This Dutch Pancake Recipe also known as German Pancakes is one of my favorite pancake recipes to make. It’s perfect for a lazy morning. Easy to whip up and uses a handful of pantry staples.
This is the easiest breakfast to make with your kiddos while staying at home. Our oldest kiddo, who also helped make this stovetop mac and cheese, assisted in making this breakfast.
This recipe requires very little attention. Is filling, comforting and tasty.
It feeds a large family and it can be served for an impromptu brunch, or dinner if you like breakfast for dinner.
One thing for sure, kids love it. The texture is slightly similar to a pancake in terms of “doughyness”, but it also has a custard like texture in the middle. The visual description of the outside is bread-like with more a pancake texture to the palate. The overall result, the kiddos love it.
When we make this pancake, we often serve it with fruits and maple syrup. However, other options are up to your imagination; therefore, your toppings are not limited to fruits and syrup. Yogurt, melted chocolate, and cream cheese frosting works well with this recipe.
The few times we made this dish, we had it with blueberries and strawberries along with maple syrup. Side dishes that accompanies it well are cheesy eggs and beef bacon, Nutella, or an assortment of fruits on top with cream cheese frosting (hmmm!).
Why does this Dutch Baby Pancake recipe work?
I could go on and on about how much I love this recipe. First, for obvious reason, MAJOR time saver. No need to babysit it as you would traditional pancakes.
If making this with your kids, you’ll love the smile on their faces as they see the pancake inflate while cooking.
It’s super delicious. You control the flavor it has.
Does not require an intense amount of time to prep as everything can be added in a stand mixer, blender, or large bowl.
This Dutch baby pancake is made with staple ingredients. Which is crucial when staying at home with limited ingredients.
You can even serve this pancake for any occasion. It can be set as a centerpiece.
My German Pancake Ingredients
This recipe doesn’t get any easier than this. As mentioned above, it’s made with simple ingredients such as:
- All-purpose flour
- Eggs – room temperature is best
- Milk – Lukewarm. This help maintain the temperature consistency.
- Kosher salt – about ¼ tsp. will do the trick.
- Unsalted butter – Only need 6 tbsp. Or a little over half a stick.
- Almond extract or Vanilla extract – Personally, I prefer the almond extract because of the robust taste and smell.
- Granulated sugar
- Powder Sugar for dusting
How to Make German Pancakes?
- Add the butter to the baking dish and preheat your oven to 400 degrees.
- Using a stand mixer, blender, or hand held mixer, combine the eggs and liquid ingredients. Then add the dry ingredients. Mix until well combined.
- Pour the batter into the baking dish and bake for 25 minutes.
Pancake Topping Options
I like to top my German pancakes with anything I have in the refrigerator. You can use anything you like or that’s available to you. My favorite toppings are usually:
- Maple Syrup
- Strawberry or Blueberry syrup
- Fresh fruits
- Melted Nutella or chocolate
- Powdered sugar
- Cinnamon and honey
- Yogurt
- Cream cheese frosting; see homemade cream cheese frosting here.
- Nuts
- Powdered cocoa
- Chocolate chips
Tips for the Best Pancakes
- I find that sifting the flour prior to adding it to the egg mixture, give the pancake a lighter consistency.
- Do not use too much butter as it will give the cake a custard texture.
- Be sure that the entire pan is coated with butter to avoid the pancake from sticking to the pan.
- Serve the pancake right away as it will deflate quickly.
If you love this Dutch Baby Pancake Recipe, you must try these Lemon Poppyseed Pancakes or this Blueberry smoothie for breakfast.
We can’t wait to see your breakfast dish! Tag us on Instagram or Facebook so we can see you how you pair it. Also, we would appreciate if could give it a star rating below!
Dutch Baby Pancakes
Ingredients
- 1 Cup All-purpose flour
- 8 Eggs Room temperature
- 1 Cup Milk Lukewarm
- 1/4 Kosher Salt
- 6 Tbsp. Unsalted Butter
- 1 Tsp. Almond extract Or Vanilla Extract
- 1/4 Cup Granulated Sugar
- Powder Sugar For Dusting (Optional)
Instructions
- Add the butter to the baking dish and preheat your oven to 400 degrees.
- Using a stand mixer, blender, food processor, or hand held mixer, combine the eggs and liquid ingredients. Then add the dry ingredients. Mix until well combined.
- Pour the batter into the baking dish and bake for 25 minutes.
- Dust with powder sugar and top with your favorite fruits. Serve and enjoy!
Notes
TIPS FOR MAKING THE BEST DUTCH BABY PANCAKES
- Sift the flour prior to adding it to the egg mixture to give the pancake a lighter consistency.
- Do not use too much butter as it will give the cake a custard texture. Use no more than 6 tbsp.
- Be sure that the entire pan is coated with butter to avoid the pancake from sticking to the pan.
- Serve the pancake right away as it will deflate quickly.
Renee | The Good Hearted Woman
Great recipe! German Pancakes are delicious, and they are so easy to make, too! They were one of the first things my girls learned to make by themselves when they started cooking.
Carrie Robinson
I just love Dutch babies! 🙂 The perfect breakfast idea.
Michelle
So good! I love all your topping ideas and can’t wait to make them again. Next time I’m going to top it with Nutella and fresh strawberries
Beth Pierce
I made these for my family and they absolutely loved them! I will definitely be making this again. Thank!
Anjali
These pancakes turned out to be so delicious! They were light, fluffy and the whole family loved them!