GERMAN PANCAKES! Heck yes for this #tbt — still one of my favorite breakfasts of ALL TIME. They’re so easy, you can whip ’em up in the blender (don’t blend too much… we don’t want activated gluten!), and they don’t take long at all. Plus, you can top them with all SORTS of delicious things. Helloooo summer berries!
This post is from way long ago in the archives, but the photos were AWFUL, so … here we are. Slightly better photos (ha!). Enjoy!! xo {the rest of this post is from the original}
German Pancakes, Dutch Babies, whatever you call these glorious nuggets of breakfast: They’re awesome. Apparently I’m on a breakfast kick this week, with French toast Monday and now these (AND JUST YOU WAIT!)… what can I say? I love breakfast!
German pancakes could not be easier to make: four ingredients, quick baking time, and a lot of incredible flavor. I was a little careless with the butter on this one, hence the topsy-turvy crazy-face German pancake here, usually they’re much more uniform. Either way, they taste great! And honestly, my favorite part is the crispy, buttery party (which this one had more of than usual!).
As with most pancake/waffle varieties, the topping possibilities are practically endless. I grew up eating German pancakes with powdered sugar and fresh squeezed lemon juice — and still insist this is the best option. Sometimes I’ll use syrup and berries. Sometimes I’ll mix some sour cream together with brown sugar, and spread that goodness all over (with strawberries is amazing!).
Any way you serve these, they’re a hit. Not to mention, they look like they took a lot of effort! (but they didn’t…)
- 3 eggs
- 1 tsp vanilla
- 1 pinch salt
- ½ cup milk
- ½ cup flour
- 2 Tbsp butter
- Preheat the oven to 450 F.
- Place a pie dish, or cast iron skillet, in the oven.
- By hand, or in the blender, combine the eggs, vanilla, salt, and milk. Blend for a few seconds, until smooth.
- Add the flour, and mix only until incorporated.
- With the pan still in the oven, put the butter into the pan. When the butter has melted, remove the pan and gently pour that batter into the center of the pan.
- Return the pan to the oven, and bake for 15-20 minutes, or until puffed and golden.
- Serve with syrup, powdered sugar and lemon, sour cream and brown sugar, or whatever else suits your fancy!
I’m on a breakfast kick, too! This morning I just baked a sour cream coffee cake. I think I’m going to have to make these Dutch babies tomorrow — they look so delicious, especially the browned edges! I have some strawberries, sour cream, and brown sugar on hand, so I am all set. Thanks for the inspiration!
Would you pretty please post your recipe for sour cream coffee cake? 🙂
That looks so good! Can’t wait to try it out tomorrow morning! 🙂
wow, looks delicious, I live in Germany, and I love this one for breakfast
Thanks for the recipe, my kids love making this. It’s easy enough that
they can do it with minimal help. This makes them feel very helpful,
and accomplished because it’s so pretty when taken from the oven.
You’re welcome! I’m glad you all enjoyed it!
Hi! Can these be made the night before? My daughter is doing a presentation tomorrow. She has to take some German cusinie.
Hi Sonya! I’m not actually convinced these are really “German cuisine” … but I have no clue there. They’re definitely better hot out of the oven, but they certainly wouldn’t go bad overnight. Good luck!
do you pour in all the batter at once for one giant pancake? Or was I supposed to separate it out..
Pour it all at once!
I have made these my entire life…..I am swiss and my father use to make these. Sometimes he would slice very thin slices of apple and put in the center of the pan with the batter….after cooking he would put in a bowl and cover and let them steam until he had enough for the family. After each pancake he would put a slight spindle of sugar on each…on syrup needed…..WONDERFUL
Yumminess. Making these right now! Thanks for sharing.
Sorry, I don’t know why everyone thinks Germans bake their pancakea in the ofen. My mom is german and I’ve lived in Germany mostly all my life. No one and I repeat no one makes pancakes line this. Plus our pancakes are way thinner, it’s between crepes and american pancakes. The ingridients are about the same eggs, flour, milk, pinch of salt, but the mass is thinner and never baked in an oven. This looks more like a ‘Kaiserschmarrn’ which was originally made for Elizabeth from Austria, but it was too sweet for her, so her husband ate it for her. But that is also made in a frying pan and not baked in an oven. Just wanted too inform you.
Don’t know what I may have done wrong, but what exactly are these supposed to taste like, sweet?!? Because these tasted like nothing, they were bland and gross. Looked pretty, but tasted bad.
Ha! They might not be for you, then! If you followed the recipe, I assume they turned out as they should have… which really isn’t supposed to be sweet. The sweetness here definitely comes from whatever toppings you choose — lemon juice + powdered sugar, maple syrup, brown sugar + sour cream, etc. I’m a fan of lemon+powdered! Sorry it wasn’t a good one for you!
It works better if you add the liquid INTO the flour — not the flour into the liquid. 🙂
I’m all for dishes that look like they took more effort than they did. These german pancakes look mighty impressive – I love the natural way it puffs up! Can I come back to Portland so you can make this for me??
YES PLEASE! I’ll make these for you every damn day!!
Hi, I made the batter and it is very clumpy. Is it supposed to be like that?
Hmm no it should not. Did you whisk it? Or put it through a blender?
I just made them and my batter was clumpy too! Had to whisk like crazy! Next time I will add the liquid to the flour instead.
is the flour self rising or all purpose?
All purpose! Enjoy, Rita!
They will love it! It’s so yummy ; ).
What size cast iron skillet is best for this recipe?
Hi Jinanne! I use my 12″ for this one — a 10″ would be great too! You can also use pie plates. Enjoy! xo