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German Pancakes Recipe Perfect for Breakfast, Brunch & Dinner!

Need a quick breakfast idea? This German Pancakes recipe has long been a staple in our house. We almost always have the ingredients on hand and my kids love it every time. If you’re looking for an easy recipe that’s perfect almost every time, try it!

german pancakes recipe

German Pancakes Recipe Perfect for Breakfast, Brunch & Dinner!

I was drawn to this recipe because it’s quick, easy, and frugal. You really only need eggs, milk, and flour to make these pancakes, though vanilla and salt make a nice addition too.

This recipe quickly became a family favorite.  My kids love watching the pancake puff up in the oven and they also love any excuse to eat pure maple syrup. When I first started serving this recipe, I made my own buttermilk syrup which was also super delicious! 

What is a German Pancake

I originally got the recipe for German pancakes from my dear friend Stacee. You may have heard of a Dutch baby pancake, and honestly, I think they’re pretty much the same thing. It’s kind of a custardy popover that we all love.

Making this recipe is really easy! Although I have shared it many times, I’ve  adapted the recipe somewhat as I learned a few things over the years. 

One thing I learned recently is that preheating the oven is not necessary! I’ve found they rise better when they are placed in a cold oven that slowly comes to temperature. So, don’t preheat your oven, and do use room temperature ingredients to get the most rise out of this recipe!

german pancakes with caramelized apples

How to Make German Pancakes

First, using warm melted butter in your pan is key as it helps them rise in the oven. I like to melt 3 tablespoons of butter in a cast iron skillet over low heat while I whisk the eggs and prepare the other ingredients.

In a medium bowl, whisk 6 large eggs. I’ve seen recipes that call for fewer eggs, but using 6 eggs really gives this recipe a nice custardy texture. Mix in milk and pure vanilla extract too.

Since we have backyard chickens, ducks, and more who lay us eggs, we always have eggs on hand. Duck eggs are especially tasty in this recipe too, if you have them!

In a large bowl, combine flour and salt. If you’d like to add a bit of sugar, you can, but I usually omit. Add about ⅔ of the egg mixture and whisk well to combine. Then add remaining egg mixture and whisk it in too, trying to get all the lumps out of the batter.

pouring the german pancake batter into the pan

Be careful pouring the batter in the hot pan you melted the butter in, place it on the bottom rack of your oven, and then turn your oven on and let it slowly heat to 375 degrees. Depending on how long it takes your oven to heat up, this recipe could take anywhere from 30-40 minutes to bake.

Once the pancake is really poofy and a lovely golden brown color, remove it from the oven. Cut into slices, top with powdered sugar, and serve warm with your choice of toppings.

Here are answers to a few questions people have asked me over the years about this recipe:

german pancakes with apples

Are German Pancakes really German?

Having spent almost ten years in Germany, I can tell you that I never had a recipe like this. German pancakes are pretty identical to Dutch baby pancakes – perhaps being called Dutch baby because of the similarity of Dutch to Deutsch (the German word for German). 

Upon research, I learned that German Pancakes originated in the 1900s in a restaurant in Seattle called Manca’s Cafe. Wikipedia has the story, if you’d like to read more about it.

Can you freeze German Pancakes?

You can absolutely freeze German pancakes. They don’t normally last that long at my house, but feel free to wrap and freeze. When you want to eat them, just pop them on a baking tray and bake at 350 until heated through. Of, you can heat them in the microwave if you prefer.

Why won’t my German Pancakes rise?

If you’re having trouble getting your German pancakes to rise, make sure that your ingredients are at room temperature before baking (including your eggs). Whisk the eggs before combining with other ingredients, and make sure your batter is well mixed before pouring it into the baking dish.

Unfortunately, whole wheat flour will not rise as nicely as all-purpose flour. I’ve also found that melting the butter ahead of time produces a better rise than simply dotting a 9×13 pan with cold butter and then adding the batter.

how to tell when german pancake is done

How to know when the German Pancakes are done

Your German pancakes will be done when they are really poofy and nicely golden brown. Sometimes you may see melted butter on the top, and that’s ok, as long as the center is set. Do know that they will deflate pretty quickly when you take them out of the oven – perfectly normal!

custardy german pancake with caramelized apples

What to put on German Pancakes

Lots of toppings are fabulous for this recipe! We love all of the following toppings:

  • Maple syrup
  • Homemade buttermilk syrup
  • Jelly
  • Sweet apples
  • Berries, fresh lemon juice, whipped cream
  • Nutella
  • Pie filling
  • Apple sauce

What to serve with German Pancakes

We generally serve our German pancakes with fruit like the caramelized apples in the photo above, but bacon always makes everything taste better, amiright? 

Yield: 8 slices

German Pancakes

German Pancakes

A deliciously perfect recipe for breaksfast, brunch, lunch, or dinner! It also makes a great after-school snack. Baked "pancake" - custardy popover.

Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes

Ingredients

  • 3 tablespoons butter, melted in an oven safe skilled over medium-low heat
  • 6 eggs, whisked
  • 1 1/2 cups milk
  • 1 1/2 teaspoon pure vanilla extract
  • 1 3/4 cups flour
  • 1/2 teaspoon salt
  • 3 tablespoon sugar, if desired (I usually omit)
  • toppings of choice!

Instructions

  1. Melt butter in cast iron skilled over medium-low heat. Remove from heat.
  2. In medium bowl, whisk eggs, them combine with milk and vanilla extract.
  3. In a large bowl, combine dry ingredients.
  4. Carefully pour 2/3 of egg mixture into dry ingredients and whisk to combine. Add the remaining egg mixture and whisk until lumps are gone.
  5. Pour mixture in cast iron skillet over the butter and place in a cold oven.
  6. Turn the oven on to 375 degrees and bake 30-40 minutes, or until the pancake is very poofy and golden brown.
  7. Remove from oven, cut into slices, and serve with toppings of choice.

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Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 235 Total Fat: 9g Saturated Fat: 4g Trans Fat: 0g Unsaturated Fat: 4g Cholesterol: 155mg Sodium: 244mg Carbohydrates: 28g Net Carbohydrates: 0g Fiber: 1g Sugar: 5g Sugar Alcohols: 0g Protein: 9g
Nutritional data is not always correct.

Want some more quick breakfast ideas? You might like these posts too:

Leftover Eggnogg Waffles

Almond Milk Pancakes

Egg casserole that’s not mushy

No Mayo Cole Slaw

If you’re wondering how to make coleslaw without mayo, it’s your lucky day. I’ve been making this quick and easy coleslaw recipe – no mayo – for years. It’s my go-to slaw recipe and I know you will love it too.

coleslaw without mayo

Delicious No Mayo Coleslaw Recipe for Your Next BBQ

My trusty Better Homes and Gardens: New Cook Book includes a recipe for a Vinaigrette Coleslaw which I love. It’s super easy, delicious, and much healthier than mayo laden coleslaw. I love coleslaw, but I’m not that crazy about mayonnaise – especially when we’re outdoors and it’s not being refrigerated. Call me crazy, I’m just a little worried about spoiled mayonnaise.

I adapted that recipe by making a few changes that I think makes it taste better. Instead of the sugar in the original recipe, I changed it to honey. I also upped the salt and think the addition of sesame seeds is a nice improvement.

coleslaw no mayo

Coleslaw without Mayo

I grow a lot of cabbage and carrots in my garden this No-Mayo coleslaw, and I’m always looking for creative ways to use them both. This vinegar based coleslaw is perfect on pulled pork, pulled chicken, and makes a great hot-day side dish.

Here’s how to make this coleslaw recipe – no mayo!

What I love most about this recipe is that it is so quick, especially if you have a food processor.

Using that handy-dandy kitchen appliance, you can easily shred the cabbage and carrots in minutes. If you don’t have a food processor, you can always buy pre-shredded slaw mix and make it that way too.

The dressing comes together super quickly too. I just measure out the vinegar first, then the oil, and finally the honey, right in the same angled liquid measuring cup. Measuring the honey after the oil helps it come out of the measuring dish easier that it would if you measured in a different order because the oil coats the measuring cup and makes the honey slide right out.


Putting all dressing ingredients in a screw-top jar makes combining the dressing so easy. Just shake for about 30 seconds and you’re good to go!

coleslaw recipe no mayo

A note about the cabbage and carrots

This recipe calls for green cabbage, but you can use red cabbage too. I grow both in my garden and use whichever I happen to have on hand.

Did you know that carrots come in all colors? They are so fun. You can use traditional orange carrots, but if you see purple or yellow carrots at the farmer’s market, don’t be afraid to use them either! They taste delicious and I guarantee your kids will be fascinated by them!

Mayo Free Cole-Slaw

Yield: 5 cups

No Mayo Cole Slaw

No Mayo Cole Slaw
Prep Time 10 minutes
Additional Time 2 hours
Total Time 2 hours 10 minutes

Ingredients

Instructions

  1. To make the vinaigrette dressing, combine vinegar, sugar, oil, and spices in a screw-top jar. Cover and shake well.
  2. In a large bowl combine the shredded veggies. Pour the vinaigrette over the cabbage mixture. Toss to coat.
  3. Cover and chill 2 to 24 hours. This is an important step - it softens the cabbage and makes it taste better.
  4. Enjoy!

Notes

While you don't have to chill this recipe for two hours prior to serving, it will taste a lot better if you give the flavors time to meld! This is a great recipe to make ahead, up to 24 hours before!

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As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:

Yield:

10

Serving Size:

1/2 cup

Amount Per Serving: Calories: 60 Total Fat: 3g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 0mg Sodium: 78mg Carbohydrates: 9g Fiber: 2g Sugar: 6g Protein: 1g
Nutritional data is not always correct.
coleslaw without mayo recipe

Here are a few more recipes you might like:

Homemade Ranch Dressing from Scratch

Pulled Chicken in the Slow Cooker

Perfect Greek Chicken Marinade

Delicious New Orleans Muffuletta Sandwich Recipe

Do you like coleslaw? Mayo or no mayo? What’s your preference?

The Perfect Refined-Sugar Free Southern Cornbread Recipe

Homemade southern cornbread was a staple in my grandma’s Arkansas kitchen and we ate it all the time. If you’re looking for delicious and refined-sugar-free healthy cornbread, you’ll love this easy recipe!

The Perfect Refined-Sugar Free Southern Cornbread Recipe

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Refined Sugar Free Southern Cornbread Recipe

When I was young, I didn’t appreciate the bean soup my grandma served us, but I always enjoyed her cornbread. A homemade cornbread is a real treat, especially when you use an easy southern cornbread recipe, like I’m sharing today!

Now I know that the perfect cornbread recipe can be a hot topic. Should it be sweet or not? Crumbly or not? I guess it all boils down to personal preference, but this recipe more closely resembles how I’ve seen cornbread prepared in the south. I’ve had “cornbread” here in Iowa and I do not consider it true cornbread. They best way to describe it is moist and cakey. Ick!

refined sugar free cornbread

This cornbread is flavorful, yet crumbly. I do add a few tablespoons of honey to give it a slight hint of sweet, but it could not be described as cake-sweet. It’s a family favorite recipe and I hope you like it!

Ingredients for this healthy cornbread recipe

You’ll get a better result if you use better ingredients. I grind my own corn meal and flour in my Nutrimill grain mill. While I think there are a lot of benefits to grinding your own flours, you certainly don’t have to. I would recommend that you buy a high quality corn meal flour though – Bob’s Red Mill makes a nice medium ground cornmeal that I like. I also recommend using aluminum-free baking powder (Rumford is my preferred brand) and buttermilk as well. If you don’t have buttermilk, easily make your own by combining 1 TBS with enough milk to make a cup! Super easy.

the perfect southern cornbread recipe, refined sugar free

Overall, this recipe is really easy. Mix the dry ingredients, fold in wet ingredients, bake in a cast iron skillet in a hot oven. Using bacon grease to oil the skillet gives the cornbread a little bit of bacon flavor – highly recommend! By the way, here’s the super easy way I save bacon grease and a ton of uses for it!

Here’s the easy peasy recipe! Try it and I bet you’ll never go back to a pre-bought mix!

Easy Cornbread Recipe

Yield: 8 servings

Refined Sugar Free Southern Cornbread

Refined Sugar Free Southern Cornbread

If you're looking for delicious and refined-sugar-free healthy cornbread, you'll love this easy recipe!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 1 cup flour {I use freshly ground hard white wheat}
  • 1 cup cornmeal {I use freshly ground blue cornmeal}
  • 3 TBS raw honey
  • 1 TBS baking powder
  • 1 tsp salt
  • 1 TBS bacon grease
  • 2 eggs, beaten
  • 1 cup buttermilk
  • ¼ cup melted butter

Instructions

  1. Preheat over to 450F. In a medium bowl, stir together flour, cornmeal, sugar, baking powder, and salt. Set aside.
  2. Melt 1 TBS bacon grease in a round cast iron skillet. If you don't want to use bacon grease, you can also use butter.
  3. In a small bowl, combine eggs, milk, and butter. Add to the flour mixture and stir until just mixed.
  4. Pour into the hot skillet and bake for 15-20 minutes.
  5. Serve with honey and or butter. Enjoy!

Notes

If you don't have buttermilk, make it quickly by putting one TBS vinegar in your one cup measuring cup. Then fill with milk. Let it sit for 5 minutes, and you have homemade buttermilk.

So now the biggest question is – what’s the perfect topping for cornbread? Butter? Honey? Or, something else??

cast iron southern cornbread from scratch

If you liked this easy cornbread recipe, you might like these recipes too:

Wilted Lettuce Salad with Hot Bacon Dressing

How to Store Bacon Grease & 12 Ways to Use It

How to Make Whole Wheat Bread with a KitchenAid

Great Grandma Shafer’s Amazing Strawberry Shortcake

Delicious & Easy Mint Chocolate Cheesecake Bars

Featuring a delicious chocolate graham cracker crust for cheesecake, these easy mint chocolate cheesecake bars are a huge hit! No springform pan or fuss required.These easy cheesecake bars are always a huge hit and perfect for a large crowd!

peppermint-sheet-pan-cheesecake

Delicious & Easy Mint Chocolate Cheesecake Bars

This recipe for Delicious & Easy Mint Chocolate Cheesecake Bars is for you if you love homemade cheesecake but hate the fuss of spring form pans and cracking cakes! It’s easy and makes either one big sheet pan dessert, or two 9x13s, so you can eat one and freeze the other for another day!

My family always begs me to make cheesecakes, but I rarely do. Primarily, I don’t want to find my spring form pan and deal with the disappointment of another cracked cheesecake. Luckily, this recipe is much easier than a traditional cheese cake. Rest assured, though, it certainly doesn’t sacrifice taste! Three simple steps will have this wonderful sheet pan cheesecake on your table without too much effort.

chocolate-peppermint-sheet-pan-cheesecake

Let’s Make these Easy Cheesecake Bars

First, gather tools and ingredients. You’ll need either a sheet pan (18 x 13), these are my favorite, or two 9×13 pans for this recipe. You’ll also need parchment paper. I like the brand If You Care’s Unbleached & Chlorine Free variety. It also helps to have a food processor and a stand mixer, though neither are necessary. Make sure you let the cream cheese come to room temperature for about an hour or so before you’re ready to mix it or it won’t cream as nicely.

Easy Graham Cracker Crust for Cheesecake

It’s easy to make a delicious graham cracker crust for cheesecake.The crust is just crushed chocolate graham crackers combined with melted butter and pre-baked for about 5 minutes. And if you line the sheet pan with parchment paper, the cheesecake bars come off the pan effortlessly.

bake-the-crust-and-add-the-cheesecake

Make the cheesecake batter

To make the cheesecake batter, I busted out my Kitchen Aid stand mixer  and creamed the cheese and sugar before adding eggs one at a time. Finally, add the extracts and the mint candy pieces and pour the mix onto the crust. Bake at 350 degrees for 40 minutes or until the middle has just set. After the cheesecake has baked, let it cool for 15 minutes, and then put it in the fridge for at least three hours.

bake-the-cheesecake-cook-then-add-the-ganache

Make the ganache

While your lovely cheesecake is cooling, make an easy ganache.  Yes, I made a ganache – doesn’t that sound fancy?! No, it’s not hard, don’t worry. 🙂 Just make sure you coarsely chop a cup of chocolate chips before adding hot cream. I used my food processor to chop the chocolate – easy peasy. Let the cream and chocolate mix sit for ten minutes, and then stir until the chocolate is melted. That’s it! After the cheesecake is completely cooled, spread the ganache on top.

cheesecake-with-chocolate-ganache

By the way, don’t let your son drop a grapefruit on the cheesecake after you’ve nicely smoothed out the ganache or it will look terrible. You can just trust me on that one. I was NOT a happy mama and I didn’t display very nice mama skills after that happened. How many times does a person have to tell her kids not to throw balls {or anything resembling balls} in the house?!

chocolate-peppermint-sheet-pan-cheesecake-vertical

Here’s the printable recipe

Yield: 40 squares

Mint Chocolate Cheesecake Bars

Mint Chocolate Cheesecake Bars

An easy and delicious cheesecake bar recipe - no spring-form pan or fuss required!

Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes

Ingredients

For the crust:

  • 3 cups crushed chocolate graham crackers
  • 10 TBS butter, melted

For the cheesecake

  • 6 - 8 oz packages cream cheese, room temperature
  • 6 eggs
  • 1 1/2 cups raw sugar
  • 1 1/2 tsp pure vanilla extract
  • 1 1/2 tsp peppermint extract
  • 1 cup crushed peppermint candies

For the ganache

  • 1 cup heavycream
  • 1 cup finely shredded semi-sweet chocolate, chocolate chips work fine

Instructions

  1. Preheat oven to 350 degrees.
  2. To make the crust, combine melted butter and graham cracker crumbs. Firmly press on a sheet pan (or two 9 x 13 if desired) covered with parchment paper.
  3. Bake at 350 degrees for 5 minutes, remove from oven.
  4. To make the cheesecake, combine cream cheese and sugar in a stand mixer over medium speed. Slowly add eggs one at time until combined.
  5. Add the extracts and candies and mix one last time.
  6. Pour the cheesecake batter on the crust and bake for 40 minutes or until center is almost set. Cool to touch, then refrigerate for at least 3 hours.
  7. To make the ganache, shred 1 cup of semi-sweet chocolate. I ran a cup a chocolate chips through my food processor, but if you have mad knife skills, feel free to use your knife to chop.
  8. Heat one cup a cream over medium high heat until just boiling. Then, pour cream over chocolate in a heat safe bowl.
  9. Let the cream and chocolate sit for 10 minutes. After 10 minutes are up, stir the mixture until a nice ganache forms. Top the cheesecake with the ganache. Put the cheesecake back in the fridge for another 15 minutes or so.
  10. Finally, cut into bars (roughly 2" x 2") and top with a few more candies, if desired
  11. Store leftovers in the fridge.

Nutrition Information:

Serving Size:

1

Amount Per Serving: Calories: 4381 Total Fat: 271g Saturated Fat: 167g Cholesterol: 751mg Sodium: 2317mg Carbohydrates: 438g Sugar: 410g Protein: 60g

If you liked this recipe for easy cheesecake bars, you might like these recipes too:

Busy Week Night Greek Salmon Sheet Pan Dinner

Easy Instant Pot Dessert Recipes

Delicious Pumpkin Cheesecake

I hope you like these mint chocolate cheesecake bars! It is a new family favorite. Happy baking!