German Pancakes (Dutch Baby Pancake)
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Light and buttery, these German pancakes are extremely easy to make and their cooking is hassle-free. Put them in the oven and enjoy them 15 minutes later.
Also called a Dutch baby pancake or hootenanny, this is one large oven pancake baked in a hot skillet until puffed and golden.
What are German pancakes?
This skillet pancake is oven-baked and looks like a large version of a Yorkshire pudding or American popovers.
Tips for making German pancakes
- Vanilla extract or cinnamon are optional batter add-ons.
- This pancake batter is made with no sugar for a simple reason: the added sweetness is not needed when you plan to serve it with sweet toppings.
- A 10-inch (25-centimeter) pan or skillet works best for this amount of batter.
- If you have two smaller skillets, divide the batter in half and bake both at the same time on the same rack.
- For a smaller pancake, halve the quantity and use an 8-inch (20-centimeter) skillet.
- This is a great recipe to use homemade butter.
Frequently asked questions
These are delicious with all kinds of toppings: jam, syrup, whipped cream, berries, flavored whipped ricotta, lemon curd, melted chocolate, powdered sugar, a drizzle of lemon juice, nuts, vanilla ice cream (and serve it as a dessert), bacon and more. My favorite topping combo is lemon curd + fresh raspberries + melted chocolate.
Any skillet that is oven-safe will work. Make sure the handle is oven-safe too, as some are only safe up to a certain temperature. A small rectangular baking dish is also a great option (a 6×9-inch dish works well). A square brownie pan will work too, but the sides should be high enough to hold the rising pancake.
The pan or baking dish has to be hot so the pancake can rise. Make sure to preheat it well before adding the butter and batter.
Nothing. This is completely normal. The pancake will deflate while cooling. Just make sure it is well risen before you take it out. The edges (the risen parts) will turn golden brown while the center will stay paler.
I haven’t tested this recipe with pancake mix. Mixes vary a lot, so for consistent results, I recommend making it as written.
More sweet breakfast recipes
- Banana French Toast Roll Ups: A fun roll-up version of French toast with banana and a chocolatey filling.
- Homemade Churros: Sugar-coated and served with a bowl of chocolate sauce on the side.
- Puff Pastry Apple Strudel: A quick shortcut strudel with flaky puff pastry and a classic apple pie filling.
- Toasted Oatmeal: Toasted oats bring extra flavor to a warm, comforting breakfast.
German Pancakes Recipe
Ingredients
- 2 large eggs
- ⅔ cup milk (160 ml)
- salt a pinch
- ½ cup all-purpose flour (70 g)
- 1 teaspoon baking powder
- 1 ounce unsalted butter (30 g), see note 3
Equipment
Instructions
- Preheat oven to 425°F (220°C). Place a 10-inch (25-centimeter) cast iron skillet in the oven to preheat.
- Meanwhile: In a medium mixing bowl, beat together 2 large eggs and ⅔ cup milk. Add salt and ½ cup all-purpose flour combined with 1 teaspoon baking powder. Whisk until smooth (you can do this in a blender if you like). Set aside.
- Carefully remove the hot skillet from the oven, add 1 ounce unsalted butter and let it melt (watch it, you don’t want to burn the butter). Pour the batter in and bake.
- Bake for 15 minutes or until the pancake is puffed up, browned and cooked through.
- Serve warm with anything you like.
Notes
- If you don’t have a cast iron skillet, you can use another skillet as long as it is oven-safe (handle too). A brownie pan or a small rectangular baking dish will also work.
- This recipe can serve from 2 (very generous portions) up to 4 people (lighter portions, especially with toppings).
- 1 ounce butter is about 2 tablespoons.
- Optional stovetop start (alternative method): Melt the butter in a 10-inch skillet over low-medium heat. Increase the heat, pour in the batter and cook for about 60 seconds. Turn off the heat and transfer the skillet to the preheated oven to finish baking.
Nutrition
Nutrition information is an estimate provided by an online nutrition calculator and may vary based on ingredient brands, substitutions, and portion sizes.
Originally inspired by Donal Skehan’s Dutch baby pancakes, with my own tweaks and method notes.
Wow! Super simple recipe and the pancake turned out amazing! I will definitely save and reuse this recipe.
Thanks
That’s excellent, Jane! German pancakes are so delicious, right? :)
I have to admit that I’ve never heard of German pancakes, but they look and sound absolutely amazing. In my mind they look a little bit like a Yorkshire pudding with how it’s risen up the sides of the pan in the oven. Delicious flavor topping too.
Wow! I have never heard of these before, but they do look rather wonderful. I love your choice of toppings.
These pancakes look and sound absolutely delicious! Would quite like one right now!