Simple & Sweet German Pancakes are so quick and easy to prepare. They’re sure to become a new favorite in your home!
Crepes are a best-loved breakfast along with Nutella Stuffed Pumpkin Donut Holes, but they are a labor of love. Keep breakfast simple and delicious with these quick and easy German pancakes.
Fluffy baked pancake
Our family LOVES breakfast food! When our mornings are too busy to enjoy a tasty meal, we whip up breakfast for dinner.
Our go-to’s are things like casseroles, french toast, pancakes, and of course these easy one pan German Pancakes. They not only come together in a flash, they bake up quick for one pan perfection.
German Pancakes are really that simple. And with the hint of sugar and vanilla they are sweet as is! We do like to sprinkle with fresh fruit and powdered sugar, or syrup if we’re feeling a little extra. These are a family favorite!!
How to make German Pancakes
PREP. Preheat oven to 425°
BLEND BATTER. Add the whole eggs, egg whites, milk, flour, vanilla, salt and brown sugar to a blender. Blend the batter on low for 1 minute and then scrape down the sides in case any flour is sticking to the sides. Continue to blend on low for another 2 minutes.
*Tip*: Add a little cinnamon and nutmeg to your batter for more of a French toast taste.
MELT BUTTER. Put the butter into a 9×13 baking dish (I used glass) and place into the preheated oven while the batter rests for 5 minutes. The butter should start to boil but watch that it doesn’t burn. When the rest time is done, take the dish out of the oven and swirl the butter to make sure it spreads all over.
BAKE. Give the batter a quick stir or pulse then carefully pour the batter into the dish and bake for 20 minutes. Turn the oven down to 300° and cook for an additional 5 minutes. While cooking, the pancake edges will puff up about 2 inches above the rim and then deflate when it is taken out of the oven.
SWIRL + SERVE. As soon as it comes out of the oven, swirl the dish once more to distribute any melted butter left on top evenly over the pancake. Serve with strawberries and powdered sugar or syrup.
Recipe Tips
Here are a few tips when making them:
- Use a metal pan for a puffier pancake.
- Using fresh eggs will also give you the fluffiest pancakes.
- Use all purpose flour for best results.
- An immersion blender or hand mixer can be used instead of a blender if needed.
- The edges and top of the pancake will be golden brown when it is done and ready to come out of the oven.
Topping Ideas
If you want some other options besides strawberries and powdered sugar, try:
- butter
- berries
- sliced apples
- sliced bananas
- jam
- syrup
- whipped cream
- powdered sugar
- cinnamon sugar
- chopped nuts
- chocolate chips
- Nutella
- lemon curd
- fresh squeezed lemon juice
Storing Info
STORE leftover pancakes covered in the fridge for 2-3 days. Reheat in the microwave for a few seconds or in a toaster oven for a few minutes.
To FREEZE leftovers, cut into serving sized pieces, wrapped in plastic wrap and stored in an airtight container in the freezer for 1-2 months.
To reheat frozen pancakes, place them directly from the freezer onto a baking tray in the oven or toaster oven, cover loosely with foil, and bake at 350 for about 10-15 minutes.
More pancake recipes we love:
- Lemon Poppy Seed Pancakes With Raspberry Syrup
- Strawberry Yogurt Pancakes
- Buttermilk Banana Bread Pancakes
- Blueberry Peach Cornmeal Pancakes
- Blender Pancakes
German Pancakes Recipe
Ingredients
- 2 whole eggs
- 3 egg whites - or can use 6 Tbsp of liquid egg whites
- 1 cup milk
- 1 cup flour
- 1 tsp vanilla extract
- 1/4 tsp salt - rounded
- 1 Tbsp brown sugar - packed
- 3 Tbsp butter - salted and cubed
Instructions
- Preheat oven to 425°
- Add the whole eggs, egg whites, milk, flour, vanilla, salt and brown sugar to a blender. Blend the batter on low for 1 minute and then scrape down the sides in case any flour is sticking to the sides. Continue to blend on low for another 2 minutes.
- Put the butter into a 9×13 baking dish (I used glass) and place into the preheated oven while the batter rests for 5 minutes. The butter should start to boil but watch that it doesn’t burn.
- When the rest time is done, take the dish out of the oven and swirl the butter to make sure it spreads all over.
- Give the batter a quick stir or pulse then carefully pour the batter into the dish and bake for 20 minutes. Turn the oven down to 300° and cook for an additional 5 minutes. While cooking, the pancake edges will puff up about 2 inches above the rim and then deflate when it is taken out of the oven.
- As soon as it comes out of the oven, swirl the dish once more to distribute any melted butter left on top evenly over the pancake.
- Serve with strawberries and powdered sugar or syrup.
