German Pancakes

German Pancakes were one of my favorite breakfasts when I was growing up.  I don't know their real name, because I have a sweet German friend who thinks that it's not actually a German recipe.  I guess I should call this Puffed Oven Pancake or something like that.  Who knows...

No matter what the name is, this is one of my favorite things to have for dinner when I don't have much time to make a big meal.  We usually have German Pancakes with homemade maple syrup and some fruit on the side.  

This is a fun meal for the kids to help make.  It's fun to see how high it "puffs up" in the oven.


German Pancakes (or Puffed Oven Pancake)

3 T. butter (I have another recipe that only uses 2 T. butter)
6 eggs
1 c. milk
1 c. flour

Heat oven to 425 degrees.  Melt butter in a 9x13 pan in the oven.  When the butter is melted, remove the pan from the oven and swirl the butter around so the whole bottom and the sides of the pan are coated with butter.

Beat 6 eggs.  Add milk and flour.  Stir until smooth.  (I do this with my immersion blender.)

Pour egg mixture over the butter.  Bake for 15 minutes or until puffed and golden.  

Serve with syrup. 


  1. My family absolutely loves when I make puff pancakes (which is what we call it at our house). I wanted to share my slight variation. I add a little cinnamon and sugar to the batter to add a little sweetness. Instead of maple syrup, I make this fruit sauce.

    Combine 1/4 c brown sugar & 1 Tablespoon cornstarch. Whisk in 1/4 orange juice (I've used apple juice before which results in a slightly sweeter sauce) until smooth.Stir in 1 c fresh or frozen berries and cook over medium heat til it reaches desired thickness. Remove from heat and stir in 1/4 teaspoon vanilla. Serve warm over pancake. Also delicious with a little whipped cream.

    This makes more of a desserty breakfast, but you won't hear me complaining about that! :)

    1. Laura -- that sounds delicious! I love anything with cinnamon/sugar. Yum!


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