These German Pancakes are a family favorite breakfast—a 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 and became a McCollum. I guess this was a staple breakfast for my father-in-law, Evan, 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!
My Favorite Kitchen Tools To Make This Recipe
From trusty pots and pans to handy gadgets, I’ve curated a list of products I use and love.
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 makes for easy leftovers.
I love this recipe because I use almond extract in the batter – it gives 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 that I don’t have to stand at the stove flipping pancakes!
Ingredients
- Large eggs
- Milk
- Flour
- Butter
- Almond extract or vanilla extract – I prefer the almond, but if you only have vanilla it works fine, too.
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.
Topping Ideas
I hope you try these German pancakes – or, as my kids call them, puffy oven pancakes! They really make the best weekend breakfast.
More Breakfast Recipes
pin this to your favorite Pinterest board to save for later!
German Pancakes
Ingredients
- 6 eggs
- 1 cup milk
- 1 cup flour
- 4 tablespoons butter
- 1 teaspoon almond extract
Instructions
- Preheat oven to 425 degrees.
- Add butter to a glass 9×13 pan 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 around pan and add the rest of the ingredients.
- Bake at 425 for 20-25 minutes. Until golden brown and puffy.
- Cut into squares and serve with syrup, fruit, powdered sugar, and our favorite- peanut butter.
Notes
I can’t wait to try this recipe. The last time I tried making German pancakes they didn’t turn out right, so I’m eager to give it another try.
We love this! Thank you for sharing.
These German Pancakes sound delicious right about now!
My kids fell in love with this recipe- thank you!
Such a fun way to shake things up for breakfast!
These pancakes looks so fluffy and delicious! The best way to start the day!
So delicious and fluffy! I was surprised by how easy these were to make