German Puff Pancakes Recipe -
German Puff Pancakes Recipe
  • READY IN 30 mins

German Puff Pancakes

Recipe by  

"Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust."

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Ingredients Edit and Save

Original recipe makes 1 large pancake Change Servings
  • PREP

    5 mins
  • COOK

    25 mins

    30 mins


  1. Preheat an oven to 375 degrees F (190 degrees C).
  2. Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
  3. Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
  4. Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jun 15, 2010

Even though I'm German, I don't recognize this recipe but I have to say it is simple, delicious and filling. I half the recipe and bake in a small cast iron skillet right in the oven. Delicious as is or served with a light drizzle of syrup. I have also made this, sans the vanilla and cinnamon, as a vegetable pancake with sautéed mushrooms and onions. This makes much more than one serving LOL!

Most Helpful Critical Review
Jul 12, 2010

This did not taste anything like a pancake. I should have figured that out, however, as the recipe calls for 6 eggs and only one cup of flour. It tasted more eggy than anything else. Overall it didn't taste bad, but it definitely didn't taste like a pancake.

Aug 16, 2010

Egg-cellent and super easy to make. It's going to disappoint if you're expecting anything like an American-style pancake. The eggs give it an entirely different texture. We had ours with some homemade mulberry syrup (with whole mulberries) mixed with regular maple syrup and with a dollop of sour cream. Amazingly decadent!

Jun 21, 2010

i've made variations of this, called Dutch Pancake, Old World Pancake, etc...can do lots of things with it; it's great with apples too.

Jul 14, 2010

I was so excited to find this recipe, I made it for my husband for fathers day and he LOVED it, the only thing he said was that it was a litte thicker than he would have liked, I think next time we will find a different pan, we used a pie pan and it was a bit thick. My girls did love to see it puff up and warming the eggs and milkl first really do make a difference.

Jun 28, 2010

Excellent addition to any breakfast. Easy to make and has an excellent texture. I made mine with whole wheat flour, and only four whole eggs and some egg whites due to a pantry shortage this morning, but it was still great! I served with some egg whites, cooked apples with cinnamon, and agave nectar. Nice breakfast made with things that you usually have in the pantry.

Mar 01, 2011

This was a huge hit with my three kids. They polished it off in no time. I used 1TB butter instead of two for a bit less fat, and a 9x13 pan because I don't have a smaller one. I baked it for 20 minutes and it was PERFECT. Thanks for the recipe!

Oct 04, 2010

I was surprised in a very good way by these! I've neither made nor had baked pancakes before so I didn't know what to expect, and these definitely have me impressed. I halved the recipe for my boyfriend and I and made it in a smaller pan, so they may have been thicker than usual, but I liked them that way. Reminded me of French toast, but chewier. We both decided that these would taste great done in little yorkie pans (or muffin pans) to make them individual and then stuff them with bacon or sausage. As it was this morning, we topped ours with honey, peanut butter, and bananas (not all at once though). I also sprinkled cinnamon sugar on the whole thing as soon as it came out of the oven, and that turned out to be a great addition. Looking forward to experimenting with this recipe!


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  • Calories
  • 203 kcal
  • 10%
  • Carbohydrates
  • 18.4 g
  • 6%
  • Cholesterol
  • 199 mg
  • 66%
  • Fat
  • 9.8 g
  • 15%
  • Fiber
  • 0.7 g
  • 3%
  • Protein
  • 9.8 g
  • 20%
  • Sodium
  • 211 mg
  • 8%

* Percent Daily Values are based on a 2,000 calorie diet.

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