Ingredients
- 6 egg
- 1 cup milk
- 1 cup all-purpose flour
- 1 teaspoon vanilla extract
- 5 tablespoons butter , for the baking dish
- salt , dash
These easy German Pancakes are baked in the oven instead of cooked individually on the stovetop. A simple blender batter of eggs, milk, flour, vanilla, and salt is poured directly into a 9×13 dish of melted butter, then baked until puffed and golden around the edges. With just 10 minutes of prep, they're an easy way to get breakfast on the table without standing over a skillet flipping pancakes one at a time.
INSTRUCTIONS
PREHEAT & MELT THE BUTTER
Preheat the oven to 425°F.
Place all 5 tablespoons of butter in a 9×13 baking dish. Melt the butter directly in the dish, making sure the bottom is coated.
BLEND THE BATTER
Add the eggs, milk, all-purpose flour, vanilla extract, and salt to a blender. Blend until the batter is smooth and well combined.
BAKE
Carefully pour the batter into the 9×13 dish with the melted butter.
Bake at 425°F for 22 minutes, or until the pancake is dramatically puffed and golden around the edges.
SERVE
Remove from the oven and serve warm. The pancake will begin to deflate as it cools—that's exactly what it's supposed to do.
Top with powdered sugar, maple syrup, fresh fruit, berries, or your family's favorite pancake toppings.
GERMAN PANCAKE TIPS
Don't Worry When It Deflates
German pancakes puff dramatically while baking and begin to fall shortly after leaving the oven. That's completely normal and part of what gives them their soft center and crisp, buttery edges.
Serve It Right Away
German pancakes are best served warm from the oven while the edges are still crisp and the center is soft.
Add Your Favorite Toppings
Keep them simple with powdered sugar or maple syrup, add fresh fruit or berries, or set out a few toppings and let everyone finish their own piece.
