How to Make German Pancakes (Dutch Baby) at Home
German pancakes, often called Dutch babies, are oven-baked pancakes that puff up with crisp edges and a soft, custard-like center. They look impressive, but the batter comes together in minutes and bakes in a single pan. With just a few basic ingredients and the right heat, you can make a golden, airy pancake that works for breakfast, brunch, or even dessert. This guide walks you through the full process, from mixing the batter to serving it warm from the oven.
Ingredients List
For one large German pancake (serves 2–4):
- 3 large eggs, room temperature
- 1/2 cup (120 ml) whole milk, room temperature
- 1/2 cup (65 g) all-purpose flour
- 1 tablespoon granulated sugar
- 1/4 teaspoon salt
- 1 teaspoon pure vanilla extract (optional)
- 3 tablespoons unsalted butter
Optional toppings (for serving):
- Powdered sugar
- Fresh lemon juice
- Fresh berries or sliced fruit
- Maple syrup or honey
- Whipped cream
Step-by-Step Instructions
- Preheat the oven and pan
Set your oven to 425°F (220°C). Place a 10-inch cast-iron skillet or oven-safe pan inside the oven while it heats. A hot pan is key for good rise. - Prepare the batter
In a blender, add eggs, milk, flour, sugar, salt, and vanilla if using. Blend for about 20–30 seconds until the batter is smooth and slightly frothy. You can also whisk by hand, but blending gives the smoothest texture. - Rest the batter briefly
Let the batter rest for 5 minutes. This helps the flour fully hydrate and improves the final texture. - Melt the butter in the hot pan
Carefully remove the hot pan from the oven. Add the butter and swirl until it melts and coats the bottom and sides of the pan. - Add the batter
Immediately pour the batter into the hot, buttered pan. It should sizzle slightly when it hits the pan. - Bake until puffed and golden
Return the pan to the oven and bake for 18–22 minutes. The pancake will rise high around the edges and turn deep golden brown. - Serve right away
Remove from the oven and serve immediately. The pancake will deflate as it cools, which is normal.
How to Serve German Pancakes
German pancakes are best served straight from the oven while they are still puffed and warm. For a classic finish, dust with powdered sugar and squeeze fresh lemon juice over the top. If you prefer something sweeter, add maple syrup, honey, or fruit compote. Fresh berries, sliced bananas, or sautéed apples also pair well with the soft center and crisp edges. For a richer option, add whipped cream or a spoon of vanilla yogurt on top.
Storage Instructions
German pancakes are best eaten fresh, but leftovers can be stored. Let the pancake cool completely, then place it in an airtight container. Store in the refrigerator for up to 2 days. To reheat, place slices on a baking sheet and warm in a 350°F (175°C) oven for about 5–7 minutes, or microwave briefly until heated through. The texture will be softer after reheating, but the flavor will still be good.
Helpful Tips for Perfect German Pancakes
Use room-temperature ingredients to help the batter rise better in the oven. Cold eggs or milk can reduce the amount of puff. Always preheat the pan so the batter starts cooking the moment it hits the surface. A cast-iron skillet works best, but any heavy, oven-safe pan will do. Avoid opening the oven door during baking, as sudden temperature drops can cause the pancake to collapse early. If your pancake browns too fast, reduce the oven temperature slightly next time.
Variations to Try
For a cinnamon version, add 1/2 teaspoon ground cinnamon to the batter. For a lemon-flavored pancake, add 1 teaspoon lemon zest to the mix. You can also make a savory version by skipping the sugar and vanilla and topping with sautéed mushrooms, cheese, or cooked vegetables. For mini German pancakes, divide the batter into muffin tins or small ramekins, reduce baking time to about 12–15 minutes, and serve as individual portions.
Nutrition Facts (Approximate, Per Serving)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Protein | 9 g |
| Carbohydrates | 22 g |
| Sugars | 6 g |
| Fat | 13 g |
| Saturated Fat | 7 g |
| Cholesterol | 170 mg |
| Sodium | 220 mg |
| Fiber | 1 g |
Values are estimates and may vary based on ingredients and portion size.
Frequently Asked Questions
Why did my German pancake not puff up?
This usually happens if the pan was not hot enough or the ingredients were too cold. Make sure the oven and pan are fully preheated and use room-temperature eggs and milk.
Can I make the batter ahead of time?
Yes, you can prepare the batter up to 12 hours in advance and store it covered in the refrigerator. Let it sit at room temperature for about 15 minutes before baking and whisk or blend again briefly.
What pan size should I use?
A 10-inch pan is ideal for one recipe. If using a larger pan, the pancake will be thinner and may not rise as much.
Is a German pancake the same as a Dutch baby?
Yes, they are the same dish. The name “Dutch baby” comes from an old American term, not from Germany itself.
Can I make this without a blender?
Yes. You can whisk the batter by hand until smooth, but make sure there are no lumps of flour left.
Conclusion
German pancakes are a simple way to make a warm, impressive breakfast with very little effort. With a hot pan, a smooth batter, and the right oven temperature, you can get crisp edges and a soft center every time. Try the classic version first, then experiment with sweet or savory toppings to make it your own. If you enjoyed this recipe, save it, share it, and try it again with different flavors for your next breakfast or brunch.
