The best recipe for German pancakes made with fresh berries in a cast iron pan. Made with simple ingredients, these are super easy to make!
Years ago I was introduced to German pancakes by our dear friends. These pancakes are special not only because they are a delicious and a unique breakfast, but because they were shared across a table with laughter and friendship.
What is a German Pancake
What makes German pancakes unique is that they puff up around the sides as you bake them in the oven. This is why they are also called Dutch baby pancakes. They can be baked in a cast iron pan like I’m using today filled with fresh berries and topped with whipped cream and confectioners sugar.
Only 7 Ingredients
German pancakes are made with simple pantry ingredients you most likely already have on hand!
- finely grated lemon zest (optional)
- all-purpose flour
- fresh berries
- salted butter
How to Make German Pancakes
Step 1: In a medium bowl, whisk the eggs with the finely grated lemon zest (optional), sugar, and salt until combined. Add the flour and milk and whisk until smooth. Add 1 cup of your favorite fresh berries. I prefer raspberries and blackberries.
Step 2: Heat a 10-inch cast-iron skillet (or oven ready skillet) over moderate heat until the butter fully melts.
Step 3: Add the batter to the hot skillet, spreading the fruit evenly. Bake in the center of a 425˚ F preheated oven for about 22 minutes or until the edges are browned and puffed and the center is lightly browned in spots.
Transfer the skillet to a trivet and dust with confectioner’s sugar. Cut into wedges and serve with the remaining fresh berries and whipped cream.
German Pancakes Tips & Notes
- Create a crispier texture in the center by omitting the berries during the baking process. Instead, use them as a topping only just before serving.
- Make sure your skillet is nice and hot with the melted butter before adding the batter and baking in the oven.
- These are best served immediately. They don’t store as well as regular pancakes, most likely because they have a much thinner bottom crust.
More Breakfast Ideas
- 4 Tablespoons salted butter
- 3 large eggs
- 1/2 teaspoon lemon zest finely grated, optional
- 1/3 Cup granulated sugar
- 2/3 Cup all-purpose flour
- 2/3 Cup milk
- 2 Cups berries
- confectioners sugar and/or whipped cream for topping
- Preheat the oven to 425˚F and heat a 10-inch cast-iron skillet (or oven ready skillet) over moderate heat.
- In a medium bowl, whisk the eggs with the finely grated lemon zest and sugar until combined. Add the flour and milk and whisk until smooth. Add 1 cup of your favorite berries.
- Melt the butter in the skillet and add the pancake batter, spreading the fruit evenly. Bake in the center of the oven for about 22 minutes, or until the edges are browned and puffed and the center is lightly toasted in spots.
- Transfer the skillet to a trivet and dust with confectioner's sugar. Cut the wedges and serve with the remaining fresh berries.
This recipe was originally published August, 2010. It has been updated with pictures. The recipe remains the same.