German Pancakes
Deliciously fluffy and airy German Pancakes, perfect for cozy family breakfasts or special occasions.
Ingredients
Main Ingredients
- 4 large large eggs The foundation of fluffiness and richness.
- 1 cup milk Can substitute with almond or oat milk for a dairy-free version.
- 1 cup all-purpose flour Whole wheat flour can be used for a healthier option.
- 1/4 cup sugar Feel free to reduce the amount for a less sweet pancake.
- 1 teaspoon vanilla extract You can use almond extract for a unique twist.
- 1/2 teaspoon salt Use less for a lower sodium option.
- 1/4 cup butter Coconut oil works as a great alternative.
Instructions
Preparation
- Preheat Your Oven: Set your oven to 425°F (220°C).
- Melt the Butter: In a 9×13 inch baking dish, place the butter and pop it into the oven while it preheats until melted—but not browned.
- Mix the Batter: In a large bowl, whisk together the eggs, milk, flour, sugar, vanilla, and salt until smooth.
- Pour: Once the butter is fully melted, carefully remove the dish from the oven and quickly pour the batter over the melted butter.
Baking
- Return the dish to the oven and bake for 20 minutes, or until the pancakes puff up and turn golden.
- Once done, let them cool for a minute, slice into pieces, and serve with your favorite toppings.
Notes
Top your pancakes with fresh berries, whipped cream, or Nutella. For extra flavor, add cinnamon or lemon zest to the batter. Store leftovers in an airtight container in the fridge for up to 3 days or freeze individual portions for quick breakfasts.