German Pancakes
User Reviews
4.7
German Pancakes
Description
German Pancakes are prepared by melting butter in a baking pan, then pouring a well-aerated batter of flour, salt, milk, vanilla, and beaten eggs over it. The hot butter helps create crisp edges and promotes the characteristic puffed rise in the oven. Baking at 400°F for 15 to 23 minutes yields a lightly golden, jiggly pancake that fills the pan and then deflates after removal.
The texture is a mix of crispy edges from the hot butter and a tender, soft center from the egg-enriched batter. This contrast gives the pancake a delicate feel compared to skillet pancakes. The batter can be made by hand or blended, making it convenient to prepare.
German Pancakes are typically cut into squares and served hot, dusted with confectioners’ sugar and accompanied by fresh berries, whipped cream, and maple syrup for added sweetness and freshness. Serving them immediately ensures the topping stays fresh and the texture remains optimal.
The pancakes can be made ahead and stored for up to three days in an airtight container, but reheating may soften the crispness. Using room temperature ingredients promotes better batter blending and a lighter final texture.
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 egg at room temperature, large
- confectioner’s sugar berries, whipped cream, and maple syrup, for serving
Instructions
- Preheat oven to 400 degrees F.
- Put the butter in a 9x13-inch pan and place the pan in the oven until the butter is melted, about 2 to 5 minutes.
- Meanwhile, in a large bowl, whisk together the flour and salt. Pour in the milk and vanilla and whisk until combined.
- Crack the eggs into a medium bowl. Add the eggs, one at a time, and beat well in between each addition, this will make sure the German pancakes are fluffy.
- Remove the pan from the oven and swirl it around so the butter evenly coats the bottom of the pan. Make sure the butter is hot when you pour in the batter. Pour the batter slowly into the pan, in a figure 8, swirling motion, so the batter hits the hot butter.
- Place the pan back in the oven and bake for 15 to 23 minutes or until puffed up and light golden in color.
- Remove the pan from the oven and dust with confectioner’s sugar. Cut into squares and serve immediately with berries, whipped cream, and maple syrup, if desired.
Notes
- The pancake rises above the pan during baking and deflates upon removal, which is a normal characteristic.
- You can prepare the batter in a blender by blending all ingredients except eggs, then adding eggs one at a time blending briefly between each addition.
- Serve the pancakes immediately for best texture, but leftovers keep in an airtight container for up to 3 days.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 350 kcal
% Daily Value*
| Calories | 350kcal | 18% |
| Carbohydrates | 27g | 9% |
| Protein | 14g | 28% |
| Fat | 18g | 28% |
| Saturated Fat | 11g | 55% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 282mg | 94% |
| Sodium | 413mg | 17% |
| Potassium | 210mg | 4% |
| Fiber | 1g | 4% |
| Sugar | 4g | 8% |
| Vitamin A | 810IU | 16% |
| Calcium | 114mg | 11% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.7
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