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The Kitchen Paper

28 May, 2015 By Mary | 44 Comments

German Pancakes

German Pancakes | thekitchenpaper.com

GERMAN PANCAKES! Heck yes for this #tbt β€” 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 | thekitchenpaper.com

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 | thekitchenpaper.com
German Pancakes | thekitchenpaper.com

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!).

German Pancakes | thekitchenpaper.com

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 β€” 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!).

German Pancakes | thekitchenpaper.com

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…)

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German Pancakes | thekitchenpaper.com

German Pancakes

★★★★★ 4.7 from 3 reviews
  • Author: by Mary
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 minutes
  • Yield: 2 1x
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Ingredients

  • 3 eggs
  • 1 tsp vanilla
  • 1 pinch salt
  • 1/2 cup milk
  • 1/2 cup flour
  • 2 Tbsp butter

Instructions

  1. Preheat the oven to 450 F.
  2. Place a pie dish, or cast iron skillet, in the oven.
  3. By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth.
  4. Add the flour, and mix only until incorporated.
  5. 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.
  6. Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.
  7. Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!

Did you make this recipe?

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Filed Under: Breads Tagged With: breakfast, brunch, dutch babies, Eggs, german pancakes, lemon, pancakes, powdered sugar

Previous Post: « Strawberry Cashew Milk
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Reader Interactions

Comments

  1. Mari @ Oh, Sweet & Savory says

    1 March, 2013 at 2:29 pm

    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!

    Reply
    • Lori Lowe says

      27 February, 2014 at 4:03 pm

      Would you pretty please post your recipe for sour cream coffee cake? πŸ™‚

      Reply
  2. Ludachka says

    6 June, 2013 at 11:07 am

    That looks so good! Can’t wait to try it out tomorrow morning! πŸ™‚

    Reply
  3. Amallia says

    4 January, 2014 at 4:30 am

    wow, looks delicious, I live in Germany, and I love this one for breakfast

    Reply
  4. Ro says

    20 February, 2014 at 8:30 am

    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.

    Reply
    • Mary says

      26 February, 2014 at 6:19 pm

      You’re welcome! I’m glad you all enjoyed it!

      Reply
      • Sonya says

        12 January, 2016 at 4:20 pm

        Hi! Can these be made the night before? My daughter is doing a presentation tomorrow. She has to take some German cusinie.

        Reply
        • Mary says

          13 January, 2016 at 7:26 pm

          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!

          Reply
  5. Amanda says

    11 April, 2014 at 6:07 pm

    do you pour in all the batter at once for one giant pancake? Or was I supposed to separate it out..

    Reply
    • Mary says

      11 April, 2014 at 6:11 pm

      Pour it all at once!

      Reply
  6. sarah says

    14 April, 2014 at 5:20 pm

    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

    Reply
  7. lui says

    28 June, 2014 at 10:39 am

    Yumminess. Making these right now! Thanks for sharing.

    Reply
  8. ciara1973 says

    15 September, 2014 at 1:57 am

    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.

    Reply
  9. HeavenlySweets says

    27 September, 2014 at 8:46 am

    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.

    Reply
    • Mary says

      27 September, 2014 at 6:35 pm

      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 β€” 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!

      Reply
    • JEREMIAH A WARD says

      10 September, 2017 at 6:04 am

      I’m with you on this, tasted like an overcooked omelette, very right. I know, toppings, I used cinnamon sugar apples, didn’t help…

      Reply
  10. Kim says

    28 September, 2014 at 10:37 am

    It works better if you add the liquid INTO the flour — not the flour into the liquid. πŸ™‚

    Reply
  11. Sarah @ SnixyKitchen says

    3 June, 2015 at 1:25 am

    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??

    Reply
    • Mary says

      3 June, 2015 at 1:51 am

      YES PLEASE! I’ll make these for you every damn day!!

      Reply
  12. Anna says

    4 June, 2015 at 9:05 am

    Hi, I made the batter and it is very clumpy. Is it supposed to be like that?

    Reply
    • Mary says

      4 June, 2015 at 7:28 pm

      Hmm no it should not. Did you whisk it? Or put it through a blender?

      Reply
    • Emily says

      5 June, 2015 at 7:23 am

      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.

      Reply
  13. Rita smith says

    17 September, 2015 at 9:34 am

    is the flour self rising or all purpose?

    Reply
    • Mary says

      17 September, 2015 at 9:47 am

      All purpose! Enjoy, Rita!

      Reply
  14. nalesniki z serem says

    4 December, 2015 at 3:38 pm

    They will love it! It’s so yummy ; ).

    Reply
  15. jinanne says

    25 February, 2016 at 8:31 am

    What size cast iron skillet is best for this recipe?

    Reply
    • Mary says

      26 February, 2016 at 10:16 am

      Hi Jinanne! I use my 12″ for this one β€” a 10″ would be great too! You can also use pie plates. Enjoy! xo

      Reply
  16. Robin says

    10 September, 2017 at 9:10 pm

    Tastes like bisquick . had 3 people tried it and 1 child. All said noooooo

    Reply
    • Robin says

      10 September, 2017 at 9:12 pm

      Sorry wrong site…. these German cakes are awesome. Give it a five especially with powder sugar and lemon

      Reply
      • Mary says

        12 September, 2017 at 10:00 am

        Oh good! Ha! I was worried about the bisquick comment!! Thanks for the update πŸ™‚

        Reply
  17. Ryan Anderson says

    8 May, 2018 at 12:47 am

    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.

    ★★★★★

    Reply
    • Mary says

      15 May, 2018 at 10:27 am

      Glad you enjoyed the recipe, Ryan!! xo

      Reply
  18. HannahLove says

    9 December, 2018 at 9:10 am

    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.

    ★★★★

    Reply
    • Mary says

      18 December, 2018 at 3:24 pm

      Yum! Thanks for the tips, Hannah!

      Reply
  19. Christine says

    14 July, 2019 at 12:40 pm

    Made these this morning and they were delicious. Brought back a lot of happy memories for my husband. Thank you!

    ★★★★★

    Reply

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I'm Mary! Thanks for stopping by β€” welcome to The Kitchen Paper! I develop recipes in Portland, OR when I'm not out exploring the PNW, practicing yoga, or building websites. Read More…

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