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German Pancakes

Fluffy and airy pancakes that puff up beautifully in the oven, perfect for breakfast or any meal, topped with powdered sugar and lemon juice or syrup.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 6 servings
Course: Breakfast, Dessert
Cuisine: European, German
Calories: 200
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 6 large large eggs
  • 1 cup milk You can substitute almond milk or oat milk for a dairy-free option.
  • 1 cup all-purpose flour
  • 1/4 cup butter Melted, for the skillet.
  • 1/4 teaspoon salt
Serving Suggestions
  • Powdered sugar For dusting.
  • Fresh lemon juice or maple syrup Optional, for serving.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a mixing bowl, whisk together the eggs and milk until fully combined.
  3. Gradually add in the flour and salt, whisking until smooth.
  4. In a large oven-safe skillet, melt the butter over low heat, then pour in the batter.
Baking
  1. Place the skillet in the preheated oven and bake for 20 to 25 minutes or until edges are golden-brown and puffed.
Serving
  1. Remove from oven, cut into wedges, and dust with powdered sugar. Add lemon juice or syrup as desired.
  2. Serve immediately for maximum fluffiness.

Notes

Store any leftovers in an airtight container in the refrigerator for up to 3 days or in the freezer for up to a month. Reheat in a toaster oven or regular oven at 350°F to maintain texture.