German Pancakes Recipe

Introduction

German Pancakes are a delightful breakfast treat known for their light, puffy texture and slightly crisp edges. Baked in the oven, they’re easy to prepare and perfect for serving a crowd with your favorite toppings.

Ingredients

• 1/4 cup unsalted butter, cut into tablespoon pieces
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup milk, at room temperature
• 1 teaspoon vanilla extract
• 6 large eggs, at room temperature
• For serving: confectioner’s sugar, berries, whipped cream, and maple syrup

Instructions

1. Step 1: Preheat your oven to 400 degrees F.
2. Step 2: Place the butter in a 9×13-inch baking pan and put it in the oven until the butter melts, about 2 to 5 minutes.
3. Step 3: In a large bowl, whisk together the flour and salt. Add the milk and vanilla extract, then whisk until fully combined.
4. Step 4: Crack the eggs into a medium bowl. Add the eggs one at a time, beating well after each addition to ensure fluffiness. Then whisk the eggs into the flour mixture until smooth.
5. Step 5: Remove the pan with melted butter from the oven and swirl it to coat the bottom evenly. The butter should be hot when you pour in the batter.
6. Step 6: Pour the batter slowly into the pan in a figure-eight swirling motion so it hits the hot butter evenly.
7. Step 7: Bake in the oven for 15 to 23 minutes, or until the pancake is puffed and light golden brown.
8. Step 8: Remove from the oven, dust with confectioner’s sugar, cut into squares, and serve immediately with berries, whipped cream, and maple syrup if desired.

Tips & Variations

• Use room temperature eggs and milk for a smoother batter and better rise.
• Try adding a pinch of cinnamon or nutmeg to the batter for extra flavor.
• Swap vanilla extract with almond extract for a different twist.
• For a gluten-free option, use a blend of gluten-free flours in place of all-purpose flour.

Storage

Store leftover German pancakes in an airtight container in the refrigerator for up to 2 days. To reheat, place them in a warm oven or toaster oven for a few minutes to restore crispness. Avoid microwaving to keep edges crisp and texture fluffy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make German pancakes ahead of time?

You can prepare the batter ahead and refrigerate it for a few hours, but for best puffiness, bake immediately after mixing the eggs in.

Why do my German pancakes deflate after baking?

German pancakes naturally deflate as they cool because the air bubbles created by the eggs collapse. Serve immediately for the best presentation and texture.

German Pancakes Recipe

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★★★★★

4.6 from 118 reviews

• Author: Noah
• Total Time: 30 minutes
• Yield: 6 servings 1x

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Description

This classic German Pancakes recipe produces light, fluffy, and beautifully puffed oven-baked pancakes with a buttery golden crust. Perfectly crisp on the edges and fluffy inside, these pancakes are baked in a hot pan with melted butter, then finished with a dusting of confectioner’s sugar and served with optional berries, whipped cream, and maple syrup. Easy to prepare and ideal for a weekend breakfast or brunch treat.

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Ingredients

Scale 1x2x3x

Pancakes

• 1/4 cup unsalted butter, cut into tablespoon pieces
• 1 cup all-purpose flour
• 1/2 teaspoon kosher salt
• 1 cup milk, at room temperature
• 1 teaspoon vanilla extract
• 6 large eggs, at room temperature

For Serving

• Confectioner’s sugar
• Berries (optional)
• Whipped cream (optional)
• Maple syrup (optional)

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Instructions

1. Preheat oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the pancakes.
2. Melt the butter: Place the butter pieces in a 9×13-inch baking pan and put the pan in the oven for 2 to 5 minutes until the butter has fully melted.
3. Mix dry ingredients: While the butter is melting, whisk together the all-purpose flour and kosher salt in a large mixing bowl.
4. Add milk and vanilla: Pour the room temperature milk and vanilla extract into the bowl with the dry ingredients, whisking until the mixture is smooth and well combined.
5. Prepare eggs: In a separate medium bowl, crack the large eggs one at a time, beating well after each addition to incorporate air and ensure the pancakes become fluffy.
6. Combine eggs with batter: Add the beaten eggs to the flour mixture and whisk everything together until smooth and uniform.
7. Coat pan with butter: Remove the pan from the oven and swirl it carefully so that the melted butter evenly coats the bottom and sides. The pan and butter should be hot before adding the batter.
8. Pour batter: Slowly pour the batter into the hot pan using a figure-8 swirling motion to distribute it evenly and help create those signature puffed edges.
9. Bake pancakes: Place the pan back in the oven and bake for 15 to 23 minutes or until the pancake is puffed up and lightly golden on top.
10. Finish and serve: Remove the pan from the oven, dust the pancake with confectioner’s sugar, cut into squares, and serve immediately with berries, whipped cream, and maple syrup, if desired.

Notes

• Make sure the eggs and milk are at room temperature to help the batter mix smoothly and create a light texture.
• Preheating the oven and melting the butter in the pan beforehand is crucial for achieving the characteristic puff of German pancakes.
• If you do not have a 9×13-inch pan, use a similar-sized oven-safe dish or skillet that can fit in your oven.
• Variations can include adding a pinch of cinnamon or nutmeg to the batter for extra flavor.
• Serve immediately as German pancakes lose their puffiness as they cool.

• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Category: Breakfast
• Method: Baking
• Cuisine: German

Keywords: German pancakes, oven pancakes, breakfast recipe, fluffy pancakes, baked pancakes, easy brunch, traditional German breakfast