This recipe is for a deliciously thin crepe-like & pop-over-like German Pancake (aka Dutch Baby). The edges of the German Pancake rise up as much as 4 inches, forming an iconic bowl shape. Serve it with a squeeze of lemon juice and a sprinkle of powdered sugar for a captivating brunch.
Pancake day is coming up on March 4th, and I wanted to share with you my favorite pancake, the German Pancake! German Pancakes were one of the first things I ever made in the kitchen. It was the first recipe I ever had, and I think it’s the dish that made me fall in love with cooking and baking.
When I was 8-years-old, we went to visit a family friend over Thanksgiving weekend. Being such wonderful hosts, they made us brunch one morning and let me hang around the kitchen. I got to grind the coffee beans on the hand crank grinder and help mix the batter for a special pancake they were making for us. I watched Uncle Jim pour the batter into a skillet and put it in the oven. Fifteen minutes later, I couldn’t believe what Uncle Jim pulled out of the oven — a HUGE puffy pancake! Was it all for me???
To be honest, after that point, I don’t remember much because WOW that pancake was delicious. So I don’t remember how I sweet talked my way into getting the recipe. But I do think it has something to do with the fact that no one ever thinks an 8-year-old will really remember much. But here it is – my first recipe book, which on page 1, is the secret Hanlon Family German Pancake Recipe.
![[650x846]-Recipe-Book](https://www.theworktop.com/wp-content/uploads/2014/02/650x846-Recipe-Book.jpg)
It’s been 20 years since I ate German Pancakes for the first time. Twenty years since I’ve held the greatest secret recipe of all times. I don’t want to get your hopes too high, because unfortunately, the Hanlon’s secret German Pancake recipe isn’t getting revealed today. But I do have a treat to share – a German Pancake recipe that is based on Marion Cunningham’s The Breakfast Book.
I made Marion’s recipe last weekend, and the German Pancake turned out beautiful. Airy, light, layered and thin – just as it is supposed to be. It’s a really simple recipe, and really quick to make. The batter takes no more than 5 minutes to make, and then it just sits in the oven for a bit. There’s no real excuse not to make this, so get ready for Pancake Day!
German Pancake Recipe (aka Dutch Baby) for Pancake Day!
Print RecipeIngredients
- 2 tablespoons butter
- 3 large eggs
- 1/2 cup milk
- 1/2 cup all-purpose flour
- 1/2 teaspoon salt
- fresh lemons - for serving
- powdered sugar (icing sugar) - for serving
Instructions
- Preheat oven to 450F / 230C.
- In a 12-inch skillet, melt the butter. Set aside.
- In a medium bowl, beat the eggs.
- Add in the milk and beat well.
- Slowly, add in the salt and the flour, while whisking steadily.
- Mix in the melted butter. It is okay if there are a few small lumps in the batter.
- Using a paper towel, lightly spread the remains of the melted butter around the pan to coat it.
- Pour the batter into the skillet, and bake for 15 minutes at 450F/ 230C. Reduce the heat to 350F / 175C and bake for an additional 10 minutes.
- Serve immediately. Top with a generous squeeze of lemon juice and a sprinkle of powdered sugar.
Nathan Sandland says
October 1, 2017 at 4:12 pmPerfect recipe! Made very puffy pancakes that stayed puffy instead of deflating.
Tina Jui says
October 6, 2017 at 8:35 amHi Nathan! Thanks for leaving the feedback. Hope you get to make this recipe again soon.
Michelle Larson says
September 5, 2016 at 8:36 pmCome on Uncle Jim, give us your recipe..please
Tina Jui says
September 5, 2016 at 10:54 pmHaha! Maybe if enough people request it, he will share it ;)
Tracey says
May 26, 2014 at 2:46 pmI tried your recipe but it didn’t turn out like yours. I hand whisked to eggs and am guessing that I didn’t make them fluffy enough. Do you had whisk or electric whisk your eggs and are they really fluffy?
Tina Jui says
June 3, 2014 at 10:41 pmHi Tracey, I just beat the eggs by hand and mix in the ingredients. It is not fluffy at all. It should be a thick liquidy texture.
Jacqueline Meldrum says
March 17, 2014 at 12:35 amBloomin heck, just look at that! It looks amazing and here was I thinking I was having a break from pancakes after going pancake crazy the last few weeks.
Tina Jui says
March 18, 2014 at 9:07 pm:) can’t ever get enough of pancakes!
Uncle Jim says
March 6, 2014 at 3:32 pmHi Tina-
Very gratifying to know that my teaching has not gone to waste. Truly, you are carrying on the baking tradition it took me years to perfect. Remember: “It’s in the butter”.
Oh be sure to let your English friends know that you ground your coffee with an authentic Spong grinder, they will be very impressed.
Best regards,
Uncle Jim
Tina Jui says
March 18, 2014 at 9:06 pmHi Uncle Jim! What an honor for you to come visit and comment on my blog! I definitely can’t compare my german pancakes to the ones you make … Thanks for all the lessons over the years :) Ah, the UK has really good butter, so I’m really lucky over here. I’ve been working on making cinnamon rolls lately – I know you and Aunt Rae make really delicious ones. I took a copy of her recipe with me last time.. hehe… wish I was there to pick up some tips though.
L Janis says
January 22, 2015 at 5:05 amWhy…. Oh why… Why aren’t you posting the recipe that started it all??? All that build up only to be deflated :(
Betty Hanlon Tacheny says
March 1, 2014 at 11:33 pmHi Tina,
I’m Uncle Jim’s sister, too. He has many culinary talents but I think the German Pancake is my favorite. Its like having a humongous desert for breakfast! Yum!
Betty
P.S. HIs omelettes are pretty spectacular, too!
Tina Jui says
March 3, 2014 at 8:49 pmHi and thanks for visiting the site! Yes, Uncle Jim’s German Pancakes are amazing. It is like dessert for breakfast, but always also served with bacon, too :)
Daniel Wang says
February 26, 2014 at 11:10 pmI bought a skillet last year JUST so I could make dutch babies!
Tina Jui says
March 1, 2014 at 12:48 pm:) that sounds a little funny… hehe.
Torsten says
February 26, 2014 at 10:13 amHello Tina,
I’m from Germany and din’t know anyone, making pancakes like this. We make them in a great pan, but not in the oven and not as thin as a crepe. Some people eat them – like the dutch do – sweet, with apples or syrup (“Rübenkraut”), but most eat them with “Bauchspeck”, something like bacon.
I myself love them with some more sauce. You can find my receipy (German) with step-by-step pictures on “http://www.expli.de/anleitung/pfannkuchen-mit-provencalischen-filets-und-champignonrahm-2586/”.
But nevertheless I tried your receipy. GREAT TASTE !!
Torsten
Tina Jui says
February 26, 2014 at 9:26 pmHi Torsten! Yes, you are correct that this “German Pancake” isn’t actually how people make pancakes in Germany. It’s actually an American breakfast dish. It’s popular in some American pancake houses and diners. Strangely enough, it’s sometimes also called a Dutch Baby, Big Dutch Baby, or Hootenanny.
Glad you enjoyed the recipe though! I took a look at how pancakes are made in Germany and I will have to try them some day!
Mary Daley says
February 26, 2014 at 5:11 amHi Tina,
I’m “Uncle Jim’s” sister. He made these pancakes for me the first time I stayed overnight in his Chicago apartment (he was a bachelor then). They ARE delicious! I think I’m going to call him and invite myself to brunch!
Mary
Tina Jui says
February 26, 2014 at 9:27 pmI’m so jealous you can have some real Uncle Jim German Pancakes :) Those are so delicious!
Vera Harris says
February 25, 2014 at 11:16 pmHi Tina,
My mother was German and I spent the first 13 years in Germany. I don’t recall my Mom making pancakes like this; they were thin and skillet sized, almost like crepes. In any case, your recipe looks delicious and I will definitely try them. I too love to bake-inherited that from my Mom.
If you have any recommendations on places to get sweet goodies in London let me know. Am heading your way in April.
Thanks for a wonderful Blog!
Vera
Tina Jui says
February 26, 2014 at 9:32 pmHi Vera, thanks for stopping by! Yes, I do think these may be an American invention. They are sometimes also called Dutch Baby, Big Dutch Baby, and Hootenanny. Strange names, aren’t they?
If you are in London, and like coffee, please do stop by The Espresso Room. I’m working there, we have wonderful sweets, and I would love to meet you. Feel free to drop me a message closer to the date.