Easy German Pancake Recipe (Dutch Baby) | Fluffy & Easy

A serving of German pancake garnished with fresh berries and whipped cream.

Easy German Pancake Recipe (Dutch Baby) | Fluffy & Easy

This Easy German Pancake Recipe is one of the simplest breakfasts you'll ever make. Made with eggs, milk, flour, butter, and a touch of maple syrup, this fluffy Dutch Baby puffs beautifully in the oven with crisp golden edges and a soft custardy center. Perfect for weekend breakfasts, holiday brunches, or feeding a hungry family with minimal effort. Top with fresh berries, maple syrup, powdered sugar, or whipped cream for a breakfast everyone will love.

5 from 1 vote

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Course: Breakfast

Cuisine: German

Prep Time: 10

Cook Time: 20

Total Time: 30

Servings: servings

Calories: 283kcal

Author: Carolyn Thomas

Cost: Varies

Equipment

Blender
9x13 Baking Dish

Ingredients

6 Tablespoons Butter We love this homemade butter recipe. Coconut oil can be substituted for dairy-free.
1 Cup Milk Use non-dairy milk, if preferred.
1 Cup Flour Or use a 1:1 gluten-free flour blend.
6 Large Eggs Use farm-fresh eggs if you have them.
1 Tablespoon Maple Syrup
1 teaspoon Vanilla Extract We use this homemade vanilla extract recipe.
¼ teaspoon Salt We use Redmond Real Salt. Use that link to automatically get 15% off your order!
Optional Toppings See notes below for topping suggestions.

Instructions

Place the butter pieces evenly throughout a 9x13-inch baking dish.
Preheat the oven to 425°F (220°C). Place the baking dish in the oven while it preheats so the butter melts completely.
Add the milk, flour, eggs, maple syrup, vanilla, and salt to a blender.
Blend until the batter is completely smooth.
Carefully remove the hot baking dish from the oven.
Pour the batter directly over the melted butter. For extra puffiness, gently swirl the batter in a figure-eight motion as you pour.
Return the baking dish to the oven immediately.
Bake for 20 to 25 minutes, or until the edges are deeply puffed and golden brown.
Allow the pancake to cool for about 5 minutes before serving.

Notes

Tips and Troubleshooting:

Problem	Solution
My Pancake Didn't Puff Up	The most common cause is an oven that wasn't fully preheated. High heat is essential for creating steam and helping the pancake rise.
My Pancake Deflated	This is completely normal. German pancakes naturally collapse somewhat as they cool.
I don’t have time to mix everything in the morning.	Make it ahead! You can blend the batter the night before and store it in the refrigerator. Give it a quick stir before baking.
Why Use a Blender?	Blending creates an exceptionally smooth batter and incorporates air, which helps create that signature puffed texture.
Don't Open the Oven Door	Avoid opening the oven while baking. Sudden temperature changes can affect the rise.

Serving German Oven Pancakes:

This easy German pancake recipe pairs beautifully with just about any topping you have on hand. We love serving it with a drizzle of maple syrup or raw honey, a dusting of powdered sugar, and plenty of fresh fruit like strawberries, blueberries, raspberries, or sliced peaches.

For an extra-special treat, add a dollop of homemade whipped cream or a squeeze of fresh lemon juice with a light sprinkle of powdered sugar. During the fall months, warm sautéed apples with cinnamon make an especially delicious topping.

If you're serving this for a weekend brunch or holiday breakfast, pair it with homemade breakfast sausage, crispy bacon, fresh seasonal fruit, or farm-fresh eggs for a meal that's both satisfying and memorable.

Storage Instructions:

Refrigerator - Store leftover German pancake in an airtight container in the refrigerator for up to 3 days.
Freezer - Allow the pancake to cool completely. Wrap individual portions tightly and freeze for up to 2 months.
Reheating - Warm leftovers in a 300°F oven for 5 to 10 minutes, or microwave individual portions until heated through.

Nutrition

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