Why You’ll Love These German Pancakes
30-minute meal. In about 30 minutes, these pancakes will be ready to eat. That includes prep and cooking time!
Versatile recipe. You may add ingredients to change the texture or flavor according to your preferences.
Easy to make. These oven-baked German pancakes require less hands-on cooking than regular pancakes.
What You’ll Need
Below is everything you need to make German pancakes. You will notice that there aren’t any obscure or expensive ingredients. The recipe is very similar to a traditional pancake recipe.
Eggs: Adding eggs will give your pancakes structure and create a custard-like texture.
Flour: I use all-purpose flour, but feel free to try it with your favorite gluten-free flour blend.
Milk: Like a traditional pancake recipe, these German pancakes require milk. I use whole milk, but 2% is fine, too.
Sugar: Simple white granulated sugar is the sweetener.
Vanilla: I love the subtle vanilla flavor mixed with the custard center of the Dutch baby.
Salt: A little bit of salt enhances the flavor of the other ingredients.
Butter: Melted butter is used as a base for the German pancake to cook in. It adds color and a buttery flavor on the outside.
Garnishes: Dust the finished pancake with powdered sugar, top with blueberries and raspberries or syrup — whatever you prefer!
