Looking for a delicious twist on a breakfast staple? German pancakes (also known as Dutch babies) are made from a custardy batter and baked in the oven instead using the stovetop like pancakes.
While they cook, German pancakes puff up like a balloon, so you get to watch them deflate as they cool. Unlike traditional pancakes, German pancakes just consist of one large pancake that you’ll cut into slices. The best part? You only need seven ingredients, an oven-safe pan and a blender.
German Pancakes Recipe
This makes a large German pancake big enough for 4 to 6 servings. Much like regular pancakes, you’re welcome to add any toppings you’d like.
Ingredients
- 6 large room temperature eggs
- 1 cup all-purpose flour
- 1 cup milk
- 2 tablespoons granulated sugar
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons butter
You’ll also need a blender and either a 9×13-inch baking dish or a large oven-safe circular baking dish.
How to Make German Pancakes
First, preheat the oven to 425. While it preheats, place the solid butter in your baking dish and put it in the oven long enough for the butter to melt, making sure it doesn’t brown or burn.
While the butter melts, add the eggs, flour, milk, sugar, salt, and vanilla to your blender. Blend for about 30 seconds or until everything is completely smooth, scraping down the sides of the blender if necessary.
Once the butter has melted and the oven is fully preheated, carefully remove the hot dish from the oven and swirl it so the butter coats the bottom and sides of the pan. While the butter’s still hot, pour the batter into the dish and return it to the oven immediately.
Bake for 20 to 22 minutes. Avoid opening the oven door to check on the pancake, as losing any heat could cause it to deflate prematurely. You’ll know the pancake is ready when the edges are puffed up high and there’s a deep golden brown crisp at the edges. Before removing the pancake from the oven, make sure that the center looks solid rather than wet.
Serve immediately out of the oven. As soon as the pancake starts to cool down, the whole thing will start to deflate. Top with powdered sugar, maple syrup, fruit, or whatever toppings you prefer.
Gluten-Free German Pancakes Option
This recipe can easily be made gluten-free, since most of its structure comes from the eggs instead of the flour. All you need to do is replace the all-purpose flour with a gluten-free flour blend (one with a binder like xanthan gum) at a 1:1 ratio. Other than that, the recipe will stay exactly the same.
Also avoiding dairy? Unsweetened almond milk or oat milk work as easy substitutes. The texture will be very slightly less rich without butter, but the overall result is still puffy and delicious.