There’s nothing so satisfying as a warm, puffy oven pancake covered in hot maple syrup or homemade chocolate syrup and fresh strawberries!
Warm Puffy German Pancake on

Puffy German Pancake on

Puffy German Pancake on the table at

Now, there’s traditional fluffy pancakes (which are still one of my favorite breakfasts), and then there’s this piece of art which is as delicious as it is gorgeous.  The best part about making this easy breakfast is how much fun it is to watch it rise in the oven.  My kids call it a swamp monster. This post contains affiliate links for your convenience. Click here to read the full disclosure policy.

Puffy German Pancake


6 T Butter, sliced 1 C Flour 1 C Milk 6 Eggs 1/2 tsp Salt Powdered Sugar Strawberries Maple Syrup (See note below) Optional: 3 drops Edible Lemon Essential Oil (I use oils EVERY.SINGLE.DAY. Learn more about why I need them here.) Directions Preheat oven to 400F.  Next, place butter in 9×13″ baking pan and let it melt in the oven.  Meanwhile, mix flour, milk, eggs, and salt with mixer.  Remove pan with melted butter from the oven and pour batter into the pan.  Return the pan to the oven for 15-20 minutes.  The sides will rise considerably so make sure it is in the middle or lower section of the oven. Finally, cut and serve hot with powdered sugar, strawberries, and maple syrup.  Enjoy!


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Note:  If you’re going to make this right, you MUST do yourself the favor of eating this with REAL maple syrup!  There’s really no comparison when it comes to flavor.  It’s more expensive than the fake, “maple flavored” syrup you find in the grocery store but for a good reason…because REAL maple syrup is aaaaaamazing and just a little bit goes a long way.

About Essential Oils

Essential Oils have knocked my socks off! I’m embarrassed to say I used to use whatever oils I could find in my grocery store. After learning about therapeutic grade oils, my life has been forever changed! I’ve since detoxed my body and my home and I feel AMAZING! Come see what I mean.Get-Your-Premium-Oil-Kit-Here-600x361-2  

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Puffy German Pancake on Sugar Bananas

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11 Responses

  1. Oooh…. Yum! I've always wanted to try making these. You make it look so easy. It seems like the recipe could be easily tweaked to make a flavored pancake; maybe a chocolate one as a dessert? Once I master your recipe, I'll do a little experimenting and let you know if I hit upon tasty success!

    I know what I'm making for breakfast tomorrow! Thank you for the inspiration!
    M 🙂

  2. I have grown up making this since I first learned to cook! It is so adjustable, you can have the recipe for a smaller pan, increase it for a larger pan, if you only have 5 eggs, it works just as well! Been a favorite in my family and with those I have shared it with for years! So nice to see that someone else makes it too…We have always called them Dutch Pancakes, not sure why…but that is what my grandma told me and therefore it stuck! Blessings on such a wonderful website. I really enjoy it…so will all my children when I make some new treats!


  3. I start out adding 1/4 to 1/2 stick of butter to a cast iron skillet. I let the butter melt in the oven while I make the batter. Once the butter is sizzling I add the batter to the pan and return it to the oven.

    While the pancake is baking I make a lemon glaze to serve over it that is To Die For! 8 ounce block of room temperature cream cheese, Fresh or bottled lemon juice – to taste (I like it tart), and enough powdered sugar to make a thick glaze (it will thin out as it hits the hot pancake). I mix that all together and keep it in the fridge. We love these pancakes for supper with some bacon or ham. So easy to make and really good!

    1. OH YUM! Thanks for leaving a comment. This sounds like a delicious idea. About how much lemon juice do you add to the 8 oz of cream cheese?

  4. Hi, this looks like a yummy thing to make for a dessert. Please can you tell me what the ‘T’ means in regards to the butter quantities, is it tea spoons or table spoons? I’m British so I’m not used to measuring butter this way, we use weight measurements. How do you get a spoon of butter, do you literally scoop it in a spoon, that seems a bit messy and difficult, any idea what the weight would be. Thanks for sharing this recipe, I have a feeling it’s going to be a favourite in my home, its like our Yorkshire puddings which we have with a roast beef dinner and gravy but this is richer with more eggs and the butter and of course the sweets goodies on top.

    1. Thank you so much for your kind comment. Yes, the “T” is for tablespoon. I use specific measuring spoons for when I need an exact amount. I googled a tablespoon of butter conversion in grams and found that ONE tablespoon of butter is equivalent to 14.18 grams. I hope this helps! Let me know how it goes. Enjoy!

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