Fluffy, eggy German Pancakes are a family favorite when it comes to making a hot, homemade breakfast. This recipe takes simple, pantry ingredients and with a little technique, makes the most delicious treat. We look forward to making this recipe, which is perfect for a slow, Sunday morning, brunch, or breakfast in bed!

For more delicious pancakes, try our Fluffy Swedish Pancakes our our easy Fried Pancakes.

Why Our Recipe

  • Inexpensive by tradition using only pantry staple ingredients.
  • We brown our butter to give a boost of flavor that takes these over the top.
  • Our blender method gives these pancakes their signature fluffy texture.
Overhead of German Pancake in skillet.

Also called a Dutch baby or Bismarck, German pancakes are baked in the oven rather than fried in a skillet or on a griddle. These thick and fluffy, eggy pancakes are so easy to whip up and make the perfect addition to any morning breakfast. Kids love watching these pancakes rise and fluff up in the oven, making this breakfast a fun and yummy experience!

Ingredient Notes

Ingredients used to make German Pancakes.
  • Salted Butter: If you only have unsalted on hand, just add a 1/2 tsp salt to the batter.
  • Eggs: Use 6 grade AA large eggs. This is what gives these pancakes their fluffy texture.
  • Milk: Whole milk is preferred in this recipe for its additional fat content. You can also use 2% milk.
  • All-Purpose Flour: All-purpose flour is best, but bread flour will also work. 
  • Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.

Browning the Butter

In this recipe we brown our butter. While preheating your oven, place the skillet on the baking sheet and add your 6 tablespoons of butter to melt. The butter will begin to melt and bubble, giving you perfectly browned butter before adding the batter. Browning your butter is a simple step that gives a slight nuttiness and caramelization, adding an amazing depth of flavor to any dish.

German Pancake in oven.

Oven Rack Placement

It’s crucial that you place the oven rack in the lower half of your oven. The whipped, eggy batter will rise to about 3 inches high, so you’ll want to make sure you have room for those pancakes to grow!

Blender Method

What makes these German pancakes so fluffy, is a perfectly whipped batter. You can use a hand mixer if you’d like, but we love using a blender for its ease and for the perfect amount of froth. Blend for about 2 minutes to give these pancakes the perfect, fluffy texture.

If you don’t have a blender, we recommend using a hand mixer to whip the batter. You’ll want to blend for 3 to 4 minutes. The goal is to get a lot of air into the batter and ensure it’s nice and smooth.

Closeup of German Pancake slice on a plate with berries and powdered sugar.

Serving Suggestions

German pancakes taste great on their own, but they are even better with toppings. Here are some of our favorites:

Fresh Fruit: Top with fresh blueberries, strawberries, blackberries, or raspberries. Fresh fruit brightens up these pancakes and looks pretty, too!

Whipped Cream: This recipe is the perfect excuse to make some homemade whipped cream! Just whip up some heavy cream with a touch of sugar until soft peaks form. You can also use store-brought, from the can, as well.

Homemade Syrup: These warm, homemade pancakes pair perfectly with homemade syrup. Quickly whip up one of our favorites: our Homemade Blueberry Syrup, Caramel Syrup, or Cinnamon Buttermilk Syrup.

Powdered Sugar: Go the traditional route and simply dust with powdered sugar after adding a generous amount of butter and maple syrup.

Storage and Reheating Instructions

Refrigerate completely cooled leftovers in an airtight container or resealable plastic bag. Leftover Swedish Pancakes should be consumed within 3 to 4 days.

Microwave on high in 15-second increments until heated through. They will likely take 30 seconds or less, depending on your microwave.

You can also reheat in the skillet over medium heat until warmed through, about 1 minute per side.

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