Rise and Shine German Fruit Pancake
Start your morning on a delightful note with the Rise and Shine German Fruit Pancake—a show-stopping dish that combines light, fluffy batter with the vibrant sweetness of fresh fruit. This easy-to-make oven-baked pancake puffs up beautifully, creating golden-brown edges and a soft, custard-like center. Made with pantry staples like eggs, milk, and flour, it’s blended to perfection and baked in a preheated skillet for a stunning presentation. Topped with your choice of fresh berries, peaches, or bananas, and finished with a dusting of powdered sugar, this versatile recipe is perfect for breakfast, brunch, or even dessert. Serve it with a squeeze of lemon for a bright and tangy twist. Ready in just 30 minutes, this crowd-pleaser is the ultimate combination of quick, delicious, and visually impressive!
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Recipe Information
Ingredients
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 0.25 teaspoons salt
- 3 tablespoons unsalted butter
- 1 cup fresh fruit (e.g., berries, sliced peaches, or bananas)
- 2 tablespoons powdered sugar
- 4 optional lemon wedges
Instructions
Preheat your oven to 425°F (220°C). Position the oven rack in the middle of the oven.
In a blender, combine the eggs, milk, flour, sugar, vanilla extract, and salt. Blend on medium speed for about 30 seconds until the batter is smooth and slightly frothy. Alternatively, whisk together by hand until well combined.
Place a 10-inch ovenproof skillet or cast-iron pan in the oven as it preheats. Heat the pan for about 5 minutes until very hot.
Carefully remove the hot skillet from the oven using oven mitts. Add the butter, swirling it around the pan to coat the bottom and sides completely. Be sure the butter melts quickly but does not burn.
Pour the prepared batter into the hot, buttered skillet. Immediately place the skillet back into the oven.
Bake for 18 to 20 minutes, or until the pancake is puffed up and golden brown around the edges.
While the pancake is baking, prepare the fruit. Wash and slice the fruit as needed.
Remove the pancake from the oven when done (it will deflate slightly as it cools, which is normal). Let it cool for 1-2 minutes.
Top with fresh fruit and dust with powdered sugar. Serve immediately with lemon wedges on the side if desired.
Nutrition Facts
Calories |
380 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 15.9 g | 20% | |
| Saturated Fat | 8.3 g | 42% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 215 mg | 72% | |
| Sodium | 221 mg | 10% | |
| Total Carbohydrate | 47.4 g | 17% | |
| Dietary Fiber | 3.0 g | 11% | |
| Total Sugars | 20.2 g | ||
| Protein | 12.1 g | 24% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 113 mg | 9% | |
| Iron | 2.3 mg | 13% | |
| Potassium | 338 mg | 7% | |
*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.
