This German Pancake, also known as a Dutch Baby Pancake, is the perfect centerpiece for a breakfast or brunch! Calling for just 7 ingredients, this puffed pancake recipe has a crispy exterior, fluffs beautifully in the oven and is delightfully soft on the inside. Makes 4 servings.
Today’s the day—it’s Freaky Friday 2022 Fall Exchange day, and I’m thrilled to be sharing a recipe from Rebecca of Devour Dinner!
I’m thrilled to be cooking from Rebecca’s site today. Because, well, I love her and think you’re going to love her!
I had a hard time deciding what to choose from Rebecca’s site. She has so many amazing dinner recipes, as implied by the name, but I wanted to do something with a fall-ish twist.
Which is how I landed on her German Pancake, which is sometimes called a Cloud Pancake or a Dutch Baby Pancake
Why? Because it’s an excellent recipe for sharing, and the fall always makes me want to host brunch.
Why I love this recipe:
We’re big pancake lovers in this house (hi, hello, please check out our guide, How to make the Best Homemade Pancakes)
This German pancake recipe is different than the pancakes we make most weekends.
And obviously, it’s delicious.
First of all, the pancake is made in a skillet in the oven.
Secondly, it’s not individually portioned. It’s huge, and when it comes out of the oven, you can slice it into pieces.
It reminds me very much of a beignet with its fluff and crispiness on the outside. However, the interior of the pancake is totally different than a beignet, being super soft and almost eggy on the inside.
Other brunch recipes that are great for sharing: Egg Casserole with Green Chiles | Pumpkin Overnight French Toast Casserole | Summer Fruit Salad | Sausage Brunch Salad | Freezer-Friendly Breakfast Tacos
Need brunch inspiration? Check out my Breakfast and Brunch Recipe Index for some ideas!
Let me tell you about Rebecca and Devour Dinner
Rebecca is the woman and chef behind Devour Dinner. She prides herself on using common ingredients and elevating them in her recipes. And her goal is to take the guess work out of the question, “what’s for dinner?”
She’s a boy mom (to human kids and a dog!) and loves to travel—especially when it involves Disney.
Walt Disney is one of her inspirations. His quote, “It’s kind of fun to do the impossible” is her motto.
Rebecca has a thriving Facebook community and has so many awesome recipes on her site.
Her easy Buckeyes recipe is a delicious dessert that’s easy to make and share.
In the end, I decided to make her German Pancakes recipe. I’m glad I did!
So… What Is Freaky Friday?
It’s a collaboration between bloggers where everyone posts on the same day and links to one another. It’s a fun way to connect with other people who are doing the same work as me, as well as a fun way to introduce our readers to new bloggers.
Michaela from An Affair from the Heart, the lady who founded this quarterly collaboration, secretly assigns everyone another blogger, who we will choose and make a recipe from.
We make their recipe, photograph it as if it were our own, write a post about it with our own personal anecdote and then share our posts on the same Friday.
We hope that this helps you discover some amazing new recipes, as well as find new bloggers to follow!
Some recipes I’ve made for previous collaborations include:
See all of our 2022 Freaky Friday Fall Edition RecipesHosted by – An Affair from the Heart
- An Affair from the Heart – Pepperoni Pizza Bread
- Aunt Bee’s Recipes – Easy Chicken Tortilla Soup
- The Culinary Compass – Butternut Squash Soup with Coconut Milk
- Devour Dinner – Instant Pot Chicken and Wild Rice
- Family Around the Table – White Chocolate Pumpkin Spice Martini
- Feast + West – Bourbon Caramel Sauce
- Fresh April Flours – Butterfinger Poke Cake
- Home Cooked Harvest – Cinnamon Swirl Pancakes
- Hostess at Heart – The BEST Pumpkin Pie Recipe
- Kathryn’s Kitchen Blog – Soft Pumpkin Chocolate Chip Cookies
- Life Currents – French Onion Bruschetta
- Off the Eaten Path – Jalapeño Cream Cheese Dip
- Sue Bee Homemaker – Pumpkin Cheesecake Bites
- Take Two Tapas – Crockpot Pizza Dip
- The Wimpy Vegetarian – Air Fryer Brussels Sprouts
What you’ll need to make this recipe:
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Let’s talk ingredients!
In addition to the tools above, you’re going to need some ingredients to make this recipe, too! Chances are, you might already have some of them in your fridge or pantry. Scroll down to the recipe card for the full measurements and instructions.
Here’s what you’ll need:
- Eggs—not only do they give our pancake some structure, but they also help it rise and give it its signature texture
- Whole milk—this is the liquid that goes into the pancake batter. Do not use a lowfat milk here because it will not impart as much flavor.
- All–purpose flour— we keep unbleached AP flour at our house, but you can use the regular kind, too.
- Granulated sugar—also known as white sugar, this adds a little sweetness to our batter.
- Kosher salt—I like to use a medium-grain kosher salt, but you could use a similar sized sea salt.
- Ground cinnamon—we just need a pinch to add a punch of flavor!
- Unsalted butter—this is going to prevent the pancake from sticking to the pan!
The best toppings for this Dutch baby pancake recipe:
- Caramelized apples, as shown here
- Maple syrup
- Fresh berries
- Sauces, like Fresh Blueberry Sauce, Homemade Strawberry Syrup or Homemade Peach Compote
- Sweetened whipped cream
- Powdered sugar or confectioners sugar
How to make a German Pancake
Preheat the oven. We want it screaming hot at 400ºF, so make sure to turn it on early to give it enough time to heat up.
Make the pancake batter. Add the eggs, milk, flour, sugar, salt and cinnamon to the base of a blender. Blend for a minute. Scrape down the sides with a rubber spatula.
Warm a cast iron skillet over medium-high heat. We want it hot.
Melt the butter in the hot skillet until completely melted and bubbling. Use a pastry brush to brush the melted butter up the sides of the skillet, as well as around the bottom.
This will prevent the pancake from sticking, so make sure to spread it evenly.
Pour the batter into the hot skillet.
Immediately transfer the skillet into the preheated oven.
Bake for 15-18 minutes, or until the pancake has risen and is golden brown.
Enjoy immediately with your favorite toppings!
Erin’s Easy Entertaining Tips
If you’re hosting brunch at home this fall, let me recommend making a Dutch Baby Pancake!
It’s a stunning centerpiece that pairs with so many other breakfast recipes, and it’s pretty simple to make, too.
Here’s how you make this for a gathering:
- Make two or three! If you’re serving a larger crowd, consider making a few batches.
- Bake it when guests are there. Dutch Baby Pancakes are puffy and beautiful straight from the oven! So bake it when guests are there.
- Have guests bring sides to pair with the pancake. I recommend serving this with a fresh fruit salad, as well as a meaty side, like baked bacon or breakfast sausage.
- Serve it alongside a juice bar or a mimosa bar… just for fun!
Frequently Asked Questions
A Dutch baby pancake is fluffier and eggier than a traditional pancake.
Dutch pancakes are larger than regular pancakes. Also, a Dutch baby pancake bakes in a skillet in the oven and is large. Once it’s baked, it can be cut into servings.
We make the pancake batter in a food processor, and that whips air into the batter. The air combined with the eggs and the hot skillet (and hot oven) is what causes it to rise.
I’ve done a lot of reading on this because I wondered, too, and it turns out, they’re essentially the same thing!
Dutch baby pancakes are better enjoyed straight out of the oven. While you could reheat one in a 250-300F oven until warmed through, I do not recommend it.
Either the oven or skillet weren’t hot enough or you did not whip the batter enough.
While you can freeze pancakes on a sheet pan and keep them in the freezer for up to a month, part of the charm of a German pancake is the fluffiness, as well as the crispiness of it when it comes out of the oven.
Quick tips and tricks for making the best Dutch baby pancakes
- Follow the instructions. The blender, hot skillet and hot oven are all integral to this pancake rising. Don’t cut corners!
- Change up the spices. While we added a pinch of cinnamon, you could add Pumpkin Pie Spice, Apple Pie Spice, nutmeg, etc., to give this Dutch baby some more fall flavoring! You could also add a pinch of instant espresso powder, too!
- Serve it with your favorite toppings. My family loved this with caramelized apples, powdered sugar and whipped cream, but you could easily serve it with other things!
- How to store: If you have leftovers, store it in an airtight container in the fridge for 1-2 days. Reheat until warmed through in the oven. It will not be as fluffy or crispy, but it should still taste good.
This German Pancake, also known as a Dutch Baby Pancake, is the perfect centerpiece for a breakfast or brunch! Calling for just 7 ingredients, this puffed pancake recipe has a crispy exterior, fluffs beautifully in the oven and is delightfully soft on the inside.
- 3 large eggs (~150g)
- ½ cup whole milk (125ml)
- ½ cup all-purpose flour (60g)
- 1 tablespoon granulated sugar (16g)
- ¼ teaspoon kosher salt (2g)
- A pinch of ground cinnamon
- 3 tablespoons unsalted butter (44g)
- Sweetened whipped cream
- Blueberry or strawberry sauce
- Fresh fruit or berries
- Caramelized apples
- Powdered sugar
- Preheat the oven to 400ºF. Turn this on early so that it can heat up properly or your pancake might not rise as well.
- Add the eggs, milk, flour, sugar, salt and cinnamon to the blender. Blend for a minute. Scrape down the sides with a rubber spatula.
- Warm a cast iron skillet over medium-high heat. Add the butter, and let it melt.
- Brush the melted butter up the sides of the skillet with a pastry brush, as well as around the bottom. This will prevent the pancake from sticking, so make sure to spread it evenly.
- Pour the batter into the hot skillet, and immediately transfer to the preheated oven.
- Bake for 15-18 minutes, or until the pancake has risen and is golden brown.
- Enjoy immediately with your favorite toppings!
This recipe originally appeared on Devour Dinner. I added weight measurements to the recipe.
How to store: If you have leftover pancake, store in an airtight container in the fridge for 1-2 days. Reheat until warmed through in the oven. It will not be as fluffy or crispy, but it should still taste good.
Flavor it up. This recipe calls for a pinch of cinnamon. Swap that out with some Pumpkin Pie Spice, Apple Pie Spice, nutmeg, etc., to give this Dutch baby some more fall flavoring! You could also add a pinch of instant espresso powder, too, for a caffeine kick!
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Amount Per Serving: Calories: 429Total Fat: 14gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 167mgSodium: 149mgCarbohydrates: 70gFiber: 4gSugar: 52gProtein: 8g
Nutrition facts are an estimate and not guaranteed to be accurate.
Erin Parker is a Southern gal living in Texas with her husband and two daughters. She started The Speckled Palate to share what she was cooking as a newlywed… and over the years, it’s evolved to capture her love for hosting. Specifically, the EASIEST, lowest key entertaining because everyone deserves to see their people and connect over good food. Learn more about her…