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If you’ve never made German Pancakes before, you’re in for a treat. They puff up like crazy in the oven, get crispy around the edges, and have the perfect custardy center for soaking up butter, syrup, or a squeeze of lemon. The best part? You only need a few basic ingredients and a hot skillet! There is no flipping required. For breakfast, brunch, or a lazy weekend morning, this recipe is as easy as it is impressive.
I love all kinds of pancakes, waffles, and crepes, but these easy German Pancakes are on the top of my list. My whole family loves it when I break out the cast iron skillet
Try This Next: If you love our recipe for German pancakes, you’ll love my Baked Apple Pancake, or this Swedish Pancakes recipe!
Pin this recipe for later!Why I Love This Recipe
- Minimal Effort, Big Payoff – This recipe comes together in minutes with just a handful of ingredients. No flipping required—mix, pour, and let the oven do the work while you sip your coffee.
- Crispy Edges, Fluffy Center – The hot skillet and high oven temp create the perfect contrast: golden, crispy edges with a soft, custardy middle that soaks up syrup or lemon juice like a dream.
- Versatile Toppings Game – This pancake works with anything, whether you’re in the mood for a sweet (powdered sugar, fruit, syrup) or a savory twist (bacon and cheese).
- Feeds a Crowd, No Fuss – Unlike flipping individual pancakes, this bakes in one pan, making it perfect for serving family or brunch guests with minimal cleanup.
RECIPE WALK-THROUGH
Before You Begin
Assemble all of your ingredients…
- Unsalted Butter – Salted butter can be subbed in for this, but make sure to omit the other salt.
- Eggs – Fresh farm eggs really make a huge difference in flavor, but if you don’t have access, any kind of eggs work!
- Milk – Use 2% or Whole milk for the best results.
- Flour – We used all-purpose flour for this recipe, but you can sub in bread flour in a pinch!
- Sugar – We use granulated sugar in the batter and powdered sugar to garnish and sprinkle over the top.
- Vanilla – Real vanilla extract is ideal here. If I had my way, I’d throw the imitation vanilla in the garbage. 😉
How to Make German Pancakes
See the recipe card below for full, detailed instructions
Heat the Skillet – Preheat your oven to 400°F and place butter in a 12-inch cast iron skillet. Let it warm up in the oven as it preheats, allowing the butter to melt and the skillet to get hot.
Mix the Batter – In a bowl, whisk together eggs, milk, flour, sugar, vanilla, and salt until smooth. The batter will be thin, which is normal.
Pour and Bake – Carefully slide out the oven rack with the hot skillet. Pour the batter in, then push the rack back in and bake for 20–25 minutes. The pancake will puff up dramatically.
Let it Set – Once golden and puffed, remove it from the oven and let it rest for a couple of minutes to settle.
Serve and Enjoy – Slice it up, dust with powdered sugar, and serve with lemon wedges, butter, or syrup.
Frequently Asked Questions
Why didn’t my German pancake rise properly?
Ensuring your pan is preheated is the key. Pouring batter into a hot pan helps create the steam necessary for the pancake to puff up. Also, using room-temperature ingredients can improve the rise.
My German pancake deflated after baking. Is that normal?
Yes, it’s completely normal for a German pancake to deflate after you take it out of the oven. The pancake puffs up due to steam during baking, and as it cools, it settles down.
What toppings go well with a German pancake?
German pancakes are versatile and can be topped with various ingredients. Popular choices include powdered sugar, fresh berries, maple syrup, lemon juice, or even savory options like bacon and cheese.
Can I add fruit to the batter before baking?
Absolutely! Sliced apples or berries can be added to the batter before baking for added flavor and texture. Just ensure the fruit is evenly distributed to prevent uneven cooking. ​
These insights should help you perfect your German pancake experience.
Serving Suggestions
Make this German Pancake a part of a big brunch spread! Serve with my Ham and Cheese Quiche, our Crispy Air Fryer Bacon, and these Pineapple Strawberry Mimosas!
Storage Tips
The Best Way to Store Leftovers
Storage: Allow leftovers to cool completely, then store in an airtight container in the fridge for up to 2-3 days.
Freezing: To freeze, wrap individual pancakes or pieces in plastic wrap, then place in a plastic freezer bag.
Recipe Tips
- Preheat the Pan for Maximum Puff – Let the butter melt in the oven while it preheats. Pouring the batter into a sizzling hot pan creates instant steam, which helps the pancake rise and develop those signature crispy edges.
- Use Room-Temperature Ingredients – Cold eggs and milk can prevent the batter from mixing smoothly and may affect how well the pancake puffs up. Let them sit out for a bit before mixing.
- Blend for the Best Texture – Whisking by hand works, but using a blender ensures a super smooth, airy batter that helps create a light, custardy center.
- Don’t Peek While It’s Baking – Opening the oven too soon can cause the pancake to collapse early. Let it bake undisturbed until it’s puffed and golden before pulling it out.
More Breakfast Recipes
- Crockpot Breakfast Casserole
- Nutella Crepes
- Homemade Cinnamon Rolls
- Breakfast Croissant Sandwich
- Sausage and Potato Breakfast Hash
German Pancakes
Ingredients
- 1/4 cup Unsalted butter
- 6 Eggs
- 1 cup Milk
- 1 cup All-purpose flour
- 1 tablespoon Sugar
- 1 teaspoon Vanilla extract
- 1/4 teaspoon Salt
- Powdered sugar for garnish
- Lemon wedges for garnish
Instructions
- Preheat your oven to 400 degrees F.
- Place butter into a 12-inch cast iron skillet. Put the skillet in your oven while it's preheating. The butter will melt and the skillet will get hot.
- In a medium mixing bowl, whisk together the eggs, milk, flour, sugar, vanilla, and salt until smooth. The batter will be pretty liquidy.
- Once the oven is preheated, carefully pull out the oven rack your skillet is on. Pour the batter into the hot skillet.
- Push the rack back in, close the oven, and bake for 20 to 25 minutes. The edges will puff up above the skillet and the center will be puffed and golden.
- Remove from the oven and let sit for 2-3 minutes so the pancake can settle.
- Cut the pancake into slices. Sprinkle generously with powdered sugar and serve with lemon slices for squeezing, or top with butter and syrup.
Notes
Nutrition
Nutritional Disclaimer Kristin Maxwell of “Yellow Bliss Road” is not a dietician or nutritionist, and any nutritional information shared is an estimate. For accurate calorie counts and other nutritional values, we recommend running the ingredients through your preferred online nutritional calculator. Calories and other nutritional values can vary depending on which brands were used.
