Description
This classic German Pancakes recipe offers a light, fluffy, and delicious baked pancake that’s perfect for a comforting breakfast or brunch. Made with a simple batter of flour, milk, eggs, and butter, it bakes up golden and puffy in the oven, topped with powdered sugar and served with maple syrup for a delightful meal.
Ingredients
Scale
Dry Ingredients
- 1 cup all-purpose flour
- 1 tablespoon sugar
- 1 cup milk
- 6 large eggs
- 1/4 cup unsalted butter, melted
- 1/2 teaspoon vanilla extract
- Powdered sugar, for dusting
- Maple syrup, for serving
Wet Ingredients
Toppings
Instructions
- Preheat and Prepare: Preheat your oven to 425°F (220°C) and grease a large baking dish or cast iron skillet to ensure the pancake does not stick and bakes evenly.
- Blend the Batter: In a blender, combine the all-purpose flour, milk, large eggs, melted unsalted butter, sugar, and vanilla extract. Blend until the batter is smooth, ensuring there are no lumps for a perfect texture.
- Bake the Pancake: Pour the blended batter into the prepared baking dish or skillet. Place it in the preheated oven and bake for 20-25 minutes, or until the pancake is puffed up and has a lovely golden brown color on top, indicating it’s perfectly cooked through.
- Serve: Remove the pancake from the oven and dust generously with powdered sugar. Serve immediately with maple syrup or your choice of toppings for a delicious, warm meal.
Notes
- You can substitute the all-purpose flour with gluten-free flour for a gluten-free version.
- For extra flavor, try adding a pinch of cinnamon or nutmeg to the batter.
- The pancake is best served fresh out of the oven as it will begin to deflate once cooled.
- Use a well-seasoned cast iron skillet for a crispier crust.
- Adjust sugar amounts according to your taste preference for sweetness.
