This quick and easy German Pancake recipe is one of our all-time favorites! It reminds us of Walker Brothers and our Dad every time we make it! We would go to Walker Brothers, a breakfast restaurant in the Chicago suburbs, and could hardly wait the 20 or so minutes it would take to bake. The imagery of this huge, pillowy pancake dusted in powdered sugar, smelling of vanilla and slight steam wafting from the top as it is carried across the restaurant to our table is a memory that instantly brings me back to my childhood. I can literally smell it in my mind as I am typing this.
Carolyn gave the recipe to me back in April of 2006, see below for the actual recipe card. She loved it so much she had to be able to make it for herself. We make it at least once a month, it is especially perfect for those “breakfast for dinner” nights. This recipe comes together quickly and bakes in the oven so you can prepare a side dish while it bakes. Pair it with some sausage, hash browns, and fresh fruit and you have a meal.
This pancake starts as a loose batter, but will really puff up in as it bakes in the oven! My kids love to see how tall and pillowy it gets. You can use a variety of different pans, in the photo above I used a traditional pie pan. In the photo below, Carolyn chose a larger oval baking dish, however she most often uses a cast iron pan.
Quick and Easy German Pancake Recipe
Ingredients (Makes 2)
- 6 Eggs
- 1 Cup Flour
- 1 Cup Milk
- 1/4 tsp. Salt
- 4 Tbsp. Butter
- Optional: 1 tsp Vanilla extract
- Preheat Oven to 450°
- Mix eggs, flour, milk and salt (and vanilla if using) together in large bowl
- Add 2 Tbsp of butter to each pie pan and melt in oven
- Once melted take out pie pans and pour batter into the 2 pans evenly
- Put back in oven and cook for 20 min.
Tip: You can add a number of different toppings including maple syrup and fruit, but our favorite is the classic powdered sugar and lemon.