German Pancake Recipe

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Published: September 1, 2015 | Updated: October 1, 2018 | By Ashlee

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Not to be repetitive but my love of Breakfast foods is well documented. Breakfast for Breakfast and Breakfast for dinners are quite common at our house, so we have a lot of recipes to pick from. This one is fast, easy, only 4 ingredients AND ingredients we ALWAYS have! It’s so easy my teenagers are now in charge of making it, it’s impossible to mess up.

I was first introduced to “rising eggs” by my uncle. They are also known as Dutch babies or Hootenannies (don’t ask me why) but we’ve stuck with the traditional German Pancakes at our house. We serve it with pretty much anything. Maple Syrup, Berry Coulis (with fresh berries), fresh lemon juice and powdered sugar is my favorite, Buttermilk Syrup and of course Lemon Syrup (coming soon – my kids at it all before I could get pictures).

You can make them in ANY pan, I see mini ones in muffin tins, baked in cast iron skillets and the traditional 9×13 pan (traditional at our house at least). I’ve seen them topped with pretty much everything under the sun, and even baked with extras like apples, fresh fruit and more. I’m going to have to experiment next time.

In the video I’m sharing how you can get a slight change in the thickness of the center based on how you mix in the eggs. Making a full or half batch obviously makes a difference, as you can see in the pictures. But the tip still applies, thicker center less mixing, thinner center more mixing. You can even get out the hand mixers to make more of an impact if you like it thin!

This breakfast recipe is also known as Dutch babies or Hootenannies but we simply call them "rising eggs" at our house. A quick and easy breakfast everyone loves

3.82 from 11 votes

Print Pin Rate

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 12 servings

Calories: 197kcal

Author: Ashlee Marie

Ingredients

4 Tbs Butter keep the 4 Tbs even if you half the recipe
2 C all-purpose flour
2 C whole milk
1 tsp Salt
12 eggs

US Customary - Metric

Instructions

Preheat the Oven to 425 degrees
place your butter in a 9x13 glass pan and place it in the oven while it's preheating
Pull it out when the butter is melted, but before the butter burns.
Mix the flour and salt, add the milk and mix it until smooth.
Now add your eggs - how you mix in your eggs will affect the outcome of the dish (If you beat the eggs in quickly or with a hand mixer you'll have a much thinner german pancake with very high sides; if you carefully incorporate the eggs without whipping them, you'll end up with a much thicker center and slightly lower sides)
Pour your mixture into the hot 9x13 pan on top of the butter and place back in the oven
If you are halving your recipe (6 eggs) cook for 16-18 mins. For the larger batch (12 eggs) cook for 20-22 mins.
When it's done pull your kids around so they can see how tall the sides have grown (especially if your doing the thinner/taller method!) because the sides start to shrink and fall fast.
Serve with your favorite syrups OR my favorite way serve with powdered sugar and fresh squeezed lemon juice!

Video

Nutrition

Did you make this recipe?Mention @ashleemariecakes or tag #makesomeawesome and I'll share your image in my Instagram stories!

Crazy story, this was actually one of my original blog recipes from YEARS ago, when my photography sucked. SO when I re-branded last year I actually took down quite a few old recipes looking to take new pictures and re-release. I figured no one would notice, but when I was on our family trip and we stopped in Navuoo for church a lady recognized me (that NEVER happens in Utah) and asked me where my German Pancake recipe went to! SO HERE it is again!!!

It’s National Breakfast Month! Which is fitting cause it’s also my birthday month! Favorite month, favorite food… Goes together well, huh? ANYWAY, it’s another Celebrating Food holiday for the year, where 10 of us food bloggers get together to each celebrate one food holiday a month! Not surprising we picked to celebrate Nation Breakfast month instead of just any old day! Enjoy our 10 new recipes AND 19 bonus recipes!

German Pancakes – Ashlee Marie (scroll up)
Coconut Chocolate Chip Scones – Creations by Kara
Weekday Waffles – Real Mom Kitchen
Easy Cinnamon Roll Waffles – Cupcake Diaries
Peach and Oatmeal Muffins – Jamie Cooks It Up!
Southwest Breakfast Casserole – Butter With A Side of Bread
Lightened Up Birthday Cake Pancakes – Happy Food Healthy Life
Whole Wheat Dark Chocolate Covered Strawberry Waffles – Tried and Tasty
Sausage Rolls Recipe – Summer Scraps
Pumpkin Chocolate Chip Pancakes – Like Mother Like Daughter

19 more Breakfast recipes from Celebrating Food Bloggers
Kouign Amann – Ashlee Marie
Cinnamon Syrup – Creations by Kara
Traditional Liege Waffle – Ashlee Marie
Honey Almond Granola Recipe – Tried and Tasty
Spinach Artichoke Quiche – Ashlee Marie
Peanut Butter Waffles – Cupcake Diaries
Best French Toast Ever – Ashlee Marie
Fresh Peach Syrup – Jamie Cooks It Up!
Maple Bacon Waffle – Ashlee Marie
Waffles with Maple Nut Buttercream Sauce – Summer Scraps
Lemon Scone – Ashlee Marie
Strawberry Cream Cheese Butterhorn Danishes – Butter With A Side of Bread
Simple Crepe Recipe – Ashlee Marie
Scrambled Egg stuffed waffles – Happy Food Healthy Life
Buttermilk Syrup Recipe – Ashlee Marie
Swedish Pancakes – Real Mom Kitchen
Maple Bacon Donut – Ashlee Marie
baked omelete – Like Mother Like Daughter
Easy Waffle Recipe – Ashlee Marie

Cinnamon roll pancake
21 Amazing Pancake and Waffle Recipes
Coconut Pancake Recipe with Homemade Coconut Syrup

About Ashlee

With the right tips and tricks, I believe YOU can make, bake, or create anything. This is what I love to do - make some awesome, teach you how, and give you that boost of culinary confidence you need to rock your own kitchen! Read more...

Reader Interactions

Comments

Beverly @ FlamingoToes.com
August 1, 2011 at 4:49 pm

Yum Ashlee!! These look really good! We do something similar at Christmas with Yorkshire Pudding – but I love the idea for breakfast!! We’ll be trying these this weekend – thanks! 🙂
Reply
- Ashlee
  August 2, 2011 at 12:32 am
  
  Thanks! We seriously make it about once every other week if not EVERY week. I’ve never had yorkshire pudding, but if it’s like this I’m sure I’d love it!
Amy
August 1, 2011 at 5:03 pm

I am going to have to try this with my kids. We make swedish pancakes, but have never tried German ones. I bet they’ll love it. Thanks for the recipe and tips!
xoxo,
Amy
Reply
- Ashlee
  August 2, 2011 at 12:35 am
  
  Some people REALLY love the thin ones and think I’m crazy for liking the thick. So if you try them you might want to try both ways. You might really love it thinner…
Hollie
August 2, 2011 at 10:54 pm

I haven’t made these in forever! Tomorrow morning baby! And thanks for the tip on making them thicker, tell you how it goes!
Reply
- Ashlee
  August 5, 2011 at 1:14 pm
  
  Let me know how it works for you. Notice I double the batch we grew up eating, having boys does that to a meal!!!
  See Also
  15 Coffee Creamer Recipes to Jazz Up Your Morning Cup
Messy Musings
August 7, 2011 at 8:37 am

I LOVE German Pancakes!! Have always made the thin version… love how high the sides get (and didn’t know there was a “thick” method – thanks for sharing)!! Gonna have to try the thick – but cut the recipe down in size for sure (12 eggs is a bit much for just one person, LOL)
Reply
- Ashlee
  August 7, 2011 at 7:20 pm
  
  We used to make a 6 egg version (also in a 9×13), but the family is so big now I’m up to the 12 egg version. I bet you could even do a 3 egg version in a 8×8 pan. I’m not into the leftovers so I like to make the size I’ll eat, but my husband doesn’t mind helping me out a bit if I make too much! Let me know what you think of the thicker version. Also I LOVE fresh lemon juice and powdered sugar as a change from syrup sometimes!
Tracy
August 7, 2011 at 8:46 am

my Grandma used to make these! we called them ‘poofs’. Thanks so much for sharing the recipe
Reply
- Ashlee
  August 7, 2011 at 7:21 pm
  
  Like I said, my kids call them rising eggs. They don’t even know that the official name (at least I THINK it is) is German Pancakes. In fact I’ve heard them called by at LEAST 1/2 a dozen different names over the years. In the end they are just delish so who really cares, right? Do you make them too?
mandy
February 24, 2012 at 12:58 pm

thanks for the tips on making them thick. I’ve been battling this for a long time and finally gave up on making them because mine always shrink down so much and get so thin!
I’ll give this a shot!
Thanks!
Reply
- Ashlee
  March 3, 2012 at 12:36 pm
  
  I hope it works as well for you! I know some people LIKE them thing- but I’ve never understood that!!!
Kathh
March 30, 2012 at 7:49 am

Thank you for sharing your tip on how to make them thicker. These have been a family tradition of since I was a little girl. I have been making your thicker version since Christmas and it is now my favorite!
Reply
- Ashlee
  April 23, 2012 at 12:49 am
  
  AWESOME!!! I adore the thicker version, obviously, and I’m glad you like it too!
Regina
May 13, 2012 at 8:53 am

I made these and the Caramel syrup for breakfast the other day. Oh my, it was sooo good. I have had some of the leftover syrup on ice cream twice. Amazingly good! Thank you for sharing.
Reply
- Ashlee
  June 11, 2012 at 4:35 pm
  
  Mmmm I haven’t tried the caramel syrup over these, I’ll have to break some out next time I make them!
Stacy
October 22, 2012 at 7:18 pm

I made German pancakes for the first time using this recipe! It was also my 7 and 4 year olds first time trying them. They rarely EVER try new things, yet alone like it. But we all absolutely loved this recipe! It was sooo yummy!
Reply
- Ashlee
  October 28, 2012 at 2:10 pm
  
  I’m so glad! We absolutely LOVE it over here, we make it all the time, my kids not only love eating it, but love watching the oven as it bakes! It keeps them occupied the last 5 mins so I can set the table in peace!
Jean Gaye
October 27, 2013 at 5:56 pm

Back in 1966 I worked as a bussboy in a pancake house in Fort Collins, Colorado. The cook would serve German pancakes with very high sides. I had gotten the recipe from him but years later could not find it. Thanks, and I will try using your recipe.
Reply
- Ashlee
  November 15, 2013 at 10:22 pm
  
  I hope it reminds you of the ones you used to have! To really get high sides make sure to REALLY whip it!
Crystal
February 15, 2014 at 1:00 pm

That explains it! I had wondered why my favorite recipe has not been puffing up like normal and it is because I started using a stick blender and most likely was overbeating the eggs! Will try it today with the gentler mixing!
Reply
- Ashlee
  February 20, 2014 at 2:44 am
  
  How did it go? My oldest and husband both over beat, boo, but the kids love the high sides so they don’t mind, while I love the thick eggs!
Kara
September 1, 2015 at 8:09 am

These are an absolute favorite at our house- especially with buttermilk syrup. I grew up with them, and they are soooo good!
Reply
- Ashlee
  November 15, 2015 at 3:25 am
  
  ohhhh I havne’t tried them with buttermilk! Mmmm
Laura
September 1, 2015 at 8:50 am

Oh, I LOVE German pancakes!
Reply
- Ashlee
  November 15, 2015 at 3:25 am
  
  seriously me too! So so SO good!
Fran
September 5, 2015 at 12:35 pm

In the UK , we use this org of batter for Yorkshire puddings , savoury that goes traditionally with Roast beef, or I another savoury dish called toad in the hole, when the batter is poured over sausages and baked , then served with mashed potatoes , vegetables and
Iots of good gravy . Delicious !
Reply
- Ashlee
  November 15, 2015 at 3:34 am
  
  REALLY! I’ve always wondered what yorkshire pudding is! love savoury food, I think I need to take a trip to the UK!

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FAQs

Why are my German pancakes not fluffy? ›

If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise. We suggest that you give the oven and skillet plenty of time to heat up thoroughly before adding the batter.

Get More Info Here ›

Why are they called German pancakes? ›

German pancakes and Dutch babies are essentially the same thing, but the dish is said to have originated in Germany, not the Netherlands. The term “Dutch baby” was coined by an American restaurateur whose use of “Dutch” was a corruption of the word “Deutsch” (“German” in German).

Know More ›

What is the history of pfannkuchen? ›

Pfannkuchen have a long history in Germany, with variations of the dish dating back to the Middle Ages. The word “Pfannkuchen” literally translates to “pancake,” and these treats are made by frying a simple dough ball of batter made of eggs, flour, milk, and sugar in a pan until golden brown.

See Details ›

What is the key to making fluffy pancakes? ›

Whether you are making your own batter or using a pancake mix, the the secret to fluffier pancakes rests in air pockets. Yes—air pockets. Air pockets make the difference between a pancake and crepe, which means it's crucial that you get the perfect amount of bubbles in your batter to form a fluffy pancake.

Read On ›

What makes fluffier pancakes milk or water? ›

Milk helps make pancakes fluffier than water. Since milk is thicker than water, it creates a thicker batter. Further, if you use whole milk or low fat milk, the fat content helps yield tender, fluffy results.

Tell Me More ›

What do British call pancakes? ›

In the UK, the word pancakes refers to the same thing, but the word flapjacks refers to something entirely different: a baked good made from oats, resembling what elsewhere may be called a granola bar or oat bar. The word flapjack is traced back to the late 1500s.

View Details ›

What do they call pancakes in Russia? ›

In the West, blini traditionally refers to small savory pancakes made with leavened batter. In modern Russian, the term most often refers to pan-sized leavened thin pancakes, although smaller leavened pancakes are also called blini.

Tell Me More ›

What is the difference between a German pancake and an American pancake? ›

How are German Pancakes different than American Pancakes? German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection.

Discover More ›

What is another name for a Dutch baby? ›

A Dutch baby pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, Hooligan, or a Hootenanny, is a dish that is similar to a large Yorkshire pudding.

Learn More ›

What country invented pancakes? ›

The Ancient Greeks made pancakes called τηγανίτης (tēganitēs), ταγηνίτης (tagēnitēs) or ταγηνίας (tagēnias), all words deriving from τάγηνον (tagēnon), "frying pan". The earliest attested references to tagenias are in the works of the 5th-century BC poets Cratinus and Magnes.

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Why is it called palatschinken? ›

Austria, of course, has to be different and the name Palatschinken derives, first, from the Latin placenta, which simply means 'cake,' and then from the languages of the former Austro-Hungarian Empire: placinta in Romanian, palatsinta in Hungarian, and palatsinka in assorted Slavic languages.

View Details ›

Why is my German pancake dense? ›

Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake. Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.

Show Me More ›

Why are my pancakes not fluffy enough? ›

Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.

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