Berrylicious German Pancakes are the best pancakes you can get! Buttery, oven baked pancakes topped with raspberries, lemon curd & melted chocolate!
Whether you make them for breakfast, brunch or as a dessert they will always be a hit at your table!
My first time hearing about German pancakes or Dutch baby pancakes (as many people call them) was when watching Donal Skehan’s YouTube channel. They looked amazing and my mouth was watering! I knew right then that I would be making them any time soon! Well, it was not as soon as I planned but finally got around to do it! I’ve made them several times since and can’t get enough of them! German pancakes rock! So all I can say is: Thank you Donal Skehan for introducing me to the most delicious pancakes I’ve ever eaten!
The recipe I used to make these oven baked German pancakes is the one Donal uses and after a few errors on my part I finally got it right and have to say if you follow his simple recipe, you will be rewarded with an amazing treat!
So let’s talk about this easy German pancake recipe a bit more:
First I don’t want to call these pancakes Dutch baby pancakes as I’ve seen people not liking this title. Apparently it has nothing to do with Dutch pancakes or Dutch people. Did you know that? What do you call them? Let me know! Let’ have a discussion about this!
But let’s get back to my German pancakes with lemon curd and raspberries! Yes, lemon curd and raspberries make these pancakes extra yummy! And of course the rest of the toppings such as melted chocolate and cinnamon flavored sugar! But why did I start from the end? Let’s get back to the very beginning.
First things first:
The pan is VERY important here. First make sure your pan can go in the oven. Some handles can’t handle the heat! So make sure your pan AND its handle is ovenproof. Use either 20cm or 25cm (8 or 10 inch) frying pan. If you use the 25cm/10inch pan then pour all the batter in. If using the smaller pan, use only half. I prefer using the larger pan as it saves me time. I don’t want to be waiting another 20 minutes for the second pancake to be ready. This way I get a huge sized pancake that can be divided into 2 or 4 (depending on how hungry you are). If you are making this as a dessert, after a 2 course dinner/lunch, then it will feed up to 4 people.
Now I tell you a story. The first time I made German pancake it did not look like a German pancake at all! It looked like… like an ordinary pancake… It did not rise, tasted of eggs mainly so I was disappointed. Since then I’ve learned that the size of the pan REALLY IS important. I divided the recipe in half as I did not want to bake so much. But I still used the larger pan which I believe was the reason the batter did not rise.
My only problem with the batter was the strong eggy flavor. Donal uses 3 large eggs. I found this to be way too many eggs so I reduced it to 3 small ones or 2 medium. I did not use any flavoring. For me it is not needed here but you can use vanilla extract if you like.
What I like about this recipe is the fact that there is no sugar in the batter! I find the pancakes perfect without it and most importantly your sweet toppings will add the sweetness you are after!
Lemon curd + raspberries + melted chocolate + cinnamon flavored sugar = berrylicious dessert! This is a perfect combination of flavors which will make you beg for more!
All in all, this is a very yummy recipe and I hope those ones who haven’t tried making German pancakes (or Dutch baby pancakes) yet will give them a go! I promise you will love them!
Berrylicious German Pancakes
For the pancakes:
- 5 fl oz Milk (150ml)
- 2.7 oz Plain Flour (75g)
- 1.8 oz Unsalted Butter (50g)
- 3 Small Eggs or 2 Medium Ones
- 1 teaspoon Baking Powder
- A pinch of Salt
- Preheat the oven to 220C/420F.
- Meanwhile: In a bowl, mix the eggs, milk, flour, salt and baking powder until you get nice smooth batter.
- Melt the butter in a frying pan (be careful not to bur it). When you see the butter is bubbling, pour the pancake mix in. Leave it on the stove for about 30 seconds – 1 minute before transferring the pan in the oven.
- Bake for 15-20 minutes. When your pancake has risen around the edges (sometimes in the middle as well) and has nice golden brown color it’s ready to be taken out the oven.
- While still warm, spread over lemon curd, pour in melted chocolate and top with raspberries. At last, sprinkle with sugar mixed with cinnamon.
- Serve warm!