German pancakes are my ultimate desert island brunch. Meaning, if I were stuck on a desert island and could only have one brunch food for the rest of my life, this would be it. Actually, that sounds like a pretty awesome island, one I’d like to visit ASAP.
This is one of those recipes that came from somewhere… from a family friend or a dog-eared cookbook or a pack of sample recipes encouraging you to subscribe for more (only 12 easy payments of $42.99!) But whatever its origins, the recipe made its way onto an index card in my mom’s recipe binder and quickly became one of our most used and loved and vanilla-stained. I’ve tried other German pancake recipes over the years, and yet I keep coming back to this one, my tried and true, the recipe that’s so simple you’ll have it memorized in no time.
Of course, once you’ve memorized the classic version might I suggest expanding your horizons and trying out some tempting variations like chocolate pear, pumpkin spice, or apple (Not long ago I realized that while I’ve posted multiple variations on my favorite recipe over the years, I had never actually posted the classic. And for that oversight I am truly sorry. One bite and you’ll forgive me, I promise!)
In all the years I’ve been making this recipe, the only change I’ve made to the original is to prepare the batter in a blender, a trick I learned in my crepe-making experimentation that results in a perfectly smooth and easy-to-pour batter (and since you’re pouring the batter into a sizzling hot pan, that’s a game changer in my opinion).
The trick to more mountainous pancakes is to swirl as you pour, the places where the batter and the hot butter meet are where you’ll get those luxurious puffs. So as opposed to just pouring your batter right in the middle of the pan, pour it in a spiral or squiggle from the outside in to better let the batter intermingle with that glorious butter. Just pretend you’re making latte art or something.
If you’ve never had a German pancake (also called a Dutch baby pancake and not unlike a sweet Yorkshire pudding), think of it as falling somewhere in between a pancake and an omelet, with undertones of French toast. It’s eggier than your typical pancake, but sweeter and lighter than an omelet, with more pastry-like characteristics. The peaks turn golden and crispy, while the valleys collect streams of butter and maple syrup for a brunch-scape that’s truly perfection.
The fact that the ingredients are so simple means you’ll almost always have them on hand. Never again will brunch be ruined by a poorly-planned grocery list and sadly forgotten bacon or potatoes. All you need for this is milk, eggs, flour, and butter, with a pinch of salt and a splash of vanilla for good measure.
This recipe will yield one 13-by-9-inch baking pan full of buttery, brunchy goodness. It’s a generous 4 servings, although I’ve been known to consume almost half a pan all by myself. Or if you served it with potatoes or sausage or bacon, you could probably stretch it to 6 (though don’t be surprised when it disappears before your very eyes).
Now, about that brunch-filled island…
Yield: 4 servings
German Pancakes
Prep Time: 5 minutes
Cook Time: 25 mintues
Total Time: 30 minutes
Towering mountains of buttery, eggy goodness make this easy-to-prepare brunch recipe a treat indeed.
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Ingredients:
- 1 cup whole milk
- 1 cup all-purpose flour
- 6 large eggs
- 1/2 teaspoon vanilla extract
- 1/4 teaspoon salt
- 6 tablespoons unsalted butter
Directions:
- Combine milk, flour, eggs, vanilla, and salt in a blender and mix on low speed until smooth (you can also mix by hand with a whisk until mostly smooth, a few small lumps may remain but that’s ok).
- Spray a 13×9 inch baking pan with cooking spray. Position oven rack in bottom 1/3 of oven and preheat to 450 degrees F. When oven is almost preheated, place butter in prepared baking pan and place in oven until butter is hot and sizzling. Carefully pour the batter into the hot pan (one reason I love making the batter in the blender: easy pouring. Otherwise, it may be easier to remove the pan from the oven, pour in the batter, then put it back in the oven).
- Bake for 25 minutes, or until golden brown and fluffy.
- Slice and serve hot with maple syrup and powdered sugar.
All images and text ©Lindsay Landis / Love & Olive Oil
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FAQs
Yes, you can make pancakes with olive oil instead of butter. Here is the olive oil pancakes recipe! The olive oil pancakes recipe is an Italian version of classic pancakes. In Italy, we use a lot of extra-virgin olive oil for cooking: it is healthier and exalts flavors instead of covering them.
What's the difference between German and regular pancakes? ›
What is the difference between German pancakes and regular pancakes? German pancakes have more eggs and don't use a leavening agent. The pancakes are also baked in the oven and have a light and fluffy texture. Whereas regular pancakes are made with baking soda or powder and are cooked on a skillet or griddle.
What's the difference between German pancakes and Swedish pancakes? ›
The Swedish pancakes are essentially a baked custard, and are very similar to the German pancakes known in America as a Dutch baby. The Swedish version is generally baked in a square or rectangular pan and cut into square slices, while the German version is generally baked in a round skillet.
Can I use olive oil instead of coconut oil for pancakes? ›
Neutral oils like canola and vegetable oil let the pancake flavours shine through, while oils like olive and coconut add unique flavours that can enhance specific recipes.
Is olive oil healthier than butter? ›
Because olive oil comes from a plant, it has unique health benefits from nutrients like polyphenols — which aren't found in butter. These polyphenols help make olive oil a more nutritious choice. Using butter every so often — or even a small amount each day — isn't likely to harm your health.
Why are my German pancakes not fluffy? ›
If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.
Why do diner pancakes taste better? ›
Using milk instead of water when you're utilizing it as a mix-in creates a fluffier texture in the end, much like it does when the same is done to scrambled eggs. Restaurants also refrain from using butter and oil on the griddle, popular ways to grease pans when in your own kitchen, which tend to affect the flavor.
What makes Dutch pancakes different? ›
What's the difference between a Dutch pancake and an American pancake? A Dutch pancake is usually larger and much thinner than the thick and fluffy American pancakes. If you order a Dutch pancake at PANCAKES Amsterdam, you will get a delicious thin pancake with a diameter of 32 centimeters.
What is the difference between a German pancake and a pannekoeken? ›
Folks tend to use the two names, German pancake and pannekoeken, interchangeably. But a German pancake is made in a casserole dish or baking pan, not a specialty pan as used for pannekoeken. A pannekoeken rises in a giant bowl. Typically, but not always, the fruit is loaded in after the pannekoeken comes from the oven.
Is a German pancake the same as a Yorkshire pudding? ›
A German pancake (a.k.a. a Dutch baby) is similar to a large Yorkshire pudding. Unlike other types of pancakes, German pancakes are baked in the oven instead of fried on the stove. They also don't contain leaving ingredients, such as baking powder or baking soda.
Classic buttermilk pancakes made with extra virgin olive oil instead of the typical melted butter. With a hint of lemon zest that plays beautifully with the fruitiness of the olive oil, the result is a unique and utterly delicious twist on a breakfast classic.
What is the healthiest oil for pancakes? ›
Grapeseed oil is known for its light, clean flavor. This quality makes it a great choice for use in your pancake recipes. It is a healthy choice, too, because it is mainly composed of linoleic acid, a polyunsaturated fat and essential fatty acid.
Why is pancake mix not good for you compared to olive oil? ›
Olive oil is a healthier option than many lower fat pancake mixes because: 1. Olive oil is mostly unsaturated fat and has no trans fat at all. Trans fat is known to increase the risk of heart disease.
What oil is best for pancakes? ›
"This also allows the pancakes to get an even color and cook all the way through without burning." The key is to use an oil with a neutral flavor, like vegetable oil, and use it sparingly, so the pancakes maintain a nice texture and aren't too hard on either side.
Can you use olive oil instead of vegetable oil in pancake mix? ›
Learn our must-have tips for substituting olive oil for vegetable oil in baking to score the same texture and flavor you love. Katlyn Moncada is the associate food editor at BHG.com, sharing food news and tutorials on becoming better home cooks.
Is olive oil is a better fat for you than pancakes? ›
Olive oil is a healthier option than many lower fat pancake mixes because: 1. Olive oil is mostly unsaturated fat and has no trans fat at all. Trans fat is known to increase the risk of heart disease.
What is best to grease pan for pancakes? ›
A – I always use butter rather than oil as I prefer the taste. My tip is to melt the butter in a separate bowl and then, using a pasty brush, lightly coat the bottom of the pancake pan. Also wipe out the pan between batches with kitchen paper to avoid the bitter taste of burnt butter.
