4.7 from 66 votes
German Pancakes
German Pancakes are oven-baked, puffed crepes made from a batter of flour, eggs, milk, butter, and vanilla. They bake up with a puffed, golden exterior and crisp edges while remaining soft inside. The pancakes are finished with powdered sugar and typically served immediately with accompaniments like berries, whipped cream, and maple syrup. Their unique texture and presentation make them suitable for breakfast, brunch, or dessert.
Prep Time
5 mins
Cook Time
15 mins
Total Time
20 mins
Servings:
4
Calories:
350 kcal
Course:
Breakfast
Cuisine:
German
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.
Cup of Yum
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
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%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 350
% 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.