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.
55 stars (from 1 reviews)
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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
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.
Why are my German pancakes not fluffy? ›
Why Didn't My Dutch Baby Puff Up? Like popovers and Yorkshire pudding, the thing that gives Dutch babies their signature puff is steam. In order for that steam to work the pancake into its signature peaks and valleys, you need two things: enough air in a well-developed batter and a piping-hot pan and oven.
Can you grease a pan with olive oil for pancakes? ›
Heat a pan greased with a bit of olive oil. Pour a ladleful of mixture into the pan and cook over medium heat until you see small craters bubble out. Flip on the other side and cook until golden. Serve pancakes hot with a lot of maple syrup or Nutella!
What's the difference between German and American pancakes? ›
How are German Pancakes different than American Pancakes? German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection.
Is it okay to use olive oil instead of vegetable oil for pancakes? ›
Be it a dessert or a healthy breakfast, Pancakes do have oil in them. Using a healthier oil in preparing/ cooking them can give a nutritious boost to your pancakes. Olive oil is a great alternative because it is high in healthy fats that can lower your risk of heart diseases.
What's healthier butter or olive oil? ›
For one thing, butter is made up of 63% saturated fat, whereas olive oil only has 14%. Olive oil also contains heart-healthy monounsaturated good fats and antioxidants. Butter's high saturated fat content, on the other hand, is shown in studies to lead to heart disease and other health issues.
What makes German pancakes rise? ›
The magic that makes that Dutch baby pancake rise to its signature heights is simple: Steam! The combination of air that's whipped into the eggs when you mix the batter and the super hot cast-iron skillet (and oven) create the conditions needed for the lift we love.
Why is my German pancake dense? ›
Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake. Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.
Why are German pancakes called Dutch babies? ›
While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.
Is extra virgin olive oil good for pancakes? ›
However you do it, I promise, once you try them, you'll never want to use butter in your pancakes again! 4 tablespoons extra virgin olive oil, divided (discount code JOSE15 on Little Spain's site!) In a mixing bowl, combine the flour, sugar, baking soda, baking powder, and salt.
Butter to Oil Conversion
| BUTTER/MARGARINE | OLIVE OIL |
|---|
| 1/2 Cup | 1/4 Cup + 2 Tablespoons |
| 2/3 Cup | 1/2 Cup |
| 3/4 Cup | 1/2 Cup + 1 Tablespoon |
| 1 Cup | 3/4 Cup |
5 more rowsUsually, olive oil is best used as a substitute for butter in baking recipes that call specifically for liquid butter. In these cases, olive oil should be substituted for butter in a 3:4 ratio by volume. So if the recipe calls for one cup of butter, then you would use ¾ cup of olive oil.
Why are Dutch pancakes so good? ›
Dutch pancakes are traditional and worldwide famous, and there is a reason for that. They come with a topping of your choice or just plain. And it is the topping that makes the pancakes in a pancake restaurant so special.
What is another name for German pancakes? ›
A Dutch baby is a very young person from Dutch decent, or according to Wikipedia, it can be “a pancake, sometimes called a German pancake, a Bismarck, a Dutch puff, or a Hootenanny, is a large American popover . A Dutch baby is similar to a large Yorkshire pudding .[4] Unlike most pancakes , Dutch babies are baked in ...
What can replace butter in pancakes? ›
WHAT ARE BUTTER ALTERNATIVES FOR BAKING?
- MARGARINE. Margarine is a fat that is made mostly from vegetable oil that's flavored to taste like butter. ...
- SHORTENING. Shortening is 100% fat, made from hydrogenated vegetable oils. ...
- OLIVE OIL & VEGETABLE OIL. ...
- COCONUT OIL. ...
- PUMPKIN PURÉE. ...
- APPLESAUCE. ...
- GREEK YOGURT. ...
- BANANAS.
This is an easy one. Most no-butter pancake recipes simply swap the churned cream out for some other kind of fat, often vegetable oil. I chose this “Easy Basic Pancakes” recipe by Martha Stewart, but the story is the same across the web: replace butter with the same amount of vegetable, canola, or olive oil.
Can you use olive oil as a substitute for butter? ›
Usually, olive oil is best used as a substitute for butter in baking recipes that call specifically for liquid butter. In these cases, olive oil should be substituted for butter in a 3:4 ratio by volume. So if the recipe calls for one cup of butter, then you would use ¾ cup of olive oil.
