Let’s bake one giant puffed pancake…a German Pancake!

German Pancakes are a baked in the oven fluffier version of the standard pancake. The first four ingredients blend together smooth and then the whole thing bakes in one pan…so easy. Top with fresh berries and our favorite homemade buttermilk syrup for a delicious breakfast.
Whether you call them puffed pancakes, dutch babies, oven pancakes, “hootenannies” or German pancakes, they really are so good! German pancakes with buttermilk syrup is one of my family’s most favorite breakfasts. I usually make it for breakfast on Christmas morning and we serve it with bacon and fresh fruit. They make a great breakfast to feed a crowd all at once. To make our favorite German pancakes a little more special, we always make homemade buttermilk syrup to go with. This syrup is the best!

What you need to make German Pancakes:

6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons butter

How to make German Pancakes:

Preheat your oven to 400 degrees…*WITH your 9×13 baking dish in the oven. This is THE key to big rising german pancakes.
In a large bowl whisk together until smooth the eggs, milk, flour and salt. You can use a blender or hand mixer if you’d like.
Put the butter into the hot 9×13 baking dish, the butter will melt with the heat of the dish. As the butter melts move it all around the pan to help grease the pan.
Pour the blended pancake batter into the hot dish.
Bake uncovered for 20 minutes at 400 degrees.
Remove from oven and poke holes into the edges to release the hot air. Serve warm with homemade buttermilk syrup, fresh berries and a sprinkle of powdered sugar.

The Secret to get big puffy German Pancakes:

There’s a trick to getting your German pancakes really BIG and puffy… THE TRICK: place your baking dish in the oven as your oven preheats and warms up to temperature. When your oven has reached temperature, carefully take the hot dish out of the oven. Add the butter to the hot dish and it will start to melt. Move the butter all around the dish. Pour the pancake batter into the baking dish, and bake. Something about starting with the baking dish hot, helps the pancakes puff up really big while baking in the oven. We all love to see how tall the German pancakes get right before it’s time to take it out of the oven. It quickly deflates as the hot air escapes, but if you poke some holes into the edges, you can keep the height.

Why are the called German Pancakes:

These pancakes are derived from a German pancake dish. It’s like one giant popover or as some call a yorkshire pudding. The idea is rather than flipping multiple pancakes to feed a crowd, you just bake one big pancake and serve everyone at once. You can make this recipe as little individual popovers too. Here’s our favorite recipe for popovers.

German Pancakes

One big 9x13 puffed pancake to feed a few. Whether you call them puffed pancakes, dutch babies, oven pancakes, "hootenannies" OR German pancakes, they really are so good!

Author Kami | NoBiggie.net

Ingredients

6 eggs
1 cup milk
1 cup flour
1/2 teaspoon salt
2 tablespoons butter

Instructions

Preheat your oven to 400 degrees...*WITH your 9x13 baking dish in the oven. This is THE key to big rising german pancakes.
In a large bowl of a stand mixer, or with a hand mixer... Or with a whisk: blend until smooth the eggs, milk, flour and salt.
Put the butter into the un-greased 9x13 baking dish, the butter will melt with the heat of the dish. As the butter melts move it all around the pan to help grease the pan.
Pour the blended pancake batter into the hot dish.
Bake uncovered for 20 minutes at 400 degrees.
Remove from oven and poke holes into the edges to release the hot air. Serve warm with homemade buttermilk syrup, fresh berries and a sprinkle of powdered sugar.

Making This Recipe? Tag us on Instagram: @NoBiggie using the hashtag #NoBiggieRecipes, so we can see what you are making in the kitchen!

There you have it! Oooh they’re so good!
I’d love to know what you have for breakfast with your family on special occasions. I’d love to find a new favorite recipe for one of those sausage souffles (aka breakfast casserole). Do you have a good one?