This delicious breakfast/brunch staple is simply milk, eggs, flour, butter, and vanilla. Basic ingredients are found in most kitchens. Ready in 30 minutes it’s an easy choice for a casual morning or a fancy brunch. These pancakes fluff up when baking and flatten during the cooling process leaving a custard-like base to fill with fruit, drizzle with a little lemon and powdered sugar glaze, or sprinkle with shredded cheese and sausage.
Is Cast Iron A Good Choice For Pancakes?
To make this dish I turn to my trusted cast iron skillet. Cast iron is perfect for pancakes in general, giving them a beautiful golden color. Cast Iron also has the ability to hold a nice even temperature throughout the cooking surface. An important note about cast iron is the importance of proper care and preheating. Click here for a post on taking care of your cast iron cookware.
How My Mother Made Breakfast
My mom cooked three meals a day for all six kids everyday. I never appreciated this effort until I had a family of my own. Cold cereal was served 1 day a week and was usually Shredded Wheat or Puffed Wheat. Sometimes we would get lucky and have Raisin Bran but that was only if it was on a great sale at the Food Center. The most interesting part is the fact that my mom didn’t find joy in cooking. Her motivation was ensuring our family spent time together around the table.
Breakfast at my house was always delicious. Fresh baked muffins, cinnamon rolls, oatmeal, fluffy scrambled eggs, sausage and bacon. Because my dad came from the eastern part of the US we had sausage biscuits with gravy and grits with a little melted butter and crispy bacon. On busy mornings my mother made German Pancakes. The light crispy crust was my favorite part. I remember rushing down stairs in the morning to hurry and claim the corner piece.
What’s the difference between German and American Pancakes?
German pancakes are primarily made of egg that serves as the singular leavening agent. German pancakes are also made in a singular pan such as a baking dish or cast iron skillet. An American pancake is primarily cooked on a griddle and each serving is individually cooked. American pancakes use baking powder to achieve a cake like texture.
Is a German Pancake the Same as a Pannekoeken?
Many times the name german pancake and pannekoeken are used interchangeably however there are a few key differences. A German Pancake is made in a stadard baking dish or oven safe skillet and rises during the cooking process. A Pannekoeken raises in a giant bowl prior to adding heat and requires a specialty pan.
Are German Pancakes the same as Yorkshire Pudding?
Yes! German pancakes, Yorkshire pudding, Dutch babies, and popovers are all the same thing but with different names. Experiment with this recipe by using different size and shaped pans. Don’t forget the fresh strawberry jam!
Why Didn’t My German Pancake Puff Up?
When a german pancake does not puff up it is primarily caused by either the pan or oven not being preheated before started the baking process. Eggs are used as the primary leavening agent and require the pan and oven to be at the correct temperature or you end up with more of a casserole consistency (not the desired result)
Why are my German Pancakes Sticking To My Pan?
If your pancake is sticking to your pan verify you have used the right amount of fat called for in the recipe. If you are using a cast iron skillet ensure it is well seasoned before using it for things like pancakes. If you need tips on how to season your cast iron pan I have a link here that gives great information.
Getting Ready
Gather Ingredients:
- Milk
- Eggs
- Butter
- Vanilla
- Flour
- Toppings-We love fresh cut strawberries and heavy whipping cream OR a squeeze of fresh lemon juice and a sprinkle of powdered sugar
Gather Equipment:
- Your favorite oven safe skillet or baking dish
- Your oven
German Pancakes
Course: Breakfast, Gundy List8
servings5
minutes20
minutes220
kcalA Quick and Easy Recipe Not Just For Breakfast Anymore!
Ingredients
4 Tbs Butter keep the 4 Tbs even if you half the recipe
2 Cups all-purpose flour
2 Cups whole milk
1 tsp Salt
12 Eggs
Directions
- Preheat the oven to 425°F
- Place your butter in a 9×13 glass pan and place it in the oven while it’s preheating
- Pull it out when the butter is melted, but before the butter burns. If you allow the butter to brown this can add a rich flavor. Be careful not to allow the butter to smoke.
- While the oven is preheating-Mix the flour and salt, add the milk and mix it until smooth.
- Now add your eggs use a spoon instead of a mixture. This will give you a little thicker center and tall sides. When you beat the eggs with a hand mixer your German Pancake will be thinner with very tall sides.
- Pour your mixture into the hot 9×13 pan on top of the butter and place back in the oven
- If you are halving your recipe (6 eggs) cook for 16-18 mins. For the larger batch (12 eggs) cook for 20-22 mins.
- Serve with your favorite syrups OR my favorite way serve with powdered sugar and fresh squeezed lemon juice!
Notes
- The pancakes fluff up high in the oven and shrink after removing from the oven. Young children love to watch this so make sure to share the magic.
- Serve with fresh fruit for a high protein balanced breakfast.
- If you chose to divide the recipe in half do not reduce the amount of butter. Use the entire 4 TBS