Fluffy egg-like German pancakes are a family favorite when it comes to making hot, homemade breakfasts. This recipe takes simple pantry ingredients and has a little technique, making it the most delicious snack. I look forward to making this recipe. This is perfect for a leisurely bed, Sunday mornings, brunch or breakfast!
For more delicious pancakes, try our fluffy Swedish pancakes with our simple fried pancakes.
Why our recipes
It is inexpensive due to its tradition, which uses only the standard ingredients of the pantry. We brown the butter and enhance the flavor that takes these over. Our blender method gives these pancakes a fluffy texture of signatures.
Also known as Dutch baby or Bismarck, German pancakes are baked in the oven rather than frying them in a frying pan or griddle. These thick, fluffy, egg-like pancakes are perfect for any morning breakfast and are super easy to whip. Kids love to have these pancakes rise and suck fluff in the oven, making this breakfast a fun and delicious experience!
Ingredient Notes
Salt Butter: If you just don’t have any salt on your hands, add 1/2 teaspoon salt to the batter. Eggs: Use large eggs of 6 grade AA. This is what gives these pancakes a fluffy texture. Milk: This recipe contains additional fat content. You can also use 2% milk. All-purpose flour: While all-purpose flour is the best, breadcrumbs also work. Vanilla Extract: Pure vanilla extract gives the best flavor, but imitation vanilla also works.
Burn butter
This recipe burns butter. Preheat the oven, place the pan on the baking sheet and add 6 tablespoons of butter to melt. The butter will melt and begin to foam, giving it completely brown butter before adding the batter. Turning your butter brown is a simple step that gives you a slight nutty and caramelization, adding an incredible depth to any dish.
Placement of the oven rack
It is important to place the oven rack in the bottom half of the oven. The whipped egg dough rises to about 3 inches tall, so you need to make sure there is room for the pancakes to grow.
Blender Method
What makes these German pancakes so fluffy is the completely whipped batter. You can use a hand mixer if you like, but I love using the blender for easy use and the perfect amount of foam. Blend for about 2 minutes to give these pancakes a perfect, fluffy texture.
If you don’t have a blender, it is recommended to whip the batter using a hand mixer. You’ll want to blend for 3-4 minutes. The goal is to bring a lot of air into the batter and make sure it is wonderfully smooth.
Provide suggestions
The German pancakes taste great in their own right, but are even better with the toppings. Here are some of our favorites:
Fresh Fruits: Fresh blueberries, strawberries, blackberries or raspberry tops. Fresh fruit brightens these pancakes and looks beautiful!
Whipped Cream: This recipe is a great excuse for making homemade whipped cream! Whip the heavy cream with a touch of sugar until a soft peak forms. Storeabled from cans cans can also be used.
Homemade Syrup: These warm homemade pancakes are paired perfectly with homemade syrup. Quickly spice up one of our favorites: our homemade blueberry syrup, caramel syrup, or one of our cinnamon buttermilk syrup.
Powdered sugar: Go on the traditional route, add plenty of butter and maple syrup, then simply dust it with powdered sugar.
Storage and reheating procedure
Place fully cooled leftovers in an airtight container or resealable plastic bag. The remaining Swedish pancakes should be consumed within 3-4 days.
Microwave highly in 15 seconds increments until heated. Depending on the microwave, it will probably take within 30 seconds.
You can also reheat the frying pan over medium heat and reheat it until it warms on one side for about a minute.
