German Breakfast Pancake Recipe

Name: German Breakfast Pancake
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: Breakfast
Ingredients: 2/3 cup all-purpose flour; 2/3 cup whole milk; 3 large eggs; 3 tablespoons granulated sugar; Pinch of salt; 4 tablespoons unsalted butter, at room temperature; 3/4 cup raspberries; 3/4 cup blackberries; Toasted sliced almonds, for serving; Confectioners sugar, for dusting

Servings: persons

2/3 cup all-purpose flour
2/3 cup whole milk
3 large eggs
3 tablespoons granulated sugar
Pinch of salt
4 tablespoons unsalted butter, at room temperature
3/4 cup raspberries
3/4 cup blackberries
Toasted sliced almonds, for serving
Confectioners sugar, for dusting

1
Preheat the oven to 400.
2
Heat a 10-inch cast-iron skillet in the oven.
3
In a medium bowl, whisk the flour with the milk, eggs, granulated sugar and salt.
4
Remove the skillet from the oven.
5
Add the butter and swirl to melt, then pour in the batter.
6
Return the skillet to the oven and bake the pancake until set and the edges are browned, 18 to 20 minutes.
7
Top with the berries and almonds, dust with confectioners sugar and serve immediately.

No nutrition data on file — estimate from the ingredient list.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2/3 cup all-purpose flour, 2/3 cup whole milk, 3 large eggs, 3 tablespoons granulated sugar, and more.

Yes, German Breakfast Pancake falls under the Breakfast category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

German Breakfast Pancake

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