Cast Iron German Pancake Recipe - Light & Puffy!

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The German pancake (also known as a Dutch Baby) is the ultimate weekend breakfast. I first fell in love with it watching Nigella make one back in the early 2000s (peak Food Network era!) I’m not sure why it took me so long to finally make it myself, but once I did, I was hooked. This German Pancake recipe is impressively easy and SO delicious.

dutch-baby-pancake-with-blueberries-in-a-cast-iron-pan

Although the name suggests otherwise, The German Pancake/Dutch Baby 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. Apparently German Pancakes are fairly commonly found at diners in the US, but I've never encountered them on breakfast menus in Canada. I have a feeling that will change soon eventually though because these babies are so impressive and really easy to make.

What Makes a German Pancake So Special?

The German Pancake is a few steps away from your average pancake, Its more like a giant popover. Similar to a Yorkshire pudding, usually (but not always) made sweet, baked in a cast iron pan with melted butter, and eaten for breakfast.

Like Yorkshire pudding, German Pancakes are simple to make, and there are only a few ingredients to worry about. That being said, there are a few key guidelines you have to follow if you want a successful, seriously puffed up pancake experience.

Ingredients Needed

Eggs: For lift and richness. They're a key ingredient!
Milk: To loosen up the batter. Plant milk works too!
Vanilla: For aroma and flavor.
Flour: To add structure to the batter. All-purpose is best.
Salt: For flavor!
Butter: For a bit more richness and crispy edges.
Oil: To make sure the butter doesn't burn.

How to Make a German Pancake

Pop everything except the butter and oil into a large measuring jug, then grab your stick blender and whizz it all up until the batter is silky smooth.
Let the batter rest in the fridge for at least 10 minutes—20 is even better if you’ve got the time.
While the batter chills, slide a 9-inch cast-iron skillet into the oven and preheat it to 450°F. No cast iron? No problem—any oven-safe dish works here.
Once the batter has rested and the oven and pan are piping hot, carefully pull the skillet out.
Add the oil and butter to the hot pan and give it a quick swirl until the butter melts.
Pour the batter straight into the sizzling skillet, pop it back in the oven, and let it bake for about 20 minutes. Then stand back and watch that pancake puff up like magic.
That's it! Your German Pancake should be deep golden brown, and magnificently puffy.

I made a quick blueberry sauce for this one, by heating frozen blueberries and a touch of honey in a small pot and thickening slightly with potato starch.

I doubled down on the sweet sauce by drizzling the whole thing with a decent amount of pure maple syrup.

This recipe comfortably fed three of us, and could technically serve four. But I'd be pretty happy to split it in two if I had to. If you're serving four, just make sure there are some other things on the table to supplement it with. Like Bacon, sausages, or some perfectly poached eggs.

Sweet toppings to consider:

Lemon Curd
Powdered sugar
Fresh berries
Chocolate sauce (or melted nutella)

Savory options:

Green onions, avocado & bacon
Fresh basil & goat cheese
Roasted tomatoes & herbs
Wild mushrooms & thyme
Poached eggs & smoked salmon

Success Tips

Preheat your pan properly. Don't rush this! You're going to need that instant burst of heat to give the batter that initial lift off to make it puff to its full potential. Plus: It'll ensure the pancake batter doesn't stick.
Don't be afraid if your batter looks runny. You need a runny batter! If the batter is too thick, the pancake will be dense and won't have the opportunity it needs to expand the way it should.
Bake it WELL. The first one I made turned out great, but I wished that I had left it in the oven for another 5 minutes. When you let it get really brown, it forms a nice sort of outer crust which gives a really nice contrast to the syrup and berries you're likely going to soak it with.

Frequently Asked Questions

Can I make a German Pancake without a cast iron skillet?

Yes! While cast iron is traditional and helps create those crispy edges, any oven-safe dish will work. Try a pie dish, ceramic baking dish, or even a regular oven-safe skillet. Just make sure to preheat it in the oven the same way you would with cast iron.

Why did my German Pancake deflate after I took it out of the oven?

This is completely normal! German Pancakes naturally deflate a bit as they cool. The dramatic puff happens from the steam created during baking, and once it cools, it will settle down. The key is to serve it immediately while it's still impressively puffy, but don't worry—it'll still taste amazing even after it deflates.

Can I make the batter ahead of time?

You can mix the batter up to a few hours ahead and keep it refrigerated. Actually, letting it rest in the fridge helps! Just give it a quick stir before pouring it into your hot pan. However, for the best puff, it's ideal to use it within a few hours of mixing.

Can I use whole wheat flour instead of all-purpose flour?

You can, but the texture will be denser and it won't puff up quite as dramatically. If you want to use whole wheat, try substituting only half of the all-purpose flour with whole wheat flour for a compromise between nutrition and that signature light, airy texture.

How do I store and reheat leftovers?

I doubt you'll have any leftovers. But if you do, store in an airtight container in the fridge for up to 2 days. To reheat, pop it in a 350°F oven for about 5-7 minutes to help restore some of the crispness. The microwave works in a pinch, but it won't be quite as crispy.

The Perfect Weekend Breakfast!

Now that I've found my winning recipe for this giant magnificent German Pancake, I'll likely be making these most weekend mornings from now on. Come to think of it, I don’t see any reason why this wouldn’t make a great “breakfast for dinner” option. I hope you'll give it a try too!

And if you do give it a try, I want to see your pictures! Tag me in your Instagram and Facebook pictures and I’ll share yours in my stories. I’m @howtomakedinner on all the platforms.

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