Oh boy, let me tell you about the absolute joy of making a fluffy German pancake! It’s like a warm hug on a plate, and every time I whip one up, I feel like I’m treating myself to a little slice of heaven. I remember the first time I had one—I was at a cozy brunch spot, and when that pancake puffed up and came out of the oven, I couldn’t believe my eyes. It looked like a magical cloud! Trust me, the aroma wafting through your kitchen will have everyone rushing to the table.
This recipe is my go-to for breakfast gatherings or just a special weekend treat. It’s super easy to make, and the best part? You only need a handful of simple ingredients! Seriously, if you can whisk, you can make this pancake. Plus, it’s incredibly versatile—top it with fresh fruits, a drizzle of maple syrup, or a dollop of whipped cream, and you’ve got yourself a breakfast masterpiece! So if you’re ready to impress your family or just indulge in some fluffy goodness, let’s dive into this delightful German pancake recipe!
Ingredients
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- Powdered sugar for serving
How to Prepare Instructions
Preheat the Oven
First things first, you’ll want to preheat your oven to 425°F (220°C). This step is super important because a hot oven is what makes our German pancake puff up beautifully! While it’s heating up, you can gather your other ingredients and get ready to whisk!
Prepare the Batter
In a large mixing bowl, whisk together the 4 large eggs, 1 cup of milk, 1 cup of all-purpose flour, and 1/4 teaspoon of salt until everything is smooth and well combined. If you’re feeling fancy, you can even use a blender for this part—just toss everything in and blend until silky! It’ll save you some elbow grease and give you a super smooth batter, which I love!
Melt the Butter
Next, grab your large oven-safe skillet (I usually go for cast iron—it gives such a nice crust!) and melt 1/4 cup of unsalted butter over medium heat. Just keep an eye on it; you want it melted but not browned. The butter adds such a lovely richness and flavor, so don’t skip this step!
Bake the Pancake
Once the butter is melted, pour the batter right into the skillet. Now, carefully transfer the skillet into your preheated oven. Bake for about 20-25 minutes, and oh boy, just wait until you see it puffing up and turning golden brown! Trust me, it’s a sight to behold!
Serve
When it’s done baking, carefully remove the skillet from the oven (it’s hot, so watch out!). Dust your German pancake with powdered sugar for that sweet touch before serving. You can slice it up and serve it with syrup, fresh fruits, or a dollop of whipped cream—whatever your heart desires! Each bite is like a fluffy cloud of deliciousness, and I just know you’re going to love it!
Nutritional Information
Alright, let’s talk numbers! Here’s the estimated nutritional breakdown for one serving of this delightful German pancake:
- Calories: 220
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Cholesterol: 180mg
- Sodium: 180mg
- Carbohydrates: 28g
- Fiber: 1g
- Sugar: 2g
- Protein: 7g
Keep in mind that these values are estimates, so they can vary based on the exact ingredients you use and how you choose to top your pancake. But no matter how you slice it, you’re in for a treat that’s both delicious and satisfying!
FAQ Section
Got questions about your German pancake? Don’t worry, I’ve got you covered! Here are some of the most common questions I get, along with my best answers:
Can I make this pancake ahead of time?
Absolutely! You can prepare the batter a few hours in advance and keep it in the fridge. Just give it a quick whisk before pouring it into the skillet. However, I recommend baking it fresh for the best puffiness!
What can I use as toppings?
Oh, the possibilities are endless! You can go classic with maple syrup, or get creative with fresh berries, banana slices, a drizzle of honey, or even a scoop of yogurt. And don’t forget that whipped cream—it’s a game changer!
Can I add flavors to the batter?
Definitely! You can add a splash of vanilla extract or a sprinkle of cinnamon to the batter for a little extra flavor. If you’re feeling adventurous, try mixing in some lemon zest for a bright twist!
What’s the best way to store leftovers?
If you happen to have any leftovers (which is rare!), just store them in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, gently reheat in the oven or microwave. They’ll still be tasty!
Can I make this gluten-free?
Yes! You can substitute the all-purpose flour with a gluten-free flour blend. Just make sure it’s a blend that works well for baking, and you should be good to go!
Why did my pancake not puff up?
Oh no! If your pancake didn’t puff up, it might be because the oven wasn’t fully preheated or the batter was overmixed. Make sure to whisk just until combined and not to open the oven door too soon while it’s baking. Patience is key!
If you have any more questions or need tips, feel free to reach out! I’m here to help you make the fluffiest German pancake ever!
Why You’ll Love This Recipe
- It’s incredibly fluffy—like biting into a soft, airy cloud!
- Simple and quick to whip up, making it perfect for busy mornings.
- Only requires a few pantry staples—no fancy ingredients needed!
- Versatile toppings mean you can switch things up every time you make it.
- Great for breakfast gatherings or lazy weekend brunches.
- Kids and adults alike will adore it, making it a family favorite!
- Perfectly satisfying and filling, giving you energy for the day ahead.
Tips for Success
If you want to nail this German pancake every time, I’ve got some golden tips for you! Trust me, these little nuggets of wisdom will elevate your pancake game to a whole new level.
- Preheat Like a Pro: Make sure your oven is fully preheated to 425°F (220°C) before you pop that pancake in. A hot oven is crucial for getting that beautiful puff and golden color. Don’t rush this step!
- Use the Right Skillet: I love using a cast iron skillet because it retains heat so well and gives the pancake a nice crispy edge. If you don’t have one, any oven-safe skillet will do, but be sure it’s large enough to hold all that batter!
- Whisk Gently: When you’re mixing the batter, be careful not to overmix. Just whisk until everything is combined. A few lumps are totally fine! Overmixing can lead to a denser pancake, and we want fluffy goodness!
- Experiment with Toppings: Don’t be afraid to get creative with your toppings! Fresh fruits, flavored syrups, or even a sprinkle of nuts can add a delightful twist. Try a combination that makes your taste buds dance!
- Let it Rest: If you have time, let the batter rest for about 10 minutes before baking. This helps the flour hydrate and can lead to an even fluffier pancake!
- Keep an Eye on It: Ovens can vary, so check your pancake a minute or two before the timer goes off. You want it puffy and golden, but not overbaked. If you see it starting to get too brown, you can cover it loosely with foil to prevent burning.
- Serve Immediately: German pancakes are best served fresh out of the oven while they’re still puffy. They can deflate a bit as they cool, so gather your family around the table and dig in right away!
With these tips, you’re well on your way to making the perfect German pancake that will impress everyone at the breakfast table. Enjoy the process, and happy cooking!
Storage & Reheating Instructions
So, you’ve made this delicious German pancake, and if you happen to have any leftovers (which is a big if, let me tell you!), here’s how to store and reheat them to keep that fluffy goodness intact.
First things first, let your pancake cool completely before storing it. This helps prevent that dreaded moisture buildup. Once it’s cool, you can slice it into portions and place it in an airtight container. It will keep in the refrigerator for up to 3 days. Just make sure to seal it well so it doesn’t absorb any other fridge odors!
Now, when it’s time to enjoy your leftovers, you can reheat them in a couple of ways. For the best texture, I recommend popping them back in the oven. Preheat your oven to 350°F (175°C) and place the pancake slices on a baking sheet. Heat them for about 10-15 minutes, or until they’re warmed through and starting to puff up again. This method will help retain that delightful fluffiness!
If you’re short on time, you can also use the microwave. Just place a slice on a microwave-safe plate and cover it with a damp paper towel to help keep it moist. Heat it in 10-15 second intervals until it’s warmed to your liking. Just keep an eye on it so it doesn’t get rubbery!
And voilà! You’re all set to enjoy your German pancake again, just as delicious as the first time! Whether you’re serving it up with more toppings or just enjoying it plain, it makes for a cozy breakfast treat any day of the week. Happy eating!
Print
German pancake: 7 Secrets for Fluffiness and Delight
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delicious and fluffy German pancake that puffs up in the oven.
Ingredients
- 4 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/4 cup unsalted butter
- Powdered sugar for serving
Instructions
- Preheat your oven to 425°F (220°C).
- In a bowl, whisk together the eggs, milk, flour, and salt until smooth.
- In a large oven-safe skillet, melt the butter over medium heat.
- Pour the batter into the skillet and transfer to the oven.
- Bake for 20-25 minutes until puffy and golden brown.
- Remove from the oven and dust with powdered sugar before serving.
Notes
- Serve with syrup, fruit, or whipped cream.
- Can be made in a blender for a smoother batter.
- Leftovers can be stored in the refrigerator.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
Nutrition
- Serving Size: 1 pancake
- Calories: 220
- Sugar: 2g
- Sodium: 180mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 1g
- Protein: 7g
- Cholesterol: 180mg
Keywords: german pancake
