Description
Experience the magic of the Best German Pancakes, a delightful breakfast treat featuring crispy, golden edges and fluffy, tender centers. This easy-to-make recipe uses simple pantry staples to create a show-stopping dish that’s perfect for brunch or special occasions. Versatile and quick, these pancakes can be customized with sweet or savory toppings to suit your taste.
Ingredients
Scale
Basic Ingredients
- 3/4 cup all-purpose flour
- 3 large whole eggs
- 2/3 cup milk
- 1/4 cup unsalted butter
- 1 tablespoon sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
Variations (Optional)
- Gluten-Free Flour Blend (replace all-purpose flour for gluten-free version)
- Plant-Based Milk and Egg Substitutes (flaxseed or applesauce) for vegan adaptation
- Fresh fruit such as blueberries or sliced apples
- Spices like cinnamon, nutmeg, or cardamom
- Herbs or grated cheese for savory style (omit sugar and vanilla)
Instructions
- Preheat and Prepare: Begin by preheating your oven to 425°F (220°C). Place a cast-iron skillet or any oven-safe pan inside to heat up, as a hot pan is essential for achieving the signature crispy edges.
- Whisk the Batter: In a large bowl, whisk together the eggs, milk, sugar, vanilla extract, and salt until the mixture is smooth and slightly frothy. Gradually sift in the flour while whisking continuously to avoid lumps and create an even batter.
- Add Butter to Pan: Carefully remove the hot pan from the oven and add a generous amount of unsalted butter, allowing it to melt completely and sizzle, coating the entire surface evenly.
- Pour the Batter and Bake: Pour the prepared batter into the hot skillet immediately and place it back into the oven. Bake for 15-20 minutes or until the edges are puffed, golden, and crisp.
- Serve Immediately: Remove the pancake from the oven and serve right away to enjoy its full puffiness and crisp texture before it begins to deflate.
Notes
- Use room temperature ingredients to ensure the batter blends smoothly without clumping.
- A hot pan with sizzling butter is key to creating crispy, caramelized edges.
- Do not open the oven door during baking to prevent the pancake from collapsing.
- Serve the pancakes immediately as they lose their puff quickly and are most delicious fresh from the oven.
- Cast iron skillets provide the best heat distribution and crust, but any oven-safe pan will work.
- Prep Time: 10 minutes
- Cook Time: 15-20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1/4 of recipe
- Calories: 220 kcal
- Sugar: 4 g
- Sodium: 150 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 1 g
- Protein: 6 g
- Cholesterol: 150 mg
Keywords: German pancakes, oven pancakes, Dutch baby, breakfast, brunch, fluffy pancakes, crispy edges