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German Pancakes are a lighter and fluffier version of their American counterpart. The ingredients blend together easily and the whole thing bakes in one pan for easy serving and cleanup. Top with cinnamon and sugar, powdered sugar, fruit, or syrup for a delicious breakfast. Are you feeling like you want all the pancake recipes, all the time? Me too! Try these other recipes to mix up your pancake production: Berry Cottage Cheese Pancakes, Easy Oatmeal Pancakes, or these Banana Bread Pancakes.
You know those recipes your mom or grandma clipped out of magazines or the newspaper and put on an index card or slipped it into a binder or recipe box? You’ll see them make an appearance now and then, and you’ll recognize the dish and get oh-so-excited. And this was before home copiers (well, the mechanical kind) and scanners and the internet where you could just go back and look for a recipe over and over again if you didn’t have a hard copy, so it was a precious piece of paper for sure.
This recipe for German Pancakes is one such recipe. My mom had clipped it out of a newspaper at some point, only it was called “Churchtown Inn’s Oven Puff Pancake.” I’m not really sure where Churchtown Inn is and I don’t think I ever thought to ask when I was growing up either. Maybe that’s because growing up we simply referred to this recipe as “puffy oven pancakes.”
It turns out that we weren’t far off in our own naming of these delightfully fluffy pancakes. They are also called German pancakes, Hootenanny, and Dutch Baby pancakes. My kids now have their own word for them: “patty cakes.” I happen to think this is the most adorable iteration but I wasn’t sure if it would go over so well as a headline for this recipe.
While the original recipe clipping calls for more flour and milk, I like to scale it back to make it lighter and airier. I do like the original addition of cinnamon as a topping though, because, when mixed with sugar, you get a lovely French toast flavor. (Love French toast? Try my Best Easy French Toast Recipe!)
HOW TO MAKE GERMAN PANCAKES
The first step is always to preheat your oven so it’s good and ready to go when you are. Turn your oven on to 425 degrees. Put the butter in your baking dish or pan and then put the whole thing in the oven so that the butter can melt while the oven preheats.
Next, get out your blender. If you don’t have a blender, you can use another appliance like a hand beater or immersion blender or even a food Ninja-type device. Otherwise, just whisk all your ingredients together as best you can until they are good and combined.
When the oven is at temperature, pull the baking dish or pan out (the butter should be melted) and pour your batter right into the center of the pan on top of the butter. (The butter will disperse under the batter, greasing your pan on the bottom and sides for a perfect, non-stick coating.)
Slowly and without too much jiggling of the pan, put it back into the oven and let it bake for about 20-25 minutes or until the German puff pancakes are puffy and the edges are golden brown.
For serving, cut these easy German pancakes into square or rectangular sections and serve. I like to top with a cinnamon and sugar mixture, but syrup, powdered sugar, fruit, and whipped cream all taste wonderful on top of this light, fluffy pancake recipe.
Like most recipes with interesting (and varied) names, this one’s origins do correlate with its moniker. These Dutch baby pancakes as they are called about as often as a German Pancake, is actually just a large, sweet popover that is typically served for breakfast.
For some reason we may never know, history traces the origins of the German Pancake to a restaurant in Seattle in the early 1900s. While the recipe is taken from the original German Pancake recipe, for some reason that got lost in translation (or was translated incorrectly) and somehow they settled on the name “Dutch.”
No matter what you choose to call this dish (I’m still partial to “patty cakes”), I’m sure you and your family will all call them delicious!
German Pancakes Recipe
German Pancakes are a lighter and fluffier version of their American counterpart. Mix the batter in a blender for easy prep and cleanup!
What are German Pancakes? German pancakes, often called Dutch Baby pancakes are baked pancakes made from eggs, milk, flour and vanilla. The pancakes are baked in a metal or cast iron pan, puff up in the oven and then fall as they cool.
The center of a German Pancakes is supposed to be flat. If the edges are flat, then it likely is a result of either the oven or the pan not being hot enough. It the dish isn't hot, then steam won't be created when the batter is poured into the pan, and instead, the batter will set and bake evenly.
While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.
The difference between German and American pancakes is that German pancakes use more eggs than American pancakes and no leavening agent. German pancakes are also baked in a shallow dish (like a roasting pan or cast-iron skillet) while American pancakes are cooked on a griddle.
Although the name suggests otherwise, The Dutch Baby Pancake is actually an American thing. From what I've read, they were made popular by German immigrants in the US, which makes sense because they do loosely resemble traditional German Pannekoeken.
Dutch pancakes are traditional and worldwide famous, and there is a reason for that. They come with a topping of your choice or just plain. And it is the topping that makes the pancakes in a pancake restaurant so special.
The recipe doesn't contain any chemical leavening as the milk and eggs create steam that causes the Dutch Baby to rise. If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough.
Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.
The secret to fluffy restaurant style pancakes? Buttermilk! The acid in the buttermilk reacts to the leavening agents in the pancake batter, creating air bubbles that make the pancakes tall and fluffy. It's a simple switch that makes all the difference.
Our crew Googled it and the definition of a hotcake is in fact “a pancake.” There is, however, a subtle difference on how you prepare a hotcake versus a pancake. Generally, pancakes are wide and have a fluffy texture, whereas the hotcakes tend to be thicker and denser.
While Dutch pancakes (and crêpes) are made with a similar batter of eggs, milk, flour, and sugar, their ratios and cooking methods make a significant difference in the final product. Dutch pancakes bake up crispy, while clafoutis has a tender, almost custard-like texture.
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.
You can't possibly make a list of the world's best pancakes and not include France. Crêpes are unavoidable throughout the country. There are two main types of French crêpes – sweet ones (crêpes sucrées) and savoury ones (crêpes salées). Savoury crêpes are commonly known as 'galettes'.
These bite-sized pancakes are similar to the small Scottish pancakes, sometimes known as drop scones, since the batter is dropped directly into the skillet. In the U.S., we refer to them as "silver dollar" pancakes, as they are roughly the size of the old-school coin.
Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.
The eggy taste in a Dutch baby primarily stems from its high egg content. Eggs are essential for creating the Dutch baby's signature rise and custardy texture.
Pannenkoeken – better known as Dutch pancakes – are a Dutch delicacy. Dutch pancakes can be described as a type of pancakes, which originated in the Netherlands.
German pancakes are texture-wise somewhere in between the American pancakes and crêpes, contain more egg, and are often rolled up and filled with jam or Nutella. I always sprinkle mine with powdered sugar or cinnamon sugar for the extra sweet note.
Poffertjes are actually a kind of Dutch mini pancakes, but they are more fluffy. Most children love them, but they are also a tasty snack for adults. The poffertjes are baked in a special poffertjes pan, here they are baked delicious brown, cooked and crispy, but they still remain soft and airy.
What's the difference between a Dutch pancake and an American pancake? A Dutch pancake is usually larger and much thinner than the thick and fluffy American pancakes. If you order a Dutch pancake at PANCAKES Amsterdam, you will get a delicious thin pancake with a diameter of 32 centimeters.
Beat eggs, flour, baking powder, salt, and pepper together in a large bowl; stir in potatoes and onion. Heat oil in a large skillet over medium heat. Drop heaping tablespoonfuls of potato mixture into hot oil in batches. Press to flatten.
Introduction: My name is Msgr. Refugio Daniel, I am a fine, precious, encouraging, calm, glamorous, vivacious, friendly person who loves writing and wants to share my knowledge and understanding with you.
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