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German Pancakes

Fluffy and delightful German Pancakes that are perfect for breakfast or brunch, topped with powdered sugar and fresh fruits.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: Comfort Food, German
Calories: 250
Ingredients Method Notes

Ingredients
  

For the batter
  • 6 large Eggs Room temperature for extra fluffiness.
  • 1 cup Milk Whole milk is preferred; can substitute with almond or oat milk.
  • 1 cup All-purpose flour Can substitute with whole wheat flour or gluten-free blend.
  • 1 teaspoon Vanilla extract
  • 1 pinch Salt Just a pinch to enhance flavors.
  • 3 tablespoons Butter For greasing the skillet and achieving a puffy texture.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C). Grease a large, oven-safe skillet or baking dish with butter and let it warm up in the oven.
  2. In a large bowl, whisk together the eggs, milk, flour, vanilla extract, and salt until well blended, ensuring there are no lumps.
  3. Carefully remove the hot skillet from the oven and pour in the batter. The butter will melt and start to bubble.
Cooking
  1. Bake for 20 minutes without opening the oven to allow the pancakes to rise beautifully.
  2. Once done, remove from the oven, let cool for a moment, and slice into wedges. Serve warm with powdered sugar, fresh fruits, or your favorite syrup.

Notes

Leftovers can be stored in an airtight container in the fridge for up to three days or frozen for up to two months. Reheat in the microwave or warm oven. Feel free to personalize the recipe by adding toppings like chocolate chips or sautéed vegetables.