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
Olive oil is an extremely versatile type of cooking oil and can be used for anything from baking to frying to sautéing. When recipes call for the use of either butter or any other type of refined oil, such as vegetable oil, we highly recommend substituting this for olive oil instead.
What is the best oil to use for pancakes? ›
Healthy kinds of Oil to use in Pancakes
- Olive oil. Olive oil is a great alternative because it is high in healthy fats that can lower your risk of heart diseases.
- Coconut oil. Coconut oil is another butter or shortening substitute with potential health benefits.
- Grapeseed oil.
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.
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.
What happens if you use olive oil instead of vegetable 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.
Is it okay to use olive oil for pancakes? ›
Yes, you certainly can. Be aware that if you choose extra virgin olive oil, you will taste the olive oil flavor in the pancakes (I personally like it, but some don't), so might be best to choose a lighter olive oil, which should give no taste at all.
What oil does IHOP use for pancakes? ›
In addition, we use highly refined soybean oil in our fryers, which the FDA exempts from being labeled as an allergen.
How much oil should you use for pancakes? ›
Once the pan is hot, add 1 ½ tablespoons of vegetable oil. You could use butter, but butter burns more quickly than vegetable oil so it can get a bit tricky if your pan gets too hot. Using a ¼ cup measure, scoop up some batter, hold the cup about 2-3 inches from the surface of the pan, and pour the batter into the pan.
What is a substitute for vegetable oil in pancakes? ›
- Melted Butter.
- Avocado.
- Unsweetened Applesauce.
- Greek Yogurt.
- Shortening.
- Coconut Oil.
- Bacon Grease.
- Nut Butters.
Before you cook your pancakes, you should allow your batter to 'settle'. 24 hours in the fridge is ample time, but it may have thickened up a little when you take it back out, so just loosen up with a splash of milk. When you come to cook the perfect pancakes, the temperature of your pan is crucial.
Pancakes. There's no one right answer for pancakes: Some chefs are fans of using butter, while others swear by greasing their pan or griddle with oil. If you go with the former, a high-fat butter, sold in a stick (not whipped!), works best for this breakfast food.
Can pancake batter sit overnight? ›
A – If you are going to let your batter rest, leave it for at least 30 minutes in the fridge. If you've got time, leave it for longer – even overnight in the fridge. Some say that there is no point in letting the batter rest and there's certainly no harm in using it straight away. Go ahead if you're in a rush.
What makes a German pancake rise? ›
In particular this butter is super important for cooking the center of the German or Dutch Baby Pancakes. The steam created from the butter and eggs heating up is what gives your pancake everything it needs to rise up and get all puffy.
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.
What does a German pancake taste like? ›
Dutch Baby Pancakes taste like Crepes but in pancake form. The batter puffs up to form a billowy crust with a custard-like center.
What can I use instead of vegetable oil in pancakes? ›
If you need to substitute vegetable oil in a recipe, olive oil, coconut oil, canola oil, sunflower oil, avocado oil, butter and applesauce make good alternatives.
What can you use for pancakes if you don't have oil? ›
The most common way to replace oil in baked goods is by using applesauce or mashed banana. Other fruit purees work too, but most of them add more flavor – apple and banana are neutral enough to not overpower other flavors.
How much olive oil equals half a stick of butter? ›
Butter to Olive Oil Conversion Chart
| 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 rowsWisk the eggs, buttermilk and olive oil together. Stir in flours, sugar, baking powder and salt until well mixed. Cover with plastic wrap and refrigerate batter for at least 30 minutes before using (batter can be refrigerated for up to 3 days).
