There’s something undeniably magical about pulling a puffed, golden German pancake out of the oven on a cozy morning. This dish, with its origins rooted in European tradition, has become a beloved breakfast staple in many households. The beauty of German pancakes lies not only in their dramatic rise and golden edges but also in their simplicity. They’re made with ingredients you likely already have in your kitchen, yet they feel like an indulgent treat. Pair them with a velvety, homemade butter syrup, and suddenly, breakfast feels like a celebration.
For me, German pancakes evoke memories of Sunday mornings, where the smell of butter and eggs baking in the oven would signal the start of a slow, cherished day. The syrup, rich and buttery with a hint of sweetness, was always the perfect companion. Whether you’re making this for a lazy weekend breakfast or a weekday pick-me-up, it’s a dish that never fails to bring comfort and joy.
Why You’ll Love This Recipe:
- Simple Ingredients: Most of the ingredients are pantry staples, making this a no-fuss breakfast.
- Effortless Prep: Whip up the batter in just a few minutes and let the oven do the work.
- Show-Stopping Presentation: The puffed-up edges and golden brown color make this dish a crowd-pleaser.
- Customizable: Top with fruit, powdered sugar, or enjoy it as is with the butter syrup—it’s endlessly versatile.
- Comfort in Every Bite: The soft, custardy center pairs beautifully with the rich syrup, creating a melt-in-your-mouth experience.
Ingredients You’ll Need:
For the German Pancake:
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 3 tablespoons butter
For the Butter Syrup:
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
How to Make German Pancakes with Butter Syrup:
Step-by-Step Instructions:
Making the German Pancake:
- Preheat and Prepare: Start by preheating your oven to 425°F. While the oven is heating, place the butter in a 9×13-inch baking dish and let it melt in the oven as it warms up. Keep an eye on it so it doesn’t brown—just melted and ready.
- Blend the Batter: In a blender, combine the eggs, milk, flour, salt, vanilla extract, and sugar. Blend until the mixture is smooth and no lumps remain. Alternatively, you can whisk everything together in a large mixing bowl, but using a blender makes it quick and ensures a perfectly smooth batter.
- Pour and Bake: Once the butter is melted, carefully remove the baking dish from the oven and swirl the butter around so it coats the bottom evenly. Immediately pour the batter into the hot dish. The batter should start to bubble and spread out. Place the dish back into the oven and bake for 20–25 minutes, or until the pancake is puffed up and golden brown along the edges.
- Watch the Magic: As it bakes, the pancake will rise dramatically, especially around the edges. This is one of the joys of making German pancakes—it’s like a little oven show. Don’t worry if it deflates slightly once it’s out of the oven; that’s completely normal.
Making the Butter Syrup:
- Melt the Butter: In a medium saucepan over medium heat, melt the butter.
- Add Sugar and Buttermilk: Stir in the sugar and buttermilk, whisking constantly to combine. Let the mixture heat until it’s just about to boil, but don’t let it boil over.
- Add Baking Soda and Vanilla: Remove the saucepan from the heat and stir in the baking soda and vanilla. The baking soda will cause the syrup to foam up, creating a light, fluffy texture. Be sure to use a large enough saucepan to accommodate the foaming.
- Serve Warm: Pour the warm butter syrup over slices of the German pancake and enjoy every luscious bite.
Helpful Tips:
- Room Temperature Eggs: If you can, use room temperature eggs for a fluffier pancake. Cold eggs can sometimes make the batter dense.
- Preheat the Pan: Letting the butter melt in the oven ensures the pan is hot when the batter hits it, helping the pancake rise.
- Don’t Peek: Avoid opening the oven door while the pancake is baking. The dramatic rise relies on consistent heat.
- Custom Toppings: While the butter syrup is divine, you can also add fresh berries, a dusting of powdered sugar, or a dollop of whipped cream for a different twist.
Details:
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 6 servings
- Category: Breakfast
- Method: Baking
- Cuisine: German-inspired
- Diet: Vegetarian
Notes:
- Make-Ahead: While best enjoyed fresh, you can reheat leftover pancake slices in the oven or microwave. The syrup also reheats beautifully on the stovetop or microwave.
- Double the Recipe: Feeding a crowd? You can easily double the ingredients and bake in two dishes side by side.
Nutritional Information (Per Serving):
- Calories: 350
- Protein: 8g
- Fat: 15g
- Carbohydrates: 40g
- Fiber: 1g
- Sugar: 28g
Frequently Asked Questions:
Q: Can I make the batter ahead of time?
A: While the batter is best used immediately, you can prepare it a few hours in advance and store it in the fridge. Be sure to whisk it well before pouring it into the pan.
Q: What if I don’t have buttermilk for the syrup?
A: No problem! You can make a quick buttermilk substitute by mixing 1/2 cup of milk with 1/2 tablespoon of lemon juice or vinegar. Let it sit for 5 minutes before using.
Q: Can I make this gluten-free?
A: Yes! Simply substitute the all-purpose flour with a gluten-free flour blend. The texture may vary slightly, but it will still be delicious.
Storage Instructions:
- Refrigerate: Store any leftover pancake slices in an airtight container in the fridge for up to 3 days.
- Freeze: You can freeze the pancake (without syrup) for up to 1 month. Wrap slices individually for easy reheating.
- Reheat: Warm slices in the oven at 350°F for 5–10 minutes or in the microwave for 20–30 seconds. Reheat the syrup in a saucepan over low heat or in the microwave until warm and pourable.
Related Recipes:
If you loved this recipe, you might enjoy these other breakfast favorites:
Conclusion:
German pancakes with butter syrup are the kind of breakfast that turns an ordinary day into something special. Whether it’s the golden, custard-like pancake or the luxurious syrup that wins you over, one thing is certain—this recipe will become a cherished addition to your breakfast repertoire. So, preheat your oven, grab your blender, and let’s make some magic happen in your kitchen. Happy cooking!
Print
German Pancakes with Homemade Butter Syrup
Description
There’s something undeniably magical about pulling a puffed, golden German pancake out of the oven on a cozy morning. This dish, with its origins rooted in European tradition, has become a beloved breakfast staple in many households. The beauty of German pancakes lies not only in their dramatic rise and golden edges but also in their simplicity. They’re made with ingredients you likely already have in your kitchen, yet they feel like an indulgent treat. Pair them with a velvety, homemade butter syrup, and suddenly, breakfast feels like a celebration.
For me, German pancakes evoke memories of Sunday mornings, where the smell of butter and eggs baking in the oven would signal the start of a slow, cherished day. The syrup, rich and buttery with a hint of sweetness, was always the perfect companion. Whether you’re making this for a lazy weekend breakfast or a weekday pick-me-up, it’s a dish that never fails to bring comfort and joy.
Ingredients
For the German Pancake:
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon vanilla extract
- 2 tablespoons granulated sugar
- 3 tablespoons butter
For the Butter Syrup:
- 1 cup granulated sugar
- 1/2 cup unsalted butter
- 1/2 cup buttermilk
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
Instructions
- Preheat and Prepare: Start by preheating your oven to 425°F. While the oven is heating, place the butter in a 9×13-inch baking dish and let it melt in the oven as it warms up. Keep an eye on it so it doesn’t brown—just melted and ready.
- Blend the Batter: In a blender, combine the eggs, milk, flour, salt, vanilla extract, and sugar. Blend until the mixture is smooth and no lumps remain. Alternatively, you can whisk everything together in a large mixing bowl, but using a blender makes it quick and ensures a perfectly smooth batter.
- Pour and Bake: Once the butter is melted, carefully remove the baking dish from the oven and swirl the butter around so it coats the bottom evenly. Immediately pour the batter into the hot dish. The batter should start to bubble and spread out. Place the dish back into the oven and bake for 20–25 minutes, or until the pancake is puffed up and golden brown along the edges.
- Watch the Magic: As it bakes, the pancake will rise dramatically, especially around the edges. This is one of the joys of making German pancakes—it’s like a little oven show. Don’t worry if it deflates slightly once it’s out of the oven; that’s completely normal.
Notes
- Make-Ahead: While best enjoyed fresh, you can reheat leftover pancake slices in the oven or microwave. The syrup also reheats beautifully on the stovetop or microwave.
- Double the Recipe: Feeding a crowd? You can easily double the ingredients and bake in two dishes side by side.