German Pancakes Recipe

Eggs: Provide structure and richness to the pancakes.

Milk: Adds moisture and helps create a smooth batter.

All-purpose flour: The main dry ingredient that gives the pancakes their body.

Salt: Enhances the overall flavor of the pancakes.

Vanilla extract: Adds a sweet and aromatic flavor to the batter.

Butter: Melts in the baking dish to prevent sticking and adds a rich taste.

To achieve a perfectly puffy and golden brown German pancake, make sure your oven is fully preheated to 425°F before placing the batter inside. This high initial heat helps the eggs and milk mixture rise quickly, creating that signature airy texture. Additionally, ensure the butter is fully melted and hot in the baking dish before pouring in the batter. This will prevent sticking and add a deliciously crisp edge to the pancake.

• 6 large eggs - Substitute with 1 cup of unsweetened applesauce: Applesauce can act as a binding agent and adds moisture, making it a good substitute for eggs in baking.

• 1 cup milk - Substitute with 1 cup almond milk: Almond milk provides a similar consistency and is a good alternative for those who are lactose intolerant or prefer a dairy-free option.

• 1 cup all-purpose flour - Substitute with 1 cup whole wheat flour: Whole wheat flour adds more fiber and nutrients, making it a healthier alternative to all-purpose flour.

• ¼ teaspoon salt - Substitute with ¼ teaspoon sea salt: Sea salt can be used as a direct substitute and may offer a slightly different flavor profile.

• 1 teaspoon vanilla extract - Substitute with 1 teaspoon almond extract: Almond extract provides a different but complementary flavor, adding a nutty undertone to the pancakes.

• 2 tablespoons butter - Substitute with 2 tablespoons coconut oil: Coconut oil can replace butter and adds a subtle coconut flavor, making it a good option for those avoiding dairy.

• Allow the German pancakes to cool completely before storing. This helps prevent condensation, which can make them soggy.
• For short-term storage, place the pancakes in an airtight container or wrap them tightly with plastic wrap. Store in the refrigerator for up to 3 days.
• To freeze, layer the pancakes between sheets of parchment paper to prevent them from sticking together. Place the layered pancakes in a freezer-safe bag or container.
• Label the container with the date to keep track of freshness. German pancakes can be frozen for up to 2 months.
• When ready to enjoy, reheat refrigerated pancakes in a preheated oven at 350°F (175°C) for about 10 minutes or until warmed through.
• For frozen pancakes, thaw them overnight in the refrigerator before reheating. Alternatively, reheat directly from frozen by baking at 350°F (175°C) for 15-20 minutes.
• To maintain the pancakes' crispiness, avoid using the microwave for reheating, as it can make them rubbery.
• Serve with your favorite toppings such as fresh berries, maple syrup, or a dusting of powdered sugar.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the leftover German pancakes on a baking sheet.
  3. Cover them with aluminum foil to prevent drying out.
  4. Heat for about 10-15 minutes or until warmed through.

• Microwave Method:

  1. Place the pancakes on a microwave-safe plate.
  2. Cover with a damp paper towel to retain moisture.
  3. Microwave on medium power for 1-2 minutes, checking halfway through.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of butter or oil to the skillet.
  3. Place the pancakes in the skillet and cover with a lid.
  4. Heat for 2-3 minutes on each side, or until warmed through.

• Toaster Oven Method:

  1. Preheat the toaster oven to 350°F (175°C).
  2. Place the pancakes on the toaster oven tray.
  3. Heat for 5-10 minutes, checking frequently to avoid overcooking.

• Oven: Preheat to 425°F (220°C) to ensure the pancakes bake evenly and puff up nicely.

• Blender: Blend the eggs, milk, flour, salt, and vanilla extract until smooth to create a lump-free batter.

• 9x13 inch baking dish: Melt the butter in this dish and pour the batter into it for baking.

• Measuring cups: Measure out the milk and flour accurately to maintain the right consistency of the batter.

• Measuring spoons: Measure the salt and vanilla extract precisely to ensure balanced flavors.

• Spatula: Use to scrape down the sides of the blender to make sure all ingredients are well incorporated.

• Oven mitts: Protect your hands when placing the baking dish in the oven and taking it out once the pancakes are done.

• Knife: Cut the butter into pieces if needed to help it melt faster in the baking dish.

Pre-measure ingredients: Measure out eggs, milk, flour, salt, and vanilla extract the night before to save time in the morning.

Use a blender: Blend all ingredients together in a blender for a quick and smooth batter.

Melt butter in advance: Melt the butter in the baking dish while the oven preheats to save a step.

Preheat oven early: Start preheating the oven before you begin mixing the batter to ensure it’s ready when you are.

Batch cooking: Double the recipe and bake in two baking dishes to have leftovers for the next day.