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German Pancake - puffy and fluffy golden baked German pancake recipe. Serve with powdered sugar, syrup, melted butter and berries for a wholesome breakfast.
Table of Contents
How Do You Make German Pancake?
German Pancake is an oven-baked pancake, usually made on a cast-iron skillet on stovetop and then finish off in the oven.
Contrary to its name, German Pancake is actually an American recipe, and its origin is in the United States and not Germany.
Other Recipes You Might Like:
Dutch Baby Pancake
Homemade Crepes
Savory Dutch Baby
Is German Pancake the Same As Dutch Baby?
German pancake is basically the same as Dutch Baby or Dutch Baby Pancake.
The reason why it’s called Dutch baby is because German is Deutsch and the sound is similar to Dutch and it was probably misspelled as Dutch.
Either way, German pancake originated from Seattle, Washington in the first half of 1900, according to Wikipedia.
When I was in Netherlands recently, I certainly didn’t see any restaurants selling Dutch Baby!
Fluffy German Pancake in the Skillet and Oven
Homemade German pancake is a two-step process. You start off on the stove top, using a skillet such as a cast-iron skillet.
After that, you bake the pancake in the oven at high heat. The end result is fluffy, airy and puffy German pancake.
Ingredients of German Pancake
It’s amazing what a few ingredients could make magic with intense heat and baking in the oven. The ingredients of the batter are very simple:
Eggs
All-purpose flour
Milk
Additional ingredients can be added to the basic batter, for example: salt, sugar, melted butter and vanilla extract. But at the very core, German pancake calls for only 3 key ingredients above.
It’s quite magical what the batter can do in the oven. You have to make it and see it with your own eyes to believe it!
How Do You Serve German Pancake?
German pancakes are mostly served sweet. There are many ways to serve them; you can serve them with melted butter, powdered sugar, buttermilk syrup or maple syrup.
Toppings such as berries are great addition to the fluffy German pancakes, for examples: strawberries, raspberries, blueberries, blackberries, or a combination of different berries.
Lower in Carb and Calories
I had previously shared a Dutch Baby recipe, but this German pancake recipe is easier with less ingredients.
Both yields amazing and delicious results. This German pancake recipe is definitely lower in carb and butter, making it healthier and lower in calories.
How Many Calories per Serving?
This recipe is only 229 calories per serving.
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Easy German Pancake Recipe
German Pancake - puffy and fluffy golden baked German pancake recipe. Serve with powdered sugar, maple syrups, melted butter and berries for a wholesome breakfast.
In a blender, combine the flour, eggs, milk, and salt. Blend until smooth with no lumps, 20 seconds.
In a 10-inch (25cm) cast-iron skillet, heat 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the pancake is golden brown in color and puffed up, about 18 minutes.
Remove from the oven, add the strawberries in the center of the German pancake and dust with powdered sugar. Serve with maple syrup or buttermilk syrup, and melted butter (if using).
Course: American Recipes
Cuisine: Pancake
Keywords: German Pancake
Nutrition
Nutrition Facts
Easy German Pancake Recipe
Amount Per Serving (4 people)
Calories 229Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 142mg47%
Sodium 213mg9%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 6g7%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
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.
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.
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.
Whether you are making your own batter or using a pancake mix, the the secret to fluffier pancakes rests in air pockets. Yes—air pockets. Air pockets make the difference between a pancake and crepe, which means it's crucial that you get the perfect amount of bubbles in your batter to form a fluffy pancake.
Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.
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.
A pannenkoek (Dutch pronunciation: [ˈpɑnə(ŋ)ˌkuk]; plural pannenkoeken [-ˌkukə(n)]) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes.
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.
The German pancake, sometimes called a Dutch baby, is a study in contrasts: The edge of the skillet-size breakfast specialty puffs dramatically to form a tall, crispy rim with a texture similar to that of a popover while the base remains flat, custardy, and tender, like a thick crêpe.
Dutch Baby Pancakes taste like Crepes but in pancake form. The batter puffs up to form a billowy crust with a custard-like center. We also included instructions for making a Berry Dutch Baby and even a Double Dutch.
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.
Over-mixing pancake batter develops the gluten that will make the pancakes rubbery and tough. For light, fluffy pancakes, you want to mix just until the batter comes together—it's okay if there are still some lumps of flour. Fat (melted butter) makes the pancakes rich and moist.
Why are my pancakes flat and not fluffy? A flat pancake is usually the result of the batter being too wet. This is because there isn't enough strength from the flour to trap the bubbles produced by the baking soda.
Dense pancakes, this is different than thick and fluffy, happen because the flour was improperly measured and the batter has too much flour. When the pancake batter is too thick without enough baking powder to help it “lift” you will have dense, thick pancakes as the outcome.
Introduction: My name is Carlyn Walter, I am a lively, glamorous, healthy, clean, powerful, calm, combative person who loves writing and wants to share my knowledge and understanding with you.
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