german pancakes

Back when I was still getting daily “are you okay?” and “do you need anything” phone calls from my mother after my little rumble with the stairs, she told me one more she’d just made German pancakes for breakfast. “Oh, you remember them, don’t you? I made them once in a while when you were growing up.”

german pancakes

Well no, I don’t. Do your parents ever do this? Insist you ate something often — it was practically a staple, mind you — and it’s news to you. I have no recollection of these puffy, curly, easy-as-sin goodies but I won’t be forgetting them any time soon. They taste like thick, winding crepes with just a hint of sweetness. The recipe suggests you serve them with butter, powdered sugar and lemon wedges, mom suggests her favorite, raspberry syrup but Alex and I are more the Vermont pure maple and fresh berries type.

about 2 minutes later

The recipe, by the way, mom says she got from one of those inserts that came with her at least 30-year old blender, completely crushing my romanticized notions of this being something her parents over brought from the “old country.” Sigh. Of course, it suggests you make this in a blender my hand-mixer worked just fine, as I am sure would a whisk. It takes about 2.5 minutes to assemble, 30 minutes to bake and four, maybe five minutes to eat, though it will take restraint to even stretch it out that long. Loopy breakfast goodness doesn’t get any better than this.

and 30 seconds after that

German Pancakes
From my mom’s old blender cookbook

Note: There’s a newer, easier, and more dramatic puffy pancake on the site: Extra-Billowy Dutch Baby Pancake.

Yield 2 9-inch pancakes.

2 tablespoons soft butter
4 eggs
1 tablespoon sugar
1/2 teaspoon salt
2/3 cup flour, sifted
2/3 cup milk

Heat oven to 400°F. Butter two 9-inch cake pans generously with the softened butter. Put eggs in blender container, cover and process at “stir” until light yellow in color. Push “mix” button, remove cover and add remaining ingredients; process until smooth. Pour into prepared pans and bake 20 minutes; then reduce heat to 350°F and bake 10 minutes. Slide onto hot plates. Serve with lemon slices, powdered sugar and butter if you follow recipes to the letter, raspberry syrup if you’re my mom or maple syrup and fresh berries if you’re us.

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232 comments on german pancakes

  1. Wow! We aren’t usually up early enough on the weekends to make breakfast but I think I may try those in the morning before I dive into a project that really needs to be finished now rather then later!

    1. Carolyn McMillan

      Hi there! Interested in trying these, but I only have 8″ pans. Think they would work or should I remove some/not use some of the batter. Thanks!

  2. Karen

    We used to go to Sunday breakfast at the Original Pancake House when i was growing up…this was my favorite pancake there (aside from the potato pancakes, and ooh the cottage cheese crepes, of course). I’ve made it at home since then. Another thing you can do is put very thinly sliced apples in the bottom before baking.

  3. Seriously, where are you getting raspberries that look that good at this time of year? Do they cost nine dollars per berry or something? They look divine (as do the pancakes under them, of course.)

  4. whoa… this made me teary eyed.

    my “Oma” made those all the time… and we got the “old country stories” while she made them B L A S T I N G German music.. she would sing to that music like we sing to the good ol 80’s hair band stuff..

    (she passed away a few months ago, spent the last 10 years of her life thinking she was hiding from the Nazi’s..anyways)

    Thanks for the awesome memory, Deb.

  5. OMG…I think I died viewing those pictures. Where did you get berries this time of year? Now, I’m going to be making those for my boyfriend New Year’s morning. PS…I took your advice regarding my newest online venture! :D

  6. Deb, those look so very good. Funny about what we remember and what we don’t and I always love how two people at the same event/moment in time can have such different stories to tell about “the same thing”.
    I’ve been wanting to try something like these. I think they might be just real good with my cranberry curd.

  7. Jessica

    Do those just turn out loopy on their own? I’m assuming that after pouring the batter into the cake pan, the batter is probably flat and level…

  8. lisa

    My mom used to make these but she called them “Dutch Babies.” I think they’re the same thing? Anyhow, that name used to freak me out so I distinctly do remember eating them.

  9. What my family calls German pancakes are thin, more like crepes. We had them for dinner as often as we had them for breakfast. The preferred topping was a bit of butter and cinnamon and sugar. Then roll and cut. Mmmm.

    Like Lisa, I’ve called pancakes like yours Dutch Babies. Also delicious!

    1. Catherine

      Jennifer, my Oma made the German pancakes like you described. My Opa ate his with a lettuce salad rolled up inside, my siblings and I with applesauce rolled up. Thanks for the memory!

  10. Jezzie

    Whoa. Ok, I have to seriously get crackin. Cause I was already behind making the bretzels, and the scones, and now this…g/f is gonna love it. Heck, everyone here seems to be on a no carb diet. Let’s see if I can get them to sin :)
    I think I’ll have mine with…mmmm! Homeade honeybutter, and some nice, RIPE bannana slices :) Oh, yeah.

  11. Linda

    Without the sugar, these are a great base for a quick supper. Cooking Light had a recipe several years back – after the baking, add a mixture of pan fried zucchini slices and onion, top with sliced tomatoes, then cheddar cheese, bake for another few minutes until the cheese is melted, and voila! Crunchy bread, salad and dinner is done!

  12. I just made these also. Very good! The boy wants to know when I can make them again. :) They were similiar to the British “Toad in the Hole”, which, from memory uses less flour and has sausages in the middle (but same poofiness).

    My oven must be HOT though, I had to turn it down to 350 at about 15 min, and then with only four min left overall, I just turned the oven off.

    Oh, and I used a whisk and it was great (perfect for laziness).
    (pic definitely no where near as nice as yours).

  13. Just be happy that your mom remembers anything at all. When I ask my mom questions about my childhood, most of the time I’m met with a blank stare. It makes me wonder what the hell was up with my mom that she has blocked out my childhood?? lol. :)

    I made a different version of German pancakes a while back. I made them in little ramikans (sp) and they were more of a custard consistency than your beautiful puffy ones. I sauteed granny smith apples and they were baked in the oven. Very different — but good too. :) I’ve always wanted to try the classic, puffy variety like you made. Gorgeous gorgeous pictures by the way. :)

  14. PennyZ

    I’ll have to try your version, except I think powdered sugar and lemon is the only way to eat these. My sister cooks apples with cinnamon and dumps that in the middle. We used equal amounts of egg, flour, milk and never used sugar or salt. We called these Dutch babies, but they sound and look the same.

    And I did feed these to my kids all the time, but only my youngest remembers them. Wonder if they cause memory loss?

  15. Deb, I’m so glad to see that you’re going to keep up the grueling NaBloPoMo pace! I’ve really enjoyed the daily deliciousness and spectacular photos.

  16. Ann

    My mother learned how to make these pancakes from her older sister, who had just gotten married and was living in Germany (this would’ve been sometime in the late 60’s). Her sister offered them up as a quick and comforting treat to make during the months that my mom was working on her senior thesis – hence, in my family we knew them as Thesis Pancakes. I was a teenager before I realized that wasn’t their real name.

    They are wonderful, and fun to make (we always used a cast-iron pan and loved the fantastical puffiness as they cooked). I can’t imagine eating them with anything but lemon and powdered sugar, though. In my family we saved the maple syrup for my dad’s more “regular” pancakes :)

  17. My husband was sitting next to me when I opened this entry, and now you’ve won him over too. He also asked what we were having for breakfast this morning. I think he was disappointed when I said cereal, but his face brightened when I said I’d try these this weekend.

  18. Mirjam

    Well, I’m German and I can assure you, that those pancakes are very popular over here. They are usually eaten with just sugar and cinnamon on top of them or chocolate sauce, but they’re also very good with vegetable/ mushroom fillings. The puffyness, I believe, comes from the water and steam, that collects under the cover.

  19. I think this might be a regional variety of pancakes. I grew up in Germany and we never baked them in the oven or ate them with lemons :)

    The recipe looks similar (I think, though we separate the eggs before they go in) but we used to fry them, preferably in butter, and eat them with apple sauce or a mix of cinnamon and sugar. I also love them with thinly sliced apples and some cinnamon thrown into the batter just after it hits the frying pan.

    And it’s only when I moved to North America that I learned pancakes were a breakfast food :)

    Oh, hi, I’m newish around here.

  20. Jess

    I have one question for someone that has now made these – the butter in the recipe – is it for buttering the pan or do you actually put it in the batter?

  21. Wow – it just totally gave me a double-take to come comment and see another “Traci” – I had to stop and think whether I’d already commented or not. lol.
    Anyway, they look yummy and I’ll bet my pancake-scarfing kids will love them!

  22. siana

    How did you get them to curl and wave so pretty? What’s the secret, it doesnt look like something they would do on their own (none of the others i saw did, anyway.)

  23. Megan

    This looks wonderful! I’m thinking about trying it this weekend but — the sifting. I hate to sift! How necessary is it to this recipe?

  24. Yvo

    That sounds too easy to be right. I’ll be making these this weekend or tomorrow morning (if I can wake up early). I don’t have cake pans actually… will have to scrounge something up. I DO, however, have a dishwasher, so I’m not sure if that trumps sky light or not ;)

  25. Elizabeth

    My mother learned this recipe from her father- who knows where he got it from. We melt lemon juice and butter together and sprinkle on powdered sugar. For really really pouffy pancakes, we use cast iron skillets (two 6″ pans for individual sized pancakes), heated with oil in them on the stovetop, then put them into a 425 degree oven. Turn the heat down 25 degrees every 5 minutes for 20 minutes total cooking time. They’re delicious. And a definite childhood staple. I always thought no one knew about these except my family! Glad to know others enjoy these.

  26. Elizabeth’s description is exactly how my mom used to make them. (We called them Dutch pancakes though.) Lemon juice, butter, and powdered sugar, and baked in cast iron skillets. Yum!

  27. I made these for lunch today and they were heavenly. The kids wanted pancakes… I was tired of making the same old pancake recipe and my mind flashed back to these scrumptious looking creations.

    The kids loved watching them puff up and bake in the oven. Entertainment and lunch… you can’t beat that!

    Thanks for sharing this recipe!

  28. Allison

    Thank you so much for posting this recipe. My mom made the exact same ones and I definitely do remember them fondly . (She always served them with sauteed apples with cinnamon.) I made them on special occasions for years until I lost the “Spin Cookery: Ozterizer Blender Cookbook” in a move. My niece specially requested them for her birthday breakfast this weekend, and voila, a google search led me to your blog. Thanks very much!

  29. Wow . . . . . ^.^ Great pictures. I want one now. (Maybe for breakfast tomorrow.)

    Dutch Baby Pancakes . . . sweet. I love making these things. They puff up so much in the oven and look so elegant and yet are so easy to make. I’ve even altered the recipe and made it rather more savory than sweet, nixing the sugar, sprinkling shredded veggies like zucchini, carrots, red peppers, mushrooms and feta cheese on top with various herbs like basil, garlic, and oregano on top to bake with the pancakes with a lot of success as well.

    But we had this recipe from an ancient “Cooking for two” cookbook that’s lived on our kitchen shelf for over twenty-six years– Mom only uses two recipes in it, and this is one of them.

  30. Ingo

    Uhh.. Well Pancakes differ from city to city. Not that I have ever seen one of those.

    That is so great :).

    Well I guess I need to phone my Dad, and theres a specialty where I´m from, its called puffelskuchen.

    Actualy there is a specialty, during Karneval you´re not supposed to eat meat. So you make beech-nut Pancakes, thick ones, and you hide Metwurst

    (MEHT-wurst; MEHT-vursht] Also called Schmierwurst because it’s soft enough to smear or spread, this German pork sausage is bright red, fatty and seasoned with coriander and white pepper. Though it’s uncooked, mettwurst is cured, smoked and ready to eat. It’s usually spread on bread or crackers

    inside the pancake (…)

    And now the funny part. It is served with Vanilla Sauce. My Grandma made it once.. and I liked a lot.

    You´ll get that recipe too, promised.



  31. Emma

    I made these this past week and WOW!! so delicious!! the only issue I had with these was the cooking time, I baked mine at 400F for 20 minutes (the recommended time for the first part), but by then they were well-done , perfectly golden – maybe a little too much around the edges, but delicious nonetheless – they didn’t need the extra 10 minutes at 350F! Keep an eye on them while they cook, big variation from oven to oven I suppose.
    No matter – they where more than satisfying! Keeping this recipe on hand for sure – plus it’s too easy to memorize… good thing or bad?

  32. wenkexin

    so this is an interesting recipe plus an interesting debate about where these “german” pancakes might come from. i’m german and – like smashedpea – have never heard of a pancake that is baked for 30 minutes in the oven. the pancakes i grew up with were simply fried in a pan and served with apple sauce and sugar. so, Mirjam, where in Germany do you live? and how are these kind of pancakes called in German? Curious, Wenke.

  33. Corncob

    My boyfriend introduced these to me – his family makes them for breakfasts, for snacks, for staving off starvation in teenage boys…many uses, served with lemon juice, butter, and powdered sugar (alternately, sprinkled with shredded cheese). From what I saw, if you grease the pan before baking they should puff up quite nicely.

    And just to add to the naming confusion, does anyone else call them Dutch Babies?

  34. judy garl

    I am getting weird characters in this recipe like:
    2 9” cake pans

    Do you have any idea what I need to do to translate these characters into


  35. Liz

    These look delicious – they also happen to look a lot like this dish called “Dutch Baby” that one of my housemates used to make.

  36. Jessica

    Yum! My Betty Crocker has a recipe similar to this, (read-almost exactly the same) only a blender is not required. Do you need one for this recipe?

  37. Mitch

    I made these this morning for a lazy Sunday breakfast for my wife and 2 boys–they loved them! I increased the recipe to 6 eggs, 1 cup of flour, 1 cup milk, some salt, sugar–and added some vanilla, which was the added something that made them terrific! Very custardy, even when fully baked. We topped them with my 8 yr old’s favorite fruit, fried apples. I also threw a handful of sliced apples in the bottom of the cast iron pan with the butter and some sugar, then topped the apple/butter/sugar layer with the pancake batter.

    8 thumbs up at our house!

  38. Holly

    Can I just tell you how happy you made me! My mom DID make these all the time when I was growing up – and she made them from the same instruction booklet that came with her blender as well (and she always made them in the blender)! My mom would blend them up, pour them into the two pans and then put them in the refrigerator so that all she had to do in the morning was put them in the oven. Very fast, yummy breakfast that could even be eaten on school mornings. I’ve been looking for years for this recipe and have had some that came close, but just weren’t it. I could never remember the name of the blender to look up and see if the company had anything online. As soon as I saw your picture, I knew these were it. I’m so excited to make these; my birthday is this weekend and something tells me I will be having these on Sunday morning! (p.s. We alternated ours between powdered sugar and syrup – both are good.)

  39. Constance

    I’ve just found your website, so three years late on the comments. But just in case you see this: squeeze a bit of lemon on it as soon as it’s out of the oven (watch it deflate! Wheee!), douse it with maple syrup and then (this is the new bit) spoon on several spoonfuls of preserved lingonberries.

  40. DeNeese

    I have made theese several times and thry takes terrific!! Howcer they fall when I pull them out of the over. Any ideas on how to keep them light and fluffy?

  41. I was just about to take a whirl with the America’s Test Kitchen pancakes, but I think I’ll give these a shot instead. My boyfriend isn’t really crazy about pancakes, so maybe he’ll like something a little different!

  42. Jaclyn

    I’ve always known these as Dutch Babies too! By pure coincidence, I just happen to have made these for dinner tonight! My recipe is balanced a little differently, and I’ve never put sugar in them…I’ll have to try this recipe next time! When I was a kid we made these in a 13×9 pan, but I’ve taken to making them in a cast iron skillet. It doesn’t seem to create the loopy, curly top that makes for such a fun presentation, but it makes for a lovely bottom crust. I think I’ll go eat the last wedge now….

  43. Deb Reed

    I made these last Sunday, and they were requested by my husband again today. Love them! The first time I made them they stuck to the pans, but I think that was my own fault for not buttering them well enough. This morning, I greased the pans really well, and I also lowered the heat, as I noticed last time they were a little too brown for my liking. Also, my oven runs a little bit hot, I think. I baked them for 22 minutes in a 350 oven, and they were absolute perfection. They actually looked like the ones in your picture! Thanks so much for the recipe, and I love your site!

  44. Ann

    I just love the “Surprise Me” link … which is how I came across these. Thanks, Deb. One more reason Smitten Kitchen is my favorite cooking site.

  45. Chantel

    I made these about 3 months ago, after seeing them on your site. They were amazing! My S/O is coming over tomorrow, so I think I’ll make him these for breakfast saturday morning :D

  46. Meg

    I made these this am for a Sunday brunch with eggs and sausage. BIG HIT with the 16 yr olds and husband, learned- do NOT skimp on the butter-I did and mine stuck a bit. Also mine took less time, but i’m always checking with a convection oven- it seems to cook faster. Oh blueberry syrup for sure!

  47. Adelina

    I’m not a big fan of the pancake that we have here….I mean they are ok but I think the last time I had pancake was probably at least over a year or two ago? I really don’t miss them, but THESE babies…..they are one of my favorites and I think they’re also called Dutch babies (? Not sure with the German and Dutch have something in common here?!!!)

    Thanks for this post and the beautiful pictures, as always!

  48. Sarah

    My mom used to make this all the time in a pyrex pan in the oven. It was affectionately known as “the thing” because of the shape. I didn’t know it was called german pancake until my mom gave me a recipe book when I moved into my first apartment!

  49. Jennifer

    I just made these and I agree, the temp is too high. They don’t need the last 10 minutes. Next time I will try 20 minutes or so at 350. The kids loved them though.

  50. Sheryl

    Sounds great! I’ll try this recipe this weekend. I make a similar “Dutch Baby” recipe my husband’s aunt gave me. Changes in ingredients: No sugar, 1 cup each flour and milk, 1 tsp vanilla. 4 Tbls butter in 12″ Cast Iron Skillet [preheated (5 min) so butter melts] in 400 degree oven. Pour batter in hot pan and bake for 20 min. My husband asks for them almost every weekend. There’s a brandied cherry sauce available to accompany it; but with syrup, fresh fruit and whipped topping…..ummmm.

  51. Made these this morning (a little pre-Thanksgiving gorging) and they were fantastic. Did one with plain with powdered sugar, and another with very thinly sliced apples on the bottom of the buttered pan and sprinkled sugar and cinnamon on top (2T and 1/8 t).
    Also, due to the paranoia on here with cooking times, I cooked 7 mins at 400 and 23 mins at 350.
    Making these again soon!

  52. Amanda -_-*

    I noticed a few people were unclear about whether or not to add the butter to the mix, or just use it for the pans- that was my question, also. I only used the butter on the pans, and they turned out wonderful! I’m guessing that the butter is not put in the pancake batter itself.

  53. deb

    The butter should go in the blender when it says “remaining ingredients”. The butter for buttering the pans isn’t listed in the ingredients… I always forget that.

  54. I made this for breakfast today, and it was ridiculously easy and delicious! For some reason it stuck to the pan (I think I didn’t butter the pan enough, or maybe it was that I used margarine instead of butter…), but it tasted fine all the same!

    My father is totally excited, as we have a restaurant in Chicago – Walker Brothers’ Pancake House – where he always gets german pancakes. Or dutch babies like others have mentioned. He couldn’t believe it was so simple to make!

  55. Johanna

    These were great! I made them exactly as the recipe instructed, and I topped them off with powdered sugar, a spritz of lemon juice, fig preserves, toasted walnuts, and honey. Yum! Thanks so much for sharing.

  56. Vaish

    So i was very excited about making them but then they turned out rubbery. I’m not sure if it was because I baked them in a glass dish, but I ended up having to toss them. Do you have any idea about what went wrong?

  57. Kate

    The taste was very good but mine were thinner and not as poufy as your pictures. I baked them a little longer to get them golden and hoping they would pouf more but no luck. They tasted good with maple syrup even though they were not as lovely as desired.

  58. Maren

    Honestly, I’m wondering why these pancakes are called “german pancakes (as I’m german and I never ever heard of baking pancakes in the oven) but I tried them out of curiosity and I really loved them! Thanks for sharing.

  59. What a wonderful find! I grew up in a family B & B where my mom served a full breakfast every morning, the likes of which has not been matched in my adult life. She even put out her wedding silver for crying out loud. Dutch apple babies were one of the dishes she served and they were delicious. I can’t wait to try your recipe!

  60. Coraniaid

    I made these for breakfast this morning & they tasted wonderful but I have a question. Are they supposed to be eggy? Did I not mix/blend it long enough maybe?

    1. deb

      It’s hard for me to say if you blended it enough from this side of the computer! However, this is an eggy pancake… more like a crepe.

  61. Kate from Australia

    I have JUST cooked these lovely things. YUM!!!!

    BUT. my spring form pan leaked and it wasn’t good. Use a non spring form Pam and spray it with sprink or something so it doesn’t stick.

    FANTASTIC recipe. Thank you.

  62. Gretchen

    Mmmmm, my mom makes German pancakes, and after moving out I started making them. Mom and I actually make them in a cast-iron pan. Warm-up the pan with a pat of butter, pour the batter in and pop it in the oven. Perfect everytime! In fact that might be what’s for dinner tonight…

  63. Alice B

    Thank you, thank you, thank you for posting this. My mom had this very recipe in her besplattered blender cookbook, and I’ve been looking for this recipe for ages. Cheers!

  64. Savona

    Great recipe! I make these about once every 2 months for my kids and they love them. I usually bake three separate cakes – one plain (or my picky 4-year old), one with apple/cinnamon, and one with some type of berry (whatever is in season). I am adding rhubarb to one this morning. We then drizzle lemon sauce and sprinkle powdered sugar on top. Delicious!

  65. Casabi

    Theres a fable about this kind of pancakes in Europe/Germany, called “De dicke fette Pannekoken” in Low German and “Der dicke fette Pfannkuchen” in Standart German, which both can be translated to “The thick fat pancake”.

    “It’s the story of an old woman who bakes a pancake that does not want to be eaten. It jumps out of the pan and rolls through the forest. The pancake’s delicious smell attracts one forest animal after another. The names of the animals describe their characteristics, such as Wolf Sharptooth (“Wolf Scharfzahn”) and Rabbit Longears (“Haselongohr”). As the animals tell the pancake to stand still so that they can eat it, each one adds another adjective to describe the pancake: “Thick, fat, dear, sweet, yummy, wonderful, golden, delicious, marvelous pancake, stand still! I want to eat you up!” At this request, the pancake laughs and waves and continues rolling down the hill.
    Finally, the pancake meets two hungry orphans, jumps into their laps and begs, “Eat me, I will give you strength.” The orphans then eat the pancake.”

    It’s quit cute and I remember my grandma telling me this story sometimes when she prepared pancakes for dinner when I was little. (yeah, they’re a real dinner here!)

    If there were any leftover pancakes, she would always make Flädlesuppe on the next day, which consists of beef broth, chives and sliced pancakes.

  66. Cameron

    These are amazing. We’ve had a “family recipe” version that I grew up with and have been making for years. My mom always made the apple version. The basic batter you have listed here, but with 1 whole apple per pancake.. sliced and coated in cinnamon and sugar and then you lay them down nicely in a spiral around the pancake. Then dust the top with more cinnamon and sugar. They are TO DO FOR and always gorgeous. They’re so simple but everyone is always so impressed. Just lately I started experimenting with different fruits… I used bananas a couple of weeks ago and made a German Banana Pancake (I added some peanut butter inside the batter, it was so good). You can pretty much do any variation with this batter… even sausage and potatoes! The sky’s the limit.

  67. WOW! German Pancakes are great! I double the order and serve to grandkids and guests…they love it. I have even passed this on to others and they have praised the taste and texture and ease of prep. Thanks!

  68. Janice

    We call these Dutch Babies as well. I also make them in a 9×13 pan but before pouring in the batter I slice tart apples (granny smith is my fav) lay them in the pan with butter and brown them in the oven. Then I pour the batter over them and bake away. MMMM Good!!!

  69. Gisela

    Loved them! I made these for my children for breakfast…all while trying to explain the German heritage in our family. We did the powder sugar and lemon sueeze topping and it was fabulous! Your blog is great and I will be referencing your recipes for many meals to come. Wait..the timer is going off and there is a Monkey in my oven. Yep, never tried or heard of Monkey bread until seeing it on your blog this morning and its just about ready!

  70. I just made these, one in a regular cake pan which turned out wonderfully (and was so fast to make, too, with very few dishes). I made the other one in a Pyrex clear pie pan, which made it really hard on the bottom and bubbly on top, but it was still delicious. So just make sure you don’t use a clear glass pan.

  71. Abby

    Oh my lord, I am making these every day. I just made one, and it was very similar to the pancakes you can find filled with sweet and savory fillings all over central Europe (which I ate nearly every day when I was last in central Europe…). My oven is broken, so I cooked it in a hot skillet for a few minutes on each side – it comes out thicker than a crepe, but with a denser texture than a traditional American pancake. This one was filled with jam, but I think they will soon be made for cottage cheese, sauteed mushrooms, or ground meat and cabbage.

  72. Alyx

    Wow. I made these for my husband, babe, and I yesterday and I was blown away. SO easy, SO good, and such a treat. What a great recipe, it turned out perfect. Grazi!!

  73. Rebekah

    These were perfect. And delicious. I couldn’t ask for anything more.

    I omitted the sugar– maple syrup was a great topping.

  74. Naomi

    These look amazing! Am just about to try them out for Easter brunch. But one question: four eggs for two servings? Really? Has anyone else out there experimented with less? Would be handy to know for days when I don’t have a pile of eggs on hand – as I luckily do today.

    1. deb

      Naomi — It’s really about 2 eggs creating a single pancake. If you’d like to divide each in half for smaller servings, you can definitely do so. That said, I am a pretty light eater in the morning (the kind of person who prefers one egg) and had nooo trouble eating a full one of these. They’re mostly egg, so there isn’t much more to bulk it up.

  75. Sarah McWeschler

    I just wanted to say that this pancake is the only thing that kept me from crawling back in bed, pulling the covers over my head, and just waiting until this rotten day is over! I’ve never been inspired to try to make pancakes for one, and this solved that problem completely– blend it, bake it, put it in my belly!

    By the time I got around to actually making it this morning, I couldn’t wait 30 minutes, so I bumped the temp up to 425 and it was done in 17 (took the cooking time from Melissa Clarks’ “David Dares Pancake” in In the Kitchen With a Good Appetite). Delicious! Thanks for literally saving my day, Deb! Also, I tried it with lemon and sugar, but also with Strawberry Coulis that you posted a while back– it was all delicious!

  76. Diana

    I just made these again for the first time in awhile. They are such a great Saturday morning breakfast. I can get the coffee going while preheating the oven, then be a lump on the couch while it’s baking. It’s great! Thank you!

  77. Naomi

    Hi Deb, thanks for the reply! I tried and you were right. The next day I ran out of eggs and made the recipe with only three, it was also OK. However this was helped by the fact we decorated the pancakes with the melted remains of our Easter Eggs. Delicious but intense – I can still feel the chocolate hangover.

  78. Naomi

    p.s. to all the people without flour sifters: I made these with an electric beater and did not sift the flour, was fine.

  79. Anna

    I already posted but I am not sure where my post went:( I made these and they came out really hard. I am wondering what I did wrong. I did not use the food processor and mixed everything by hand. Is this the problem? Or maybe 20 at 400 and 10 at 350 was the problem? Upset. Looked very good in your picture and was looking forward to some of the same:)

  80. Anna

    Yes .. overbaked and crusty .. kind of like meringue. I am going to try again tomorrow. Should I do 10 minutes on 400 (instead of 20) and 10 on 350 and see what happens?

    1. deb

      It’s hard for me to say because your oven temperature might be quite off. But you can bake it at the same temperature and take it out much sooner.

  81. Steffany

    Made these today, with a blueberry compote topping ! Boyfriend LOVED them and wants me to make them for our families for brunch sometime haha. Just would need to get more cake pans …

  82. WOW! Just made these this morning and boy were they good! It only took my oven 17 min at 400 to cook and they were a little dark for my liking…next time (because there WILL be a next time) I will only bake them for 15. Unusual because we are at altitude and I was expecting to have to bake them longer…anyway THANKS for the simple and delicious.

  83. Gigil

    One of my favorite breakfasts. Made today for my grandkids’ sleepover breakfast. Usually make it in a round pan. Made a half recipe more,and added some vanilla extract. Baked in a 9×13 pan, looked like delicious waves in the pan and topped with powdered sugar. YUM!
    Oh,and though it would still be good if you made it the day before, the texture changes and it’s just not the same as fresh made.

  84. Britt-Marie

    I made this for breakfast today. Yum! I put it in one 8×8 pan (I was lazy and didn’t want to wash 2 pans), but I don’t think there was as much puffy/crispness. Next time I will do the two cake pans. Thanks for the recipe.

  85. This is a recipe that has been passed down the family for years now. One of my favorite breakfast for dinner items. As kids we called it The Egg Fluffy Thing. We were real creative. ;) Thanks for the reminder about it!! Its been awhile and now I have one in the oven.

  86. stephanja

    Mine turned out horrible..can you help me? The butter no matter how soft would not blend. It floated in little chunks on top of the batter and when I baked them they puffed into little balls on the top of the pancake and and once i took the pancake out it was rubbery and looked like nasty cooked eggs. It also stuck horrible to the pan…I tried making a second batter with even softer butter and the same thing happened. Should I make the butter liquid before mixing? Am I supposed to beat the eggs and/or whip the batter? Also can I add vanilla? Please help!

  87. Sheryl

    I will never make normal pancakes again! I added sliced apples to the pan before pouring in the batter and sprinkled with cocoa (I didn’t have any powdered sugar). So fluffy, and the crispy edges had a croissant texture! Easy enough to cheer me up when I’m home sick from work.

  88. Jennifer

    Just recently found you website and am excited to try so many things! I gave this recipe a try over the weekend and they definitely are delicious. I will have to tweak the oven temperature next time, they were a little browner that those in your pics, but it is absolutely a “do again”.

  89. I actually do have my German grandmother’s recipe but I’m now like your mom. My kids seem to have taken every single thing I did that I thought special and sequed it into a space of no big deal. No reason to remember. Crushed!

    I like mine with the traditional topping but we also love to saute some apples in butter and sugar and serve it with them on top. Yum. Mo.

  90. Zana

    Hi Deb. i’t likes more like sweet omelet to me. :D

    In Germany, mostly we eat Crêpes, European pancakes (if i remember, you have them on your blog)


  91. Candyann

    I am new to oven pancakes and have been trying the different recipes online. I prefer them cooked a bit dark because the crusty edges are delicious. Some recipes call for a pre-heated pan sprayed with oil right before you pour batter in which seems to make it a lot fluffier. I make a double recipe in a stoneware bar pan with great results.

  92. Mara

    Just made these but savory with a leek and mushroom sauce with a touch of mascarpone I had left from something else. Very nice but next time I’ll REALLY butter the pans up something fierce, I had problems with sticking even in non-stick pans. I think I’ll also increase the recipe by a half, I love it’s popover-like quality and want more of it! I should mention that my soft butter became hard again once mixed with cold eggs and milk so mine had a bubbled up quality on the surface and not the smooth overlaps of yours, I’ll bring things to room temp next time.

  93. Hager

    Made these for breakfast today and they were a hit, my picky son tried a bite of mine and wanted more….THANK YOU. For sure a keeper and will be making it more. Read some of the comments above and think will try the variations :)

  94. Bird

    I just made these for my husband this morning. They were absolutely delicious. I would highly recommend using a lot more butter in the pan or just going with Pam. I had a very hard time getting them out.

  95. Mrs. Nokes

    I made these as a surprise for my German husband. He saw them and got very excited. We loved them!! They are so easy, I doubt I will make regular pancakes ever again!

  96. I don’t know why these pancakes are “German” because I never saw pancakes like that! :D The normal German pancake is much bigger and flat (or maybe, I’m living just in the wrong part of the country when seeing this..) I’m not a pancake fan but I’d like to try those! :)

  97. Ana Cristina

    Just made these for our Costa Rican “coffee time.” My mom and I were thrilled! they were so good!!! … Regarding the temperature, at 15 mins. on 400 F they smelled and looked done. I lowered the temperature to 350 F and left them for an extra 5 mins. and they turned out great! Thanks for the amazing recipe! Will be making them again! :)

  98. betty

    your recipe sucks!! i just attempted to bake them total fraud they came out hard as rock. worst day ever
    it made me throw up

  99. Erica

    Betty No 138 … How rude! Did you ever consider that your cooking skills may be at fault … Deb I am so sorry for the rude comments you receive. You do a marvelous job and there are thousands of us who really appreciate you!

  100. Russ

    After seeing this, I promptly called my grandmother and got her family recipe. These were a weekly staple at her. House during the summers in spent with her. We’re Swedish, but love German pancakes!

  101. Kieran

    Mine rose up way more on the sides and less so in the middle. Any ideas as to why this could be? I didn’t blend them – just used a whisk, since I only have a single-serve drink blender. Could that be it?

    1. deb

      Hi Kieran — Mine come out different every time. Sometimes they’re more rumpled, sometime less. It depends on so much and there’s no exact way to get them the same each time. I find the roulette of it to be the fun part.

  102. Stef

    Really, Betty? “Total fraud”? Methinks someone is a bit dramatic…anyway, I am excited because I’ve had these before and loved them but never thought to make them at home for some reason. I like them with the powdered sugar and lemon because I am a lemon fiend!

  103. Jo

    I suck at cooking in general but I’m trying things anyways. And mine totally turned out like giants biscuits. Not fluffy or anything, just solid. Good regardless, but my mix was more sticky than smooth. I guess next time I try to make these I’ll tweak the measurements to see what happens. I had followed everything to the T, but Biscuits.

  104. Tess

    I’ve just discovered this website, and this is my first recipe. These were just wonderful, and turned out exactly. I’ve been cooking for over 45 years, and have learned to follow new recipes exactly. Did Betty 138 use a dry measure for the flour? Did she use a knife to measure the flour exactly? Is her oven calibrated correctly? Did she let it preheat? I plan on bringing the apple tart to our Thanksgiving dinner, and will try a new recipe from this website with confidence.

  105. Frank Allbright

    My mom passed away on June 4, 2011. She was from Germany. She would make these for me when I asked her to. She did not share her recipe with anyone and I always just assumed that she would be around forever. I have been searching for this simple recipe for a year now. She didn’t bake them, but fried them like normal pancakes. I would spread grape jelly on them, roll them up, then cut them. How I miss these and her!!

  106. Terence O’Neill

    Yes, this is the recipe that my wife and I used for 30 years — and, just like your mom, we got it when we bought a blender. The slim recipe book was so well used that it ended up crumbling into little pieces. This was a real favourite in our family — our two boys loved the Dutch Babies, which we sprinked with cinammon sugar and then doused with maple syrup. I hadn’t made these tasty delights in four or five years, but with my youngest son home for Christmas, I searched the Internet to make sure I recalled the portions correctly, and found your recipe. Thanks for rekindling some great memories. And, oh yes, we’re cooking some right now! Can’t wait….

  107. marta

    My top 3 recipes from your blog are all pancakes (german, carrot cake, zucchini bread). YOU are not helping my waistline! Love your cookbook too.

  108. Cyndi

    A Swiss friend of mine taught me her version of German Pancakes – delicious! For every egg, use 1 tbsp. of flour and 1 tbsp. of sugar. Whisk the egg(s), flour and sugar together well. Heat a skillet over medium heat, add a pat of butter and swirl around to coat the pan. Pour in the egg mixture, let cook until bottom is nicely browned, then flip and cook the other side. Fold in half, then half again, if desired. Slide onto a plate and sprinkle w/ confectioner’s sugar (optional). You can adapt this recipe to all kinds of tastes – cook w/ apple slices and sprinkle with cinnamon sugar – or try savory combinations instead, maybe adding cooked bacon and asparagus, etc. My friend used to whip up a batch at the last minute at dinner time to feed a simple supper to her children, adding ingredients they each liked to individualize them. So easy and very yummy! Two or three eggs per serving makes an average sized pancake.

  109. My mom made these growing up, and I have a feeling she probably got the recipe from a blender, too! We also had ours with lemon and powdered sugar, but my husband now loves them with peanut butter and maple syrup. Yum!

  110. Reneé

    Hi Deb! I have made the spiced version of this from your cookbook twice now, and never seem to get a rumple! I just get a flat pancake (delicious, mind you, but not nearly as pretty as yours) Any thoughts?

  111. Obs

    So for the folks confused by the naming, “german pancake” is the US name for this kind of thick pancake (also called “dutch pancake” in the US — from the word Deutsch, not the Netherlands) I don’t think they’re known as specifically “german” anywhere else.

    Pancakes in Germany (pfannkuchen) are usually thinner, more like crepes, but of course everyone has their own favourite way of making them (and as important, eating them :-).

  112. Jenny

    I just made these and followed the recipe’s baking times and they turned out perfect. One did rise higher than the other one but they had that lovely rumpled texture I was looking for. I sprayed my cake pans instead of buttering them so one of them got stuck in the pan so definitely butter!

  113. Adrianna

    I wish I sprayed my pans! I’ve made these a few times now with butter and they’re super delicious, but mine always get stuck in the pan and come out as a gnarly (but tasty) mess after I’ve had my way with them. Perhaps spraying the pan will help? Any suggestions?

  114. MC

    Hi Deb- this recipe has me stymied. Sometimes it comes out great, and other times they don’t puff up at all- they are flatter, than, well, a pancake. Could I somehow be overmixing it in my Vitamix??? thanks!


        Sorry if it’s weird to comment on such an old post, esp one that has since had an updated recipe, but I just tried this for the first time and it was not successful. Looking through the comments for ideas on what might have gone wrong, I think MC (and a few other responders) might be making a different point.

        I just made these for the first time an they also didn’t puff *at all.* I’ve successfully made similar things like Dutch babies and popovers, including other blender methods, and something definitely went so obviously wrong that I’m trying to figure out what it was. Can eggs be too old or too something else? What about ap flour?? I did make 1.5x the recipe divided among four pans (2 were 9″, 2 were 8″) so maybe there’s something to that (spread too thin?), but it’s a particularly easy recipe to do 1.5x because of the original proportions, and reviewing my work know I didn’t mis-measure. My gut tells me an ingredient didn’t do it’s job (like the times I killed yeast with very hot water when making bread, or skipped the leavener in muffins).

        I read MC’s op as having had similar experiences to mine, alternated with successful attempts. Reading some of the other replies about pancakes that came out “really hard” or “flat,” I think others have also experienced what I did.

        Anyway, I/we love your website, and I had to hustle the pancakes out of the oven so my husband could get a batch of croutons from your chicken caesar salad recipe in, so will chalk this up to bad luck.

        And the silver lining is that, though they were oddly dense, our pancakes were edible (the toppings helped).

  115. Mary

    I make these like a thick crepe and not in the oven. I flip when ready and it poofs up on the flip side.
    Sautéed apples on the side with maple syrup

  116. Ann-Marie

    There was a time in my life when German pancakes were one of my major comfort foods. I am pretty sure this was the same recipe my mom had, except she didn’t use a blender, but mixed them with her hand mixer. I came up with the idea of using a blender on my own years ago, figuring it would make the pancakes fluffier.
    Mom probably couldn’t use her blender because she had six kids and had to double the recipe, and I learned from watching her.

  117. Mari Valleau

    I love these, Your recipe fits in one cup of the magic bullet blender I have its close but I say if it closes and doesn’t leak it fits. lol. I accidentally didn’t have butter the last time I made these and I used cooking spray to coat the pans works well.

  118. Rainchen

    I don’t think that those are german pancakes. Atleast I never ate them, and I am from germany =D
    Our Pancakes are more like crepes and usually eaten with jam inside and than rolled up.
    (My Brother likes them with Nutella, it’s a bit disgusting but it seams to taste good for him ^^)
    But I will try these, they look delicious and my family sure will like to try something new.

  119. Andrew Nome

    I just made this for our dinner tonight, and went savory instead of sweet – cut the sugar and put in some hot pepper, and filled them with a sort of stir fry. They worked *fantastically* with the savory flavors. We used them almost like bread bowls, tearing off pieces with our fingers to scoop up the chicken and vegetables.

    Wonderful recipe, and thanks a billion for sharing it.

  120. Laura

    As a heads up, I took the “blend eggs until light yellow” too far– maybe mine were more of a pale yellow and had begun to increase in volume. Anyways, the outcome was cakey and firm instead if crepey and fluffy. There’s such a wide spectrum of what it means to “beat eggs,” and the results are totally different… What a difficult life we lead…

    My suggestion to the next bruncher is to use a hand wisk instead or go light on the food processor.

  121. Naomi

    So, after several years of wondering, “what the what is a Dutch Baby?”, I finally decided to try these out today. I made them *exactly* as you described in the instructions above. I stood in front of my oven in a trance, watching them continually puff and fall. First off, I have to say they LOOKED GORGEOUS and slid easily out of the cake pans. That said, I’m not sure if they turned out right…the edges were crusty, while the middle was almost doughy. I liked them, but didn’t love them. Served with a touch of blueberry syrup and powdered sugar, I found that half of one was incredibly filling.

    Just one question, in the comments above, you say that the 2 TBSP butter should go in the blender when it says “remaining ingredients”, and that the butter for greasing the pans isn’t listed in the ingredients. However, in your cookbook recipe for Gingerbread Dutch Babies, you say that the butter in the ingredients gets melted in the pans, not incorporated in the blender. Is the discrepancy due to the fact that the cookbook recipe involves additional/different ingredients, or should I have omitted the butter in the blender when I made this German Pancake recipe from the blog? Looking forward to your reply…thanks Deb!

    1. deb

      Naomi — Different recipes. There are many ways to make this. Both will work so if you find you like the book’s method better, you can use it here. Hope that helps. Glad you liked them.

  122. Naomi

    Thank you Deb! I truly appreciate how you take the time to answer reader questions!
    I think I’ll take a Dutch Baby break this weekend, and make some Double Chocolate Banana Bread instead! :)

  123. Laetitia

    Hi everyone!
    I just found that recipe and – as I’m German – wondered what those “German Pancakes” might be. If you asked a German to do those so called “German pancakes” I guess they would produce some kind of mixture between French crêpes and American pancakes called “Pfannkuchen” and not exactly what you brought up here, dear Deb.
    The “real” name for this recipe would rather be “Pfitzauf”. I know it sounds funny – and it’s probably hard to pronounce for a non-German speaker – but it is a very traditional dish in southern Germany. Here, we even have special baking pans for it, that look a bit like muffin trays but much more antique.
    So, I was really glad to have found this on your website, being it something, every Swabian little girl or boy craves for!
    Greetings from Germany! Laetitia

  124. Max

    I LOVE this recipe and have made it several times. As a family of four it requires each pancake to be split so today I decided to use muffin tins to make mini pancakes…I adjusted the cooking time to 18’@ 400 and then 5′ @ 325 and they came out great! So delicious with lemon and powdered sugar and easy to serve to more people!!

  125. Alee

    Love this recipe! We’ve made it a bunch of times and whenever I don’t make it for breakfast-for-dinner night, I get asked if I am making Dutch Baby. (Oh the long faces…) Our absolute favourite topping is homemade cranberry sauce poured over a healthy dollop of sour cream.

    I cook the entire batch in one iron pan in the oven. I whip it very thoroughly in a blender and am generous with the butter in the pan. Have never failed (yet) to have it puff up magically — almost like a soufflé.

    I read somewhere else what another commenter has alluded to in this thread — this recipe is not from Holland, but the “Dutch” is a reference to Deutsch. In various parts of North America German immigrant communities were referred to as Dutch.

  126. Thank you, I have recently been searching for information about this topic for a while and yours is the best I’ve found out so far. i will try this at my home. thanks

  127. Jane Kantor

    Just saw this recipe–excellent! Has nobody noted the close relationship with Yorkshire Pudding? Exact same principal–JBK

  128. Aleks

    I know this is an ancient post, but my Polish mum makes something very similar, but made on the stove top,I have never managed to get many recipe, partially because she believes she’s not a good cook, but more so because she cooks by eye and ratio’s and says helpful things like” then minutes before it’s cooked add..”

  129. Vanessa

    Growing up in Wisconsin, my mom used to make these. she would top them with cut up sausage and sautéed apple with a little maple syrup. She never could find the recipe for me – I can’t wait to give this a try :)

  130. Barbara

    German Pancakes always WOW guests….so easy! I use a cast-iron skillet instead of the cake pans & serve on a hotplate at the table.

  131. Jodi

    I just made these! My daughter helped. Super easy, tastes just like original pancake house in Detroit. I just added a tsp of vanilla. My husband went nuts and the kids loved watching them fold and rise in the oven. Perfect! Next time I’m making them with caramelized bananas.

  132. Name

    I thinly sliced an apple and sprinkled half on the bottom of each pan, used liquified plain, organic yogurt for the milk, and softened coconut butter instead of dairy butter. Turned out perfectly and delicious!

  133. Alison

    I’m not sure what I did wrong, but I followed your instructions to the “t” and yet what came out of the oven was beyond flat – no Yorkshire-pudding-like fluffiness. If you have any advice, I would greatly appreciate it. Cheers.

  134. karen marie

    Mine was very puffy but was overcooked. The edges were very hard and tasted overdone. Should I shorten the time at 400 degrees or at 350? I made a lemon syrup that works really well, except for looking like a jar of pee in the fridge. Hahaha.

  135. Toni

    Yum! Yum!
    Made these this morning – saved timed by pre-mixing the dry, and just whipped it up and popped into the oven. Hubby and picky kid chowed down. Will definitely make these again!

  136. karen marie

    Deb, I used a cake pan. Yes, the question is, which baking time — the 400 degrees or the 350? I figure maybe knock a few minutes off both?

  137. deb

    karen — Probably the best bet. I like these on higher temps. You want the batter to kind of freak out in the hot pan. But, it definitely sounds like they were done sooner. In fact, I remember that the oven in this kitchen was always a little sleepy, which is why mine probably took longer in cake pans.

  138. Kate

    I didn’t use soft butter. I didn’t plan ahead. But I remembered from the pie crust recipe that butter flecks can add flakiness. So I didn’t worry about making them disappear. I had lots of visible butter when I put it in the pan. And I’ve had very fluffy pancakes.

  139. karen marie

    Maybe I will try it again this morning and butter the pan as I do for Yorkshire pudding – melt the butter in the pan in the oven while mixing the batter, rather than simply greasing the pan as one does for a cake. I love Yorkshire pudding for its hint of butteriness, which my first attempt at these pancakes lacked. So easy – and delicious – it’s worth many attempts to get the recipe just where I want it. :)

  140. R.A

    I just tried this and it was a hit! I made strawberry compote with it. I also just used butter straight from the fridge and shortened the 350 baking time. Was done in 5 rather than 10 minutes. Oh, and I also used the 2 9″ cake pans.

  141. LisaG

    Deb, thank you for this! I’ve been making one larger Dutch Baby in a large skillet, but it only uses half the amount of eggs and flour that you use, so it’s not enough for my husband and me. Making two German Pancakes in cake pans is brilliant! My husband was thrilled to have a whole one all to himself. I baked them for exactly the times in the recipe, and while they were still tasty, I would reduce the baking times a bit for next time. Instead of buttering the pan in the normal way, I like to throw a knob of butter in each pan and then put them in the preheating oven for a minute until the butter melts, then swirl it around to coat the pan.

  142. Debbie Thorne

    I made these the other day, followed recipe to a “T” and before the time was up I pulled them out of the oven because they began looking overcooked and dry,
    I was right-the outer edges were brittle and dry and inside not much better. I’ve been making all kinds of cookies for weeks for the holidays so can’t blame it on the oven. Gotta try it again-I must have done something wrong some how.

  143. Shirlee

    I keep coming back to this yummy recipe! For those of you who like gluten free, I use gluten free baking mix, almond milk, and coconut oil in place of. I’ve also added slliced apples. Either way, DE-LISH! Love this site and all the recipes here, and Deb Perelman, you’re a genius!

  144. Bree

    Made this (scaled down a bit to serve one) in a cast iron skillet, which seems to be the way you make them these days. LOVE it. Can’t wait to try the chocolate variation next weekend! I went the raspberry route by taking some raspberry jam and mixing it vigorously with a good deal of lemon juice so it was nice and drizzly, and a quick whipped cream as well.

  145. hollydornbush

    Could you explain the different temps and times? We’re baking ours right now and I couldn’t explain it to my husband which made me really wonder about it. Thank you.

  146. M.Bradley

    The German pancakes look delicious right up until I saw the dirty fingernail attached to the dirty hand prodding the pancake. Thats’ unholy.

  147. I would like to try this recipe but I’m a bit confused regarding the butter.. is the “2 tablespoons soft butter” used for the pans, go in the batter, or used for serving? Thanks

  148. Steph

    Thank you for posting this. I had this recipe from my mom, too, also from her blender manual. Have you tried the lemon/powdered sugar combo? Its my favorite.

  149. Diana

    I find it upsetting that new advertisements on your website create it so I am almost completely unable to read your recipe. The page keeps jumping down to the ads. I can’t stop them from playing and I at times it prevents me from scrolling back up to where I’m trying to read your recipe. I value your hard work, but please consider some of your money making tactics and the negative impact it may have on your fans.

  150. paintability

    I wanted a less rich pancake so I used two eggs, 1/2 cup of flour, dash of salt and 1/2 cup of milk…I served it with maple syrup and nothing else and ate the entire delicious thing myself…
    Heat an 11 inch cast iron frying pan in the oven at 450 degrees, quickly beat all the ingredients by hand, add four tbsps of butter to the hot pan..let it melt then pour in batter…it will rise to the heavens and brown within 12 to 15 minutes…

  151. Eileen

    Thank you SO MUCH for posting this recipe–I HAD that blender cookbook–it was from Oster, and I was sorry when I realized that I lost it somewhere in a move or something, and therefore had lost this recipe. Thanks to you, I made these this morning, using my Cuisinart blender and it was a mess– even on the lowest setting, it splattered everywhere when I took the lid off to add the flour to the eggs. Was wishing for my old Oster. But the pancake came out perfect, just like I remembered–I cut the recipe in half for one pancake and baked it in a 9 inch cake pan in my toaster oven (at least the toaster oven was an Oster!). I like mine with butter, drenched in fresh lemon juice, and thick with powdered sugar (which I made myself out of some maple sugar (in my Vitamix) for a powdered sugar texture with a maple flavor–amazing!). Definitely not an everyday thing, but perfect for a Christmas morning treat. Thanks again!

    1. paintability

      I just use a whisk and beat all the ingredients by hand at the same time…it results in a massive pancake that rises about three inches out of the pan…

  152. Karen

    We have enjoyed these all summer. Great with strawberries, strawberry jam, raspberries and now blueberries. Lovely breakfast for two!

  153. Susanne

    Hi Deb,
    just stumbled upon this recipe while searching for a pancake recipe on your site: As a native German I would like to comment that a “German” pancake would not be made in the oven but on the stove top just like your American Pancakes. Pancakes are a lunch treat here btw. My son loves it with applesauce (which is a very traditional topping by the way). I love a nice smeer of homemade strawberry jam with it too and my daughter insist on a chocolate spread (similar to nutella – we love the organic type with 50% hazelnuts). I have found the following recipe to produce the “perfect” kind (my mom and grandma actually never use a recipe but just eyeball flour, eggs and milk until the texture seems right):
    400 g flour (I use spelt but wheat works fine – even whole grain or partly would be okay)
    750 ml milk
    3 eggs
    salt (a pinch)
    carbonated water (just a splash)
    This is mixed together (with a whisk) and than has to sit for 30 min. Then you heat a pan to high and melt butter in it and pour just enough batter into the pan so it covers the whole pan (you may make it a couple mm thick or crepe like thin up to you) – you might want to reduce the heat to medium so it doesn’t burn to quickly. Once the top is set you can flip it and cook for a bit (don’t burn it).
    Then you top it with applesauce or jam or just sugar. This is real German Pancake recipe. What you describe is a dutch pancake ;-)

  154. CR

    I’ve made these on Christmas morning for several years. Last year and this year I added cut up apples which were prepped and allowed to rest with cinnamon and brown sugar before I started pulling ingredient for the pancakes. I poured the batter, dropped in chunks of apple and popped them into the oven. I multiply the recipe to feed all of us and account for a little extra to include in each dish so that the batter can envelope the apples.
    Easy prep, easy clean up (I use glass pie pans that can go in the dishwasher) and VERY TASTY!

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  156. Shelley

    Hi Deb! I make this recipe often but am reaching out cause I’m wondering if you’ve made any changes to this recipe since you posted it FOURTEEN years ago! (Wow!) The butter has always confused me. Does it go in the batter or is it for greasing the pan? Second, every time I’ve made this it’s nearly burnt after the first 20 minutes, do you really cook it for a full 30?

    1. deb

      The butter is to butter the dishes. You are correct — it is not written clearly or correctly; I will fix this. While this recipe was my go-to for many years and works just fine, I’ve since published what I’d consider an even better one — puffier, more dramatic, easier to make, and more foolproof. You can find it here: extra-billowy dutch baby pancake

  157. Jackie

    I am going for a bike ride shortly, it’s 9 degrees out and I am TOTALLY craving carbs so this is in the oven now. And yes, I plan to eat the whole thing thank you very much!!!

  158. Linda

    Love these, but would like to know can I keep them warm in a low oven for a little bit this is for a large group with individual Dutch baby’s for each. I’m there own pan, Love your site. Thanks much,