German pancakes, also known as Dutch babies, are a delightful and airy breakfast treat that puffs up dramatically in the oven. They are incredibly easy to make and require just a few simple ingredients. Perfect for a weekend brunch or a special breakfast, these pancakes are sure to impress your family and friends.
Most of the ingredients for this recipe are common pantry staples. However, if you don't usually keep eggs or milk on hand, you will need to pick them up at the supermarket. Additionally, make sure you have all-purpose flour and butter available, as these are essential for achieving the perfect texture and flavor.

Ingredients for German Pancakes Recipe
Eggs: Provide structure and richness to the pancakes.
Milk: Adds moisture and helps create a smooth batter.
All-purpose flour: The main dry ingredient that gives the pancakes their body.
Salt: Enhances the flavor of the pancakes.
Butter: Adds richness and helps create a crispy edge.
Technique Tip for This Recipe
To achieve a perfectly puffed and golden brown German pancake, make sure your oven is fully preheated to 425°F before placing the baking dish inside. The sudden blast of heat is crucial for creating the signature rise and texture. Additionally, ensure that the melted butter is evenly distributed in the baking dish before pouring in the batter. This helps prevent sticking and adds a rich flavor to the pancake.
Suggested Side Dishes
Alternative Ingredients
eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This mixture works as a binding agent and adds a slight nutty flavor.
eggs - Substitute with unsweetened applesauce: Use ¼ cup of unsweetened applesauce per egg. This adds moisture and a hint of sweetness, making it a good option for those avoiding eggs.
milk - Substitute with almond milk: Almond milk is a great dairy-free alternative that provides a similar consistency and a slightly nutty flavor.
milk - Substitute with oat milk: Oat milk is another dairy-free option that has a creamy texture and neutral taste, making it a good substitute for milk.
all-purpose flour - Substitute with whole wheat flour: Whole wheat flour adds more fiber and nutrients, though it may result in a denser pancake.
all-purpose flour - Substitute with gluten-free flour blend: A gluten-free flour blend can be used to make the recipe suitable for those with gluten intolerance or celiac disease.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
salt - Substitute with kosher salt: Kosher salt can be used as a substitute, though you may need to adjust the quantity slightly due to its coarser texture.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor, making it a good dairy-free alternative.
melted butter - Substitute with olive oil: Olive oil can be used for a healthier fat option, though it will impart a slight olive flavor to the pancakes.
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How To Store / Freeze This Recipe
- Allow the German pancakes to cool completely at room temperature before storing. This prevents condensation from making them soggy.
- Once cooled, cut the pancakes into serving-sized portions. This makes it easier to store and reheat only what you need.
- Place the portions in an airtight container or wrap them tightly in plastic wrap or aluminum foil. This helps maintain their freshness and prevents them from drying out.
- Store the wrapped or containerized pancakes in the refrigerator for up to 3 days. For longer storage, freezing is recommended.
- To freeze, lay the portions on a baking sheet lined with parchment paper and place them in the freezer for about 1-2 hours. This initial freezing step prevents the pancakes from sticking together.
- Once the pancakes are frozen solid, transfer them to a freezer-safe bag or airtight container. Label with the date to keep track of their freshness.
- Frozen German pancakes can be stored for up to 2 months. For best results, consume them within this timeframe.
- To reheat, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and cover with aluminum foil. Heat for about 10-15 minutes or until warmed through.
- Alternatively, you can reheat individual portions in the microwave. Place a portion on a microwave-safe plate and cover with a damp paper towel. Microwave on medium power for 1-2 minutes, checking frequently to avoid overcooking.
- Serve the reheated German pancakes with your favorite toppings, such as fresh berries, maple syrup, or a dusting of powdered sugar.
How To Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover German pancakes on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes or until warmed through. This method helps retain the pancakes' fluffy texture.
Microwave Method: Place the pancakes on a microwave-safe plate. Cover with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway through. This is a quick method but may make the pancakes slightly chewy.
Skillet Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the pancakes in the skillet and heat for 2-3 minutes on each side until warmed through. This method can give the pancakes a nice, slightly crispy edge.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pancakes on the toaster oven tray. Heat for about 5-7 minutes, checking to ensure they don’t overcook. This method is great for small batches and keeps the pancakes' texture intact.
Steaming Method: If you have a steamer, place the pancakes in the steamer basket. Steam for about 5 minutes or until heated through. This method helps maintain the pancakes' moisture and fluffiness.
Best Tools for This Recipe
Oven: Used to preheat and bake the German pancakes at the specified temperature of 425°F (220°C).
Blender: Utilized to combine and blend the eggs, milk, flour, and salt until the mixture is smooth.
9x13 inch baking dish: The container in which the melted butter and batter are poured before baking.
Measuring cups: Essential for accurately measuring the milk and flour.
Measuring spoons: Used to measure the salt and melted butter.
Spatula: Handy for scraping down the sides of the blender to ensure all ingredients are well mixed.
Oven mitts: Important for safely handling the hot baking dish when removing it from the oven.
Serving plate: Used to serve the German pancakes once they are baked and ready.
Knife: Useful for cutting and serving the pancakes if needed.
Mixing bowl: Optional, in case you prefer to mix the ingredients manually instead of using a blender.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out eggs, milk, flour, and salt the night before to save time in the morning.
Use a blender: Blending the batter ensures a smooth mix quickly, saving you from manually whisking.
Melt butter in the oven: Place the baking dish with butter in the oven while it preheats to melt it effortlessly.
Batch cooking: Double the recipe and store extra pancakes in the fridge or freezer for a quick breakfast later.
Quick toppings: Have toppings like fruit, syrup, or powdered sugar ready to go for fast serving.

German Pancakes Recipe
Ingredients
Main Ingredients
- 6 eggs
- 1 cup milk
- 1 cup all-purpose flour
- ¼ teaspoon salt
- 2 tablespoon butter melted
Instructions
- Preheat your oven to 425°F (220°C).
- In a blender, combine eggs, milk, flour, and salt. Blend until smooth.
- Pour melted butter into a 9x13 inch baking dish. Pour batter over the butter.
- Bake in the preheated oven for 20 minutes, until puffed and golden brown.
- Serve immediately with your favorite toppings.
Nutritional Value
Keywords
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