Oh my goodness, let me tell you about the magic of a German pancake! This gorgeous dish is like a fluffy cloud that puffs up beautifully in the oven, creating a delightful breakfast experience that’s both comforting and impressive. As it bakes, it transforms into a golden-brown wonder that’s perfect for sharing—or devouring all by yourself, no judgment here! What’s truly wonderful about a German pancake is how simple it is to whip up, making it an absolute go-to for lazy weekends or special occasions alike. Picture this: the aroma wafting through your kitchen, enticing everyone to gather around the table, forks ready. Trust me, once you try a slice topped with powdered sugar and fresh fruit, you’ll be hooked! It’s a breakfast that feels like a treat, and I can’t wait for you to make it!
Ingredients for German Pancake
(Tip: Make sure to gather everything before you start for a smooth cooking experience!)
- 1 cup all-purpose flour – sifted to avoid lumps and ensure a smooth batter
- 1 cup milk – whole milk works best for that creamy texture
- 6 large eggs – room temperature helps them blend better
- 1/4 cup unsalted butter – melted for that rich flavor
- 1/4 teaspoon salt – just a pinch to enhance the flavors
- 1 teaspoon vanilla extract – because a hint of vanilla makes everything better!
How to Prepare German Pancake
Alright, let’s get cooking! Making a German pancake is a breeze, and I promise you’ll be amazed at how easy it is to whip up this fluffy delight. Follow these steps, and you’ll be on your way to breakfast bliss!
Preheat the Oven
First things first, you’ll want to preheat your oven to 425°F (220°C). This high temperature is key to making sure your pancake puffs up beautifully. The heat transforms the batter into that airy, dreamy texture we love. So, don’t skip this step—your pancake deserves that hot oven love!
Melt the Butter
Next, grab your 9×13 inch baking dish and pop it into the oven with the butter. Just 5 minutes will do! Melting the butter in a hot dish ensures that when you pour in the batter, it immediately starts cooking and creates those lovely crispy edges. It’s like giving your pancake a warm hug from the get-go!
Mix the Batter
Now, in a mixing bowl, whisk together the flour, milk, eggs, salt, and vanilla until everything is smooth and well combined. I like to use a hand whisk to really get it fluffy, but a blender works wonders too! Just be sure not to overmix; a few small lumps are totally fine, and they’ll disappear as the pancake bakes.
Bake the Pancake
Pour that luscious batter into your hot, buttery dish and pop it back into the oven. Bake for about 20-25 minutes or until it’s puffed up and golden brown. You’ll know it’s done when it looks like a fluffy cloud and the edges are slightly crispy. Don’t peek too often, or it might lose some of that magical puffiness!
Serve Your German Pancake
Once it’s out of the oven, slice it up and serve immediately—this pancake is best enjoyed fresh! Top it with a dusting of powdered sugar, a squeeze of lemon juice, or some fresh fruit. You can even get creative with whipped cream or syrup! Trust me, every bite is a little piece of heaven!
Why You’ll Love This Recipe
- Fluffy Texture: The German pancake puffs up in the oven, creating a light and airy texture that’s simply irresistible!
- Easy to Prepare: With just a handful of ingredients and simple steps, you can whip this up in no time—perfect for busy mornings!
- Versatility: Top it with anything you love—powdered sugar, fresh fruit, or even a drizzle of maple syrup. The options are endless!
- Impressive Presentation: This pancake looks stunning when it comes out of the oven, making it a great choice for brunch or special occasions.
- Make-Ahead Friendly: You can prep the batter ahead of time and bake it when you’re ready to eat, making breakfast super convenient!
Tips for Success
Alright, let’s make sure your German pancake turns out absolutely perfect! Here are some of my top tips to avoid any hiccups and ensure you impress everyone with this fluffy delight:
- Room Temperature Ingredients: Make sure your eggs and milk are at room temperature before mixing. This helps create a smoother batter and allows the pancake to rise beautifully.
- Don’t Skip the Preheat: Preheating the oven to 425°F (220°C) is crucial. If the oven isn’t hot enough when you bake, your pancake won’t puff up properly. Trust me, it’s worth the wait!
- Use a Hot Dish: Melting the butter in the baking dish before pouring in the batter is a game changer! It creates those delicious crispy edges and helps the pancake rise. Always use a hot dish!
- Avoid Overmixing: When you’re mixing the batter, be careful not to overmix it. A few small lumps are perfectly fine. Overmixing can make the pancake dense instead of light and airy.
- Watch the Baking Time: Keep an eye on your pancake as it bakes! Every oven is a little different, so check for that golden brown color and puffiness around the 20-minute mark. If it’s not quite there, give it a few extra minutes but don’t let it overbake!
- Serve Immediately: This pancake is best served fresh out of the oven while it’s still puffed and warm. If you let it sit too long, it may deflate, so gather everyone around the table and dig in right away!
Following these tips will help you achieve the perfect German pancake that’s fluffy, delicious, and sure to impress! Happy cooking!
Storage & Reheating Instructions
If you happen to have any leftovers of this delightful German pancake (which is rare, but it happens!), don’t worry! You can easily store it and enjoy it later. Just let the pancake cool completely before covering it. I like to slice it into portions first, which makes it easier to reheat and serve.
To store, place the slices in an airtight container and pop them in the refrigerator. They’ll keep well for up to 3 days. If you want to keep it longer, you can also freeze the slices! Just wrap each piece tightly in plastic wrap and then place them in a freezer-safe bag. They’ll last for about 2 months in the freezer.
Now, when it comes to reheating, I recommend using the oven to keep that lovely texture intact. Preheat your oven to 350°F (175°C) and place the slices on a baking sheet. Heat them for about 10–15 minutes, or until warmed through. If you’re in a hurry, the microwave works too—just be careful not to overdo it, or the pancake might get a little chewy. Heat for about 30 seconds at a time, checking frequently.
And there you go! Enjoy your German pancake fresh and fluffy, even on day two or three!
Nutritional Information
Now, let’s talk numbers! Here’s the estimated nutritional breakdown for a typical serving of this delightful German pancake. Keep in mind, these values can vary based on the specific ingredients you use, but this will give you a good idea:
- Calories: 180
- Fat: 8g
- Saturated Fat: 4g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Cholesterol: 100mg
- Sodium: 150mg
- Carbohydrates: 22g
- Fiber: 1g
- Sugar: 2g
- Protein: 6g
This makes for a tasty breakfast option that’s not only delicious but also gives you a nice balance of carbs and protein to kickstart your day! Enjoy every fluffy bite without any guilt!
FAQ About German Pancakes
Got questions about making the perfect German pancake? Don’t worry, I’ve got you covered! Here are some of the most common queries I hear, along with my answers to help you out.
Can I use whole wheat flour instead of all-purpose flour?
Absolutely! Whole wheat flour can add a nutty flavor and a bit more fiber, but keep in mind it might change the texture slightly. If you want to swap it out, I suggest using a mix of whole wheat and all-purpose flour for the best results!
Why did my German pancake not puff up?
Oh no! The most common reasons for a pancake not puffing up are not preheating the oven enough or not using a hot baking dish. Make sure you follow the steps closely, and your pancake will rise beautifully next time!
Can I add toppings before baking?
While you can sprinkle some fruits or chocolate chips on top before baking, I recommend adding most toppings right after it comes out of the oven. This way, you can enjoy that perfect puffiness without any added moisture weighing it down!
How do I know when my German pancake is done?
Look for that lovely golden-brown color and puffiness! The edges should be slightly crispy, and the center should be set with a little jiggle. If it’s still wobbly and pale, it probably needs a few more minutes in the oven!
Can I make the batter ahead of time?
Yes, you can! Just mix the batter and store it in the refrigerator for a few hours or overnight. When you’re ready to bake, give it a quick whisk to re-combine before pouring it into the hot dish. It’s a great way to save time in the morning!
Imprimer
German Pancake: 5 Secrets to Fluffy Breakfast Bliss
- Temps Total: 35 minutes
- Rendement: 4 servings 1x
- Alimentation: Végétarien
Description
A German pancake is a fluffy, oven-baked pancake that puffs up while baking.
Ingrédients
- 1 cup all-purpose flour
- 1 cup milk
- 6 large eggs
- 1/4 cup unsalted butter
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
Instructions
- Preheat your oven to 425°F (220°C).
- Melt the butter in a 9×13 inch baking dish in the oven.
- In a bowl, whisk together the flour, milk, eggs, salt, and vanilla until smooth.
- Pour the batter into the hot baking dish with melted butter.
- Bake for 20-25 minutes until puffed and golden brown.
- Slice and serve immediately with toppings of your choice.
Notes
- Serve with powdered sugar, lemon juice, or fresh fruit.
- Can be made ahead and reheated.
- Temps De Préparation: 10 minutes
- Temps De Cuisson: 25 minutes
- Catégorie: Breakfast
- Méthode: Baking
- Cuisine: German
La Nutrition
- Taille D'Une Portion: 1 slice
- Calories: 180
- Sucre: 2g
- De Sodium: 150mg
- La graisse: 8g
- Graisses Saturées: 4g
- Les Graisses Insaturées: 3g
- Les Gras Trans: 0g
- Les hydrates de carbone: 22g
- La fibre: 1g
- La protéine: 6g
- Le taux de cholestérol: 100mg
Mots-clés: german pancake
