German Pancakes with a Fall Twist
  • Cooking Time: 16 - 20 minutes
  • Preparation Time: 15 minutes
  • Base Ingredients:
  • 6 eggs
  • 1 cup milk
  • 1 cup flour
  • Dash salt
  • 5-6 Tablespoons of unsalted butter
  • Optional ingredients:
  • ¼ - ½ cup of sugar
  • ½ cup canned pumpkin puree
  • 1 teaspoon vanilla extract
  • Toppings: (choose one, two, or be creative)
  • ½ cup chopped walnuts (Note: I recommend adding to the top of the German pancake in the final minutes)
  • Maple syrup
  • Berry syrup
  • Berry jam
  • Yogurt
  • Whipped cream
  1. Preheat oven to 425 degrees Fahrenheit
  2. In a 9x13 pan, place cut portions of butter
  3. Put pan in oven for butter to melt
  4. Mix eggs, milk, flour, sugar, salt, and optional ingredients
  5. Note: Lately, my family has used the blender to ensure all ingredients are well mixed together
  6. Remove 9x13 pan from oven and swoosh around melted butter to thoroughly cover the bottom
  7. Pour the batter into the pan
  8. Cook for 16-20 minutes or until tops\edges of pancake are lightly brown
  9. Note: The actual cook time will vary and be sure to give room for the German pancake to rise\grow. My kids enjoy watching it grow during the final minutes of cooking. The also insist on having a corner piece, since it’s usually the most puffy.
  10. Remove, cut, and serve with your favorite toppings.
I originally learned how to make German pancakes when I lived in Europe. I subsequently learned that not all Germans know about German pancakes. To take matters a step further, I like to mix in “secret ingredients”, such as this recipe. Personally, I like cooking this in our stoneware with my second choice being a Pyrex glass pan. --Terry C., Highland, Utah --Sandy Office