Get this classic recipe for German Pancakes! Made in the oven with just a few simple ingredients, your family will love this fun breakfast! Dairy-free, gluten-free, and sugar-free recipe for German Pancakes included!
This is my mom’s recipe for German Pancakes. She actually lived in Germany for two years, so I’m going to claim that this recipe is authentic 🙂
When I was researching German Pancakes to write this post, I came across some very interesting questions on the internet!
This one was my favorite:
“Can German Shepherds eat pancakes?” Ha ha! I’m afraid I do not know the answer to that question, but my guess would be yes.
I will attempt to answer as many other questions here as I can that I feel would be helpful for you.
If you just want to know how to make them, go ahead and scroll down to my step-by-step tutorial.
Otherwise, here are all your burning questions about German Pancakes, finally answered 🙂
Where are German Pancakes from?
It turns out that German Pancakes (also known as Dutch Babies) are neither from Germany or the Netherlands. They are in fact an American invention and were invented in Seattle, Washington at a restaurant. “Dutch” may have been a mispronunciation of the word “Deutsch,” referring to “German.”
What are German Pancakes?
German Pancakes are basically a large popover made either in a large pan or a large skillet. (When in the pan, they are called German Pancakes. In the skillet, they are called Dutch Babies).
They are baked in the oven rather than cooked on a stove.
What Makes German Pancakes Rise?
German pancakes use no leavening such as baking powder or baking soda. They rise because of the large amount of eggs in them. You can actually watch them quickly rise in the oven as they bake!
A follow-up question I found was, “Why are my German Pancakes flat?” As soon as you remove them from the oven, they start to deflate. The once-puffy center sinks down completely, and only the sides and edges remain high. Although this is somewhat disappointing, there is no getting around it. The result still tastes delicious!
Can you freeze and reheat German Pancakes?
Yes! If you want to freeze any leftovers, wrap individual pieces in plastic wrap and freeze.
When you want to reheat them, unwrap and place in a foil-covered baking pan. Place in a 350-degree oven for 10-15 minutes, until reheated.
If you simply want to reheat leftovers that have been stored in the fridge, you can pop them in the toaster oven or even the microwave for about 20 seconds. But if you use the microwave, be sure to eat it right away. A reheated German Pancake will become rubbery as it cools if it’s been reheated in the microwave.
What to serve with German Pancakes
Basically, if you can serve it with regular pancakes, you can serve it with German pancakes. Fruit, syrup, whipped cream–even Nutella!
Growing up, we ate it with applesauce and syrup poured over the top. Yum!
Gluten-free, Dairy-free, Sugar-free German Pancakes
Yes! Let’s do it all at the same time!
Typically, recipes for German Pancakes don’t contain any sugar to begin with. Any sweetness is obtained by the toppings you put on.
I personally add a little sugar to my recipe to give it just a hint of sweetness. If you want to do the same but don’t want to use actual sugar, you can use xylitol, stevia, monk fruit, or another type of sugar substitute. But stay away from aspartame and saccharine!
To replace the wheat flour, I use a mixture of brown rice flour and tapioca flour.
To replace the dairy, I use Earth Balance Organic Buttery spread and unsweetened almond milk.
Scroll down to get the recipe!
(If you are allergic to eggs, I am sorry. There is no egg substitute that will work for this recipe. You do need to use actual eggs).
For a great sugar-free topping, be sure to try my Sugar-free Whipped Cream!
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Ingredients for German Pancakes
- 6 eggs
- 1 cup of milk
- 1 cup of flour
- 1/4 teaspoon of salt
- 2 tablespoons of sugar (optional)
- 1/2 teaspoon vanilla (optional)
- 1/4 cup (1/2 a cube) of butter
How to Make German Pancakes
Preheat your oven to 400 degrees F.
Get out a blender and add the eggs, milk, flour, and salt. (If using sugar and vanilla, add those as well).
Blend on low speed for about thirty seconds. Stop and scrape down the sides of the blender if necessary.
Now just drop 1/4 cup of butter into a 9×13 pan and put it in the oven. Stay nearby and turn on the oven light.
As soon as all the butter has melted (should only take about two minutes), remove the pan from the oven and carefully pour the batter from the blender into it.
Return to the oven and bake for exactly 18 minutes, without opening the oven door.
Once the time is up, remove from the oven. It will be very puffy!
Wait about five minutes for the German Pancake to fully deflate.
You can either add toppings to the whole pan (if you plan on serving it all right away), or let people add their own toppings to their individual servings.
Slice into eight squares and serve warm.
Nutrition Information: Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 190 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 157mg Sodium: 181mg Carbohydrates: 17g Net Carbohydrates: 0g Fiber: 0g Sugar: 3g Sugar Alcohols: 0g Protein: 7g
Nutrition Information: Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 182 Total Fat: 11g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 140mg Sodium: 178mg Carbohydrates: 15g Net Carbohydrates: 0g Fiber: 1g Sugar: 0g Sugar Alcohols: 0g Protein: 6g