German Pancakes
User Reviews
5
German Pancakes
Description
These pancakes begin with unsalted butter melted in a baking dish, which provides a rich base and prevents sticking. A batter combining eggs, flour, milk, and salt is whisked until smooth, eliminating lumps. When poured into the hot buttered pan and baked at a high temperature, the batter puffs up dramatically, especially at the edges, before settling slightly after removal from the oven. The result is a pancake with a tender center and crisp, golden edges.
German Pancakes are best served immediately to enjoy their full puff and texture. Toppings like fresh fruit, buttermilk syrup, or powdered sugar complement the neutral batter without overwhelming it. The dish adds a different presentation and texture to typical pancakes, offering a balance of airy fluffiness and slight crispness.
For best results, use fresh eggs and mix batter thoroughly, letting eggs and milk come to room temperature to help with even rising. Leftovers can be refrigerated covered for 2-3 days or frozen for 1-2 months wrapped tightly. Reheat gently in an oven, toaster oven, or microwave to maintain softness. Avoid opening the oven door during baking to prevent deflation.
Ingredients
- 5 tablespoons butter unsalted
- 6 egg large
- 1 cup all-purpose flour
- 1 cup milk
- ½ teaspoon salt
Instructions
- Preheat the oven to 450°F.
- Melt butter in a 9x13-inch baking dish in the warming oven
- In a medium bowl, whisk eggs. Whisk in flour until clumps are gone.
- Add milk and salt and whisk until combined (this can also be mixed in the blender to avoid clumps).
- Pour batter into the pan of melted butter. Bake for 16–20 minutes. The sides will be overflowing and fluffy, but will come down a bit once the pan is removed from the oven.
- Serve immediately with your toppings of choice.
Notes
- Use fresh eggs and add them one at a time, whisking well for 30 seconds after each, to achieve fluffier pancakes.
- Allow eggs and milk to reach room temperature before mixing for smoother batter and better rise.
- Do not open the oven door during baking as it can cause the German pancake to deflate.
- Store leftovers covered in the refrigerator for 2-3 days or freeze wrapped in an airtight container for 1-2 months.
- Reheat leftovers in the oven, toaster oven, or microwave to restore softness.
- Toppings such as fruit, powdered sugar, or buttermilk syrup complement the pancakes well.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Serving | 1g | |
| Calories | 185kcal | 9% |
| Carbohydrates | 14g | 5% |
| Protein | 7g | 14% |
| Fat | 11g | 17% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Trans Fat | 0.3g | 15% |
| Cholesterol | 145mg | 48% |
| Sodium | 205mg | 9% |
| Potassium | 110mg | 2% |
| Fiber | 0.4g | 2% |
| Sugar | 2g | 4% |
| Vitamin A | 446IU | 9% |
| Calcium | 61mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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