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German Pancake Recipe

German Pancake

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Rated: 4 stars out of 5Rate This RecipeRead users' reviews (25)

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Average Rating:

Total Reviews: 25

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  • on February 19, 2012

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    It turned out beautifully and wasn't that difficult to make. Guess I'm just not a fan of this style of pancake.

    Took a photo but not where to post it. I'd probably make it for a guest as it is very impressive. I did like the berry mixture quite a bit.

    Be sure your iron skillet is flaming HOT, use vegetable shortening, and pour the batter quickly. Reminds me of making Yorkshire Pudding. Very similar procedure.

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  • on November 06, 2011

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    that was the best food i've ever made!!!! i'm defiantly making that every week end for breakfast and it was very easy to make

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  • on July 09, 2011

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    This is my FAVORITE breakfast meal. I recently moved out of state from IL to FL so I couldn't find it anywhere here locally. It's my bday today so I wanted THIS. Looked online and found THIS recipe. I trusted it because well its Food Network and I've never been disappointed by any shows, etc. So, we (my hubby and I tried it. It was the BEST I've ever had and it was free. No long lines, didn't wait long and made the sides while it was in the oven. WOW, even my picky eater liked it. Thanks Food Network for a great birthday start and another amazingly, delicious meal! SML...Smackling my lips! :

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  • on December 30, 2010

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    My three sometimes picky kids and I loved this recipe. I don't like eggy dishes so have usually avoided these puff pancake recipes, but wanted to try something new and am so happy I chose this recipe. The finished pancake did not taste eggy to me at all. We will be making it again for sure, my kids have already asked me to be sure to remember this recipe :

    I followed the recipe exactly and it ended up being a huge puffy pancake that easily rose 4 inches above the side of the cast iron skillet. I did notice it looking done earlier than the time indicated so I pulled it out of the oven after just a few minutes at 350 degrees, so 15 minutes at 450 and about 3 minutes at 350 about 18 total. The edges were looking dark and I didn't want them to burn. After tasting it we decided that that was just the right time to get it out of the oven.

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  • on August 02, 2010

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    We live over one hour away from the original pancake house and I craze the german pancake from time to time. We no longer have to drive the distance to get a great german pancake. We top our german pancake with lemon juice and powdered sugar. GREAT!!!!!!!!!!!!!!!!!!!!!!

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  • on March 07, 2010

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    I have made these many times and it's always great. I have played with pan size and just added more batter to larger pans. I always your cast iron. Toppings can go from fruit to syrup or just powder sugar.
    I would say if you in a rush don't go to this recipe but if you have time to enjoy a cup of coffee and wait to serve the family or friends over this is a great meal.
    My kids ask for it all the time. I love it too! but maybe not as much as them, as they said can we have this every breakfast, and lunch and dinner!

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  • on January 16, 2010

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    We followed all the ingrediets (except for the shortening and cooked it in a 2 Qt glass dish at the temperatures indicated. We just sprayed it with Pam instead of using shortening. It rose beautifully and then settled into a dense rich pancake. Worked out perfectly.

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  • on December 12, 2009

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    I tend not to buy a lot of milk because it always goes bad on me before I can drink it all .... so instead of milk, I used soy milk in this recipe. It's usually close to interchangeable in most cases, but it might have hurt the recipe some. The pancake that came out was really, really flat and not at all custardy. It was still pretty tasty, especially with a Paula Deen bananas foster topping to pour overtop, but it wasn't what I was expecting.

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  • on June 11, 2009

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    There were many positive comments on this recipe. I have had these in restaurants in the Northwest and I loved them. I have made them before with a different recipe. I just got married and I only had a 12 inch caste iron skillet. I added 1 cup of batter. The pancake did not puff up but the base of the pancake was the consistency I remember. I did not have any normal salt. I had gourmet kosher salt. I am wondering if the salt botched the whole thing up. Baking is a specific and finicky science. I will try it again with regular salt and a smaller skillet and see if it comes out the way I remember. I made 5 pancakes all of which flopped. Time to get everything just right. I made sure I warmed up the milk. I may have had the milk close to boiling which in addition could have been too hot. I am not sure. I will try again!

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  • on January 25, 2009

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    This German Pancake recipe, or Dutch Baby as we call it, is a favorite of ours. I have a larger cast iron skillet--not sure if it's 12 or 14 inches, and it's a deep one. I double the recipe with great success. It puffs up really high, and when it settles, you're left with a delicious breakfast custard. It's super simple once you've made it a couple times and get the routine down, and very quick and foolproof. We make the dutch baby about once a week, and usually serve it with fresh fruit and maple syrup, although some of us like it with just powdered sugar and a sprinkling of powdered sugar. When you make this for German Pancake newbies, remember to remind them that it's NOT like a regular cake-like pancake, just baked. It truly is a custard. And to the reviewer who asked about self-rising flour, no, no leavening is necessary. Did you pour the batter in the super-hot, preheated cast iron pan? Once I didn't let the pan preheat enough and it was pretty flat. And I'm not sure about the "thick" issue--mine does always have a fairly dense (delicious layer of custard once the puffiness subsides....much like when I've ordered it in a restaurant.

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