We love German Pancakes!
My mom often made these for us growing up! They are always a big hit in our family. The eggs make them a filling meal, but they taste like a dessert, depending on your topping choice. 😉 I sometimes whip them up for an easy dinner, and of course, they are great for breakfast too.
The prep is quick and easy, so that is a huge plus. You can melt the butter right in the baking dish while the oven preheats! In fact, the recipe works best if the baking dish and melted butter are still hot from the oven. Just keep an eye on that butter because you don’t want it to start burning while you mix up the batter. (By the way, a glass baking dish is probably the best choice of pan.)
It is super easy to just blend the batter up in a blender! (I have a Vitamix.) Once you add the flour, you don’t want to overmix though or your pancakes will be more dense. You could probably whisk it all together instead of using a blender too.
See how simple it is?! Preheat the oven and baking dish while melting the butter, blend the batter, pour it in the aforementioned dish, then bake. The prep is basically only as long as it takes your oven to get up to temp!
Note: You can totally change the amount of butter in this recipe, if you want to. I’ve made it with as much as six tablespoons and as little as two.
The pancake puffs up a lot in the oven, especially around the edges! But it often shrinks down a bit once you take it out.
Another note: I’ve tried this recipe with whole wheat flour and it didn’t work very well – too heavy. But I’ve heard it does work with white whole wheat flour, if you want to try that instead of all-purpose.
You can also add up to 1/2 teaspoon of vanilla and/or some ground flax, if desired.
Check out these simple maple syrup recipes!