German Pancakes

These German Pancakes are a family favorite. Fast and straightforward way to make amazing, delicious, and fluffy pancakes baked in the oven.

I had never heard of German Pancakes until I met my husband; I guess this was a staple breakfast for my father-in-law growing up. Once I tried them, I was hooked.

German pancakes are a staple breakfast at our house, and I love that the breakfast tradition will be passed on for generations to come. If you are looking for an easy, stress-free, and on top of that…YUMMY recipe! Well, this is the breakfast recipe just for you!

German pancakes, or Dutch baby pancakes as they’re also called, are a type of pancake that is baked in the oven. For this version, I bake the batter in a large baking pan – it’s so easy to slice and serve!

They’re different from regular pancakes because the batter has more eggs. This gives the pancake an eggy flavor and texture – almost like a thick crepe.

The batter is poured into a hot baking dish with butter and it puffs up around the edges so you get a golden brown crispy texture. The slices in the middle are softer and custardy – they are so good.

So good, in fact, we make this favorite breakfast recipe on repeat! This is by far my kid’s favorite breakfast and we have it a minimum of once a week.

During the week, I have to make two pans to feed all the kids. And if we make it on the weekends, I pretty much still have to make two pans, one because the hubby is home and two to make for easy leftovers.

I love this recipe because I use almond extract in the batter, giving the pancakes the best flavor. Not to mention how easy it is to make the pancakes – all you do is blend a few simple ingredients in the blender, bake, and slice. I love not having to stand at the stove flipping pancakes!

How do you make German Pancakes?

Preheat oven to 425 degrees.

Add butter to a glass 9×13 baking dish and melt in the oven. 

Meanwhile in a blender or food processor combine eggs, flour, milk, and almond extract and blend for 1-2 minutes. 

Once the butter has melted, spread it around pan and then pour the batter into the hot pan.

Bake at 425 for 20-25 minutes or until golden brown and puffy. 

Slice into squares and serve warm!

There are a lot of ways to top your German pancakes – here are some toppings we love! Mix and match them to make your pancakes even more delicious.

I hope you try these German pancakes – or, as my kids call them, puffy oven pancakes! They really make the best weekend breakfast.

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