Fluffy German Pancakes: Your New Favorite Breakfast Delight

These German pancakes are fluffy and custardy, making them a delightful breakfast treat.

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Prep Time 10

Cook Time 25

Cooling Time 15

Total Time 50

Servings: 4 pancakes

Course: Breakfast

Cuisine: German

Calories: 220

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Batter

1 cup Whole Milk Can substitute with 2% milk.
1 cup All-Purpose Flour Gluten-free flour is a great substitute.
3 large Eggs Essential for puffiness.
2 tablespoons Granulated Sugar Brown sugar can be used for depth.
1 teaspoon Pure Vanilla Extract Almond extract can be a substitute.
1/2 teaspoon Salt Sea salt or kosher salt works well.
4 tablespoons Unsalted Butter Can substitute with margarine or plant-based alternatives.

Optional Toppings

Confectioners Sugar For dusting.
Maple Syrup Classic choice.
Fresh Berries Seasonal fruits can be used.

Equipment

Blender
9x13 inch baking dish

Method

Step-by-Step Instructions

Preheat your oven to 425°F (218°C).
Blend the milk, flour, eggs, sugar, vanilla extract, and salt until smooth.
Melt the butter in the baking dish in the oven for 2–3 minutes.
Swirl the melted butter to coat the dish evenly.
Pour the batter into the pan over the hot butter.
Bake for 22–27 minutes until puffed and golden brown.
Cool for 10–15 minutes before slicing.
Serve warm with toppings of your choice.

Nutrition

Serving: 1pancakeCalories: 220kcalCarbohydrates: 25gProtein: 6gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 90mgSodium: 200mgPotassium: 100mgFiber: 1gSugar: 3gVitamin A: 300IUVitamin C: 1mgCalcium: 120mgIron: 1mg

Notes

For best results, serve immediately after baking to preserve fluffiness. Leftovers can be stored and reheated.

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