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German Pancake Recipe
German Pancake Recipe photo by Taste of Home

German Pancake Recipe

Read Reviews (29)
4.95 29
Publisher Photo
Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with my homemade buttermilk syrup, it's an eye-opening treat. That easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 8 servings

Ingredients

  • 6 eggs
  • 1 cup 2% milk
  • 1 cup King Arthur Unbleached All-Purpose Flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • BUTTERMILK SYRUP:
  • 1-1/2 cups sugar
  • 3/4 cup buttermilk
  • 1/2 cup butter
  • 2 tablespoons corn syrup
  • 1 teaspoon baking soda
  • 2 teaspoons vanilla extract
  • Confectioners' sugar

Nutritional Facts

1 serving (1 each) equals 428 calories, 19 g fat (11 g saturated fat), 203 mg cholesterol, 543 mg sodium, 56 g carbohydrate, trace fiber, 8 g protein.

Directions

  1. In a blender, combine the eggs, milk, flour and salt; cover and process until smooth.
  2. Pour the butter into an ungreased 13-in. x 9-in. baking dish; add the batter. Bake, uncovered, at 400° for 20 minutes.
  3. Meanwhile, in a small saucepan, combine the first five syrup ingredients; bring to a boil. Boil for 7 minutes. Remove from the heat; stir in vanilla. Dust pancake with confectioners' sugar; serve immediately with the syrup. Yield: 8 servings (about 2 cups syrup).
Originally published as German Pancake in Taste of Home December/January 1998, p37

Nutritional Facts

1 serving (1 each) equals 428 calories, 19 g fat (11 g saturated fat), 203 mg cholesterol, 543 mg sodium, 56 g carbohydrate, trace fiber, 8 g protein.

Reviews for German Pancake(29)

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (0)
3 Star
 (1)
2 Star
 (0)
1 Star
 (0)
MY REVIEW
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MY REVIEW
Reviewed Apr. 7, 2014

Very good, I add about 1T sugar to give it a little extra flavor and use regular syrup instead of the buttermilk syrup

MY REVIEW
Reviewed Feb. 27, 2014

My Family loves this recipe for breakfast. Easy...nothing like putting everything in the blender and pour! Not crazy about the buttermilk syrup, I think it's just a "born in Wisconsin" thing that only real maple syrup tastes the best. Add pumpkin pie spice to kick it up a bit.

MY REVIEW
Reviewed Jan. 5, 2014

Awesome recipie I would recommend making this!

MY REVIEW
Reviewed Dec. 31, 2013

I added a half teaspoon to tsp. vanilla and some nutmeg and cinnamon for flavor. Then I just used regular maple syrup. I would try the buttermilk syrup if I'd had more time but my kids were hungry! In the future I will add cornstarch and eliminate some of the flour to make it a lighter texture like I do with waffles. Overall though this did turn out very well.

MY REVIEW
Reviewed Dec. 13, 2013

I love this recipe. I have copied it and given it out to several friends!! One friend now uses it for her Christmas morning breakfast dish!

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