German Oven Pancakes, also known as Dutch Babies, are a delicious and fluffy breakfast dish that has been passed down through generations of my family.

My great grandmother first introduced me to this recipe, and since then, it has become a staple in my household.

I am thrilled to share this recipe with you and I hope you enjoy it as much as my family does.


  • 3 large eggs
  • 1/2 cup all-purpose flour
  • 1/2 cup milk
  • 2 tbsp unsalted butter
  • 1 tbsp granulated sugar
  • 1 tsp vanilla extract
  • Pinch of salt
  • Powdered sugar and lemon wedges for serving

Recipe Directions:

  1. Preheat your oven to 425°F and place a 10-inch oven-safe skillet in the oven to heat up.
  2. In a mixing bowl, whisk together the eggs, flour, milk, sugar, vanilla extract, and salt until you have a smooth batter.
  3. Once the oven has reached the desired temperature, take the skillet out carefully and add the unsalted butter, swirling it around the skillet until it is melted and the skillet is coated evenly.
  4. Pour the batter into the skillet and place it back in the oven to bake for 15-20 minutes, or until the edges are golden brown and puffed up.
  5. Once the pancake is done, take it out of the oven and let it cool for a minute before dusting it with powdered sugar and serving with lemon wedges.


Q: Can I use a different size skillet?

A: Yes, but keep in mind that the thickness of the pancake will vary depending on the size of your skillet.

Q: Can I use a different type of flour?

A: All-purpose flour works best for this recipe, but you can use a gluten-free flour substitute if needed.

Q: Can I use a different type of milk?

A: Yes, you can use any type of milk you prefer, but keep in mind that it may alter the flavor and texture of the pancake.

Tips to making German Oven Pancakes:

  1. Preheat your oven and skillet beforehand to ensure that your pancake cooks evenly and puffs up properly.
  2. Whisk the batter until it is completely smooth to avoid lumps in the pancake.
  3. Use room temperature ingredients, especially the eggs and milk, as this will help the batter come together easily.
  4. Be careful when handling the hot skillet and oven, as the pancake will be very hot and can burn you if you’re not careful.
  5. Serve the pancake immediately after it’s done baking, as it will deflate and lose its puffiness as it cools.

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