Can I use a different type of milk?

Yes—while whole or 2% milk gives the richest results, you can swap in non-dairy milks like almond or oat milk if needed. The flavor will be slightly different, but still delicious.

Do I have to use a cast iron skillet?

A heavy, oven-safe skillet (like cast iron) is ideal for that signature puff. If you don’t have one, use a 9x13-inch glass baking dish—just watch the bake time as it may vary.

Why did my pancake deflate?

Completely normal! German Pancakes are at their loftiest just out of the oven and settle as they cool. The airy rise comes from the eggs; as they cool, the steam escapes and it flattens.

Can I double the recipe for a crowd?

Certainly! If you have a larger pan or two skillets, you can easily double up. Just make sure not to overcrowd the oven so hot air can circulate and puff up every pancake.

German Pancakes Recipe - LazyDayRecipes

Name: German Pancakes Recipe
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Cuisine: German
Ingredients: 6 large eggs; 1 1/2 cups milk (whole or 2%); 1 1/2 cups all-purpose flour; 1/4 cup granulated sugar; 1 teaspoon vanilla extract; 1/2 teaspoon salt; 6 tablespoons salted butter; Powdered sugar; Maple syrup

Description

German Pancakes are a deliciously light and fluffy oven-baked treat, also known as Dutch Babies. Made with a simple batter of eggs, milk, and flour, these pancakes puff up dramatically in the oven, creating golden, crispy edges with a custardy center. Perfect for breakfast, brunch, or dessert, they’re easy to make and irresistibly tasty with your favorite toppings like powdered sugar or maple syrup.

Ingredients

Units Scale

Batter

6 large eggs
1 1/2 cups milk (whole or 2%)
1 1/2 cups all-purpose flour
1/4 cup granulated sugar
1 teaspoon vanilla extract
1/2 teaspoon salt

For the Pan

6 tablespoons salted butter

For Serving (Optional)

Powdered sugar
Maple syrup

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Instructions

Preheat the Skillet and Melt Butter – Place a 12-inch oven-safe skillet on a baking sheet and add 6 tablespoons of salted butter to the skillet. Transfer to the oven and heat to 400°F (200°C) while you prepare the batter. The butter should melt and become lightly browned, which adds extra flavor to the finished pancake.
Prepare the Batter – In a blender, combine 6 large eggs, 1 1/2 cups milk, 1 1/2 cups all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon vanilla extract, and 1/2 teaspoon salt. Blend on low to medium speed until the mixture is frothy, about 2 minutes. Stop to scrape down the sides, ensuring the flour is fully incorporated.
Pour the Batter and Bake – Once the butter is fully melted and slightly browned, carefully swirl the hot skillet to coat the bottom and sides with butter. Pour the prepared batter directly into the hot skillet. Return the skillet to the oven.
Bake Until Puffy and Golden – Bake for 18–20 minutes, or until the German pancake is dramatically puffed and golden brown around the edges. The pancake will deflate slightly as it cools, which is normal.
Serve – Remove from the oven and serve immediately. Optionally, dust with powdered sugar or drizzle with maple syrup for extra flavor. Slice and enjoy while warm!

Notes

Make sure the oven rack is positioned on the lower half (but not the bottom) to allow the pancake plenty of space to puff up.
Be cautious when swirling the hot skillet; always use oven mitts to protect your hands.
German pancakes deflate quickly, so serve immediately for the best presentation and taste.

Nutrition

Serving Size: 1 slice
Calories: 521 kcal
Sugar: 17 g
Sodium: 555 mg
Fat: 27 g
Saturated Fat: 15 g
Unsaturated Fat: 9 g
Trans Fat: 1 g
Carbohydrates: 53 g
Fiber: 1 g
Protein: 16 g
Cholesterol: 302 mg