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This Thick German Pancake (Dutch Baby) is soft and fluffy in the middle while the puffed edges are airy and buttery. The slightly eggy flavor of this puff pancake pairs deliciously with powdered sugar and strawberry compote.
German Pancake (Dutch Baby) is one of those recipes that feels super fancy and fun to eat while being surprisingly easy to make (kinda like my Buttery Biscuits with Whipped Honey Butter). Just throw the ingredients in a blender, blend for 20 seconds, and pop in the oven.
Since it has lots of eggs and relatively very little flour, German Pancake puffs up pretty high in the oven as it bakes (which will impress your guests). But even if you are just making it for yourself, this German Pancake recipe is a treat!
The key to creating the salty buttery-ness of the puffed edges is to pour the blended batter directly into hot butter. You’ll see the butter start to swirl into the edges of the pancake batter all on its own.
What’s the difference between a German Pancake and Regular Pancakes?
- German Pancake is cooked in the oven while regular pancakes are cooked on a griddle or frying pan.
- A German Pancake doesn’t have a chemical leavener like baking powder or baking soda. It relies on the eggs to puff it up as it bakes. Regular pancakes require baking powder or baking soda to help them rise.
- German Pancakes have lots of eggs and a relatively small flour content. This produces a dense, custardy middle that is silky and smooth. Regular pancakes have more flour and fewer eggs, producing a fluffier cake-like texture.
Tips
- Use a Metal Pan – In this recipe, you pour the pancake batter directly into the preheated baking dish of butter. This sudden temperature change can cause cracking in a glass or ceramic baking dish. Use a metal 9×13 dish or a 9×13 tin foil pan.
- I’ve used a 9×13 Pyrex baking dish before without an issue…but no promises!
- If you wish to make a smaller batch of this, just cut the recipe in half and use an 8×8 metal baking pan instead.
- You can use coconut sugar to make this refined sugar free (see ingredients below).
German Pancake Ingredients
- 9 eggs
- 1 1/2 c. milk of choice ( I use unsweetened coconut milk or unsweetened vanilla almond milk)
- 2 tsp. pure vanilla extract
- 2 pinches of sea salt
- 3 tbsp. cane sugar
- for refined sugar-free, add 1/4 c. coconut sugar instead of cane sugar
- 1 1/2 c. all-purpose flour
- 6 tbsp of salted butter (not melted)
- you can always use more butter if you want the pancake more buttery. I find that 6 tbsp gives you the great flavor of the butter while keeping the pancake from feeling greasy.
How to Serve German Pancake
Serve the German Pancake straight from the oven with fresh strawberry compote, baked apples, or stonefruit. I love to top my serving of pancake with powdered sugar or maple syrup… and a little more butter 🙂
You could also serve this with whipped cream and chocolate sauce like a crepe.
How to Make Thick German Pancakes (Dutch Baby)
Preheat your oven to 425 degrees F.
Place 6 TBSP salted butter in a metal 9×13 baking dish. Place the baking dish with the butter in the oven as it preheats.
To a blender, add the eggs, milk, vanilla, salt, sugar, and flour. Blend for 20 seconds. If needed, scrape down the sides of the blender and reblend for a few more seconds.
Once the butter in the oven is melted and starting to sizzle, briefly reblend the batter and pour it into the hot butter.
Bake for 25 minutes or until the edges are very puffy and golden.
When you take the German pancake out of the oven, you will see it slowly deflate. This is normal, and part of the fun of it 🙂 Serve immediately with powdered sugar, maple syrup, more butter, and fruit.
Want More Easy and Delicious Breakfast Recipes?
- The BEST Banana Nut Almond Milk Pancakes
- Salted Maple Crunch Granola
- Baked Oatmeal with Apples and Cranberries
- Dairy Free Banana Bread
- Healthy Blueberry Muffins with Whipped Honey Lemon Butter
- Morning Glory Snack Bites (Oil and Refined Sugar Free)
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Hey! I’m so glad you’re here. Leave a comment below if you try this recipe and love it!
Wherever you find yourself today…take time to nourish yourself! — body, mind, and soul <3
Warmly, Caroline
Thick German Pancake (Dutch Baby) Recipe
Equipment
- blender
- 9×13 metal or cast iron baking dish OR 9×13 tin foil baking dish
Ingredients
- 9 eggs
- 1 1/2 c milk of choice I use unsweetened coconut or vanilla almond milk)
- 2 tsp. pure vanilla extract
- 2 pinches sea salt
- 3 tbsp. cane sugar for refined sugar free, use 1/4 c. coconut sugar
- 1 1/2 c. all-purpose flour
Instructions
- Preheat your oven to 425 degrees F. Place 6 tbsp of salted butter into a 9×13 metal baking dish. Heat the baking dish with the butter in the oven.
- As the butter is melting, blend the eggs, milk, vanilla, salt, sugar, and flour in a blender for 20 seconds. Scrape down the sides of the blender if needed and briefly reblend.
- Once the butter is melted and sizzling, briefly reblend the pancake batter, and pour it directly into the hot butter. You should start to see the butter swirling into the pancake batter.
- Bake the puff pancake for 25 minutes until the edges are very puffy and golden.
- When you take the pancake out of the oven, you will see it begin to deflate. This is normal. Serve immediately with toppings like powdered sugar, butter, maple syrup, whipped cream, and fresh fruit.
- Enjoy!
