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German pancakes (also known a Dutch baby or Dutch puff) are basically a giant type of turnover. It’s great because you get the delicious taste of a turnover, without having to deal with muffin tins. And German pancakes are a great breakfast because they provides more protein than traditional pancakes (more eggs = more protein!). Plus, once you’ve combined the ingredients you just throw it in the oven (no standing next to a griddle to flip pancakes). When you take your German pancakes out of the oven they will have impressively high sides that are golden and crispy and a soft, buttery center.
German pancakes were actually invented in the U.S.—just like French fries and fortune cookies. According to Wikipedia, the first German Pancake appeared in Seattle, Washington sometime before 1942.
This is an easy, one bowl recipe. After you assemble your ingredients put three tablespoons of butter into a 9″x13″ pan, place the pan in the oven and turn your oven to 450° F. The butter will melt while you are making your batter and the oven is preheating. Keep an eye on it though, you don’t want it to get burned.
I recommend using an electric hand mixer or even a blender because it is faster and it will help prevent lumps. Now crack all of the eggs into a medium bowl and whisk. Add the milk, flour, vanilla, and salt and whisk thoroughly until fully combined and bubbly.
Once the butter in your 9″x13″ pan is completely melted take it out of the oven, give your batter a final whisk, and then pour the batter into the pan. The German pancake will immediately start to cook in the hot butter so put it into the hot oven right away. Cook for 15 minutes or until the sides are tall, golden and crispy. As soon as you remove the German pancake from the oven it will begin to deflate so serve immediately with jam or maple syrup.
- 3 tbsp butter
- 6 eggs
- 1 cup all-purpose flour
- 1 cup milk
- ½ tsp salt
- 1 tsp vanilla
- Turn your oven on to 450° F. Put the 3 tbsp of butter into a 9"x13" pan and place in the preheating oven.
- Crack all of your eggs into a medium bowl. Whisk thoroughly. I recommend using an electric hand mixer or even a blender.
- Add the remaining ingredients and whisk until the mixture is slightly bubbly and has no lumps.
- By now, your butter should be melted. Use hot pads to take the pan out of the oven and swirl the butter so it evenly coats the bottom of the pan.
- Give your batter one last whisk and pour it into the hot pan. Immediately place it in your oven. Bake for 15 minutes.
- You'll know your German Pancake is done when the sides have risen and it is crispy and golden brown. It will start to shrink as soon as you remove it from the oven so serve immediately with maple syrup or jam.