German Pancake Recipe

A slice of Dutch baby pancake with macerated blueberries and a halve of lemon | Lulu Durand

Delight your taste buds with this fluffy and light German pancake, also known as Dutch Baby Pancake. Often baked in the oven, German pancakes puff up beautifully and are a delightful treat for breakfast or brunch. Here’s how to make one:

German Pancake Recipe


  • 4 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon vanilla extract
  • 1/4 teaspoon salt
  • 2 tablespoons sugar (optional)
  • 4 tablespoons unsalted butter
  • Powdered sugar, for serving
  • Fresh lemon wedges, for serving


  1. Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
  2. In a blender, combine the eggs, milk, flour, vanilla extract, salt, and sugar. Blend on high until the batter is smooth, about 1 minute.
  3. Place the butter in a large oven-safe skillet and melt in the preheated oven. As soon as the butter has melted (watch it so it does not burn), remove the skillet from the oven and pour in the batter.
  4. Return the skillet to the oven and bake for 20 minutes, or until the pancake is puffed and golden. It should puff up around the edges and be beautifully golden.
  5. Remove from the oven and sprinkle with powdered sugar.
  6. Serve immediately with lemon wedges for a zesty flavor.

This German pancake is best enjoyed fresh out of the oven when it’s wonderfully puffy and delightfully golden. It makes a spectacular presentation and is a fun alternative to traditional pancakes, providing a perfect canvas for your favorite toppings and flavors. Enjoy!

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