German pancakes recipe

The core of baked German pancakes is custard-like and eggy. The batter comes together quickly and puffs up in the oven before deflating!

– 1 ⅓ cups whole milk (320 ml) – 1 ⅓ cups all purpose flour spooned and leveled (165 grams) – 6 large egg – ¼ cup granulated sugar (50 grams) – 2 teaspoons pure vanilla extract – ¼ teaspoon salt – 5 tablespoons unsalted butter sliced (70 grams) – Optional: confectioners sugar, maple syrup, favorite berries of choice

Ingredient

Direction

Heat the oven to 425°F (218°C). Flour, eggs, sugar, vanilla, salt puree, whole milk. High 10–15 seconds smooths lump-free. Wait a moment, scrape, and smooth.

1

Add sliced butter to an ungreased 9x13-inch baking pan and bake for 2 to 3 minutes until well melted. Watch the butter to avoid burning.

2

Pull the melted butter pan from the oven carefully. Reheat the oven and slowly pour batter onto the buttered pan in a figure-8 pattern. Avoid the pan to avoid butter splattering.

3

Pan-bake the batter-filled pancake for 22–27 minutes until puffy, golden, and set. Once cooled on a wire rack for 10–15 minutes, slice and serve. Naturally, pancakes shrink when cooled!

4

Also See: 

Triple lemon cupcakes recipe