German Pancake Recipe

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We LOVE breakfast at our house, breakfast for breakfast, breakfast for dinner, etc… We probably eat breakfast foods more than anything else. On of my go to recipes because it’s so fast, easy and delicious is German Pancakes. I learned this from my Uncle when I was a little girl and have enjoyed it ever since. I have made some changes over time as I’ve experimented with this recipe.


German Pancakes
can easily be halfed
4 Tbs Butter (keep the 4 Tbs even if you half the recipe)
2 C Flour
2 C Milk
1 tsp Salt
12 eggs

There are two schools of thought when it comes to German Pancakes (or Rising Eggs as we call them at our house). It’s all about how you want your eggs to end up. Do you want a thicker middle and shorter sides (my favorite) or do you like thin centers with HUGE sides? I’ll explain how to make it both ways!


Preheat the Oven to 415 degrees, add your 9×13 glass pan with the butter in it. Pull it out when the butter is melted, but before the butter burns.


Mix the flour and salt, add the milk and beat it as hard as you want to get out of the lumps.


Now add your eggs!


Now is where the difference comes in. If you like the thin/high sided German pancakes just beat the eggs in, pour it into the pan and cook it!

BUT if you, like me, like the thicker center it takes just an extra few seconds of work. I got the idea for this when I was learning about cheesecakes and beating in the eggs makes such a difference in recipes. So I thought if I don’t beat the eggs, but carefully mixed them in, it would make a difference. And it does! The only way to get the thick center I like is to NOT beat the eggs. But you still want them mixed in well, so just go a bit slower, more like folding.


Pour your mixture, whichever way you mix in the eggs, into the pan over the butter and cook your eggs. If you are halving your recipe (6 eggs) cook for 15-16 mins. For the larger batch (12 eggs) cook for 21-22 mins.


When it’s done pull your kids around so they can see how tall the sides have grown (especially if your doing the thinner/taller method!) because the sides start to shrink and fall fast.

Serve with your favorite syrups OR my favorite way serve with powdered sugar and fresh squeezed lemon juice!


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Ashlee has been cake decorating for 8 year, and blogging for 6+. She has 5 children ages 2-12 that she enjoys throwing parties for. She loves to bake, cook, crochet, knit, do home improvement, graphic design, photography and writing.
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    • says

      Thanks! We seriously make it about once every other week if not EVERY week. I’ve never had yorkshire pudding, but if it’s like this I’m sure I’d love it!

  1. says

    I am going to have to try this with my kids. We make swedish pancakes, but have never tried German ones. I bet they’ll love it. Thanks for the recipe and tips!

    • says

      Some people REALLY love the thin ones and think I’m crazy for liking the thick. So if you try them you might want to try both ways. You might really love it thinner…

  2. says

    I haven’t made these in forever! Tomorrow morning baby! And thanks for the tip on making them thicker, tell you how it goes!

  3. says

    I LOVE German Pancakes!! Have always made the thin version… love how high the sides get (and didn’t know there was a “thick” method – thanks for sharing)!! Gonna have to try the thick – but cut the recipe down in size for sure (12 eggs is a bit much for just one person, LOL)

    • says

      We used to make a 6 egg version (also in a 9×13), but the family is so big now I’m up to the 12 egg version. I bet you could even do a 3 egg version in a 8×8 pan. I’m not into the leftovers so I like to make the size I’ll eat, but my husband doesn’t mind helping me out a bit if I make too much! Let me know what you think of the thicker version. Also I LOVE fresh lemon juice and powdered sugar as a change from syrup sometimes!

    • says

      Like I said, my kids call them rising eggs. They don’t even know that the official name (at least I THINK it is) is German Pancakes. In fact I’ve heard them called by at LEAST 1/2 a dozen different names over the years. In the end they are just delish so who really cares, right? Do you make them too?

  4. mandy says

    thanks for the tips on making them thick. I’ve been battling this for a long time and finally gave up on making them because mine always shrink down so much and get so thin!

    I’ll give this a shot!


  5. Kathh says

    Thank you for sharing your tip on how to make them thicker. These have been a family tradition of since I was a little girl. I have been making your thicker version since Christmas and it is now my favorite!

  6. says

    I made these and the Caramel syrup for breakfast the other day. Oh my, it was sooo good. I have had some of the leftover syrup on ice cream twice. Amazingly good! Thank you for sharing.

  7. Stacy says

    I made German pancakes for the first time using this recipe! It was also my 7 and 4 year olds first time trying them. They rarely EVER try new things, yet alone like it. But we all absolutely loved this recipe! It was sooo yummy!

    • says

      I’m so glad! We absolutely LOVE it over here, we make it all the time, my kids not only love eating it, but love watching the oven as it bakes! It keeps them occupied the last 5 mins so I can set the table in peace!

  8. Jean Gaye says

    Back in 1966 I worked as a bussboy in a pancake house in Fort Collins, Colorado. The cook would serve German pancakes with very high sides. I had gotten the recipe from him but years later could not find it. Thanks, and I will try using your recipe.

  9. Crystal says

    That explains it! I had wondered why my favorite recipe has not been puffing up like normal and it is because I started using a stick blender and most likely was overbeating the eggs! Will try it today with the gentler mixing!

    • says

      How did it go? My oldest and husband both over beat, boo, but the kids love the high sides so they don’t mind, while I love the thick eggs!