German Pancakes Recipe

A plate with puffy German pancakes topped with strawberries and powdered sugar.

5 from 2 votes

Lightly sweet and custardy, German Pancakes come out of the oven puffed and golden, with buttery edges and a generous swirl of melted butter throughout.

Prep Time15

Cook Time25

Total Time40

Course: Breakfast

Cuisine: German

Diet: Vegetarian

Servings:

Calories: 189kcal

Author: Andrea

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 tablespoons butter salted and cubed

Instructions

Preheat the oven to 425 degrees Fahrenheit (220 degrees Celsius).
Add the whole eggs, egg whites, milk, flour, vanilla, salt, and brown sugar to a blender. Blend the batter on low for 1 minute, then scrape down the sides in case any flour is sticking. Continue to blend on low for another 2 minutes.
Put the butter into a 9×13 baking dish (I used glass) and place it 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 degrees Fahrenheit (150 degrees Celsius) 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.

Notes

STORE baked German Pancakes leftovers in an airtight container in the refrigerator for up to 2–3 days. To FREEZE, slice into portions and wrap individually in plastic wrap or place in freezer bags. They’ll keep well for 1–2 months.

REHEAT in the oven at 350 degrees Fahrenheit (175 degrees Celsius) for 10–15 minutes, covered loosely with foil, or warm in the microwave for a few seconds. The texture is best when reheated in the oven or toaster oven, as it helps bring back a bit of the crisp edge.

Nutrition