This delightful German Pancakes recipe brings old-world charm to your breakfast table in just 30 minutes. A perfect blend of simple ingredients transforms into a golden, puffy masterpiece that’s lighter than traditional flapjacks yet wonderfully satisfying.
With only 5 minutes of prep time and 300 calories per serving, these ethereal pancakes deliver 10g of protein while requiring minimal effort. Whether you’re planning a special weekend brunch or seeking an elevated everyday breakfast, these German-style pancakes promise restaurant-worthy results from your own kitchen.
Ingredient Section
- Eggs (6 large): Room temperature eggs work best for better incorporation
- Milk (1 cup): Use whole milk for richest results
- All-purpose flour (1 cup): Sifted to prevent lumps
- Salt: Just a dash to enhance overall flavor
- Vanilla extract (1 teaspoon): Pure vanilla extract for authentic taste
- Butter (5 Tablespoons): Unsalted butter preferred for controlled saltiness
Instructions Section
- Oven Preparation: Preheat your oven to 425°F (218°C). While preheating, place butter in 9×13-inch metal baking dish to melt
- Batter Making: Combine eggs, milk, flour, salt, and vanilla in blender. Blend until perfectly smooth and silky
- Assembly: Pour the smooth batter over melted butter in the hot baking dish
- Baking Time: Bake for 22-27 minutes until edges turn beautifully golden brown and puff up nicely
- Final Touch: Dust generously with powdered sugar and serve with your favorite syrup while hot and puffy
Cooking Tips for Perfect German Pancakes
The magic of German pancakes happens when hot butter meets cold batter! Make sure your pan and butter are super hot from the oven before adding the batter – this creates those lovely puffy edges.
Don’t peek while it’s baking, as opening the oven door can make your pancake deflate. You’ll know it’s ready when the edges are golden brown and climbing up the sides of the pan.
Easy Variations
Want to switch things up? Try adding a sprinkle of cinnamon to your batter, or swap the vanilla extract for almond extract. For extra richness, use half-and-half instead of milk. If you’re feeding a smaller crowd, you can cut the recipe in half and use an 8×8 inch pan instead.
Serving Ideas
While powdered sugar and syrup are classic toppings, German pancakes taste amazing with fresh berries, sliced bananas, or sautéed apples. For a cozy fall breakfast, try topping with warm cinnamon apples and a dollop of whipped cream. You can also go savory by skipping the sugar and adding ham and cheese!
Storage and Leftovers
German pancakes are best eaten right away while they’re hot and puffy. If you have leftovers, wrap them in foil and store in the fridge for up to 2 days. To reheat, pop them in the oven at 350°F for about 5 minutes – they won’t be as puffy as fresh-made, but they’ll still taste yummy!
German Pancakes
Equipment
- 9×13-inch metal baking dish
- Blender
Ingredients
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1 dash salt
- 1 teaspoon vanilla extract
- 5 Tablespoons butter
Instructions
- Preheat oven to 425 degrees F.
- As oven preheats, put the butter in an un-greased 9×13-in. metal baking dish and place in oven, just until melted.
- Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth.
- Pour batter into baking dish, over melted butter.
- Bake, for 22-27 minutes or until edges are golden brown and puffy.
- To serve, sprinkle generously with powdered sugar and syrup.
