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A German Pancake, or Dutch baby, in a cast iron skillet topped with strawberries, blueberries, powdered sugar, and mint, with honey and a sieve nearby.

German Pancakes

This German Pancakes recipe is a game-changer when you need something quick, warm, and filling to share. Instead of flipping stacks, one pan rises into a buttery, tender pancake with golden edges. It’s the kind of dish that works for both busy weekdays and relaxed weekends. You can even make it a little ahead and store leftovers, though they rarely last long.
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Prep Time: 5 minutes
Cook Time: 18 minutes
Total Time: 23 minutes
Course: Breakfast, Brunch
Cuisine: American
Keyword: German Pancakes
Servings: 2
Calories: 425kcal
Author: Mandy Applegate

Equipment

Ingredients

Optional Toppings:

US Customary - Metric

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

[adthrive-in-post-video-player video-id="7nZm1uEZ" upload-date="2025-09-04T10:17:11+00:00" name="How to Make Fluffy German Pancakes" description="An easy breakfast recipe made with pantry ingredients in minutes." player-type="default" override-embed="default"]

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

Calories: 425kcal | Carbohydrates: 29g | Protein: 15g | Fat: 28g | Saturated Fat: 12g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 287mg | Sodium: 510mg | Potassium: 265mg | Fiber: 1g | Sugar: 5g | Vitamin A: 854IU | Calcium: 158mg | Iron: 3mg
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