Why did my German pancake not puff up as much as expected?

The key to maximum puffiness is a properly preheated oven and skillet. Make sure your oven reaches full temperature before adding the batter, and don't open the oven door during the first 15 minutes of baking. Also, check that your baking powder is fresh if your recipe includes it.

Can I make this in a different sized pan?

Yes! For a 9x13 baking dish, use the recipe as written. For a 9-inch skillet, reduce all ingredients by one-third. The thickness of the pancake will change depending on your pan size, which may require adjusting baking time slightly.

Is a German pancake the same as a Dutch baby?

Yes, they're essentially the same dish with different names. Also sometimes called a "Bismarck" or "puff pancake," this puffy baked pancake has roots in German cuisine but has become a popular American breakfast.

Can I make this dairy-free?

Absolutely! Substitute the butter with coconut oil or a plant-based butter, and replace cow's milk with almond, oat, or coconut milk. The pancake may have a slightly different flavor profile but will still puff beautifully.

German Pancakes Recipe

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

Description

German Pancakes, also known as Dutch Babies, are a light, fluffy, and golden-brown oven pancake perfect for breakfast or brunch. With a simple batter and a quick bake time, this dish puffs up beautifully in the oven and pairs wonderfully with powdered sugar, maple syrup, or fresh fruit. Enjoy this easy-to-make treat that feels special yet requires minimal effort.

Ingredients

Units Scale

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

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Instructions

Preheat the skillet:
Place a 12-inch oven-safe skillet on a baking sheet and add 6 tablespoons of salted butter. Transfer to the oven and preheat it to 400°F (200°C) while you prepare the batter. The butter will melt as the oven heats.
Prepare the batter:
In a blender, combine 6 large eggs, 1 1/2 cups of milk, 1 1/2 cups of all-purpose flour, 1/4 cup granulated sugar, 1 teaspoon of vanilla extract, and 1/2 teaspoon of salt. Blend on low to medium speed for about 2 minutes until the mixture is frothy. If any flour sticks to the sides of the blender, stop and scrape it down before blending again.
Prepare the skillet:
Once the butter in the skillet is fully melted and slightly browned, carefully remove the skillet from the oven. Swirl the butter to coat the bottom and sides of the pan evenly.
Bake the pancake:
Quickly pour the prepared batter into the hot skillet. Return it to the oven and bake for 18-20 minutes, or until the pancake is puffed up and golden brown.
Serve immediately:
After removing the skillet from the oven, serve the German pancake immediately. Top it with powdered sugar, maple syrup, or your favorite fruit for a delightful finish.

Notes

Ensure your oven rack is positioned in the lower half of the oven, but not on the bottom setting. The pancake will puff up significantly, and it needs room to expand without hitting the heating elements.
For an extra flavor boost, you can sprinkle a pinch of cinnamon or nutmeg into the batter.
This pancake is naturally sweet, but you can reduce the granulated sugar to 2 tablespoons if serving with a sweet topping.
Serve the pancake directly from the skillet to maintain its puffed texture.

Nutrition

Serving Size: 1 Serving
Calories: 360kcal
Sugar: 7g
Sodium: 420mg
Fat: 18g
Saturated Fat: 10g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 37g
Fiber: 1g
Protein: 12g
Cholesterol: 225mg