German Pancake with Buttermilk Sauce
Elevate your breakfast game with this irresistible German Pancake with Buttermilk Sauce, a show-stopping dish that’s as easy to make as it is stunning to serve. This puffed, golden-brown pancake is baked to perfection in a hot buttery dish, creating a light, airy texture with delightfully crisp edges. The real magic, however, lies in the homemade buttermilk sauce—a silky, tangy-sweet topping made with buttermilk, vanilla, and a touch of sugar, thickened to perfection. Ready in just over 30 minutes, this oven-baked masterpiece is perfect for feeding a crowd, whether it’s a weekend brunch or a cozy weekday treat. Serve it warm, drizzled with the luscious sauce, and watch it disappear off plates in no time! Keywords: German pancake, buttermilk sauce, puffed pancake, easy brunch recipe, oven-baked pancake.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 0.5 teaspoon salt
- 4 tablespoons unsalted butter
- 1 cup buttermilk
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 0.5 teaspoon baking soda
- 1 tablespoon cornstarch
- 2 tablespoons water
Instructions
Preheat your oven to 425°F (220°C). Place a 9x13-inch glass or metal baking dish in the oven while it preheats.
In a blender, combine the eggs, all-purpose flour, milk, and salt. Blend until the mixture is smooth and free of lumps, about 30-45 seconds.
Carefully remove the hot baking dish from the oven and add the unsalted butter. Let the butter melt completely, swirling it around to coat the bottom and sides of the dish evenly.
Pour the prepared batter into the hot, buttered dish and immediately return it to the oven. Bake for 20-22 minutes, or until the pancake is puffed and golden brown around the edges.
While the pancake bakes, prepare the buttermilk sauce. In a medium saucepan over medium heat, combine the buttermilk, granulated sugar, and vanilla extract. Stir occasionally until the sugar dissolves and the mixture is heated through.
In a small bowl, mix the cornstarch and water to create a slurry. Slowly whisk the slurry into the buttermilk mixture, stirring constantly to prevent lumps. Bring the sauce to a gentle boil and cook for 1-2 minutes until slightly thickened.
Remove the saucepan from the heat and stir in the baking soda. The mixture will foam up slightly; stir gently until the foam subsides.
Once the pancake is finished baking, remove it from the oven and slice it into squares or serve whole. Drizzle generously with the warm buttermilk sauce and enjoy!
Nutrition Facts
Calories |
2359 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 45.2 g | 226% | |
| Polyunsaturated Fat | 0.7 g | ||
| Cholesterol | 1289 mg | 430% | |
| Sodium | 2599 mg | 113% | |
| Total Carbohydrate | 325.3 g | 118% | |
| Dietary Fiber | 3.3 g | 12% | |
| Total Sugars | 225.7 g | ||
| Protein | 66.5 g | 133% | |
| Vitamin D | 12.0 mcg | 60% | |
| Calcium | 784 mg | 60% | |
| Iron | 11.0 mg | 61% | |
| Potassium | 1274 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
