I’ve heard these yummy pancakes called all kinds of things. Puffy Pancakes, Dutch Babies, Bismarks, Dutch Puffs and the name I call them, German Pancakes.
Would you believe I was well into my 20’s before I ever ate a German Pancake? I can’t believe my mom wasn’t utilizing this amazingly easy and delicious recipe to feed her seven hungry children. My sister was the first one to make these for me when I was visiting her once. I was in total awe.
They’re so cool. The way they puff up when you cook them and the buttery goodness sprinkled with powdered sugar. YUM! Just like regular pancakes you can drizzle or spread on whatever kind of syrup or topping suits your fancy. Maple syrup is always a favorite at our house but we also love buttermilk syrup or even just a squirt of fresh lemon juice with a little extra powdered sugar. (my fave)
German Pancakes are the perfect recipe to keep in your back pocket. Whether you forgot to go shopping and hardly have any food in the house or if you forgot to get dinner started when you needed to and need something fast. These pancakes are you new best friend. They only have 5 ingredients all of which you probably always have on hand. Flour, butter, eggs, milk and powdered sugar.
If you are out of milk, you can use powdered milk (reconstituted, of course) and this recipe also works well with almond or coconut milk. Last time I made them I used 1/2 butter and 1/2 this coconut butter spread (it’s from Aldi), it worked great.
With six eggs in them I feel like they pack a little more protein punch then regualar pancakes and serving these to my kids with a smoothie that has protein powder or greek yogurt in it is a great go-to for stressful “What am I going to make for dinner?” nights.
German Pancakes are also a great recipe for kids who are just learning to cook. It’s a simple dish they really can’t mess up. And in case you didn’t know. KIDS LOVE CRACKING EGGS! They will love making this recipe and it will help them start to love cooking.
Sometimes instead of making these in a 9×13 pan I use two 8″ round cake pans. That is what I did when I made these Pumpkin German Pancakes. It is fun to eat them in “pizza slices”.
Breakfast, Brunch, Lunch, Dinner? You really can’t go wrong. German Pancakes are the BEST!
- 4 tbsp butter or margarine
- 1 cup milk
- 1 cup all-purpose flour
- 6 eggs
- pinch of salt
- powdered sugar for dusting
- Put the butter in the 9x13 pan and place the pan in the oven while it preheats to 400 degrees.
- Butter will melt while oven in preheating, during this time put the milk, flour, eggs and pinch of salt in a medium size mixing bowl and whisk until completely blended.
- Carefully remove 9x13 pan from the oven, the butter should be melted. Pour the batter right into the pan, don't worry about if the butter isn't coating the entire pan. It will be okay.
- Return to the 400 degree oven and bake for 18-20 minutes or until pancakes are lightly brown on the edges and center is completely cooked.
- Remove from oven and sprinkle or sift powdered sugar over the finished pancakes.
- Serve warm with your favorite topping or syrups. We like Maple Syrup, Caramel Syrup or fresh lemon juice