German pancakes recipe

The core of baked German pancakes is custard-like and eggy. The batter comes together quickly and puffs up in the oven before deflating!

– 1 ⅓ cups whole milk (320 ml) – 1 ⅓ cups all purpose flour spooned and leveled (165 grams) – 6 large egg – ¼ cup granulated sugar (50 grams) – 2 teaspoons pure vanilla extract – ¼ teaspoon salt – 5 tablespoons unsalted butter sliced (70 grams) Optional: confectioners sugar, maple syrup, favorite berries of choice



Heat the oven to 425°F (218°C). Flour, eggs, sugar, vanilla, salt puree, whole milk. High 10–15 seconds smooths lump-free. Wait a moment, scrape, and smooth.


Add sliced butter to an ungreased 9x13-inch baking pan and bake for 2 to 3 minutes until well melted. Watch the butter to avoid burning.


Pull the melted butter pan from the oven carefully. Reheat the oven and slowly pour batter onto the buttered pan in a figure-8 pattern. Avoid the pan to avoid butter splattering.


Pan-bake the batter-filled pancake for 22–27 minutes until puffy, golden, and set. Once cooled on a wire rack for 10–15 minutes, slice and serve. Naturally, pancakes shrink when cooled!


Also See: 

Triple lemon cupcakes recipe