Name: German Oven Pancakes
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: German
Ingredients: 4 eggs; 1 cup whole milk; 1 cup all-purpose flour; 1/4 teaspoon salt; 1 teaspoon vanilla (optional); 2 tablespoons butter

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German Oven Pancakes are my go to answer for those mornings when everybody’s hungry, I’m still half asleep, and I do not want to stand over a stove flipping batch after batch. You toss a simple batter in the blender, pour it into a hot pan, and the oven does the heavy lifting. The best part is the big puffy edges and that soft, custardy middle that feels way fancier than the effort you put in. I started making these on lazy weekends, but now they show up on random weekdays too, because they’re just that easy. If you’ve ever wanted pancakes that feel special without extra work, you’re in the right place.

How to Make German Pancakes

This is the version I make all the time, and it’s reliably fluffy with those dramatic oven puffs. The key is a hot pan and batter that’s blended smooth. Don’t stress if it falls a little after you pull it out. That’s normal, and it still tastes amazing.

What you will need

Eggs (they give the pancake its lift)
Milk (whole milk is extra cozy, but any works)
Flour (all purpose is perfect)
Salt (a small pinch makes everything taste better)
Vanilla (optional, but I love it)
Butter (for the pan and that golden edge flavor)

Directions that actually work in a real kitchen

1) Preheat your oven to 425°F. Put a 9×13 baking dish or a large oven safe skillet in the oven while it heats. That hot pan trick is what helps the German Oven Pancakes puff up right away.

2) Add eggs, milk, flour, salt, and vanilla to a blender. Blend for about 20 to 30 seconds until smooth. If you do not have a blender, whisk like you mean it. You just want it lump free.

3) Carefully pull the hot pan out of the oven, add butter, and swirl so it coats the bottom and edges. It should sizzle.

4) Pour in the batter and put it back in the oven immediately. Bake 15 to 18 minutes. You’re looking for puffed edges and a lightly golden top.

5) Slice and serve right away. I like a squeeze of lemon and a shower of powdered sugar, but maple syrup is classic too.

Little tip from my many repeats: if you open the oven door too early, the puff can collapse fast. I try not to peek until at least the 14 minute mark.

Serving ideas that make it feel like brunch: fresh berries, a spoon of yogurt, warmed jam, or even quick sautéed apples with cinnamon. If you love pancake weekends in general, you might also want to save this one for later: pluot pancakes. Different vibe, same happy breakfast energy.

Substitutions and Variations

I’m all for using what you have. German Oven Pancakes are flexible, and once you’ve made them once, you’ll start riffing without even thinking about it.

Dairy free: Use oat milk or almond milk, and swap the butter for a plant based butter. The edges still get crisp.
Gluten free: A 1 to 1 gluten free baking blend usually works well. Let the batter sit 5 minutes so it hydrates.
More cozy flavor: Add cinnamon, a tiny pinch of nutmeg, or a little extra vanilla.
Sweet add ins: A handful of blueberries sprinkled on top right after you pour the batter in is great. Do not overload it or it can weigh down the puff.
More savory: Skip vanilla, reduce any sweet toppings, and serve with eggs or sautéed veggies. Sounds odd, tastes awesome.

One more thing that makes mornings easier: you can pair this breakfast with a simple protein later in the day so you feel like you really have life together. I do that all the time, and this oven baked chicken breast is one of my favorite low effort dinners when I’ve already used the oven earlier.

How to Store German Pancakes

These are absolutely best fresh, right out of the oven, when the edges are high and crisp. But real life happens, and leftovers still make a solid snack or quick breakfast.

Fridge: Let slices cool, then store in an airtight container for up to 3 days.

Freezer: Wrap slices well and freeze up to 2 months. I like to separate pieces with parchment so they do not stick together.

Reheating: The oven or toaster oven is your friend. About 350°F for 6 to 10 minutes warms it through and brings back some crisp. The microwave works too, but it softens everything.

If you’re making German Oven Pancakes for guests, my honest advice is to bake it right before serving. That puff is part of the fun, and watching it climb in the oven is weirdly satisfying.

Nutrition Facts (per serving)

Nutrition will vary depending on toppings and how much butter you use, but here’s a straightforward snapshot that helps you plan. I’m assuming this recipe serves 4, and that you top it lightly.

Calories: 220 to 300
Protein: 9 to 12 g
Carbs: 22 to 30 g
Fat: 10 to 16 g
Sugar: 3 to 6 g (before syrup or powdered sugar)
Sodium: 200 to 350 mg

To make it a bit more filling, I add Greek yogurt and fruit, or I serve it with eggs. If you want to keep it lighter, go heavier on fruit and lighter on syrup. Either way, German Oven Pancakes feel like a treat without being a huge hassle.

Allrecipes Community Tips and Praise

I’ve read a lot of reviews over the years, and the same tips come up again and again because they really matter. Here are the community style notes that line up with my experience too:

Hot pan, hot oven: Preheating the dish is not optional if you want that big puff.
Blend it: A smooth batter helps it rise evenly and keeps the texture tender.
Do not overbake: Pull it when it’s puffed and just turning golden, so the middle stays soft.
Serve immediately: It deflates as it cools. Still tasty, just less dramatic.

“I made this for my kids and they thought I bought it from a breakfast place. The edges were crisp, the middle was soft, and we finished the whole pan.”

Also, if you love trying pancake variations, you might get a kick out of these black cherry cornmeal pancakes. They’re totally different from German Oven Pancakes, but they hit that same comforting homemade breakfast feeling.

Common Questions

Why did my pancake not puff up?
Most of the time it’s because the pan was not hot enough, or the oven was not fully preheated. Also make sure you get it back in the oven fast after pouring in the batter.

Can I make the batter ahead of time?
Yes, you can blend it and keep it in the fridge for a few hours. Give it a quick whisk before pouring. It may puff slightly less, but it still works.

What pan is best?
A 9×13 metal baking dish gives great edges, and a cast iron skillet is also fantastic. Glass works too, but it can take a bit longer to heat up.

How do I keep it from sticking?
Use enough butter and make sure it melts and coats the sides. That’s where sticking likes to happen.

Is this the same as a Dutch baby?
Pretty much, yes. Different names, similar idea. German Oven Pancakes and Dutch babies both bake up puffy and are served warm with toppings.

A cozy final note before you bake

If you’ve been craving a breakfast that feels special but doesn’t take over your morning, German Oven Pancakes are the answer. Keep the pan hot, blend the batter smooth, and serve it right away with whatever toppings make you happiest. I still get excited watching it puff up, even after making it a bunch of times. And if you want to compare methods or peek at another approach, this German Pancakes Recipe – Tastes Better From Scratch is a helpful extra reference. Now go heat that oven and make yourself a puffy, golden breakfast you’ll want to repeat.

German Oven Pancakes

Author: clara
Total Time: 25 minutes
Yield: 4 servings 1x
Diet: Vegetarian

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Description

A simple and fluffy German pancake baked in the oven, perfect for busy mornings when you want a special breakfast without the hassle.

Ingredients

Scale

4 eggs
1 cup whole milk
1 cup all-purpose flour
1/4 teaspoon salt
1 teaspoon vanilla (optional)
2 tablespoons butter

Instructions

Preheat your oven to 425°F. Place a 9×13 baking dish or large oven-safe skillet in the oven while it heats.
Add eggs, milk, flour, salt, and vanilla to a blender. Blend until smooth, about 20 to 30 seconds.
Carefully remove the hot pan from the oven, add butter, and swirl it around to coat the bottom and edges.
Pour the batter into the pan immediately and return it to the oven. Bake for 15 to 18 minutes until puffed and lightly golden.
Slice and serve right away with your choice of toppings like lemon, powdered sugar, or maple syrup.

Notes

For best results, do not open the oven door too early during baking to prevent the pancake from collapsing. Serve immediately after baking for the best texture.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Breakfast
Method: Baking
Cuisine: German