Breakfast · Recipes · Vegan/Vegetarian

German Pancakes

I was browsing Cooking Classy’s beautiful food photography on Pinterest and saw her recipe for German Pancakes.  A German pancake, also known as a Dutch baby pancake, is baked in the oven.  These are generally served with fresh squeezed lemon, butter, powdered sugar and fresh fruit or syrup.

German Pancakes are very simple to make and taste amazing!  I can’t believe I haven’t made these before.  These turned out light and airy and were much less time-consuming than regular buttermilk pancakes.  Plus, this recipe is another excuse for me to use my cast-iron.  True love!  I will definitely make this again!

German Pancakes

Rating: 51

Prep Time: 10 minutes

Cook Time: 15 minutes

Total Time: 25 minutes

Yields: about 2 servings

Calories per serving: 790

Fat per serving: 41g

German Pancakes


  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1 Tbsp granulated sugar
  • 1/4 tsp salt
  • 1/2 cup whole milk
  • 1/2 tsp vanilla extract
  • 2 Tbsp butter
  • 1-2 tablespoons fresh lemon juice


  1. Preheat oven to 400 degrees. In a mixing bowl, whisk together eggs until well blended. Add in flour, sugar and salt and whisk until smooth.
  2. Add in milk, vanilla and the lemon juice and whisk until combined. Place butter in a large cast-iron skillet and place skillet in oven and allow butter to melt completely. Working quickly, remove pan from oven and slightly tilt pan to evenly distribute butter across the bottom of the pan (not edges). Pour batter into hot skillet and return to oven. Bake 15 minutes until puffed and golden. Remove from oven and cut into 4-6 pieces (I just used a pizza cutter) and serve warm with syrup, honey, agave nectar, powdered sugar, cinnamon sugar, jam, or fresh fruit.

Original recipe adapted from

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