German Pancakes
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Sometimes you only need something warm and fluffy to kickstart your day, and that’s where this German Pancakes recipe comes in. They’re rich and have a slightly sweet and buttery taste, which is so comforting, and there’s no flipping! The small trick I’ve found gives the pancake its crisp, golden puff.
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This pancake recipe makes family breakfasts and weekend brunches feel easy. One pan serves everyone at once, so no one is left waiting, and I can bake them a little early if I need to. You can also save leftovers for later, though I doubt you’d still have any left.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make German Pancakes with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
Follow my easy steps and you’ll see how quickly you can turn simple ingredients into a delicious pancake!
Preheat the Pan
Position your oven rack in the center so the pancake bakes evenly without the top or bottom browning too quickly.
Place a cast-iron skillet or oven-safe pan inside as the oven heats to 450°F. Getting the pan really hot before adding the batter is key to getting a nice puff and golden edges, while the center stays light and tender.
A cast-iron skillet works perfectly here as it holds heat really well.
Blend the Batter
In a blender or mixing bowl, whisk together the eggs, milk, flour, and a pinch of salt until the mixture is completely smooth. I use my high-powered blender when I want to speed things up and get a silky batter.
You don’t need to blend or whip it for very long; overmixing can make the pancakes turn out dense. Whip just enough to remove any lumps and bring everything together.
If you’re using a bowl instead, a balloon whisk like this one helps blend everything smoothly without overmixing. I also like using a bowl with a spout here to make pouring cleaner and faster.
Let the batter rest briefly for a few minutes as the oven finishes heating. This helps the flour absorb the liquid and improves the final texture.
Prepare the Hot Pan
Carefully pull the skillet from the oven using oven mitts. A pair of heat-resistant oven mitts like this one gives great grip and keeps your hands safe.
Place the pan on the stovetop over medium-high heat. This will keep the heat consistent while it’s out of the oven and prevent the pan from cooling down too much, which gives the pancake its golden, crisp edges.
Lightly coat it with olive oil to make sure nothing sticks, especially in hot spots and around the sides where the pancake likes to cling. A silicone pastry brush helps spread the oil evenly around the edges without damaging your pan.
You can also use an oil sprayer for a quick, light, even mist. Add melted butter or melt one and swirl it around until the bottom and sides are well-coated to prevent sticking and to add flavor.
Bake the Pancake
Pour the batter straight into the hot skillet and slide it back into the oven immediately. The quicker you move, the better, because the batter needs that intense heat to puff dramatically before it has a chance to settle.
Delaying even a little can cause the pancake to rise unevenly or lose some of its lift, so be ready to move quickly once the butter is swirled while the pan is extremely hot. But still, be careful.
Make sure to scrape down the bowl with a flexible silicone spatula so none of the batter gets left behind.
Bake for about 18 minutes, turning the pan halfway through so it puffs evenly and gets beautifully golden brown on all sides. No need to flip it like the ones you make on the stovetop; let the oven do its magic!
Serve and Top
While it’s still warm, carefully transfer the pancake to a serving plate. A wide silicone spatula makes it easy to lift and slide the pancake out without tearing the edges.
Top with fresh fruits, sprinkle with powdered sugar, and drizzle generously with maple syrup to finish it off. Finally, serve and enjoy while the pancake’s at its fluffiest!
If you’re bringing this to a holiday breakfast or brunch potluck, pack it whole in a round container like this one to keep it safe and protected. Then, slide it inside an insulated round carrier to keep it warm, fresh, and cozy.
Recipe Notes and Expert Tips
I’ve learned a few tricks that make all the difference when baking German Pancakes, and I’m sharing them here so yours come out just right.
- Heat the pan first: Preheating the skillet is what gives the pancake its dramatic lift once the batter hits.
- Use a baking dish: You can use a baking dish instead of a skillet; just add the butter directly inside once hot. Since a baking or casserole dish cools faster than cast iron, pour in the batter right away to get the best puff.
- Wear your oven mitts every time: The skillet will be scorching hot, so always handle it with care.
- Add depth with vanilla: Whisk a little vanilla extract into the batter to give the pancakes a subtle sweetness and a warm, rounded flavor.
- Sprinkle in cinnamon: A pinch of cinnamon mixed into the batter or dusted on top after baking adds gentle spice. It’s a small boost, but it makes the pancake feel a little cozier.
- Rotate the pan halfway: Turning it once during baking helps the pancake puff evenly and prevents lopsided browning.
- Brighten with lemon juice: Squeeze a bit of fresh lemon juice over the pancake right before serving. The acidity cuts through the richness and pairs especially well with powdered sugar.
- Top with buttermilk syrup: Swap out maple syrup for buttermilk syrup if you want a richer, caramel-like topping.
How to Store Leftovers
If you have leftovers, let them cool to room temperature, place them in an airtight container, and refrigerate for up to 3 days. I like these stackable glass containers for storing portions without absorbing odors from the refrigerator.
To reheat, warm them in a 350°F oven for a few minutes, in a skillet, or in a microwave until heated through. I usually use a nonstick skillet for fast and even stovetop reheating.
You can also freeze them for up to 3 months if you wrap them tightly and seal them well. I wrap individual portions in BPA-free plastic wrap to lock in moisture and prevent sticking.
I also use these freezer-safe containers to protect them from freezer burn during freezing. Just keep in mind the pancake may lose its airy fluff and become denser after thawing, which is why it’s best to serve them fresh.
What to Serve With German Pancakes
These puffy oven pancakes go well with just about anything you’d normally enjoy at breakfast. Fresh fruit like blueberries, raspberries, blackberries, or a mix of fresh berries all make a colorful topping.
You can also keep it light with yogurt or go a little extra with whipped cream and a drizzle of honey or chocolate sauce. Bacon or breakfast sausage are great savory options to balance the sweetness.
For a bigger spread, serve the pancakes alongside a breakfast casserole to give your table a mix of light and hearty dishes.
More Easy Recipes for You to Try at Home
I always like keeping a few simple breakfast ideas on hand, so here are more recipes you can try when you want something just as soft and easy:
- Pumpkin Pancakes
- Sourdough Pancakes
- Cinnamon Roll Pancakes
- Pumpkin Cinnamon Rolls
- Sourdough Cinnamon Rolls
Equipment
- Heat-resistant oven mitts a must to keep your hands safe
Ingredients
- 3 large eggs
- ½ cup all-purpose flour
- ¾ cup milk
- ¼ teaspoon salt
- 1 tablespoon olive oil for greasing
- 2 tablespoons butter
Optional Toppings:
- Powdered sugar
- Fresh mixed fruit
- Maple syrup
Instructions
- Position the oven rack in the center. Place a cast iron skillet or oven-safe pan inside and preheat to 450°F (230°C).
- In a blender or mixing bowl, whisk together the eggs, milk, flour, and salt until smooth. Avoid overmixing. Let the batter rest while the oven finishes heating.3 large eggs, ½ cup all-purpose flour, ¾ cup milk, ¼ teaspoon salt
- Carefully remove the hot pan from the oven (use oven mitts). Place it on the stovetop over medium-high heat. Lightly spray with olive oil to prevent sticking, especially in any hot spots. Add the butter and swirl until fully melted and the pan is well-coated.1 tablespoon olive oil, 2 tablespoons butter
- Immediately pour the batter into the hot pan. Return the pan to the oven right away. Bake for about 18 minutes, rotating the pan halfway through for even puffing and browning. The pancake should rise dramatically and turn golden.
- Remove from the oven and transfer to a serving plate. Dust with powdered sugar and top with fresh fruit or drizzle with maple syrup.Powdered sugar, Fresh mixed fruit, Maple syrup
Video
Notes
- Heat the pan first: Preheating the skillet is what gives the pancake its dramatic lift once the batter hits.
- Use a baking dish: You can use a baking dish instead of a skillet; just add the butter directly inside once hot. Since a baking or casserole dish cools faster than cast iron, pour in the batter right away to get the best puff.
- Wear your oven mitts every time: The skillet will be scorching hot, so always handle it with care.
- Add depth with vanilla: Whisk a little vanilla extract into the batter to give the pancakes a subtle sweetness and a warm, rounded flavor.
- Sprinkle in cinnamon: A pinch of cinnamon mixed into the batter or dusted on top after baking adds gentle spice. It’s a small boost, but it makes the pancake feel a little cozier.
- Rotate the pan halfway: Turning it once during baking helps the pancake puff evenly and prevents lopsided browning.
- Brighten with lemon juice: Squeeze a bit of fresh lemon juice over the pancake right before serving. The acidity cuts through the richness and pairs especially well with powdered sugar.
- Top with buttermilk syrup: Swap out maple syrup for buttermilk syrup if you want a richer, caramel-like topping.
Nutrition
About the Author
Hey there! I’m Mandy
Mandy Applegate is a home cook, food blogger, and writer who believes the best meals are the ones shared with the people you love.
She’s all about easy recipes that taste amazing, the kind that make ordinary days feel a little more special and remind you why cooking at home matters.
She has been published on NBC, the Daily News, the Boston Herald, and the Chicago Sun-Times, amongst many others.
