German Pancakes Recipe
These light, fluffy, eggy German pancakes have become a family favorite breakfast recipe! They're EASY to make, and use 5 simple ingredients!
Prep Time5 minutes mins
Cook Time20 minutes mins
Total Time25 minutes mins
Course: Breakfast
Cuisine: American
Servings: 8
Author: Lil' Luna
Preheat the oven to 450°F.
Melt butter in a 9-x-13-inch baking dish in the warm oven.
In a medium bowl, whisk eggs together. 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.
Toppings. There are lots of different toppings you can try! We like to top ours with fruit, powdered sugar, and buttermilk syrup.
STORE. Cover and store in the fridge for 2-3 days. Reheat in the oven or a toaster oven. If you're in a hurry the microwave will also work.
FREEZE. Cut into serving-size pieces. Wrap each piece with plastic wrap and place in a freezer-safe airtight container. Freeze for 1-2 months.
To reheat: place the desired amount of pancakes on a baking sheet and cover loosely with a piece of foil. Heat oven to 350°F. Bake for about 10-15 minutes or until warm.
Serving: 1g | Calories: 185kcal | Carbohydrates: 14g | Protein: 7g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 145mg | Sodium: 205mg | Potassium: 110mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 446IU | Calcium: 61mg | Iron: 1mg