German pancakes, also known as Dutch babies, are a delightful and airy breakfast treat. They are simple to make and can be customized with a variety of toppings, making them a versatile addition to your morning routine. The batter puffs up dramatically in the oven, creating a light and fluffy texture that pairs perfectly with fresh fruit, syrup, or powdered sugar.
Most of the ingredients for this recipe are common pantry staples, but if you don't usually keep eggs or milk on hand, you'll need to pick those up at the supermarket. Additionally, make sure you have flour and butter available, as these are essential for the recipe. The only other ingredient, salt, is likely already in your kitchen.

Ingredients For German Pancakes Recipe
Eggs: Provide structure and richness to the pancake batter.
Milk: Adds moisture and helps create a smooth batter.
Flour: The base of the batter, giving the pancake its body.
Salt: Enhances the flavor of the pancake.
Butter: Adds richness and helps prevent the pancake from sticking to the baking dish.
Technique Tip for This Recipe
To ensure a perfectly puffed and golden brown German pancake, make sure your oven is fully preheated to 425°F (220°C) before placing the baking dish inside. This high initial temperature is crucial for creating the steam that causes the pancake to rise. Additionally, using a blender to mix the batter ensures a smooth consistency, which helps in achieving an even rise and texture.
Suggested Side Dishes
Alternative Ingredients
eggs - Substitute with flaxseed meal and water mixture: Mix 1 tablespoon of flaxseed meal with 3 tablespoons of water for each egg. This mixture mimics the binding properties of eggs.
eggs - Substitute with applesauce: Use ¼ cup of applesauce per egg. This adds moisture and a slight sweetness, suitable for pancakes.
milk - Substitute with almond milk: Almond milk provides a similar consistency and is a good dairy-free alternative.
milk - Substitute with oat milk: Oat milk has a creamy texture that works well in pancake batter.
flour - Substitute with gluten-free flour blend: A gluten-free flour blend can replace all-purpose flour for those with gluten sensitivities.
flour - Substitute with whole wheat flour: Whole wheat flour adds a nutty flavor and more fiber, though it may make the pancakes denser.
salt - Substitute with sea salt: Sea salt can be used in the same quantity and provides a slightly different mineral profile.
salt - Substitute with kosher salt: Kosher salt can be used in the same quantity and has a coarser texture.
melted butter - Substitute with coconut oil: Coconut oil provides a similar fat content and adds a subtle coconut flavor.
melted butter - Substitute with margarine: Margarine can be used as a direct substitute for butter, offering a similar texture and flavor.
Alternative Recipes Similar to This Dish
How to Store or Freeze This Dish
Allow the German pancakes to cool completely before storing. This prevents condensation, which can make them soggy.
Place the cooled pancakes in an airtight container or wrap them tightly with plastic wrap. This helps maintain their freshness and prevents them from drying out.
Store the container in the refrigerator if you plan to consume the pancakes within 2-3 days. This keeps them fresh and ready for a quick reheat.
For longer storage, consider freezing the pancakes. Lay them flat on a baking sheet lined with parchment paper and freeze until solid. This prevents them from sticking together.
Once frozen, transfer the pancakes to a freezer-safe bag or container. Label with the date to keep track of their freshness.
To reheat refrigerated pancakes, preheat your oven to 350°F (175°C). Place the pancakes on a baking sheet and cover with foil. Heat for about 10-15 minutes or until warmed through.
For frozen pancakes, you can either thaw them overnight in the refrigerator or reheat directly from frozen. Preheat your oven to 350°F (175°C) and bake for 15-20 minutes, covered with foil, until heated through.
Alternatively, you can reheat individual portions in the microwave. Place a pancake on a microwave-safe plate, cover with a damp paper towel, and heat on high for 1-2 minutes, checking for desired warmth.
Enjoy your reheated German pancakes with your favorite toppings, such as fresh berries, maple syrup, or a dusting of powdered sugar.
How to Reheat Leftovers
Oven Method: Preheat your oven to 350°F (175°C). Place the leftover German pancakes on a baking sheet. Cover them with aluminum foil to prevent drying out. Heat for about 10-15 minutes until they are warmed through. This method helps retain the pancakes' fluffy texture.
Microwave Method: Place the pancakes on a microwave-safe plate. Cover them with a damp paper towel to keep them moist. Microwave on medium power for 1-2 minutes, checking halfway to ensure they are evenly heated. This is a quick method but may make the pancakes slightly rubbery.
Stovetop Method: Heat a non-stick skillet over medium heat. Add a small amount of butter or oil to the pan. Place the pancakes in the skillet and heat for 2-3 minutes on each side until they are warmed through. This method can add a slight crispiness to the edges.
Toaster Oven Method: Preheat your toaster oven to 350°F (175°C). Place the pancakes on the toaster oven tray. Heat for about 5-7 minutes until they are warmed through. This method is convenient and helps maintain the pancakes' texture.
Air Fryer Method: Preheat your air fryer to 320°F (160°C). Place the pancakes in the air fryer basket in a single layer. Heat for 3-5 minutes, checking halfway to ensure they are evenly heated. This method can give the pancakes a slightly crispy exterior while keeping the inside soft.
Best Tools for This Recipe
Oven: Used to preheat to 425°F (220°C) and bake the pancake until it is puffed and golden brown.
Blender: Blends the eggs, milk, flour, and salt until smooth.
Baking dish: Holds the melted butter and batter, and goes into the oven for baking.
Measuring cups: Measures the milk and flour accurately.
Measuring spoons: Measures the salt and melted butter precisely.
Spatula: Spreads the melted butter evenly in the baking dish.
Oven mitts: Protects your hands when placing the baking dish in the oven and removing it after baking.
Serving plate: Used to serve the German pancake immediately after baking.
Knife: Optional, for cutting the pancake into portions if desired.
How to Save Time on This Recipe
Pre-measure ingredients: Measure out all ingredients like eggs, milk, flour, and salt before starting. This ensures a smooth cooking process.
Use a blender: Blending the batter in a blender saves time and ensures a lump-free mixture.
Melt butter in oven: Place the baking dish with butter in the preheating oven to melt it while you prepare the batter.
Prepare toppings in advance: Have your favorite toppings like fruit, syrup, or powdered sugar ready to go before the pancake is done baking.

German Pancakes Recipe
Ingredients
Main Ingredients
- 6 Eggs
- 1 cup Milk
- 1 cup Flour
- ¼ teaspoon Salt
- 2 tablespoon Butter melted
Instructions
- Preheat oven to 425°F (220°C).
- Blend eggs, milk, flour, and salt in a blender until smooth.
- Pour melted butter into a baking dish and spread evenly.
- Pour batter into the baking dish over the butter.
- Bake for 20 minutes or until the pancake is puffed and golden brown.
- Serve immediately with your favorite toppings.
Nutritional Value
Keywords
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