These German Pancakes are a family favorite breakfast. A fast and simple way to make amazing, delicious, and fluffy pancakes that are baked in the oven.
I had never even 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!
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!
As far as toppings, well, there are tons of options. Maple syrup, fruit syrups, powdered sugar… I’m sharing a few ideas later in the post!
- Large eggs
- 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!
My favorite kitchen tools used to make German Pancakes:
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BLENDTEC: I love using my Blendtec blender to make this and would highly recommend that you use one too – make the process so easy! Of course, you can use whatever blender or food processor you have on hand, but these are my favorites.
FOOD PROCESSOR: I love all the colors you can choose from.
9×13 GLASS COOKING PAN: I use glass for this recipe, you could use metal as well. I would recommend glass for this.
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.
- Pure maple syrup
- Fruit syrups
- Fresh berries or other fruit
- Powdered sugar
- A sprinkle of cinnamon sugar
- A squeeze of fresh lemon juice
- Whipped cream for an extra treat
- Peanut butter – our favorite!
I hope you try these German pancakes – or, as my kids like to call them, puffy oven pancakes! They really are the best weekend treat – Enjoy! XOXO San
If you’re looking for other pancake ideas, try these!
- Whole Wheat and Oatmeal Pancakes
- Coffee Cake Pancakes, Whole Wheat Pumpkin Pancakes
- Cinnamon Roll Pancakes
Don’t forget to pin this to your favorite Pinterest board to save for later!
- 6 eggs
- 1 cup milk
- 1 cup flour
- 2 tablespoons butter
- 1 teaspoon almond extract
- 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.