Why You'll Love It
- - The impressive oven puff makes breakfast feel extra special
- - Simple ingredients come together in the most magical way
- - Perfect for feeding a crowd with minimal effort
- - The custardy center and crispy edges create wonderful texture contrasts
My family requests these every Sunday morning now—they're like edible clouds with the perfect golden edges!
Essential Ingredient Guide
- Eggs: Room temperature eggs incorporate better and help create that signature puff
- Milk: Whole milk gives the richest flavor, but any milk will work fine
- Flour: All-purpose flour provides the structure for the pancake to climb the pan
- Butter: The melted butter in the hot pan creates those beautiful golden, crispy edges
- Vanilla: Just a splash adds warmth and makes the kitchen smell incredible
- Lemon juice: Brightens everything up and balances the richness beautifully
Complete Cooking Process
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Ingredient Readiness:
Letting your eggs and milk come to room temperature makes the batter smoother and helps it rise better in the oven.
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Flavor Development:
The butter melting in the hot pan infuses the batter with rich, nutty notes as it bakes.
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Texture Control:
The high oven heat creates steam that lifts the batter, giving you crispy edges and a tender center.
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Finishing Touches:
A squeeze of fresh lemon juice right before serving cuts through the richness perfectly.
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Serving Timing:
Serve immediately when it comes out of the oven for maximum puff and crispiness.
- Don't open the oven door during baking—the temperature drop can deflate your pancake
- Use a well-seasoned cast iron skillet for the best crispy edges
- Let the batter rest for 10 minutes after mixing for a smoother texture
- Serve with powdered sugar and fresh berries for the classic presentation
Pro Tips
Honestly, the first time I made these, I was so nervous about that oven door. I mean, who wouldn't want to peek at something puffing up like that? But resisting the temptation makes all the difference. The steam needs that consistent heat to work its magic. And you know, the way these pancakes fall slightly after coming out of the oven is perfectly normal. It creates those beautiful valleys that catch all the syrup and toppings. I always think they look like little edible landscapes, ready for your favorite honey drizzle or fruit.
The essence of the dish:
A fun fact or historical angle:
Flavor or sensory focus:
You Must Know
- The pan must be hot when you add the batter for proper puffing
- These deflate quickly after baking—that's normal and part of their charm
- They're naturally not too sweet, making them perfect for both sweet and savory toppings
Frequently Asked Questions
→ Can I make German pancakes ahead of time?
Not really—they're best served immediately from the oven when they're puffed and crispy. You can mix the batter the night before and keep it refrigerated though.
→ Why did my pancake not puff up?
Usually it's because the pan wasn't hot enough, the oven temperature was too low, or the oven door was opened during baking.
→ Can I use a different type of pan?
Cast iron works best, but any oven-safe skillet will work. The size matters though—a 10-inch skillet is perfect for this recipe.
→ What's the difference between German pancakes and regular pancakes?
German pancakes are oven-baked and puff up dramatically, while regular pancakes are cooked on a griddle. The texture is more custardy and less cake-like.
→ Can I add mix-ins to the batter?
Absolutely! Fresh berries, sliced apples, or even a sprinkle of cinnamon work beautifully. Just don't overdo it or it might affect the rise.
→ Are these similar to Yorkshire pudding?
They're cousins, really—both rely on hot fat and steam to puff up. The main difference is that Yorkshire pudding is typically savory.
Chef's Tips
Room temperature ingredients mix more smoothly and help the pancake puff better,Don't skip the resting time for the batter—it allows the flour to hydrate properly,Serve immediately for the best texture contrast between crispy edges and soft center
Nutrition Facts
per serving
280
Calories
11g
Protein
27g
Carbs
14g
Fat
Taste Profile
Delicate and buttery with bright lemon notes
Ingredient Substitutions
Don't have an ingredient? Try these alternatives
The richness might be slightly different but will still work well
Provides similar richness and browning properties
Recipe Variations
Try these delicious twists on the original
Apple Cinnamon Version
Add sliced apples and cinnamon to the batter before baking for a warm, spiced variation
Berry Burst
Scatter fresh berries over the batter right before baking for colorful, fruity pockets
Common Mistakes to Avoid
Learn from others' mistakes for perfect results
- Opening the oven door during baking—loses heat and deflates the pancake
- Using cold ingredients—results in less puff and uneven texture
- Not preheating the skillet properly—prevents crispy edges
- Overmixing the batter—can make the pancake tough
Meal Prep & Storage
Make Ahead Tips
You can mix the batter the night before and store it covered in the refrigerator. Let it come to room temperature for 30 minutes before baking.
Leftover Ideas
Reheat leftovers in a 350°F oven for 5-7 minutes to restore some crispiness. They won't puff again but will still taste delicious.
Perfect Pairings
Serve this with...
Cooking Timeline
Preheat oven with skillet inside, gather ingredients
Mix batter and let it rest
Melt butter in hot skillet, pour batter
Bake undisturbed until puffed and golden
Serve immediately with toppings
German Pancakes Recipe
Warm and billowy German pancakes, golden and puffed from the oven, a simple delight that feels like a weekend hug on a plate.
Timing
Prep Time
10 Minutes
Cook Time
20 Minutes
Total Time
30 Minutes
Recipe Details
Ingredients
Pancake Batter
- 01 4 large eggs, room temperature
- 02 2/3 cup whole milk, room temperature
- 03 2/3 cup all-purpose flour
- 04 1 tablespoon granulated sugar
- 05 1/2 teaspoon vanilla extract
- 06 1/4 teaspoon salt
For Baking
- 01 3 tablespoons unsalted butter
- 02 Powdered sugar for dusting
- 03 Lemon wedges for serving
Instructions
Preheat your oven to 425°F (220°C). Place a 10-inch cast iron skillet or oven-safe pan in the oven while it preheats.
In a blender or large bowl, combine the eggs, milk, flour, sugar, vanilla, and salt. Blend or whisk until completely smooth, about 30-45 seconds. Let the batter rest for 10 minutes.
Carefully remove the hot skillet from the oven and add the butter. Swirl until melted and coating the bottom and sides.
Immediately pour the batter into the hot skillet and return it to the oven. Bake for 18-20 minutes until puffed and golden brown around the edges.
Remove from oven—the pancake will start to deflate slightly, which is normal. Dust with powdered sugar and serve immediately with lemon wedges.
Notes & Tips
- 1 Room temperature ingredients mix more smoothly and help the pancake puff better
- 2 Don't skip the resting time for the batter—it allows the flour to hydrate properly
- 3 Serve immediately for the best texture contrast between crispy edges and soft center
Tools You'll Need
-
10-inch cast iron skillet or oven-safe pan
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Blender or mixing bowl and whisk
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Measuring cups and spoons
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Oven mitts
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Spatula
Must-Know Tips
- Don't open the oven door during baking—the temperature drop affects the puff
- Make sure your skillet is properly preheated before adding the batter
- Let the pancake cool slightly before cutting—it's like a savory meatball dish in that way, needing that moment to set
Professional Secrets
- Room temperature ingredients ensure even mixing and better rise
- High oven heat creates the steam needed for maximum puffing
- A hot pan starts the cooking process immediately for crispy edges
Recipe by
Emma Fields“Mornings are my magic hour! I create easy, energizing breakfasts that turn sleepy starts into sunshine moments.” ☀️🥞
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