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German Pancakes That Puff Up Perfectly Every Time

Freshly baked German Pancakes with golden puffed edges and powdered sugar

German Pancakes bake up tall, buttery, and golden with crisp edges and a soft center that makes breakfast feel extra cozy.

Ingredients

Scale
  • 6 large eggs
  • 1 cup milk, 240 ml
  • 1 cup all-purpose flour, 120 g
  • 1 dash salt
  • 1 teaspoon vanilla extract, 5 ml
  • 5 Tablespoons butter, 70 g
  • Powdered sugar, for serving
  • Syrup, for serving

Instructions

  1. Heat the oven to 425 degrees F.
  2. Place the butter in an ungreased 9×13-inch metal baking dish, then set the dish in the warming oven until the butter has melted.
  3. Add the eggs, milk, flour, salt, and vanilla extract to a blender. Blend until the batter is smooth and pourable.
  4. Pour the blended batter into the baking dish, letting it spread over the melted butter.
  5. Bake for 22-27 minutes, until the sides rise high and turn golden.
  6. Serve warm with a generous dusting of powdered sugar and syrup.

Notes

  • For a gluten-free version, swap in gluten-free flour. Cup4Cup and King Arthur Measure for Measure are both good options.
  • A metal pan helps the pancakes rise well, though a glass baking dish can still work.

Nutrition

Keywords: German Pancakes, Dutch baby pancakes, baked pancakes, breakfast recipe, oven pancakes