German Pancakes – a delicious recipe with u00bc, Flour, Eggs, Milk, Vanilla, Nutmeg. Easy to follow and perfect for any occasion.
Serves 4
Breakfast
Servings:persons
1
Preheat oven to 450 degrees. Melt butter in a heavy oven safe dish (I use a 10.5-inch cast iron skillet) over medium heat. Whisk together other ingredients in a large bowl, in the order listed above. Tilt skillet to coat the sides with butter. Pour batter into the skillet and place on the middle rack in the oven. Bake for 20 minutes. When done, the German pancake will be puffy like a souffle and golden brown. Loosen with spatula if necessary and slide from the skillet onto a serving plate. If cooked in a well-seasoned cast iron pan, the pancake should slide out easily. This recipe can be doubled and two pancakes can be baked at once, side by side in the oven.
399
kcal
Calories
19
g
Fat
39
g
Carbs
11
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 1/4 cups Butter, 1/2 cups Flour, 2 whole Eggs, 1 cup Milk, and more.
Yes, German Pancakes 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.
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