Skillet German Pancakes

German pancake in skillet, topped with sliced bananas and Nutella

Keith has been making light and fluffy German Pancakes for me since I have known him. Everyone at our house loves them, especially the kids. The flavor falls somewhere between French Toast and American pancakes, and they make a great weekend breakfast or brunch. Keith likes to make them using a small cast iron skillet so he can personalize each one (it's like a personal pan pizza, but a pancake!). Here we're showing our favorite Nutella & Banana combination, but we top them with everything: fruit, nuts, powdered sugar, or even potatoes and cheese.

What is a German Pancake (Dutch Baby)?

This deliciously fluffy breakfast treat, also known as a Dutch Baby, is said to have originated in Germany. 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.

German pancake on plate, half eaten, with fork, knife and napkin

Ingredients for German Pancakes:

Eggs
Flour
Milk
Sugar
Butter
All-spice

Ingredients for Filling:

Banana
Brown sugar
Mayonnaise
Heavy Cream
Chocolate hazelnut spread (Nutella)
Vanilla extract
Chopped nuts

ingredients for German pancakes on white surface

How to Make This Recipe:

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).

German Pancake Toppings:

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

German pancake in cast iron skillet, topped with bananas and Nutella + linen napkin

FAQ's

Can you make German Pancakes in something other than a cast iron skillet?

Yes! You can use any heavy oven safe skillet, baking dish or pie pan.

What size skillet do you use?

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.

Can you use alternative flour to make these pancakes?

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.

Savory Roasted Grape Dutch Baby

French Toast with Blood Orange Butter

Country Egg Skillet

Skillet German Pancake recipe

Print 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

Scale

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.

Author: Superman Cooks
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