The best german pancakes recipe with only 5 simple ingredients. This fluffy baked pancake is perfect hot breakfast for any day of the week.
Growing up, German pancakes also known as Dutch baby pancakes or puffy pancakes, were a family favorite. Now that I have a family of my own, German pancakes are favorite even on a weekday.
These Dutch baby pancakes are so easy to make! Even my non-cook husband will make them for us on the weekends.
WHAT YOU NEED TO MAKE GERMAN PANCAKES:
This delicious pancakes recipe only has 5 simple ingredients. You probably already have them all. Here’s what you’ll need:
HOW TO MAKE PUFFY PANCAKES:
- Melt butter in 9×13 inch pan.
- Whisk ingredients together.
3. Pour batter over melted butter in pan.
5. Enjoy with your favorite berries, caramel syrup or caramel walnut sauce (recipe below).
CARAMEL WALNUT SAUCE:
If you like caramel sauce, buttermilk syrup or walnuts you will love this caramel walnut sauce. This sauce is easy.
Once the german pancakes are in the oven I make this sauce. It takes about 15 minutes to make which is perfect (the german pancakes take about 18 minutes to bake).
WHAT YOU’LL NEED TO MAKE THIS CARAMEL WALNUT SAUCE:
- corn syrup
- baking soda
Okay, okay! I know it looks like a lot and it kind of is but… it is super easy to make.
HOW TO MAKE THIS CARAMEL WALNUT SAUCE:
- In a large saucepan, heat all the ingredients EXCEPT the vanilla, baking soda, and walnuts.
- Add the walnuts and finish cooking.
- When finished, add vanilla and baking soda. The mixture will bubble up as the baking soda is mixed in.
- Serve warm, store leftovers in the fridge.
MORE AWESOME BREAKFAST RECIPES:
- Triple Berry Banana Breakfast Smoothie – fast, delicious, 100% fruit
- 15-Minute Cinnamon Muffins – quick, moist, perfect for weekdays.
- Fluffy Buttermilk Pancakes – classic breakfast pancakes
- Easy Blueberry Muffins – moist and loaded with blueberries
- Instant Pot Steel-Cut Oatmeal – filled with cinnamon and almonds.
I’m excited for you to try this german pancakes recipe. It’s so easy, so delicious and quick to make. You can have a pan of these puffy pancakes in about 20 minutes.
WHAT TOPPINGS WILL YOU ENJOY ON THESE GERMAN PANCAKES?
Here’s the full printable german pancakes recipe. I hope you love this recipe as much as we do!
- 6 eggs
- 1 cup milk
- 1 cup flour
- 1/2 tsp salt
- 4 tsp butter
- Preheat oven to 350 degrees F.
- While the oven is preheating, cut the butter into smaller pieces and place in 9x13 inch pan. Place in preheating oven to melt (watch closely to make sure butter doesn't burn).
- In a mixing bowl, add eggs, milk, and salt. Whisk together then add flour. Whisk.
- Pour batter over butter (in the 9x13 inch pan).
- Bake at 350 degrees F. for about 18 minutes or until the pancakes are puffed especially around the edges.
Making the Caramel Walnut Sauce that can go with these delicious puffy pancakes? Here’s the full printable recipe.
- 1/2 cup butter
- 3/4 cup buttermilk
- 1 cups sugar
- 1 Tablespoons corn syrup
- 1/2 teaspoon salt
- 1 cup walnut
- 1/4 teaspoon baking soda
- 1 teaspoon vanilla
- In a large sauce pan add buttermilk, butter, sugar, and corn syrup. Heat on medium to medium-high heat. Stir frequently.
- Heat until sugar mixture turns an amber color. Add walnuts. Cook an additional 1-3 minutes (if you want a thicker sauce heat more, for a thinner sauce cook less).
- Once your preferred color has been reached add baking soda. Stir vigorously. (Sauce will expand and become very bubbly). Stir for another minute or so to release some of the foam. Remove from heat and stir in vanilla and salt.
- Serve warm.
- Refridgerate leftovers.
- Make sure to stir the heating mixture fairly often so the sugar or walnuts don't scortch on the bottom of the pan. If you see little specks of dark brown that's a sign it's too hot and you need to stir it more frequently and/or turn down the heat.
- If you like your caramel sauce thicker you can cook it a bit longer and vice versa for a thinner sauce.
- If sauce is too thick (overheated) you can add a 1 tablespoon cream at a time until desired thickeness is reached)
- Store in refrigerator for 1-2 weeks (ours never lasts that long).
- If caramel forms sugar crystals (becomes grainy) you may reheat to dissolve.