German Pancakes
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!
Servings: 8 servings
Calories: 236kcal
Ingredients
- 6 large eggs
- 1 ½ cups milk
- 1 ½ cups all-purpose flour
- ½ teaspoon salt
- 6 Tablespoons salted 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 degrees 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.
- Meanwhile, make the German pancake batter by adding eggs, milk, flour, sand salt to a blender and blend for 10-20 seconds until smooth.
- 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.
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.
Nutrition
Calories: 236kcal | Carbohydrates: 20g | Protein: 8g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 150mg | Sodium: 287mg | Potassium: 134mg | Fiber: 1g | Sugar: 3g | Vitamin A: 515IU | Calcium: 76mg | Iron: 2mg