Ingredients

Ingredients for German Pancake Recipe

Here’s everything you’ll need to make a traditional German pancake recipe:

Basic Ingredients:

3 large eggs
Whisked to create a light, airy batter. Eggs are essential for the pancake’s rise.
½ cup all-purpose flour
Provides structure and stability for the pancake.
½ cup whole milk
Adds moisture and richness. Substitute with plant-based milk if desired.
2 tablespoons unsalted butter
Melted and used to grease the pan, giving the pancake its crispy edges.
Pinch of salt
improves the overall flavor and balances the sweetness of toppings.

Optional Sweet Additions:

1 tablespoon sugar
Adds a hint of sweetness to the batter for those with a sweet tooth.
½ teaspoon vanilla extract
For a subtle, aromatic flavor.
¼ teaspoon cinnamon
A warm spice that complements sweet toppings.

Optional Savory Additions:

¼ cup grated cheese (cheddar, Parmesan, or mozzarella)
Perfect for savory variations.
½ teaspoon fresh or dried herbs (parsley, thyme, or chives)
Adds a flavorful twist to the batter.

These ingredients make the perfect base for a customizable German pancake recipe. Adjust the quantities and additions based on your preferences to create your ideal pancake!

Instructions

1. Preheat Your Oven

Set your oven to 425°F (220°C).
Place a cast-iron skillet or an oven-safe pan inside to heat while you prepare the batter. Preheating the pan is essential for achieving crispy edges and a good rise.

2. Prepare the Batter

Crack 3 large eggs into a mixing bowl and whisk until frothy. This step secures the batter is light and airy.
Gradually add ½ cup whole milk while whisking to combine.
Sift in ½ cup all-purpose flour and a pinch of salt. Continue whisking until the batter is smooth and free of lumps.
Optional: If making a sweet pancake, mix in 1 tablespoon sugar, ½ teaspoon vanilla extract, or ¼ teaspoon cinnamon.

3. Melt the Butter

Carefully remove the preheated pan from the oven.
Add 2 tablespoons unsalted butter to the hot pan, swirling it around to coat the bottom and sides evenly. The sizzling butter helps create the pancake’s iconic crispy edges.

4. Pour and Bake

Quickly pour the prepared batter into the hot, buttered pan.
Return the pan to the oven and bake for 20-25 minutes, or until the edges are puffed and golden brown. Avoid opening the oven door during baking, as this can cause the pancake to deflate.

5. Serve Immediately

Remove the pancake from the oven. The center will naturally deflate slightly, creating the perfect space for your favorite toppings.
Dust with powdered sugar, drizzle with maple syrup, or add fresh fruits, whipped cream, or savory toppings like cheese or herbs.

Additional Tips:

For a Crispy Finish: Let the butter brown slightly in the pan before adding the batter.
Reheating: Warm leftovers in the oven at 350°F (175°C) to maintain the pancake’s crispiness.
Customization: Experiment with sweet or savory ingredients to make the recipe your own.

Nutrition

Serving Size: Serving Size Calories Sugar Sodium Fat Saturated Fat Unsaturated Fat Trans Fat Carbohydrates Fiber Protein Cholesterol
Calories: 180
Sugar: 3g
Sodium: 120mg
Fat: 8g
Saturated Fat: 4.5g
Unsaturated Fat: 2.5g
Trans Fat: 0g
Carbohydrates: 16g
Fiber: 0.5g
Protein: 8g
Cholesterol: 125mg