Soaked Dutch Babies/German Pancakes

This was a traditional family breakfast meal during my childhood, and we loved it! I would love watching through the oven door window as these pancakes would puff up beautifully while baking. Served with a sprinkling of powdered sugar, butter, lemon juice and maple syrup is simply scrumptious. Now we have adapted our family favorite recipe for soaking to include the benefit of breaking down the phytates in the grain to make it more readily digestible for your body. Scrumptious! If desired, you can avoid soaking, and simply beat 1 cup milk (in replacement of the acid medium) with 1 cup sprouted flour after beating the eggs. Both methods work well.

1 cup acid medium – whole milk kefir, yogurt, or combination of water and lemon juice (for dairy intolerant) – I have not tried this with the water method, so you would have to experiment
1 cup whole wheat flour, spelt or kamut (as desired)
4-5 large eggs (free range/pastured is our preference), as desired
1/3 cup coconut oil and butter (any combination)
dash of vanilla extract

Combine acid medium and whole wheat flour. Cover and allow to sit at room temperature for 12-24 hours. When you are ready to serve, heat oven to 425 degrees. Place oil/butter in small chunks in a 15×11 inch glass baking pan. Place pan in oven to melt. Meanwhile, beat eggs in a blender for 1 minute. Add soaked flour mixture and beat again for 1 minute. Add dash of vanilla extract. Pull out the baking pan from oven and rotate around to spread the melted butter/oil around to cover the entire bottom of pan. Slowly pour the pancake batter into the pan. Bake for 20-25 minutes until lightly brown and fluffy. Enjoy!

Yield: 4-6 servings.

About Lindsay

Lindsay Edmonds is first a lover of Jesus, wife, mother of four, homemaker, and writer. She loves inspiring women around the world toward simple, natural, and intentional living for the glory of God.

54 Responses to Soaked Dutch Babies/German Pancakes

  1. Termite inspection August 16, 2012 at 1:57 pm #

    Thanks for an educational post. I’ve been hunting for this sort of data for a long time now.

  2. Ashley May 23, 2012 at 4:04 pm #

    I made this bread today:). It’s very tasty! My bread dough did rise but the loaves didn’t really rise upon baking (I followed all of the rising directions). I ground my wheat in my regular kitchen aid blender (we’re saving for a blendtech!) :) anyway, my flour was fine but not as fine as store bought flour? Could that be the reason the loaves didn’t rise overly great while baking? Could it be that I won’t have regular risen soft bread until I get my beloved blendtech?
    Thank you for the recipe:)

    • Ashley May 23, 2012 at 4:05 pm #

      Ok I’m dumb. I meant to post this on the soaked bread post!!!!

  3. LeaG February 15, 2012 at 11:39 am #

    Would it work baked in a cast iron skillet?

    • Lindsay February 15, 2012 at 5:17 pm #

      Probably…I think cast iron might absorb more of the butter rather than allowing it to be baked into the dutch babies though. May result in more sticking but you would have to experiment.

  4. Megan February 9, 2012 at 6:21 am #

    These looked delicious! I made them this morning and they did not turn out like yours. They tasted fine, but the sides rose up and got really crispy and they were about 1/4 of an in inch thick. Not fluffy at all. The only think I did differently was use a stoneware pan instead of glass because I couldn’t find a glass one in the right size. Could that have affected it?

  5. Kristy December 24, 2011 at 7:46 am #

    This recipe did not turn out like the picture. It never rose but rather looked like it imploded. It came out maybe 1cm thick and very dense. I’m not sure how you got it to puff up like that.

  6. Marsha_M June 28, 2010 at 6:49 pm #

    Thanks for this recipe! I hate making pancakes…I cannot get them flipped right and they take forever. These are so easy and were really good. So much easier than regular pancakes and the hubby likes them too.

  7. Judy Greenough May 25, 2010 at 7:07 am #

    Hmmm…it’s the only recipe I’ve tried from Lindsey’s excellent site that we weren’t immediately wild about. It seemed to me it needed a touch of salt, maybe some cinnamon, but the whole thing didn’t puff up much at all. I baked it in a 11×15 ceramic pan, used the 1/3 cup of mixed coconut oil and butter. Disappointing. My husband said my usual buttermilk pancakes (which I always soak) are much better. Wonder why they didn’t puff?!

    • Jamie October 24, 2011 at 9:00 am #

      We didn’t care for these either. I have been making “egg puff” or German pancakes for years (non-soaking method) and these were no where near as good. My husband asked why change a good thing. Guess I was hoping to make it healthier by getting rid of the phytic acid. They were so sour – can you do it with milk and just a bit of acid medium? I used a cup of buttermilk (as per Nourishing Traditions recipe).

      • Lindsay October 24, 2011 at 7:24 pm #

        This recipe has not been sour when I have made it, so it may require some experimenting. Yes, you can use milk and just a tablespoon or so of an acid medium.

  8. Carrie May 6, 2010 at 3:13 pm #

    I’ve never heard of or seen 15×11″ pans (but I’ve never had to look I suppose!)… could this work with a 9×13 pan, or maybe that plus a smaller 8×8 pan? I’d prefer not to have to get another one if I can avoid it. This looks great though, so I want to try it! Thanks!

    • Lindsay May 6, 2010 at 6:53 pm #

      Yes, but would probably would better in two 8×8 inch pans.

  9. Kelli April 27, 2010 at 2:19 am #

    Have you ever heard of Yorkshire pudding? It is a savory English dish. That is what this sounds like to me, but a sweet version. So you could probably make a savory version of this with palm oil. The traditional way uses hot beef drippings from the roast you would be serving it with. I am going to make these. I really appreciate your recipes!

  10. Muriel Truax April 22, 2010 at 7:04 pm #

    This is delicious, my eleven siblings devoured it :D !

  11. Ann Dunagan April 20, 2010 at 6:56 pm #

    We used to make these years ago, but I lost my recipe. I kept trying different ones, but none of our attempted recipes would “puff up” correctly. Your recipe turned out great. Our family tested them this morning (with sour cream and raspberry jam, like a crepe), and they were absolutely delicious. We also thought that this would be a perfect meal for Sunday morning before church . . . easy, yet special.
    Thank you!!!

  12. Lucy April 18, 2010 at 3:13 am #

    So I am new to this whole “natural way” of eating. For example, I have just recently switched, or tried to switch, to whole wheat flour! LOL. Could you explain to me what sprouted flour and acid medium are? Thanks

  13. MelindaG April 17, 2010 at 1:11 pm #

    Love these!! We were using a different recipe before, but these are much yummier!!!
    I have yet to find a recipe on your blog, we haven't liked!!!

  14. emily April 16, 2010 at 2:05 am #

    they were great w/brown rice flour! flat and more dense but tasted delicious. =0)

  15. emily green April 16, 2010 at 1:37 am #

    i made this with brown rice flour tonight and they are in the oven!! i will “report back” and let you know how they turn out!! =)

  16. ericarichards April 14, 2010 at 9:43 pm #

    I tried this recipe also…very good! One difference is mine turned out darker-I'm thinking because of the wheat flour that I used? I just used the hard winter wheat, fresh ground and soaked in yogurt. I'm trying to get as close to the texture of white flour as possible, more flaky and puffy…any suggestions?

    • Lindsay April 15, 2010 at 12:59 pm #

      Soft spring wheat is a preferable choice with baking pastries, muffins, and items along these lines. It produces a much lighter, whiter texture, as demonstrated in the photo for this recipe.

  17. Amanda Carmen April 14, 2010 at 1:28 pm #

    I made them with bananas and chocolate chips this morning, and 4 kids and I loved them! I can't imagine not adding fruit/nuts from this point forward, it was just so tasty that way! Thanks for the super recipe!!

  18. Amanda Carmen April 14, 2010 at 1:27 pm #

    No, don't refrigerate! Just leave on the counter at room temp. Maybe you needed another egg or 2?

  19. Tamara Szogedi April 14, 2010 at 8:03 am #

    Made these this morning after soaking overnight. Added a layer of sour cherries to the bottom and we drizzled them with a cream cheese/lemon juice/powdered sugar drizzle that I make. They were yummy!

  20. Lanise April 14, 2010 at 3:43 am #

    This is for sure one of our favorite dishes. I grew up eating these. But I thought we were the only ones that call them Dutch Babies!! I've always heard them called German Pancakes and my son calls them Yellow Pancakes. We got this recipe from my Grandma's side of the family who were all German. It's a great way to get more eggs in your kids if they aren't crazy about eggs, which mine aren't. When I make them I use 6 eggs to 1 C flour and 1 C milk.

  21. ~M April 14, 2010 at 1:15 am #

    This looks great! I usually make a dutch baby that feeds my husband and me in a cast iron pan. I'd love to try a soaked version, but I need to be gluten free. Do you think this would work with brown rice flour? Also, I use a non-dairy milk with lemon juice/apple cider vinegar instead of buttermilk or water+acid.

    • Lindsay April 14, 2010 at 5:16 am #

      Try it and let me know how it works. I would love to include that as an option.

  22. Katie426 April 13, 2010 at 11:47 pm #

    Looks so good. What combination of flour did you use?

    • Lindsay April 14, 2010 at 5:17 am #

      I just use whole wheat flour myself.

  23. erinroot April 13, 2010 at 8:08 pm #

    made this recipe this morning! I ran in and soaked my flour as soon as I saw this recipe yesterday! It turned out great! Thanks Lindsay for all the information you provide us. I am learning a lot!

  24. Cathy April 13, 2010 at 6:47 pm #

    I love all of your recipes. I do have a question. You have posted your winter menus. Do you plan on posting your spring/summer menus. This has been very helpful for me.

  25. becky* April 13, 2010 at 3:25 pm #

    This was so delish, thanks for sharing. My kids loved it! My daughter called it “smoothie in the oven” since I made it in the blender, haha. Love your blog, thanks :)

  26. Emily April 13, 2010 at 3:12 pm #

    I tried making it this morning and mine didn't fluff up. I refrigerated my soaked flour, was I not supposed to do that?

    • Lindsay April 13, 2010 at 1:38 pm #

      No, when soaking, you want to keep it on the countertop in order for the breaking down of phytates to be effective.

  27. Kristen April 13, 2010 at 2:14 pm #

    One of my favorites!!!! I discovered this after I was married and my husband and I LOVE them!

  28. Lindsay April 13, 2010 at 5:16 am #

    Sure thing!

  29. Lindsay April 13, 2010 at 5:15 am #

    It is like a pancake, but baked in a large pan and cut into squares to serve. We eat it like pancakes or waffles as far as toppings go.

  30. Lindsay April 13, 2010 at 5:12 am #

    We use all those toppings, but you can just serve with syrup, a fruit sauce, or the lemon juice/powered sugar combo. They are all delicious!

  31. Alison @ Hospitality Haven April 13, 2010 at 2:54 am #

    This looks so tasty!!! Every Friday I post a theme called “Taste the World” where I focus on one country's food for the week. This past Friday I started German food (for the month), and this recipe would be fantastic! Please stop by and leave a comment with a link to this post and I'll be sure to add it to the on-going list of yummy German recipes! :)

  32. Megan Harris April 13, 2010 at 2:13 am #

    All I can say is YUM-O!!!!

  33. toppings for german pancakes April 13, 2010 at 1:04 am #

    You mentioned “Served with a sprinkling of powdered sugar, butter, lemon juice and maple syrup”. Do put all those toppings on together? I am an unexperienced cook, but I am learning, and I don't want to make this recipe (that sounds yummy) and mess up the topping due to cluelessness. :)

    By the way, I have really enjoyed reading your posts…very helpful!

  34. Jb April 12, 2010 at 9:47 pm #

    Decadent! I've never heard of these. Are they like regular pancakes in that you would serve with syrup? Or is it more like a quiche? (Or neither of those?)

  35. twoab03 April 12, 2010 at 7:38 pm #

    I'm always looking for ways to use my kefir instead of just smoothies. This looks so yummy! Thank you for sharing. :-)

  36. Melissa April 12, 2010 at 7:18 pm #

    Sounds Delicious! I will have to try it Sunday Morning before church!

  37. dmoms April 12, 2010 at 5:11 pm #

    my kids LOVE dutch babies. such a quick yet yummy warm breakfast.

  38. Lindsey @ The Herbangardener April 12, 2010 at 4:16 pm #

    I love dutch babies! Actually, I think I like the name just as much as the pancake… :-) I'm eager to try to soaked version! Yay!

  39. mom2four April 12, 2010 at 3:43 pm #

    It is especially delicious if you add sliced apples (or other fruit). You add them just after melting the butter, then bake in oven till the fruit is tender (about 20 min for apples). Finally, pour the batter over the top and bake as directed.

  40. simpleinfrance April 12, 2010 at 3:15 pm #

    Wow! That sounds incredibly good–and believe it or not, I've never even heard of that dish without soaking. Can't wait to try it.

  41. Kat @ Inspired To Action April 12, 2010 at 3:07 pm #

    That looks so delicious. Maybe I need to go eat breakfast…again. :-)

  42. liz April 12, 2010 at 2:55 pm #

    Do you think I could use cultured buttermilk for the acid medium? That's what I usually have for soaking flour. Thanks.

  43. Heidi April 12, 2010 at 2:02 pm #

    This looks delicious!