German Pancake

German Pancake aka dutch baby is a puffy baked pancake. It's the easiest pancake to make, with only 5 minutes of prep work.

German pancakes are much easier to make than a traditional pancake. You simply add the ingredients in the blender, pour it into a pan, and bake!

With two young kids at home I LOVE easy to make breakfasts. To be honest I also will sometimes make this for dinner on crazy days.

What is a German Pancake?

Like a Dutch baby, a German pancake is a baked pancake. It does not have any levelling agents (baking soda/baking powder) and instead uses more eggs to create a rise. The pancake has a texture similar to popovers/Yorkshire puddings.

Why You'll Love it

Easy. This recipe only takes 5 minutes of prep work. You make the batter in the blender, our it into a pan, and bake.

Tastes amazing. This pancake has the perfect taste and only slightly sweet.

Uses common ingredients. The recipe use simple kitchen staple ingredients you probably already have in your home.

Unlimited toppings. You can top it with fruit, chocolate, maple syrup, icing sugar; the toppings are limitless.

Ingredients

Here are some notes on the ingredients. For the full recipe check out the recipe card below.

• Eggs- Used to bind the pancake together and give the pancake its puffy edges.
• Milk- I use 2% milk but 1% will work too.
• Flour- All purpose flour works best.
• Vanilla- Used to slightly flavour the pancake.
• Sugar- White sugar adds a little sweetness
• Butter- Is melted in the pan and the batter is added on top.

How to Make a German Pancake

Preheat oven to 425F.

In blender add eggs, milk, sugar, vanilla extract, salt and flour. Blend until well combined. I find you have to scrape down the sides at least once and blend again.

Once oven has preheated, add the butter to your pan and put it in the oven to melt.

When the butter is melted, remove from oven, and pour blended batter into the pan.

Bake for 20-24 minutes or until pancake is puffed up and edges are brown.

When you first remove it from the oven the pancake it will have raised dramatically but after a few minutes the pancake will sink down. Sift icing sugar over top and enjoy with your favourite pancake toppings.

Frequently Asked Questions

What Type of Pan should I use?

You can use any 9x13 inch pan. I use ceramic or metal. The only difference is the pan type will effect the baking time. Metal pans will cook the pancake faster.

STORING THE Pancake

This pancake does not keep well and should be eaten after baking.

WHAT DOES SPOONED AND LEVELLED FLOUR MEAN?

Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

What toppings should I use?

You can use any toppings that you use on traditional pancakes. My favourite is icing sugar and maple syrup.

Do my ingredients have to be at room temperature?

Nope! You can use fridge temperature eggs and milk.

If you make this German pancake please leave a star rating and comment below!

For more delicious baking ideas you can follow me on Pinterest and Instagram @jessiebakestreats 

YOU MIGHT ALSO LOVE

• Overnight Cinnamon Rolls
• Toasted Coconut Dutch Baby Pancake
• Chocolate Dutch Baby Pancake
• Raspberry Calfoutis
• Banana Nut Crunch Bread

German Pancake

Jessie M

German Pancake aka dutch baby is a puffy baked pancake. It's the easiest pancake to make, with only 5 minutes of prep work.

5 from 3 votes

Print Recipe Pin Recipe

Prep Time 5 mins

Cook Time 25 mins

Course Breakfast

Cuisine American, German

Servings 4 large servings

Equipment

• blender
• 9x13 inch pan

Ingredients

  

• 6 large eggs
• 1 C all purpose flour spooned and levelled*
• 1 C milk
• 1 & 1/2 tsp vanilla extract
• 1/8 tsp salt
• 2 tbsp sugar
• 1/4 C salted butter
• icing sugar for topping

Instructions

 

• Preheat oven to 425F.
• In blender add eggs, milk, sugar, vanilla extract, salt and flour. Blend until well combined. I find you have to scrape down the sides at least once and blend again.
  6 large eggs, 1 C all purpose flour, 1 C milk, 1 & 1/2 tsp vanilla extract, 1/8 tsp salt, 2 tbsp sugar
• Once oven has preheated, add the butter to your pan and put it in the oven to melt.
  1/4 C salted butter
• When the butter is melted, remove from oven, and pour blended batter into the pan.
• Bake for 20-24 minutes or until pancake is puffed up and edges are brown.
• When you first remove it from the oven the pancake it will have raised dramatically but after a few minutes the pancake will sink down. Sift icing sugar over top and enjoy with your favourite pancake toppings.
  icing sugar

Notes

*Spooned and levelled flour refers to the way of measuring flour. To properly measure flour you should scoop spoonfuls of flour into your measuring cup and then level off the access by scraping with a knife. Scooping the measuring cup directly into your flour causes the flour to compress and you will get more flour than the recipe calls for.

You can mix everything by hand. 

Baking time will depend on the type of pan you use. Metal pans will bake faster.

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