German Pancakes

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4.98 from 161 votes

Light, fluffy, eggy German pancakes are a family favorite. They're EASY to make, and use 5 simple ingredients!

Prep Time5

Cook Time20

Total Time25

Course: Breakfast

Cuisine: American

Servings:

Author: Lil' Luna

Equipment

9x13 baking dish

Ingredients

5 tablespoons unsalted butter
6 large eggs
1 cup all-purpose flour
1 cup milk
½ teaspoon salt

Instructions

Preheat the oven to 450°F.
Melt butter in a 9x13-inch baking dish in the warming oven
In a medium bowl, whisk eggs. Whisk in flour until clumps are gone.
Add milk and salt and whisk until combined (this can also be mixed in the blender to avoid clumps).
Pour batter into the pan of melted butter. Bake for 16–20 minutes. The sides will be overflowing and fluffy, but will come down a bit once the pan is removed from the oven.
Serve immediately with your toppings of choice.

Video

Notes

Recipe tips.

There are lots of different toppings you can try! We like to top ours with fruit, powdered sugar, and buttermilk syrup.
For the fluffiest pancakes. Use the freshest eggs possible and add eggs, one at a time, whisking for 30 seconds after each egg.
Using room temperature eggs and milk helps create a smoother batter that rises better and more evenly.
Resist the urge to open the oven door as it can cause the pancake to deflate.

Store leftovers covered in the refrigerator for 2-3 days, or wrap each piece with plastic wrap and place in a freezer-safe airtight container, then freeze for 1-2 months. Reheat in the oven, toaster oven, or microwave.

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