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Jackson Soufflé / Ocean Pancakes / German Pancakes

by Shawni

Whatever you want to call these, I’m pretty sure everyone and their dog just may have the recipe.  But I want to write it here cause it’s part of our family culture. 2013-01-01 new year 67530 If they had a cooking contest, I’m pretty sure this one may win in the category for “breakfast foods that make kids’ eyes sparkle the very most.” It’s easy, but it takes 20 minutes to cook so you have to take that into consideration.  If you have a big eater like Max, you need to take into consideration that you need to double the recipe (make two pans), because that kid will eat one of them all by himself. Here you go: Turn on oven to 400 degrees.  Cut up a 1/2 cube of butter into pieces and put it in a 9×13 casserole dish.  (The recipe I have calls for 3/4 cube but seriously, I want to slow down artery clogging as much as possible and it still tastes great. Put butter in the oven to melt while the oven heats up and you mix the ingredients.  Be sure to check on it so it doesn’t burn. In a bowl, beat six eggs. Add 1 c. flour gradually and mix ‘til smooth. Add 1 c. milk and beat together ‘til kind of frothy. Add 1/2 tsp. salt. Take out melted butter from oven and pour mixture into the butter.  Return to oven quickly and set the timer for 20 minutes. It will puff up like nobody’s business. After twenty minutes, take it out and serve with syrup, powdered sugar, strawberries, whatever. 

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Janelle March 14, 2013 - 2:40 pm

Well we have never had that so I will just have to try it tomorrow morning!

One question…what is a cube of butter? A stick? A cup? Just want to clarify 🙂

Mary March 14, 2013 - 5:55 pm

It's a half cup:)

Alf and Lily Creations March 14, 2013 - 2:48 pm

That's yorkshire pudding! Traditionaly a desert from northern England but now we eat it with lots of gravy with our Sunday roast. Never had it for breakfast! Karen

Ashley March 14, 2013 - 2:51 pm

Your name sounds much fancier than the one I grew up with, Hootenanny pancakes. And yours are much puffier on the edges too! We eat these delicious things for Christmas breakfast and whenever else (like conference) that we want a quick, fun breakfast. They really are quick! We mix our batter all at once in a blender and then pour into the warm buttered dish. By the time the table is set and maybe some fruit or sides ready, bam they are done! We yell Hootenanny! As they are set on the table. Our favorite way to eat them is with a squeeze of lemon (any kind, but especially fresh) and powder sugar shaken on top. Mmm!

Sarah March 14, 2013 - 2:58 pm

Oh you're so right about the kids' eyes sparkling! My kids absolutely love when we have German Pancakes! Like Ashley, we like them with lemon and powdered sugar, but we've also done berries, bananas, peaches, syrup, peanut butter, and even yogurt (which is in competition with lemon/powdered sugar for my personal favorite).

Jeanne W. March 14, 2013 - 3:03 pm

We always called them Dutch Babies because of the peaked corners are kind of like the old Dutch hats. It is funny how we all claim this dish with a different name!

Jeanne W. March 14, 2013 - 3:06 pm

Oh I forgot, add some very thinly sliced apples to the pan once the butter has just melted. Add a bit of cinnamon and sugar to the batter and then pour it on top of the butter/apples once they are sizzling. This is a nice variation if you don't have any other fruit on hand.

Jennifer March 14, 2013 - 3:13 pm

I make these all the time and its one thing all of my 6 kids will eat. I like to add cinnamon, nutmeg, and 1 tsp. vanilla to mine. It makes an already good recipe even tastier.

Cheryl March 14, 2013 - 4:32 pm

Ashley I grew up calling them Hootenanny's as well!

Nora March 14, 2013 - 4:32 pm

Funny that these are called german pancakes. I'm from Germany and I never heard of them and also do not recognize them…

They look delicious anyway!

Nicole March 14, 2013 - 4:44 pm

I am with Janelle, though – a cube of butter?

My mother-in-law used to order these at a pancake house all the time and eat them with lemon. I have never made them, and I am glad you shared the recipe since I saw them pictured in one of your posts. I may try them this weekend!

Shannon March 14, 2013 - 4:49 pm

This was our favorite growing up. We called them "puffed pancakes". My Mom mostly made them at conference time. They were always a huge hit. Thanks for sharing! 🙂

Leah March 14, 2013 - 4:55 pm

We love oven pancakes at our house! My husband loves it with apple pie filling on top. I think that might make it more of a dessert but it is so good. Thanks for sharing! I love your blog!

Anonymous March 14, 2013 - 4:56 pm

Never seen/herd/or tasted before haha

Susannah March 14, 2013 - 5:50 pm

This is a favorite for our kids, too. We are from NC and call it Dutch Baby, german pancake or puff pancake. We cook ours in a cast-iron skillet and add a little sugar to the mixture (Joy of Cooking recipe) and the kids eat it plain. My husband and I like to top ours with apple slices cooked with brown sugar and cinnamon. Yum!

jo March 14, 2013 - 6:00 pm

We call these Yorkshire puddings. We usually make smaller individual round tins and they get eaten with a roast dinner. Never had them with sweet stuff.

jo March 14, 2013 - 6:02 pm

Or we cook them with sausages in and that's called toad in the hole. Delicious, you should try it.

Quelly March 14, 2013 - 6:03 pm

I grew up with that yummy creation being called Hootinanny pancakes – not the classiest of recipe names but SOOOO delicious!

Mindy March 14, 2013 - 6:05 pm

If you want more of the puffy part to stay puffy, try baking in this pan: http://www.pamperedchef.com/our_products/catalog/product.jsp?productId=171&categoryCode=FH

It's amazing!! When I cook them in a metal or glass pan, they always puff up so pretty and then the middle all falls when I take them out of the oven.

We grew up calling them German Pancakes, but my kids call them Puffy Oven Pancakes. 🙂

Melissa March 14, 2013 - 6:16 pm

We make individual pancakes using 3 eggs ans a round cake pan. the kids always choose them for their birthday dinner. 🙂 I have also cut the butter waaaay down and they ate wonderful!

Anne March 14, 2013 - 6:21 pm

I call them hootenanny pancakes as well (I thought I was the only one)! My favorite way to top them is with sour cream and homemade strawberry jam. Yum!

Emily March 14, 2013 - 8:30 pm

I make these all the time, except I just throw everything in the vitamix and blend it up for a minute or so while I put all the ingredients away, and it makes it just as puffy and takes a whole lot less time/dishes to mix.

We eat them as "yorkshire pudding" with roast and gravy or top it with kielbasa/apple/onion stir fry or as "german pancakes" with powdered sugar and lemon juice on top. Everyone in my family loves them no matter what we eat them with!

The Rosenau's March 14, 2013 - 9:15 pm

Every recipe i've ever tried from your blog is delicious! I've never made this one, but i did have it when i went to visit my sister in law in mesa.Can't wait to make it myself!

Amy Johnson March 15, 2013 - 12:10 am

These sound like what we call "Dutch Babies". Definitely a favorite around here!

Terri-Ann March 15, 2013 - 3:56 am

I know them as Nun's Puffs, and I've always made them in muffin tons. Love how food evolves around the world.

Tori March 15, 2013 - 4:16 am

We like to add the butter to the batter that we mix in our blender then we put them in muffin tins for mini German pancakes. The kids love them.

Julie March 15, 2013 - 7:08 am

These are yorkshire puddings:) They're very much like pancakes.

Even tho most people have them with a roast dinner they're nice with something sweet too, such as golden syrup. (similar to maple syrup)

Whichever way you have them tho, sweet or savoury, they're lovely:)

Marie March 15, 2013 - 10:08 am

As all your other UK commenters have said we'd call this a "Yorkshire pudding". Never heard of it eaten for breakfast though. Usually it goes with Roast Beef and roast potatoes and veg for Sunday lunch over here.

Mmmm.. just thinking about that is making me hungry! LOL.


Jasmin... March 15, 2013 - 12:29 pm

Probably I'm your only German reader here, but I have never heard of this recipe and they are definitely nothing like german pancakes are. 😉
But probably worth a try…

ginny March 15, 2013 - 1:15 pm

what's a cube of butter? a stick? have to try this!

VPW March 15, 2013 - 1:59 pm

We love German pancakes too! They are especially great because you can use any type of flour with them. I really like oat flour.

Natalie B. March 15, 2013 - 2:24 pm

So funny, my recipe calls for the ENTIRE cube. Glad to know it works just find with a half. Yummy.

Kristine March 15, 2013 - 3:46 pm

We called these German pancakes until we met some friends from Germany and they told us they are NOT german pancakes. They call these silly pancakes. We also make this peach sauce to go with ours and top it with a little whip cream. I double this for our family of six.

1/4 c. orange juice
1 T. cornstarch
1/4 t. cinnamon
15 oz. can sliced peaches with juice

In a saucepan mix the orange juice, cornstarch, and cinnamon. Add peaches with juice. Bring to a boil and cook for 2 minutes, stirring constantly.


Julie March 15, 2013 - 7:33 pm

Hootenanny at our house, too! 🙂 A family favorite!

snosie March 15, 2013 - 9:19 pm

Never had this or heard of it until recently in the blogosphere! Seems Australia is a long way away! Thanks for the book of Mormon!

Kristin and Jay March 15, 2013 - 10:40 pm

We love these….we add chopped apples and little brown sugar before baking! OH YUM~

Tammie March 16, 2013 - 12:27 am

Best breakfast ever. A staple in our household on Conference mornings… and any other important morning. Love them!

rachfishop March 16, 2013 - 6:43 am

Another one here who calls these Yorkshire puddings. DH cooks them every Sunday in the winter, to eat as a side dish with our roast. I never thought of eating them sweet, love the apple and cinnamon idea that someone posted above, will have to try this! I must admit that I can't quite imagine eating Yorkshire Pud for my breakfast 🙂 but I'm sure my teenage son would totally be up for it! BTW, for people who are asking re the amount of butter above, I don't think you need to worry too much about the quantity you use, all you need to do is make sure that the pudding doesn't stick to the pan and that it crisps up nicely at the edges.

Brintons March 16, 2013 - 2:44 pm

Try them in a muffin pan! We love it. They turn into little cups that can hold fruit or syrup or whip cream. They cook faster & everyone gets an edge piece!

Cheflamb March 16, 2013 - 3:13 pm

This was awesome!! Thanks so much for sharing!!!

Brooke March 16, 2013 - 5:35 pm

It's funny that the German's say they have never seen/tasted or heard of such a recipe. We live in Munich and my children eat Kaiserscharrm at school on Fridays. Presentation is different, but it is essentially the same…eggs and flour. It is an absolute favorite. At our school they serve it with apple sauce and/or cinnamon sugar.

Jaclyn March 17, 2013 - 12:37 am

Everyone loves it when we have German pancakes for dinner! Thank you so much for your recipes. I have tried every one and my family really enjoyed them.

Tiffany March 17, 2013 - 3:03 pm

I'd never made this before, so I made it today and added some green food coloring in honor of St. Patrick's Day! Those along with our green buttermilk syrup and green milk, made for the perfect holiday breakfast! Thanks for the idea!! 🙂

Kelsi Leavitt March 18, 2013 - 4:41 pm

We call it Hootenanny, too! I never knew there were so many names for it. Yum!

Avocado Dawn March 18, 2013 - 5:39 pm

You would be interested to know that we have always called these David Eyre Pancakes at my house! Maybe a relative? But yours look like they've really puffed up nice. Ours seem to vary from time to time (how much they puff, how light the centers are, etc.). But they're always delicious no matter what. Thanks for sharing your way. I was wondering after you posted that picture of the girls eyeballing them from a distance. Dawn

Avocado Dawn March 18, 2013 - 5:43 pm

Just got curious and looked up who in the world David Eyre was. Here's the link. Makes sense that it's an old NY Times recipe as this comes down to us from my husband's family (from NY).


Marci March 20, 2013 - 3:41 am

Everyone keeps asking about how much butter. My recipe is the exact same as Shawni's so I'll let you know that the recipe calls for 6 tablespoons of butter but I use 4 tablespoons (4 TB= 1/2 of a stick of butter). Love this breakfast!

Lisa M January 19, 2014 - 3:13 am

Yorkshire Pudding!

Dan Romney December 30, 2015 - 1:09 am

Instead of using butter, try using coconut oil. Much healthier and it makes the recipe taste that much better

Jenng August 8, 2019 - 1:23 pm

Hi Shawni!
I’ve got this in the oven this morning as I type this. Perfect breakfast for my kiddos who are enjoying their summer vacation still. My oldest and I made “Jonah’s Granola” a couple weeks ago and loved it.
I would love to see some new recipe posts!
All the best,


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