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Perfectly fluffy with crispy edges, these German Pancakes are baked in a cast iron skillet for an easy and delicious breakfast upgrade. Top them with bananas, chocolate, and chopped nuts.
What is a German Pancake?
A German Pancake is a satisfying breakfast treat, also known as a Dutch Baby. Said to have originated in Germany, it tastes like a mix of French Toast and American pancakes. Its edges puff to form a fluffy, crispy rim similar to a popover, while the base remains flat and chewy like a French Crêpe.
We love making this German Pancakes recipe for Weekend Brunch, because even though they look fancy, they're ready in under 30 minutes. We top ours with bananas and chocolate, but you can personalize them to your taste.
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Ingredients
for the pancakes:
- EGGS: large eggs or extra large eggs
- FLOUR: AP flour (All Purpose flour) works best
- MILK: we like whole milk or 2% milk
- SUGAR: granulated sugar
- BUTTER: unsalted butter or salted butter
- ALLSPICE: ground allspice gives the pancakes a little depth of flavor
for the filling:
- BANANAS: soft, ripe bananas work best
- BROWN SUGAR: dark brown sugar or light brown sugar
- MAYONNAISE:
- HEAVY CREAM: whipping cream or heavy cream
- CHOCOLATE HAZELNUT SPREAD: (Nutella) for the chocolate flavor
- VANILLA EXTRACT: pure vanilla extract
- CHOPPED NUTS: we like chopped pecans, walnuts, or almonds
see recipe card for quantities.
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Instructions
- Preheat oven to 425°F.
- In a medium mixing bowl, combine eggs, flour, milk, sugar and all-spice. Mix with electric mixer until well blended and smooth.
- Place butter in 10" cast iron skillet and place in oven.
- Once butter has melted, pour batter into skillet slowly to avoid butter splattering.
- Place pan back in oven and continue to cook about 15-18 minutes or until golden brown on edges.
- When pancake is done, remove from oven and top with banana slices and chocolate-hazelnut mixture (or toppings of your choice).
🔪 Top tip
Make German Pancakes in a small cast iron skillet You can personalize each one (it's like a personal pan pizza, but a pancake!).
German Pancake toppings
- BANANAS AND CHOCOLATE (as pictured): sliced bananas, chocolate, nutella, and chopped nuts (see recipe below)
- SWEET AND SAVORY: roasted grapes, goat cheese. and herbs like this Savory Roasted Grape Dutch Baby
- FRESH FRUIT & CREAM: fresh blueberries, strawberries, or peaches and a dollop of whipped cream
- KEEP IT SIMPLE: a pat of butter and drizzle of maple syrup
- AMERICAN BREAKFAST: bacon, scrambled eggs, cheese and potatoes
Storage
- Store leftover pancakes (without toppings) in an airtight container in the refrigerator for up to 3 days
- Reheat for a few minutes in a 350°F oven or in the microwave for 30 seconds.
FAQ
German pancakes, also known as Pfannkuchen or Dutch Baby pancakes, are oven-baked pancakes that puff up dramatically in the oven. They are different from traditional American pancakes, as they are often larger, thinner, and slightly crisp around the edges.
German pancakes use more eggs and are typically baked in the oven, giving them a light, airy texture. They often puff up while baking, forming crispy edges, whereas American pancakes are cooked on a stovetop and are denser and fluffier.
a 9" skillet or 10" skillet is ideal for two servings, but you can use a 5" skillet for personal pancakes or a baking dish for pancakes to share.
To achieve the best puff, make sure your oven is preheated properly, and use a hot, buttered skillet or baking dish. The high temperature helps the batter rise quickly. Also use fresh eggs and avoid overmixing the batter.
Yes, a cast-iron skillet is ideal for making German pancakes because it retains heat well, helping the pancake puff up. But you can use any heavy oven safe skillet, baking dish, or pie pan.
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German Pancakes recipe
Perfectly fluffy with crispy edges, these German Pancakes are baked in a cast iron skillet for an easy and delicious breakfast upgrade.
- Total Time: 25 minutes
- Yield: 2 portions 1x
Ingredients
for the pancakes:
- 3 eggs
- ½ c flour
- ½ c milk
- 2 tsp sugar
- 3 tbsp butter
- 1 tsp all-spice
for the filling:
- 1 banana
- 1 tbsp brown sugar
- 2 tsp mayonaise
- 2 tbsp cream
- ¼ C chocolate hazelnut spread (Nutella)
- 1 tsp vanilla
- 1 tbsp chopped nuts
Instructions
- Preheat oven to 425°.
- In a medium mixing bowl, combine eggs, flour, milk, sugar and all-spice and mix with electric mixer until well blended and smooth.
- Place butter in 10 in cast iron skillet and place in oven.
- Once butter has melted, pour batter into skillet slowly to avoid butter splattering.
- Place pan back in oven and continue to cook about 15-18 minutes or until golden brown on edges.
- While in over prepare filling by slicing banana in ¼ in slices and mixing in brown sugar, mayo and vanilla.
- Place hazelnut spread in microwave safe bowl along with cream and microwave for 30-40 seconds.
- Remove and stir until blended and smooth.
- When pancake is done remove from oven and top with banana slices and drizzled chocolate- hazelnut mixture.
- Garnish with chopped nuts.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: brunch
Nutrition
- Serving Size: ½ pancake
- Calories: 575
- Sugar: 22.1 g
- Sodium: 181.3 mg
- Fat: 33.5 g
- Carbohydrates: 53.8 g
- Protein: 16.5 g
- Cholesterol: 336.1 mg
Jackie says
This is one of our favorite weekend brunch recipes! The crispy edges are to die for! Our family loves them because they can customize their own toppings.