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.
Ingredients
Scale
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)
Instructions
- Preheat oven: Preheat your oven to 400 degrees Fahrenheit to ensure it reaches the right temperature for baking the pancakes.
- 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.
- Mix dry ingredients: While the butter is melting, whisk together the all-purpose flour and kosher salt in a large mixing bowl.
- 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.
- 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.
- Combine eggs with batter: Add the beaten eggs to the flour mixture and whisk everything together until smooth and uniform.
- 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.
- 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.
- 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.
- 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
