German Pancake

By Lidey Heuck

Published Feb. 10, 2025

German Pancake
Christopher Testani for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Prep Time
5 minutes
Cook Time
25 minutes
Rating
5(1,196)
Comments
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This large-format pancake puffs up at the perimeter, creating light airy edges, while the center remains denser and almost custard-like. It’s the combination of these two textures that makes the German pancake special — that, and the ease of being able to whip up pancakes for six without being tethered to the griddle. What’s the difference between a Dutch baby and a German pancake, you may wonder? Semantics, really. The origin of this giant baked pancake is commonly attributed not to a Dutch or German dish, but to a Seattle restaurant called Manca’s that began serving the dish in the 1940s. The inspiration and name for this uniquely puffy pancake may have come from some variation of pfannkuchen (the German word for pancakes) and the word Deutsch (German) pronounced in American English eventually morphing into “Dutch.” While many German pancake recipes call for a cast-iron skillet, this recipe uses a 9-by-13-inch rectangular baking pan to create one gargantuan pancake with plenty of crisp edges. How you serve the pancake is up to you: Fill it with berries and maple syrup and a dusting of powdered sugar, or cut it into individual squares and let everyone top the pancakes to their liking. 

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Ingredients

Yield:4 to 6 servings 
  • 1cup/130 grams all-purpose flour 
  • 1cup/240 milliliters whole milk, at room temperature
  • 5large eggs, at room temperature 
  • 2tablespoons granulated sugar 
  • 1teaspoon vanilla extract
  • ½teaspoon kosher salt (such as Diamond Crystal)
  • 4tablespoons/57 grams unsalted butter
  • Powdered sugar, maple syrup and berries, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (6 servings)

252 calories; 13 grams fat; 7 grams saturated fat; 0 grams trans fat; 4 grams monounsaturated fat; 1 gram polyunsaturated fat; 24 grams carbohydrates; 1 gram dietary fiber; 7 grams sugars; 9 grams protein; 235 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 425 degrees and place a 9-by-13-inch metal pan in the oven.

  2. Step 2

    Prepare the pancake batter: To a blender, add the flour, milk, eggs, sugar, vanilla and salt, and blend on high speed for 10 to 15 seconds, until smooth, pausing to scrape down the side with a spatula if necessary.

  3. Step 3

    Add the butter to the heated pan in the oven and cook until melted and sizzling, 1 to 2 minutes.

  4. Step 4

    Working quickly, carefully tilt the pan so the butter is evenly distributed, then pour the batter into the center of the pan.

  5. Step 5

    Bake for 16 to 20 minutes, until the edges are puffed and browned and the center is just starting to take on color. Cut into squares and serve hot with powdered sugar, maple syrup and fresh berries. (The pancake will deflate as it sits.)

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Ratings

5 out of 5
1,196 user ratings
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Comments

JH

@Paula I use Bob’s Red Mill All Purpose GF Baking Flour and it works well! I’ve been making Dutch Babies almost 40 years now and started making them GF 15 years ago…tried a few GF flours and Bob’s All Purpose is the best. The Dutch Baby recipe I use has one less egg. You can adjust proportionally: 1/4 cup flour and 1/4 cup milk for each egg. My grandpa got the recipe “from a diner in Washington” in the 60’s, maybe it was Manca’s but I’ve seen Dutch babies on the menu in multiple Seattle diners through the years so not sure. I serve it GF for guests all the time and it’s always a hit!

GrandB

This pancake is a more delicate version of the classic puffy German pancake, also known as the Dutch Baby. The recipe, shared by "The Essential New York Times Cookbook" author Amanda Hesser, was developed by David Eyre. 1 serving my proportions 1egg large to ex large 1/3 C flour 1/3 C milk Dash Salt Or if med egg ...use 1/4 cup flour & milk Bake in preheated 16 ounce oven proof shallow dish  with 2 TBL melted butter 15-20 min 425°F

Sarene

One of my favorites from childhood. My German grandmother from Seattle (maybe she tried them at Manca's?) used to bake these in a cast iron skillet when we stayed overnight at their lake cabin. They're a family vacation treat when I make them for my children and nieces. We serve them with lemon juice and powdered sugar, but have also eaten them with fruit preserves (raspberry, mmm) or even homemade applesauce.

DLM

Really good with 1/2 tsp of lemon zest--brightens it up!

Kristine

This is so interesting! I used to make it all the time and served it with lingonberries. The last time I made it (so long ago) it came out thick and not cooked through. Maybe it was because I used a glass instead of a metal pan. I’m going to try this again with the correct pan and GF flour prior to visiting family arrival. Thanks to all the commenters! By the way, I come from a German and Norwegian household.

Erin R

Followed the recipe precisely and enjoyed this very much - very easy, quite filling, and more of a solid texture than I expected. I topped mine with plain Greek yogurt and homemade blackberry jam.

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