One of my family’s favorite recipes has always been German pancakes. Their light, airy texture and crisp, golden edges are simply irresistible. Every Conference Weekend my mother would start Saturday morning with a hot pan of these pancakes, and the whole family would rush to the kitchen. We’d top warm slices with butter that melted instantly, drizzle on syrup, and dust them with powdered sugar until they looked like a snowy Christmas morning. This recipe has been in our family for years and remains a comforting tradition.
I recently wondered why these are called German pancakes. A quick search shows that they are also known as Dutch baby pancakes, Bismarcks, or Dutch puffs — essentially a sweet popover typically served at breakfast. That explains the various names and the connection to European-style oven pancakes.
The most distinctive feature is how the batter puffs and spills over the edges of the pan, forming tall, crispy rims as it bakes. That dramatic rise comes from thoroughly blending the batter, which whips the eggs and traps air. In our family we always argued over who got the tallest, crispiest corner on their slice.
General Conference Weekend is a special time for members of The Church of Jesus Christ of Latter-day Saints. Held each April and October, General Conference brings people together to hear messages from church leaders. The sessions are broadcast from near Temple Square in Salt Lake City and are accessible on television for those who cannot attend in person. For many families, it’s a time of reflection and inspiration, accompanied by comforting traditions like sharing a warm breakfast.
German Pancakes
2–3 tablespoons butter
6 eggs
1 cup milk
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon vanilla extract
Preheat the oven to 400°F (200°C). Place 2–3 cubes of butter in a 9×13-inch baking pan and put it in the oven while it heats, allowing the butter to melt. Remove the pan and carefully tilt it to coat the bottom and sides with the melted butter.
In a blender, combine the eggs, milk, flour, salt, and vanilla. Blend on high for 3–5 minutes until the eggs are fully beaten and the batter is smooth and slightly aerated. Pour the batter into the prepared 9×13 pan and bake for 20–22 minutes, or until the edges are puffed and golden brown.
Serve with your favorite toppings: syrup, powdered sugar, whipped cream, fresh fruit, Nutella, cinnamon, jam, or any combination you love. These pancakes pair well with most classic pancake toppings and make a memorable breakfast or brunch.
Print this German Pancake recipe for convenience.