German Pancakes (Dutch Baby) and Vanilla Bean Syrup


Author: Lisa Childs

Comments: 4

Category: Breakfast Recipes

Published Date: April 7, 2019

Updated Date: January 22, 2023

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German Pancakes are a favorite in our family! They go by many different names (the most popular is Dutch Baby), but we call them German pancakes. We love to serve them with homemade vanilla bean syrup.

one slice of german pancake or dutch baby pancake with lemon and strawberries

I know this isn’t an Instant Pot recipe, but with only 4 ingredients, it is THE MOST simple and easy breakfast recipe that I knew you would love it.

German Pancake Names

I’ve asked this question on my Instagram before, and I was SHOCKED at the 100+ different responses I got!

Here are some of the responses I got:

  • German Oven Pancakes
  • Hootenannie/Hoot Nanny/Hootenanny Pancakes
  • Puffy Pancakes
  • Monster Pancakes
  • Dutch Baby Pancakes
  • Oven Pancakes
  • Giant Pancake
  • Pannukakku
  • Puff Over Pancakes
  • Popeyes
  • Fancy Pancakes
  • Fluffy Eggs
  • Panakuchen
  • Magic Pancakes

What do you call them in your family?

German Pancake Recipe

These German Pancakes are a fluffy, eggy, and puffy breakfast dish. They don’t have an actual pancake texture- it’s a little denser in the middle and cream-puffy on the edges.

Dutch Baby German Pancake in a glass baking dish

The only ingredients I use when making this German Pancake recipe are:

  • 1 Cup Milk
  • 1 Cup Flour
  • 6 Eggs
  • Butter

You can add a dash of salt and a splash of vanilla if you like!

How to Make German Pancakes

German Pancakes are unique because they have a beautiful puff on the edges that forms from pouring the batter into a hot pan. I use a glass 9×13 dish.

You can make a Dutch Baby/German Pancake in a hot cast iron pan for a round Dutch Baby as well!

one slice of german pancake or dutch baby pancake with lemon and strawberries

First, place a pan with 3-4 tablespoons of butter into your oven. Turn the oven to 375 and let it preheat with the pan inside. If you use a metal pan, preheat to 350.

Blender German Pancakes

I use my Blendtec blender and add milk up to the 1 cup line on the side of the blender jar. Then, I’ll add 1 cup of flour and 4-6 eggs.

This dutch baby recipe is super flexible with the eggs. You can add 4 if you don’t have that many eggs, or if you don’t like them as eggy. If you like them really eggy and thick, add up to 8!

Pulse the batter to combine, then blend the batter in the blender (or a bowl with whisk) until smooth.

Bake German Pancakes

Open the oven and make sure the butter is completely melted and distributed throughout the pan. Then pour the batter into the hot pan. Close the oven and cook for 18-22 minutes or until puffed and golden (a little less for a metal pan).

My favorite way to serve these dutch baby pancakes is with a squeeze of fresh lemon and shake of powdered sugar. My family loves vanilla bean syrup and berries.

The pancakes collapse a little after they come out of the oven- don’t worry! It’s perfectly normal!

Dairy Free Dutch Baby/German Pancake

One of my readers told me that she has successfully used almond milk, rice milk, and coconut milk with good results, but the coconut milk is the only milk alternative for German Pancakes that puffed.

Dutch Baby German Pancake with one bite

Vanilla Bean Syrup

We haven’t purchased maple syrup in almost 8 years because we only make this easy, homemade syrup! Using vanilla bean paste makes such a huge difference in sweets and it’s worth every cent!

Use it 1:1 in place of vanilla extract in anything!

You can use vanilla bean paste in my Instant Pot Creme Brulee, Bread Pudding, Dairy free Coconut Rice Pudding, and Vanilla Bean Rice Pudding recipes!

Air Fryer Sausage, Bacon, and Eggs

We love a yummy, hearty breakfast! I almost always serve German pancakes with Air Fryer Sausage, Air Fryer Bacon, and eggs. When it’s just one or two of us, I’ll even make Air Fryer Eggs.

4 Ingredient German Pancakes/Dutch Baby pancakes are the BEST easy breakfast recipe. Call them hootenannies, dutch oven pancakes, puffy pancakes, oven pancakes, puff over pancakes, popeyes, or magic pancakes. This kid approved, family favorite breakfast idea is easy, simple, and only uses pantry ingredients. Use your blender to make it even easier. Tried, Tested, and True Instant Pot Cooking by Lisa Childs

Breakfast Recipes

one slice of german pancake or dutch baby pancake with lemon and strawberries

Dutch Baby/German Pancake with Vanilla Bean Syrup

These German Pancakes are a favorite in our family! They go by many different names (the most popular is Dutch Baby). These pancakes are puffy, eggy, thick, and incredibly simple to make. We love to serve them with homemade vanilla bean syrup.
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Servings: 4 servings
Author: Lisa Childs

INGREDIENTS

Dutch Baby/German Pancakes

  • 1 cup Milk
  • 6 Eggs I have done as few as 4 and as many as 8 and it works. Very flexible and depends on how eggy you like it! My favorite is 6. Add additional baking time for extra eggs
  • 1 cup All-purpose flour
  • 4 tbsp Butter

Vanilla Bean Syrup

  • 1 cup Sugar
  • 1/2 cup Butter (1 stick)
  • 1/2 cup Buttermilk
  • 1/2 tbsp Vanilla Bean Paste or pure vanilla extract
  • 1/4 tsp Baking Soda

INSTRUCTIONS

Dutch Baby/German Pancake

  • Preheat oven to 400º F. Place a 9×13 glass dish or cast iron pan in the oven as it preheats.
  • Combine remaining 3 ingredients in a blender and blend until smooth. Pour the batter into the hot butter/pan once oven is preheated and butter is melted. Bake for about 18-22 minutes until puffed and golden.
  • Serve with berries and syrup or powdered sugar and lemon.

Vanilla Bean Syrup

  • Heat sugar, butter, and buttermilk over medium heat until melted. Increase the heat to medium high and boil for 1 minute.
  • Take off the heat, and whisk in baking soda and vanilla. It will bubble and expand as you whisk it in. Makes 2 cups of syrup. Store in fridge and microwave as needed.

NOTES

  • If using more than 6 eggs, increase the cooking time 2-4 minutes per additional egg. Remove the German pancakes from the oven when they are puffed and golden brown on the edges.
  • If you do not have buttermilk on hand, combine a scant 1/ cup milk with 1 tablespoon white vinegar or lemon juice. Let curdle for 5 minutes, mix, then use as directed.

NUTRITION

Serving: 1grams
Tried this recipe?Mention @triedtestedandtrue!


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  1. Lol I love all the names. We used to call them the Grand Canyon cakes. My mom made them in a big jelly roll pan and they would look like canyons as they baked. .

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Hi! I'm Lisa!


I founded Tried, Tested, and True in 2019 to help moms like me develop confidence and joy in the kitchen.

Since then, I have taught millions of home cooks around the world through our tried and true recipes and Youtube tutorials.

In 2021, I wrote my first book called, “I Love My Instant Pot: Cooking for One”!

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