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German Pancake Recipe

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Hey there, sweet foodies👩‍🍳! Welcome back to Life with Jeviko. Today, I’m excited to share with you a breakfast dish that will become the highlight of your mornings: Fluffy German Pancakes! 😍 Imagine waking up to the tantalizing aroma of vanilla and butter mingling in the air—trust me, it’s a game-changer.

Why should I try making German Pancakes?
Because they’re a heavenly blend of everything you love about pancakes, but fluffier, richer, and more satisfying. One bite, and you’ll wonder where they’ve been all your life!

How difficult is this recipe to make?
Trust me, you’ll find it surprisingly simple! No flipping or fussing. The blender and oven do most of the work for you. Perfect for beginners!

Why use whole milk instead of skim milk?
Whole milk adds a richer, creamier texture that’s totally worth it! If you’re going to indulge, go all the way.

What can I use as toppings?
The sky’s the limit! Maple syrup, powdered sugar, and fresh fruits are classics. But feel free to get creative with nuts, chocolate chips, or even a dollop of whipped cream.

German pancakes take 22-27 minutes to bake at 425°F (220°C).

Ingredients :

  • 6 tablespoons of unsalted butter
  • 1 cup of whole milk (for that extra creamy richness)
  • 1 cup of all-purpose flour
  • 6 large eggs
  • 1 tablespoon of granulated sugar
  • 1 teaspoon of vanilla extract
  • A pinch of salt
  • Maple syrup, powdered sugar, or fresh fruit for garnish

Instructions :

  1. Start by preheating your oven to a piping hot 425°F. Place your 9×13 inch baking dish with 6 tablespoons of unsalted butter inside the oven. The butter will melt into liquid gold while the oven is getting up to temperature. The reason? You’ll get an evenly buttered surface that’ll make your pancake rise gloriously.
  2. In your trusty blender, combine 1 cup of whole milk, 1 cup of all-purpose flour, 6 large eggs, 1 tablespoon of sugar, a teaspoon of vanilla extract, and a pinch of salt. Give it a few quick pulses until the mixture is smooth. No overmixing, pals! Overmixing awakens the gluten too much and you’ll end up with a tougher pancake.
  3. Carefully pour your freshly blended batter over the molten butter in your preheated baking dish. The sizzling butter will interact with the batter, giving you edges to die for!
  4. Pop your dish into the oven and bake for 22-27 minutes. Oh, and resist the urge to peek! Opening the oven door could deflate your masterpiece.
  5. Once your pancake is gorgeously puffed and the edges have that golden-brown hue, it’s ready. Garnish it with a generous drizzle of maple syrup, a sprinkle of powdered sugar, or colorful fresh fruit slices.

Cooking tips: :

  • Consider using room temperature ingredients. This helps the pancake achieve a loftier rise and a uniform texture.
  • If your pancake starts to brown too quickly, a foil cover can be your savior during the last few minutes of baking.
  • For an additional taste sensation, consider adding a dash of cinnamon or even some fresh berries into the batter before baking.
  • There you go, my friends! A foolproof guide to making the fluffiest German Pancakes you’ve ever seen. Perfect for breakfast, and hey, why not lunch or dinner? They are that good. 🌟

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1 Comment


    Love ❤️ all your recipes

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