This German Pancake (aka Dutch Baby) recipe is one of the easiest breakfast recipes. The topping possibilities are endless! We like to serve this with homemade buttermilk syrup, blueberry syrup or warm maple syrup. You also can’t go wrong with fresh fruit and whipped cream. This is a classic recipe that is a must have for your recipe box!
Easy German Pancake Recipe
I love this German pancake recipe because not only does it taste delicious, but it also takes just 5 minutes of prep and it uses ingredients that I always have on hand. Plus, the blender does the mixing — it doesn’t get much easier than that!
This German pancake (aka Dutch baby pancake) would perfect for Easter breakfast this year. I’m all about those holiday breakfasts! And weekend breakfasts. Usually every weekend we have either pancakes, waffles, crepes or something similar. Weekends are for relaxing and indulging a little, right?
If you haven’t made a homemade German pancake, there’s no better time than now! It will likely become a staple recipe that will be requested again and again.
German Pancake Ingredients
For this easy German pancake recipe, you’ll need:
- Unsalted butter
- Vanilla extract
- Granulated sugar
- All-purpose flour
How to Make German Pancakes
- First preheat your oven to a high temperature (I like to go with 400).
- Then you add plenty of melted butter to a baking dish.
- Combine a few food staples (eggs, milk, vanilla, flour, salt) in a blender just until combined.
- Pour into that baking dish and bake it through —so incredibly easy and foolproof!
The Best Ratio for German Pancakes
I’ve made a lot of German pancakes over the years, and I’ve decided that I didn’t like how eggy they were so I’ve cut back to only 4 eggs per 1 1/4 cups flour and 1 cup of milk and I think it’s perfect. I also like to add a hint of vanilla and sugar, because why not?
My Favorite Pan for German Pancakes
I also didn’t like how my German pancakes would frequently stick to the cast iron skillet (even if it was preheated) so I’ve switched and just cook it in a baking dish instead.
And yes, it will still stick a little occasionally, but it’s much easier to clean the baking dish. And who knows, I’m probably just not properly caring for my cast iron pans, so it’s a user error.
My Favorite Pancake Toppings
German pancakes can be topped with anything you’d like, but my personal favorite pancake toppings are:
- Blueberry syrup
- Buttermilk syrup (I’ve shared my recipe below)
- Warm maple syrup
- Fresh fruit
- Powdered sugar
- Cinnamon and honey
If you like sweeter pancakes, you could even top you German pancake with Nutella.
How to Make Buttermilk Syrup for German Pancakes
If you want to pair this with homemade buttermilk syrup (not pictured here, that’s just maple):
- In a medium saucepan melt 1/4 cup salted butter over medium heat.
- Mix in 1/2 cup sugar, 1/4 cup buttermilk and bring to a light boil stirring almost constantly.
- Whisk in 1/4 tsp baking soda and 1/2 tsp vanilla then remove from heat (it will foam right up). Serve warm.
Tips for the Best German Pancakes
- Scoop and level the flour to ensure you’re measuring the correct amount.
- Coat the baking pan evenly with butter, making sure to go up the sides a bit.
- German pancakes are best enjoyed right away.
FOLLOW COOKING CLASSY