This deliciously fluffy German Pancakes recipe, made in a cast iron skillet, is a crowd pleaser for brunch or weekend breakfast. Top them with bananas, chocolate, or syrup.
What are German Pancakes?
This satisfying breakfast treat, also known as a Dutch Baby, is said to have originated in Germany. It tastes like a mix of French Toast and American pancakes. Unlike American pancakes, it's a mixture of flour, sugar, and eggs, poured into a cast iron skillet and baked (sometimes apples are placed directly in the batter). Its edges puff to form a fluffy, crispy rim similar to a popover, while the base remains flat and chewy like a French Crêpe. It's ideal for all kinds of toppings, sweet or savory.
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Ingredients
for the pancakes:
- Eggs
- Flour: AP flour works best
- Milk: we like full fat milk or 2% milk
- Sugar
- Butter: unsalted butter
- All-spice: gives the pancakes a little depth of flavor
for the filling:
- Bananas: ripe bananas work best
- Brown sugar: dark brown sugar or light brown sugar works
- Mayonnaise
- Heavy Cream: whipping cream or heavy cream
- Chocolate hazelnut spread (Nutella): for that chocolate flavor
- Vanilla extract: real vanilla extract
- Chopped nuts: we like pecans or almonds
see recipe card for quantities.
Instructions
- Preheat oven to 425°.
- 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).
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Top Tip
Make them Skillet German Pancakes using a small cast iron skillet You can personalize each one (it's like a personal pan pizza, but a pancake!).
Variations
Topping ideas for German Pancakes:
- MONKEY BUSINESS: 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
FAQ
Yes! You can use any heavy oven safe skillet, baking dish, or pie pan.
a 9 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.
Yes, but we admit we have not experimented much with this. AP flour creates the puffy, crispy edges we like best. Let us know if you've had success with other flours.
More weekend breakfast recipes
- Chocolate Banana Pancakes
- French Toast with Blood Orange Butter
- Country Egg Skillet
- Mixed Mushroom Toasts
German Pancakes recipe
These fluffy German Pancakes, made in a cast iron skillet are a crowd pleaser! Top them with bananas, chocolate, or syrup for brunch.
- Total Time: 25 minutes
- Yield: 2 portions 1x
Ingredients
FOR THE GERMAN PANCAKE:
- 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
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
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