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
Using extra virgin olive oil in place of the melted butter in this recipe adds moisture in addition to flavor, resulting in a light and fluffy pancake that's perfectly tender and moist, not dry or doughy in the least.
Can I use olive oil instead of vegetable oil in pancakes? ›
Baking with Olive Oil
If substituting olive oil for vegetable oil (or another cooking oil) in your baking recipe, you can use a 1:1 ratio. Because of olive oil's distinct flavor, it might affect the flavor of the baked product.
What's the difference between German and 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. Whereas the traditional American pancake uses baking soda or powder to help it fluff up and is cooked on a hot stovetop or grill and is much fluffier when done.
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.
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.
How much olive oil equals half a stick of butter? ›
Butter to Extra Virgin Olive Oil Conversion
| BUTTER | OLIVE OIL |
|---|
| 1 TABLESPOON | 2-¼ TEASPOONS |
| 2 TABLESPOONS | 1-½ TABLESPOONS |
| ¼ CUP (1/2 stick) | 3 TABLESPOONS |
| ½ CUP (1 stick) | ¼ CUP + 2 TABLESPOONS |
5 more rowsYes, 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.
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 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.
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.
Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.
Why are restaurant pancakes so fluffy? ›
The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.
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.
Does baking soda make pancakes fluffier? ›
Baking powder, like baking soda, is a chemical leavening agent made with sodium bicarbonate (aka baking soda) plus a weak acid, such as potassium bitartrate. Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy.
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.
Is it better to use olive oil instead of butter? ›
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.
Is it better to pan with olive oil or butter? ›
Because it browns easily and can burn when cooked at high temperatures, butter is usually unsuitable for dishes that require a high cooking temperature. Instead, cooking oils are the best option and there are a variety of choices available from peanut oil, to avocado oil, vegetable oil and olive oil.
Can I replace butter with oil in pancakes? ›
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.
