This easy German pancakes recipe is one of our families favorites. It’s made with six pantry staple ingredients and only takes 5 minutes to prep!
If you’ve never made a German Pancake, (some call them “Dutch Babies”) you’re in for a treat! Unlike traditional flapjacks where you’re stuck flipping at the stove, this recipe is entirely “hands-off.” You simply whiz the ingredients in a blender, pour them into a sizzling cast iron skillet, and let the oven do the heavy lifting.
I love recipes that feel special enough for a Sunday brunch but are easy enough for a Tuesday morning before school. The texture is a cross between a crepe and a popover… It’s crispy on the edges and soft in the middle, light, airy, and buttery!
Why the Cast Iron Skillet is Secret #1
You can make these in a 9×13 glass pan, but for those crispy, golden-brown ridges, cast iron is king. The heavy metal holds onto the heat, which hits the cold batter and forces it to steam and rise rapidly. It’s that initial “shock” of heat that gives you those signature towering sides!
Key Ingredients
- 6 Large Eggs: Eggs are the “engine” of this recipe. They provide the structure that allows the pancake to rise without any baking powder or soda.
- The “Room Temp” Trick: For the highest puff, try to use room-temperature milk and eggs. It helps the batter emulsify better in the blender.
- 6 Tablespoons Butter: Yes, it’s a lot, but this is what “fries” the bottom of the pancake to a golden crisp while it bakes.
- Vanilla Extract: Since this is a simple batter, a high-quality vanilla makes all the difference in that “farmhouse” flavor.
How to Master the Puff Step-by-Step
Preheat Everything: Put your cast iron skillet in the oven while it preheats to 425°F. You want that pan screaming hot.
The Blender Method: Add your eggs, milk, flour, salt, and vanilla to a food processor or blender. Blend until completely smooth. This aerates the batter, which is key for the rise!
The Sizzle: Carefully remove the hot skillet (use a good mitt!) and add the butter. Once it’s melted and bubbly, pour the batter right into the center.
Hands Off: Bake for 22–25 minutes. Do not open the oven door! Peeking let’s the steam escape and can cause your pancake to deflate prematurely.
The Finish: Serve immediately with a dusting of powdered sugar, fresh berries, and maybe a drizzle of syrup.
Tips & Tricks for Beginners
- Don’t Over-Blend: Just blend until the flour lumps are gone. Over-mixing can develop the gluten and make the pancake more “bread-like” and less “custard-like.”
- Serving Ideas: Berries and powdered sugar are classic, but these are also delicious with a dollop of whipped cream or a spoonful of apple sauce from my sugar free apple sauce canning recipe.
- Got Leftover Starter? If you love that tangy flavor, you can actually swap out some of the flour and milk for sourdough discard, much like I do in my Sourdough Challah Bread.
Essentials for the Perfect Pancake
To get that legendary rise and easy release, these are the tools I swear by a 12-Inch Cast Iron Skillet is the absolute best vessel for this recipe. It distributes heat evenly and creates a naturally non-stick surface so your pancake slides right out onto the serving plate.
Since the skillet comes out of a 425°F oven, you need a Heavy-Duty Silicone Oven Mitt. Standard cloth mitts can be too thin for the heat of cast iron, and these give you a much safer grip.
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Equipment
- 12 inch Cast Iron Skillet
Ingredients
- 6 large eggs room temperature is best
- 1 cup whole milk
- 1 cup all-purpose flour
- ¼ tsp salt
- 1 tsp vanilla extract
- 6 tbsp unsalted butter
Instructions
- Preheat & Prep: Place a 10-inch or 12-inch cast iron skillet on the center rack of your oven. Preheat the oven to 425°F (220°C) with the pan inside.
- Blend the Batter: While the oven heats, combine eggs, milk, flour, salt, and vanilla in a blender or food processor. Blend on high for 30–45 seconds until the batter is completely smooth and slightly frothy.
- Melt the Butter: Once the oven reaches 425°F, carefully remove the hot skillet using a heavy-duty oven mitt. Drop the 6 tablespoons of butter into the pan and swirl it until it is completely melted and bubbling (but not browned).
- The Pour: Immediately pour the batter right into the center of the melted butter. Do not stir.
- Bake: Carefully place the skillet back into the oven. Bake for 22 to 25 minutes until the edges are tall, puffy, and a deep golden brown.
- Serve: Remove from the oven (it will start to deflate slightly, which is normal!). Dust with powdered sugar and top with fresh berries. Serve immediately while warm.
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
