German Pancakes
Wake up to the delightful aroma of German Pancakes, a show-stopping breakfast dish that combines simplicity with indulgence. These fluffy, oven-baked pancakes puff up dramatically as they bake, creating an airy texture and golden-brown edges that are both irresistible and stunning. Made with a few pantry staples like eggs, flour, and milk, this recipe comes together in just 10 minutes of prep time, making it perfect for busy mornings or a special brunch. A touch of vanilla and sugar adds a subtle sweetness, while a squeeze of fresh lemon and a dusting of powdered sugar provide tangy brightness and elegance. Served straight out of the oven, German Pancakes are best enjoyed warm, with each slice melting in your mouth. Whether you're looking to elevate your breakfast game or impress guests, this easy and flavorful dish is sure to become a new family favorite. Keywords: German Pancakes recipe, fluffy pancake, oven-baked pancake, easy breakfast ideas, brunch recipes.
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Recipe Information
Ingredients
- 6 large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 4 tablespoons unsalted butter
- 2 tablespoons powdered sugar
- 4 fresh lemon wedges
Instructions
Preheat your oven to 425°F (220°C) and place a 9x13-inch baking dish in the oven to heat as the oven preheats.
In a large mixing bowl, crack the eggs and whisk them until they are light and frothy.
Add the milk, all-purpose flour, granulated sugar, vanilla extract, and salt to the bowl with the eggs.
Mix the ingredients together until smooth and well blended. It's okay if there are a few small lumps.
Carefully remove the preheated baking dish from the oven using oven mitts.
Add the unsalted butter to the hot dish and swirl it around until fully melted, coating the bottom and sides of the dish.
Pour the batter into the buttered baking dish and place it back into the preheated oven.
Bake the batter for 20-25 minutes or until the pancake is golden brown, puffed, and crisp around the edges.
Remove the dish from the oven and use a sieve to dust the top with powdered sugar.
Slice the pancake into serving-sized pieces and serve immediately with fresh lemon wedges on the side for squeezing.
Nutrition Facts
Calories |
1615 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 87.4 g | 112% | |
| Saturated Fat | 41.7 g | 208% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 1269 mg | 423% | |
| Sodium | 1117 mg | 49% | |
| Total Carbohydrate | 161.4 g | 59% | |
| Dietary Fiber | 8.1 g | 29% | |
| Total Sugars | 58.2 g | ||
| Protein | 58.0 g | 116% | |
| Vitamin D | 8.7 mcg | 43% | |
| Calcium | 557 mg | 43% | |
| Iron | 12.0 mg | 67% | |
| Potassium | 1250 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.
