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Easy and Delicious German Oven Pancakes

German Oven Pancakes feature a vanilla cinnamon batter that’s baked in a buttered dish and puffs while in the oven. It’s a delicious twist on the traditional pancake!

German oven pancakes on a white plate.

We love German oven pancakes in our house!

Whether we make them for breakfast or dinner, the entire pan is gobbled up in just a few minutes.

You may know this breakfast treat as a Dutch baby pancake, Bismarck, Dutch puff, or Hootenanny.

Whatever you want to call it, it’s delicious.

It may seem intimidating to make at first glance with it’s puffed edges and golden brown crust, but it’s easier to make than a traditional pancake!

How do you make German Oven Pancakes from scratch?

German pancake ingredients on a white table.

PREHEAT your oven to 400 degrees.

ADD 1/4 cup butter to a 9 x 13 baking dish and then place the dish in the oven to melt the butter. Remove the pan as soon as the butter has melted.

Melted butter in a baking dish.

WHISK 6 eggs well in a medium bowl.

ADD eggs, 1 cup of milk, 1 cup of flour, 1/4 teaspoon of sale, 1/4 teaspoon of cinnamon, and 1/2 teaspoon of vanilla in a blender until well combined.

German pancake batter in a blender.

CAREFULLY pour the batter into the buttered pan.

Dutch baby pancake batter in a baking dish.

BAKE the pancake for 20 minutes or until golden brown.

German puff pancakes in a baking dish.

FAQs

What is the difference between German pancakes and regular pancakes?

One of the differences between German pancakes and regular pancakes is the cooking method. Regular pancakes are cooked on the stove top or on a griddle and are flipped once to cook both the top and bottom. German pancakes are cooked in the oven and don’t require any flipping.

Another difference is the ingredients. Traditional pancake batter uses a leavening agent like baking soda or baking powder to create a fluffy result, while German pancake batter contains a lot of eggs and no leavening agent. This makes the German pancake dense and eggy, with a puffy edge.

What do you eat with German pancakes?

You can eat German pancakes with any traditional breakfast side like scrambled eggs, bacon, sausages, hash browns, or fruit.

As far as what to eat ON the German pancakes, the traditional topping is a little lemon juice and then sprinkled powdered sugar, but we also use maple syrup, hazelnut spread, jam, fresh fruit, and whipped cream!

Are German pancakes really German?

Sadly, no.

German pancakes were probably derived from the German Pfannkuchen, but the current recipe originated in the United States in the early 1900’s at Manca’s Cafe in Seattle, Washington.

Recipe Tips and Substitutions

Easy German pancakes on a white plate.

I’ve never blended the ingredients in a blender before, but it really gives the batter a smooth finish. If you don’t have a blender on hand, you could also use a hand beater.

We’ve halved this recipe before when we don’t want to use so many eggs and it turns out just as well.

Make sure you pull the baking dish out of the oven right when the butter is melted otherwise you can burn it.

Any leftovers can be stored in an air tight container in the refrigerator and reheated in the microwave for 30 seconds.

More Like This

German pancakes in a baking dish.

Looking for more delicious breakfast dishes? You’ll love these!

I hope your family loves these German Oven Pancakes! If you make it, be sure to take a picture and tag me on Instagram with @ashcroftfamilytable and use the hashtag #ashcroftfamilytable!

 

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German pancakes in a baking dish.

Easy German Oven Pancakes

Yield: 8 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

German Oven Pancakes feature a vanilla cinnamon batter that's baked in a buttered dish and puffs while in the oven. It's a delicious twist on the traditional pancake!

Ingredients

  • 1/4 cup butter
  • 6 eggs
  • 1 cup milk
  • 1 cup flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon cinnamon
  • 1/2 teaspoon vanilla

Instructions

    1. Preheat oven to 400 degrees.
    2. Add butter to a 9 x 13 baking dish and then place dish in the oven to melt the butter. Remove the pan as soon as the butter has melted.
    3. While the butter is melting, blend eggs, milk, flour, salt, cinnamon, and vanilla in a blender until well combined.
    4. Carefully pour the batter into the buttered pan.
    5. Bake for 20 minutes or until golden brown.

Notes

Suggested toppings: lemon juice with sprinkled powdered sugar, maple syrup, hazelnut spread, jam, fresh fruit, and whipped cream

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 178Total Fat: 10gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 157mgSodium: 181mgCarbohydrates: 14gFiber: 0gSugar: 0gProtein: 7g
A Pinterest image with text and a piece of German oven pancake on a plate.

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