 1 tsp vanilla
- 1 pinch salt
- 1/2 cup milk
- 1/2 cup flour
- 2 Tbsp butter
Instructions
- Preheat the oven to 450 F.
- Place a pie dish, or cast iron skillet, in the oven.
- By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth.
- Add the flour, and mix only until incorporated.
- With the pan still in the oven, put the butter into the pan. When the butter has melted, remove the pan and gently pour that batter into the center of the pan.
- Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.
- Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!
Mari @ Oh, Sweet & Savory says
I’m on a breakfast kick, too! This morning I just baked a sour cream coffee cake. I think I’m going to have to make these Dutch babies tomorrow — they look so delicious, especially the browned edges! I have some strawberries, sour cream, and brown sugar on hand, so I am all set. Thanks for the inspiration!
Lori Lowe says
Would you pretty please post your recipe for sour cream coffee cake? 🙂
Ludachka says
That looks so good! Can’t wait to try it out tomorrow morning! 🙂
Amallia says
wow, looks delicious, I live in Germany, and I love this one for breakfast
Ro says
Thanks for the recipe, my kids love making this. It’s easy enough that
they can do it with minimal help. This makes them feel very helpful,
and accomplished because it’s so pretty when taken from the oven.
Mary says
You’re welcome! I’m glad you all enjoyed it!
Sonya says
Hi! Can these be made the night before? My daughter is doing a presentation tomorrow. She has to take some German cusinie.
Mary says
Hi Sonya! I’m not actually convinced these are really “German cuisine” … but I have no clue there. They’re definitely better hot out of the oven, but they certainly wouldn’t go bad overnight. Good luck!
Amanda says
do you pour in all the batter at once for one giant pancake? Or was I supposed to separate it out..
Mary says
Pour it all at once!
sarah says
I have made these my entire life…..I am swiss and my father use to make these. Sometimes he would slice very thin slices of apple and put in the center of the pan with the batter….after cooking he would put in a bowl and cover and let them steam until he had enough for the family. After each pancake he would put a slight spindle of sugar on each…on syrup needed…..WONDERFUL
lui says
Yumminess. Making these right now! Thanks for sharing.
ciara1973 says
Sorry, I don’t know why everyone thinks Germans bake their pancakea in the ofen. My mom is german and I’ve lived in Germany mostly all my life. No one and I repeat no one makes pancakes line this. Plus our pancakes are way thinner, it’s between crepes and american pancakes. The ingridients are about the same eggs, flour, milk, pinch of salt, but the mass is thinner and never baked in an oven. This looks more like a ‘Kaiserschmarrn’ which was originally made for Elizabeth from Austria, but it was too sweet for her, so her husband ate it for her. But that is also made in a frying pan and not baked in an oven. Just wanted too inform you.
HeavenlySweets says
Don’t know what I may have done wrong, but what exactly are these supposed to taste like, sweet?!? Because these tasted like nothing, they were bland and gross. Looked pretty, but tasted bad.
Mary says
Ha! They might not be for you, then! If you followed the recipe, I assume they turned out as they should have… which really isn’t supposed to be sweet. The sweetness here definitely comes from whatever toppings you choose — lemon juice + powdered sugar, maple syrup, brown sugar + sour cream, etc. I’m a fan of lemon+powdered! Sorry it wasn’t a good one for you!
JEREMIAH A WARD says
I’m with you on this, tasted like an overcooked omelette, very right. I know, toppings, I used cinnamon sugar apples, didn’t help…
Kim says
It works better if you add the liquid INTO the flour — not the flour into the liquid. 🙂
Sarah @ SnixyKitchen says
I’m all for dishes that look like they took more effort than they did. These german pancakes look mighty impressive – I love the natural way it puffs up! Can I come back to Portland so you can make this for me??
Mary says
YES PLEASE! I’ll make these for you every damn day!!
Anna says
Hi, I made the batter and it is very clumpy. Is it supposed to be like that?
Mary says
Hmm no it should not. Did you whisk it? Or put it through a blender?
Emily says
I just made them and my batter was clumpy too! Had to whisk like crazy! Next time I will add the liquid to the flour instead.
Rita smith says
is the flour self rising or all purpose?
Mary says
All purpose! Enjoy, Rita!
nalesniki z serem says
They will love it! It’s so yummy ; ).
jinanne says
What size cast iron skillet is best for this recipe?
Mary says
Hi Jinanne! I use my 12″ for this one — a 10″ would be great too! You can also use pie plates. Enjoy! xo
Robin says
Tastes like bisquick . had 3 people tried it and 1 child. All said noooooo
Robin says
Sorry wrong site…. these German cakes are awesome. Give it a five especially with powder sugar and lemon
Mary says
Oh good! Ha! I was worried about the bisquick comment!! Thanks for the update 🙂
Ryan Anderson says
These Deutsch pancakes kind of remind me of a cross between a blintz and a crepe. Tried this for “breakfast for dinner” tonight and it was amazing! I tried making lingonberry syrup from some lingonberries I got at onegreenworld.com here in Portland and it was a bit too tart for me.
★★★★★
Mary says
Glad you enjoyed the recipe, Ryan!! xo
HannahLove says
I also still had lumps after whisking well the first time I made this recipe. I had followed the advice and tried adding the liquid to the flour. So, second time around, I sifted the flour adding it to the liquid slowly. This resulted in the smoothest option for those of us without blenders or mixers.
I added some ginger to the batter. Second time around was a hit!
We used blueberries, thickened with a lil constarch, honey and fresh bacon bits for the topping.
★★★★
Mary says
Yum! Thanks for the tips, Hannah!