German Pancakes
Fluffy, golden squares of German Pancakes that puff up in the oven, perfect for draping with fruit or a dusting of powdered sugar.
Ingredients
For the batter
- 6 large eggs
- 1 cup milk Whole milk works best
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract
- 4 tablespoons unsalted butter Use extra for greasing
For serving
- Powdered sugar Sweeten to taste
- Lemon wedges Freshness boost
Instructions
Preparation
- Preheat the oven to 425°F (220°C).
- In a large mixing bowl, whisk together the eggs, milk, flour, salt, and vanilla extract until the mixture is smooth and a little bubbly.
- Place the butter in a 9x13 inch baking dish and slide it into the now-preheating oven until it's melted.
- Pour the batter into the hot baking dish over the melted butter.
- Bake for 20-25 minutes, or until the edges turn golden and the center puffs up beautifully.
- Remove from the oven and let it cool slightly before cutting into squares.
- Serve warm, dusted with powdered sugar and fresh lemon wedges on the side.
Notes
Leftover German Pancakes can be stored in an airtight container in the fridge for up to three days. You can also freeze portions wrapped tightly for busy mornings. Consider adding spices like cinnamon or nutmeg for a seasonal twist.