German Pancakes

4.85 from 13 votes

These puffy pancakes only take about 5 minutes to throw together using a blender, and they can be topped with all kinds of syrups, fruit, or even just a sprinkle of lemon juice and sugar!

Prep Time5

Cook Time15

Total Time20

Course: Breakfast

Cuisine: American

Servings: servings

Author: Amy Nash

Ingredients

6 large eggs
1 1/2 cups milk
1 1/2 cups all-purpose flour
1/2 teaspoon salt
6 Tablespoons unsalted butter
Buttermilk syrup for serving
Fresh fruit for serving

Instructions

Place butter in a 9x13-inch baking dish. Set the baking dish in a cold oven, then turn the temperature up to 475°F and let the oven preheat, heating the pan and melting the butter at the same time. Check on the butter as it melts so it doesn't burn.
6 Tablespoons unsalted butter
Meanwhile, make the German pancake batter by adding eggs, milk, flour, and salt to a blender and blend for 10-20 seconds until smooth.
6 large eggs, 1 1/2 cups milk, 1 1/2 cups all-purpose flour, 1/2 teaspoon salt
When the butter is melted, slide the pan out of the oven and pour the batter over the melted butter.
Return the pan to the oven and bake for 14-15 minutes, until the German pancake has puffed up around the edges and is golden brown.
Slice and serve immediately with syrup, fruit, or lemon juice and sugar.
Buttermilk syrup, Fresh fruit

Notes

Tip: I have found that if I pour in a swirled figure-eight pattern rather than just one stream of batter into the center of the pan, that I get a more craggy, puffy German pancakes as a result of more of the batter coming in contact with the hot pan and melted butter.
Storage: If you have leftover German pancakes, you can keep them in the fridge in an airtight container for up to 3 days, or freeze them for up to 3 months. Reheat in a 350ºF oven or microwave for 30-60 seconds until hot.
This recipe is on page 22 of my cookbook, House of Nash Eats Everyday!

Nutrition

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