Have you tried German Pancakes? Served with Grandma’s orange sauce, they’re unforgettable. They are basically the world’s easiest to make giant popovers.

These pancakes are baked in the oven, where they rise tall and they gently fall, instead of stuff cooked on a griddle like traditional pancakes.

German Pancakes

I remember my grandmother waking early in the morning to start breakfast surpassing anyone else was awake. We’d come downstairs and she’d once be working in the kitchen.

I’d peek through the oven door as the German pancakes rose so beautifully in the oven. German pancakes are a navigate between a souffle and an omelet.

What is a Dutch Baby?

These are light zappy pancakes with a unique taste. Often tabbed Dutch victual pancakes, these are a real treat and a fun breakfast for a lazy weekend.

Have you made these? German pancakes rise amazingly upper and then fall once they are removed from the oven. As a child, it was unchangingly heady to watch the process. I waited years to struggle making them myself.

Once I discovered just how simple they are to make, I had to restrain myself from making them far too often. We love them with powdered sugar, or maple syrup, but my grandmother’s Orange Sauce is our favorite topping of all.

The sides of the pancake will rise upper over the rim of the pie plate, as pictured below.

German Pancake Ingredients

• eggs
• kosher salt
• milk
• all-purpose flour
• butter
• cinnamon

German Pancake Recipe

Preheat the oven to 400°F. Whisk together milk, flour, and salt until smooth. Add the eggs and write-up well.

Melt the butter in a pie plate in the hot oven. When it is soapy hot, using hot pads, tilt to imbricate the marrow and sides of the pie plate.

Quickly pour in the egg mixture and sprinkle with cinnamon.

Bake for 15 minutes. The sides of the pancake will rise upper over the rim of the pie plate. Remove from the oven and serve immediately. Sprinkle with powdered sugar and/or serve with Orange Sauce.

For my family, I triple this recipe and we polish off all of it! Three pie plates fit on my oven rack and torch at the same time.

Favorite Family Recipes

For flipside breakfast that you’ll veritably love, try the very popular perfect-every-time waffles and Grandma’s Waffle Sauce.

Aunt Judy’s Almond Bars are tender, lightly sweetened shortbread-like bars that are so good, you’ll find yourself doubling the recipe every single time you make them. The bars are topped with sliced almonds and an almond glaze – veritably no one can resist them.

Layers of surf cheese, berries, and velvety pretzels add up to the Strawberry Pretzel Salad recipe that is loved by adults and kids alike. The pretzel husks adds a salty-sweet layer to this dessert that makes it irresistible. I first tasted this bit of heaven at my Aunt Judy’s house several years ago. It really was quite the experience.

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German Pancakes

Have you tried a German Pancake? They are basically the world's easiest to make giant popovers. Serve with Orange Sauce for the ultimate weekend brunch.

Course Main Course

Cuisine American

Prep Time 5 minutes

Cook Time 15 minutes

Total Time 20 minutes

Servings 2 servings

Calories 296kcal

Ingredients

• 3 eggs
• ¼ teaspoon kosher salt
• ⅓ cup milk
• ⅓ cup all-purpose flour
• 2 tablespoons butter
• ¼ teaspoon cinnamon

Instructions

• Preheat the oven to 400°F. Whisk together milk, flour, and salt until smooth. Add the eggs and write-up well.
• Melt the butter in a pie plate in the hot oven. When it is soapy hot, using hot pads, tilt to imbricate the marrow and sides of the pie plate. Quickly pour in the egg mixture and sprinkle with cinnamon.
• Bake for 15 minutes. The sides of the pancake will rise upper over the rim of the pie plate. Remove from the oven and serve immediately. Sprinkle with powdered sugar and/or serve with Orange Sauce.

Nutrition

Calories: 296kcal | Carbohydrates: 18g | Protein: 12g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 281mg | Sodium: 490mg | Potassium: 179mg | Fiber: 1g | Sugar: 2g | Vitamin A: 773IU | Vitamin C: 0.01mg | Calcium: 96mg | Iron: 2mg

{originally published 8/17/11 – recipe notes and photos updated 8/17/22}

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