Breakfast
$0.60per plate
Prep
10 min
Breakfast · German Pancakes
German Pancakes
German pancakes, also called a Dutch baby, are one big oven-baked pancake that puffs up dramatically at the edges and settles into a soft, custardy middle, and this version feeds six for about $0.35 a plate. The batter is nothing but eggs, milk, flour, butter, and a little vanilla, blended smooth and poured into a hot buttered skillet, so there is no flipping and no standing at the stove. It bakes tall and golden in about 20 minutes, then deflates into tender folds you dust with powdered sugar or drizzle with syrup. It is the cheapest way to turn six eggs and a cup of flour into a breakfast that looks like a bakery made it. Serve it next to the savory breakfast casserole for a spread, or on its own with fruit.
$0.35per plate
Estimated recipe total
$2.13 · serves 6
Cook
22 min
Total
32 min
Serves
6
Recipe from Budget Plates · https://www.budgetplates.com/german-pancakes
Equipment
- 12-inch cast-iron skillet or 9x13 baking dish
- Blender or whisk
Variations
- No cast iron, use a 9x13 baking dish or a metal cake pan.
- No blender, whisk the batter by hand until smooth.
- Use whole, 2%, or unsweetened plant milk; every kind still puffs.
- Whisk in a tablespoon of sugar or a pinch of cinnamon for a sweeter, spiced pancake.
1 How to make it
1
Heat the oven and the pan
Place a 12-inch cast-iron skillet or a 9x13 inch baking dish in the oven and heat to 425 F. A hot pan is what makes the edges climb and crisp, so let it heat for the full time the oven takes to preheat.
2
Blend the batter
While the pan heats, blend the eggs, milk, flour, vanilla, and salt until completely smooth, about 20 seconds in a blender or 1 minute by hand with a whisk. Room-temperature eggs and milk puff higher, so pull them out first if you have time, and a few minutes of rest lets the flour hydrate for a better texture.
3
Melt the butter in the hot pan
Carefully pull out the hot pan, add the butter, and swirl until it melts and coats the bottom and sides. The pan should be hot enough that the butter sizzles the moment it lands.
4
Pour and bake
Pour the batter into the center of the hot buttered pan and return it to the oven right away. Bake 20 to 25 minutes, until the pancake is puffed tall, deep golden at the edges, and set in the middle. Do not open the oven before 20 minutes; the rush of cool air makes it fall early.
5
Serve right away
The pancake starts to deflate the moment it leaves the oven, which is normal, so serve it fast. Dust with the powdered sugar and add lemon, syrup, or fruit. Cut the skillet version into wedges or the 9x13 into squares.
2 Cheaper ingredient swaps
- Baking dish instead of cast iron. No cast iron? A 9x13 inch baking dish or a metal cake pan works. Glass takes a couple of extra minutes and puffs a little less, but it still bakes up light.
- No blender. Whisk the batter by hand until smooth, or use a bowl and an immersion blender. Just make sure no lumps of flour remain.
- Any milk. Whole, 2%, or unsweetened plant milk all work. Whole milk gives the richest custard, but every kind still puffs.
- Sweeten or spice the batter. Whisk 1 tablespoon of sugar or a pinch of cinnamon into the batter for a sweeter, spiced pancake. Keep the total liquid the same so it still puffs.
3 Budget tips
- Six eggs, a cup of flour, and a cup of milk is one of the cheapest breakfasts you can bake, and it stretches to feed six for the price of a couple of eggs each.
- Buy eggs and flour in the larger size. Both keep well and are the backbone of cheap breakfasts like this one and baked oatmeal.
- Skip pricey toppings. A dusting of powdered sugar and a squeeze of lemon, or a little syrup, is all a German pancake needs.
- See more recipes priced per serving in the Budget Plates Index.
4 Storage, freezing & reheating
Fridge
Refrigerate leftovers, covered, for up to 3 days. A German pancake is best fresh and puffed, but leftovers are still good reheated and are lovely cut up cold with fruit.
Freezer
Freeze cooled pieces, wrapped well, for up to 1 month. Thaw in the fridge and reheat to bring back some crispness.
Reheating
Reheat in a 350 F oven or a toaster oven for 5 to 8 minutes to re-crisp the edges. The microwave works in a pinch but softens the texture.
5 Nutrition (per serving)
Calories
220
Protein
8g
Fat
11g
Carbs
20g
Estimates per serving, calculated from standard ingredient data. Not a substitute for medical advice.
6 Frequently asked questions
Are German pancakes and Dutch babies the same thing?
Yes. A German pancake and a Dutch baby are the same oven-baked, puffed pancake made from a thin egg-and-flour batter. The main difference is size and pan: a Dutch baby is often baked in a single cast-iron skillet, while German pancakes are sometimes baked in a 9x13 dish to feed more. This recipe works in either.
Why did my German pancake not puff up?
The two biggest reasons are a pan that was not hot enough and opening the oven too early. Preheat the pan with the oven, pour the batter into a sizzling buttered pan, and leave the door shut until at least 20 minutes in. Room-temperature eggs and milk also help it climb higher.
Why does it deflate after baking?
That is normal and expected. The tall puff is steam, and it collapses into soft folds as soon as the pancake hits cooler air. Serve it straight from the oven for the most dramatic look, but it tastes just as good once it settles.
How is the price per plate figured?
About $2.13 for the eggs, milk, flour, butter, and a little vanilla and sugar, divided across six servings, which comes to roughly $0.35 each. Eggs are the biggest line, so their price moves the total the most.
Helpful Tools for This Recipe
As an Amazon Associate, Budget Plates may earn from qualifying purchases.
- 9x13 baking dish. A 9x13 dish is the standard size for casseroles and baked pasta, so one dish feeds the whole table. Best for casseroles, baked pasta, stuffed peppers, and baked oatmeal.
- Mixing bowls set. A set of nesting bowls handles prep, mixing, and marinades without dirtying every dish in the house. Best for mixing meatball and patty mixtures, tossing ingredients, and holding prepped components.
- Measuring cups and spoons set. A basic set of measuring cups and spoons keeps amounts consistent, which keeps budget recipes reliable. Best for rice, liquids, and any recipe where the ratio matters.
- Instant-read meat thermometer. An instant-read thermometer takes the guesswork out of doneness, so lean or cheap cuts stay juicy instead of overcooking. Best for chicken, pork, and meatloaf, where a few degrees decides juicy or dry.
This one is also part of our American Comfort Classics collection.
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