German Pancake Recipe - The Style Sisters

German Pancake Recipe

By The Style Sisters - Monday, May 05, 2014

This is one of our families favorite breakfasts...German Pancakes served with fresh fruit and a dollop or two of whipped cream!
German pancake recipe, fluffy pancake, german. Pancake served with fruit, dutch baby
German pancake served with fruit

I made this one in a round pan and it looks magnificent when it comes out of the will say: "IT'S SO FLUFFY I'M GONNA DIE"! like the little girl from Despicable Me LOL

German pancake recipe, fluffy german pancake, fluffy pancake, the style sisters
The style sisters german pancake
We use any kind of fresh fruit..strawberries, bananas, raspberries, a drizzle of your favorite syrup and of course fresh whipped cream! or you can serve it the original way with a squeeze of fresh lemon and powdered sugar...either way it is so delicious!
Fresh strawberries and bananas, german pancake recipe
As it sits it will start to deflate so make sure everyone is around the table ready to eat when you bring this big ol fluffy pancake to the table.





German pancake recipe, german pancake with fresh fruit
German pancake with fresh fruit

There are tons of recipes out there but I used this one recently and loved it! It tells you to make sure your eggs are at room temperature and that you warm the milk. The only change I would make is to add a smidgen of salt.

German pancakes

6 eggs, room temperature

1 cup milk, room temperature

1 cup sifted bread flour or all-purpose flour* (I used regular flour)

1/4 teaspoon pure vanilla extract

1/4 teaspoon ground cinnamon

5 tablespoons butter

Freshly-squeezed lemon juice

Powdered (confectioners’) sugar

* Bread flour is a high-protein flour. The high protein helps the pancake rise. All-purpose flour may be substituted but the results won’t be as spectacular.
I used my 10-inch cast iron skillet for this batch.
1 ) Preheat oven to 450° F. Note: it is very important that you preheat your oven. Place oven rack on the middle rack of your oven. Place a large, heavy cast iron (usually 10″) in the oven until hot and sizzling. While pan is heating, prepare your batter.

2 ) In a large bowl or blender, beat the eggs until light and frothy; add milk, flour, vanilla extract, cinnamon and nutmeg; beat for 5 minutes more. The batter will be thin, but very smooth and creamy. Using pot holders, remove the hot skillet from the oven; add the butter; tilting the pan to melt the butter and coat the skillet.

3 ) Pour the prepared batter into the hot skillet, all at once, and immediately return the skillet to the oven.

4 ) Bake approximately 20 – 25 minutes or until puffed and golden brown (bake until the pancake puffs up around the edges) – it may puff irregularly in the center. The timing will also depend on the size of your pan or skillet.

5 ) Carefully remove the pancake from the oven and serve immediately. Once out of the oven, the pancake will begin to deflate.

6 ) Serve with sliced lemons and powdered sugar.


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  1. Oh this is one of my favorite things to eat in all the world. I love it for breakfast, lunch, dinner or dessert. Always a treat.

  2. Marty...such a great idea for dessert!! What do you put in it for dinner?

  3. I have always just eaten these ghe traditional way with lemon and powdered sugar. It didn't occur to me to add fruit. I am sure it tastes good with the fruit as it tastes good plain too!


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