How to Make German Pancakes
Here are the directions for this German breakfast pancake recipe. It’s super easy to put together! A blender will help speed up the process and then the oven does the remainder of the work.
Prep the oven and baking dish. Preheat your oven to 425 degrees F and grab a 9×13 baking dish.
Blend the batter ingredients. Add all of the ingredients for the pancakes except the butter into a blender. Blend at medium-low speed until it’s smooth. You may need to scrape down the sides at least once.
Melt the butter. Put the butter into the baking dish and put the baking dish into the oven. Leave it in the oven until the butter is fully melted.
Pour the batter on top. Carefully remove the pan from the oven and pour the puff pancake batter over the butter.
Bake. Return it to the oven and bake for 20-25 minutes. When it’s ready, it will be golden and puffy.
Dust with powdered sugar and serve. After baking, you only need to let it cool for about 5 minutes. Then, sprinkle powdered sugar on top and add fresh berries if you wish. Slice and enjoy warm!
Tips and Serving Ideas
Homemade toppings: Strawberry Butter, Cinnamon Whipped Cream, Instant Pot Cherry Jam Recipe, Instant Pot Apple Jelly, Hot Fudge, Caramel Sauce, and Apple Butter.
More toppings: Maple syrup, butter, Nutella, strawberry sauce
Storage: Store leftovers in slices in separate airtight containers or cover the cooled baking dish with plastic wrap.
Don’t overbake: Once the edges are brown, it is ready. The center will be set but still soft.
Proper Storage
Leftover Dutch baby pancakes can be stored in an airtight container in the refrigerator for up to 2 days. They can be reheated in a 350-degree F oven for 10 minutes or in the microwave for 30-60 seconds.
