Easy German Pancakes
Light, puffy German pancakes baked in a hot buttered pan until golden around the edges and soft in the center. Serve right away with powdered sugar, lemon, maple syrup, berries, jam, or fruit preserves.
Equipment
Ingredients
For the pancake
- 6 large eggs about 300 g without shells
- 1 cup whole milk 240 ml
- 1 cup all purpose flour 125 g
- 2 tablespoons granulated sugar 25 g
- 1 teaspoon vanilla extract 5 ml
- 1 half teaspoon kosher salt about 3 g
- 1 fourth teaspoon ground cinnamon optional about 1 g
- 4 tablespoons unsalted butter 57 g
For serving
- Powdered sugar
- Fresh lemon wedges
- Maple syrup
- Fresh berries
- Jam or fruit preserves
Instructions
- Place a 9 by 13 inch baking dish or a large oven safe skillet in the oven. Preheat the oven to 425°F with the pan inside so the pan gets very hot.
- Add the eggs, milk, flour, sugar, vanilla, salt, and cinnamon, if using, to a blender. Blend for 20 to 30 seconds, or until the batter is completely smooth.
- Let the batter rest for 5 to 10 minutes while the oven finishes heating.
- Carefully remove the hot pan from the oven. Add the butter and swirl until melted. Coat the bottom and sides of the pan.
- Immediately pour the batter into the hot buttered pan. The butter may move around the edges, which helps create golden crisp spots.
- Return the pan to the oven and bake for 18 to 22 minutes, or until the pancake is puffed, golden around the edges, and set in the center.
- Do not open the oven early. The pancake needs steady heat to rise properly.
- Remove from the oven and serve right away. The pancake will naturally deflate as it cools.
- Dust with powdered sugar and serve with lemon juice, maple syrup, berries, jam, or fruit preserves.
Notes
Chef tips:
Use a hot pan, room temperature ingredients if possible, and a smooth batter. The hot buttered pan is what helps the pancake puff and form golden edges. Substitutions:
Use 2 percent milk if needed. Whole milk gives the richest texture. Almond milk or oat milk may work, but the pancake may be slightly less custardy. Salted butter can be used if you reduce the kosher salt slightly. Variations:
Add lemon zest to the batter for a brighter pancake. Add a pinch of nutmeg with the cinnamon. Serve with warm berries, apple compote, cranberry sauce, or whipped cream. Storage:
German pancakes are best served right away. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheating:
Reheat pieces in a 300°F oven or toaster oven until warmed through. The texture will not be as puffy, but the flavor will still be good. Make ahead guidance:
The batter can be blended up to 1 day ahead and stored covered in the refrigerator. Whisk or blend again briefly before baking. For best rise, let the batter sit at room temperature for 15 to 20 minutes while the oven preheats. Serving ideas:
Serve with powdered sugar and lemon for a classic finish. For a sweeter breakfast, add berries, maple syrup, jam, fruit preserves, or homemade cranberry sauce.
Use a hot pan, room temperature ingredients if possible, and a smooth batter. The hot buttered pan is what helps the pancake puff and form golden edges. Substitutions:
Use 2 percent milk if needed. Whole milk gives the richest texture. Almond milk or oat milk may work, but the pancake may be slightly less custardy. Salted butter can be used if you reduce the kosher salt slightly. Variations:
Add lemon zest to the batter for a brighter pancake. Add a pinch of nutmeg with the cinnamon. Serve with warm berries, apple compote, cranberry sauce, or whipped cream. Storage:
German pancakes are best served right away. Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheating:
Reheat pieces in a 300°F oven or toaster oven until warmed through. The texture will not be as puffy, but the flavor will still be good. Make ahead guidance:
The batter can be blended up to 1 day ahead and stored covered in the refrigerator. Whisk or blend again briefly before baking. For best rise, let the batter sit at room temperature for 15 to 20 minutes while the oven preheats. Serving ideas:
Serve with powdered sugar and lemon for a classic finish. For a sweeter breakfast, add berries, maple syrup, jam, fruit preserves, or homemade cranberry sauce.
Nutrition
Serving: 165gCalories: 389kcalCarbohydrates: 34gProtein: 15gFat: 21gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gTrans Fat: 1gCholesterol: 316mgSodium: 414mgPotassium: 222mgFiber: 1gSugar: 10gVitamin A: 859IUCalcium: 121mgIron: 3mg
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