Description
German Pancakes are a delightful breakfast treat characterized by their light, airy texture and golden-brown, puffed-up edges. Made from a simple batter of flour, milk, eggs, melted butter, sugar, and vanilla, these pancakes are baked in the oven until perfectly puffed and crispy. Finished with a dusting of powdered sugar and served with maple syrup, they offer a delicious alternative to traditional stovetop pancakes.
Ingredients
Scale
Main Ingredients
- 1 cup all-purpose flour
- 1 cup milk
- 6 large eggs
- 1/4 cup unsalted butter, melted
- 1 tablespoon sugar
- 1/2 teaspoon vanilla extract
Toppings
- Powdered sugar, for dusting
- Maple syrup, for serving
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C). Grease a large baking dish or a cast iron skillet thoroughly to prevent sticking and ensure even cooking.
- Blend the Batter: In a blender, combine the all-purpose flour, milk, eggs, melted unsalted butter, sugar, and vanilla extract. Blend the mixture until it is completely smooth, ensuring a well-incorporated batter for a light texture.
- Bake the Pancake: Pour the smooth batter into the prepared baking dish or skillet. Place it in the preheated oven and bake for 20 to 25 minutes. Bake until the pancake puffs up dramatically and turns a beautiful golden brown on the edges and top.
- Finish and Serve: Carefully remove the baked pancake from the oven. Dust the top generously with powdered sugar. Serve hot with maple syrup or your favorite toppings for a delicious breakfast experience.
Notes
- Using a blender helps to create a light, smooth batter which is key for the puffed texture.
- Ensure the baking dish or skillet is well-greased to avoid sticking and make removal easier.
- The pancake will puff up significantly in the oven but will deflate slightly once removed—this is normal.
- For variations, try adding fresh berries or lemon zest to the batter before baking.
- Serve immediately for best texture and flavor, as the pancake is best enjoyed hot from the oven.
