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German Pancake Recipe

German Pancake Recipe

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. YIELD:8 servings


  • 6 eggs
  • 1 cup 2% milk
  • 1 cup all-purpose flour
  • 1/2 teaspoon salt
  • 2 tablespoons butter, melted
  • 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


  • 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).

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

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Reviewed May. 1, 2016

"This is the German Pancake recipe that I have used for years with powdered sugar and lemon. I made it with the syrup which is nothing but liquid caramel (candy on a pancake) and it is really good, but not at all nutritious. The syrup will only be made as a special fancy treat or as a dessert."

Reviewed Mar. 26, 2016

"Delicious! Buttermilk syrup compliments the pancake nicely! Thank you!"

Reviewed Jan. 5, 2016

"A wonderful fast and easy recipe to have on hand! I make this for breakfast or supper for my family and it's always a hit!"

Reviewed May. 2, 2015

"I like the recipe, but I also add baking powder and when it's ready serve with ice cream and smoothie"

Reviewed Feb. 21, 2015

"This recipe is so easy and good that my 5 year old son loves to help and eat these pancakes. Sometimes they are requested for dinner."

Reviewed Feb. 3, 2015

"Batter turned out great, but I would add a touch of sugar to the batter. I did have success using a 9 inch round metal pan, only filling it 1/4 inch deep, baking at 425 degrees for 8 mins. Perfect color, texture and individual size. Edges curled nicely and lifted out of pan easily when lightly coated with melted butter.

I tried the muffin pan idea for mini german pancakes and filled each cup 1/3 full, but pancake was still too thick.
I did not try the syrup because I like just butter, powdered sugar and fresh squeezed lemon on my pancake."

Reviewed Jan. 31, 2015

"This was a fantastic, easy recipe that we will make again and again! The syrup truly is fabulous, the reviews didn't exaggerate! I tested this recipe with my family, but I plan to make for guests as an impressive dish."

Reviewed Dec. 25, 2014

"I made this for Christmas morning. It was easy and turned out great. My 14 year old daughter loved the syrup and my husband said it tasted like a breakfast his eastern European grandma used to make. I would definitely make this again."

Reviewed Oct. 27, 2014

"The pancake it very good, but it is the syrup recipe I keep going back to. This is the only syrup I make for any pancake and best of all for my stuffed French toast casserole!!"

Reviewed Sep. 23, 2014

"This is a very easy recipe for German Pancake batter. I used the batter to make individual cups - you may have seen a recipe floating around Pinterest that says to use regular pancake batter, but you need to use this recipe for the batter to get cups instead of muffins. I then filled each cup with fresh peach pie filling. I made the batter as above, then filled 2 - 12 cup muffin pans greased with the melted butter - no paper liners. I poured the batter into each cup to a little less than half full. The less you fill them, the more they will curl up like a bowl. I baked them in a 425 degree oven for 8 minutes - check at 4. You want them dry but not browned. Let cool in the tin for a few minutes then remove and fill."

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"

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."

Reviewed Jan. 5, 2014

"Awesome recipie I would recommend making this!"

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."

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!"

Reviewed Dec. 8, 2013

"always a hit...will make when family is in town and when they are not...wonderful and easy"

Reviewed Oct. 19, 2013

"It is good in a hurry - but I have a better one when it is just Jimmy and me."

Reviewed Aug. 19, 2013

"I first tried this recipe made by my cousin and loved it! I looked it up online and have been making it for my family ever since! I did tweak the recipe ever so slightly by adding alittle sugar to the batter (1-2tbsp). I also use a 6x9 pan and melt 1tbsp butter in pan before pouring batter into it baking it at 390. I have found that the pancake "poofs" up even more. The Buttermilk Syrup is amazing...yes a little sweet but a little goes a long way. It also works well as a sauce for caramel rolls."

Reviewed Jan. 1, 2013

"I've made this recipe since it first came out in the magazine years ago. We have it for every family members' birthday breakfast--it's that good. Love the syrup."

Reviewed Dec. 30, 2012

"This is very easy and tastes great! The syrup is also very yummy. I had a lot of syrup leftover."

Reviewed Dec. 27, 2012

"I have been makeing this sence it came out in my TOT mag. I love the pancake and the syurp is out of this world. When making the syurp, put in in a larger pan than you think you need because it rises up a lot. I raised 3 sons and they could not get enough of the German Pancake. Now that they are living on their own and having families of their own, they have called several times for this recipe. Thanks Taste of Home."

Reviewed Dec. 27, 2012

"Perfection for breakfast!"

Reviewed Dec. 27, 2012

"I've tried a few recipes for German Pancakes an they never turned out like my mom's. This one does! Thank you!"

Reviewed Dec. 21, 2012

"Made this the first time it came out in the TOH magazine and have been making every year since. It is a staple for Christmas and Easter breakfast. The syrup is what makes it. Yummy"

Reviewed Nov. 8, 2012

"Everyone in my family went back for a second helping! :-) Thanks TOH"

Reviewed Oct. 21, 2012

"So yummy and so easy to make! It came out perfect. I didn't have Buttermilk so I found a substitute and the syrup tasted amazing. Here is how to make the buttermilk substitute:

-Place a Tablespoon of white vinegar or lemon juice in a liquid measuring cup.
-Add enough milk to bring the liquid up to the one-cup line.
-Let stand for five minute. Then, use as much as your recipe calls for.
And be sure to watch the syrup, it will bubble over if you don't, use a big saucepan. Enjoy:)"

Reviewed Jan. 20, 2012

"We LOVE this recipe. I like to make the pancake because it has a lower carb count and higher protein than normal pancakes. That is a great help with a diabetic child. With four kids, having that much pancake ready at once is fabulous, but the four of them can devour a whole pan by themselves. We love the syrup too, and use it all the time on waffles. Everyone who eats it here wants to know all about it, definitely a keeper. I can do a double batch of syrup in a six quart pan without worrying about it boiling over, it does climb the pan a lot."

Reviewed Dec. 28, 2011

"The first time I made this was 13 years ago. Although I'm not for sure where the magazine is, I know where to find this great receipe. My son has requested for his birhtday dinner this weekend to have the German pancake with the syrup. It really is an awesome receipe."

Reviewed Dec. 24, 2011

"I will definitely be making this again. The pancake was tasty, but the syrup clinched it."

Reviewed Oct. 21, 2011

"I can't believe I haven't reviewed this yet! I have been making this pancake since I bought the magazine in 1998. This is the best recipe! So much better than only being able to cook a few pancakes at a time. I love the texture and taste of these. I always get recipe requests from my guests when I make this. I must add I have never made the syrup, since we are lucky enough to receive a gift of maple syrup each year from friends that produce the liquid gold! I highly recommend this and suggest to try different toppings like fruit or whatever....very versitile!"

Reviewed Jan. 8, 2011

"A family favourite, I would suggest using a large saucepan for the syrup as when I make it it boils up quite high."

Reviewed May. 16, 2010

"This is a family favorite and super easy to make, and the buttermilk syrup is excellent! I get requests to serve this often."

Reviewed Jan. 20, 2010

"This is one of my families absolute favorites. The buttermilk syrup is the ticket I think."

Reviewed Dec. 18, 2009

"the recipe is easy to follow...the best thing is all the kids and grandkids love it. the syrup is to die for"

Reviewed Sep. 21, 2009 Edited May. 12, 2011

"German Pancake is really good! we got it through the taste of home magazine, lost the recipe, and found it here! everyone in our family loves german pancake."

Reviewed Aug. 7, 2009

"This recipe is so easy and so delicious! My husband was skeptical when he saw it, but after taking it on the go for breakfast, he called from work to tell me how delicious it was. Definitely one that we will be using on a regular basis!"

Reviewed Dec. 28, 2008

"My grandsons (11 and 13) and their friends are always asking for German pancakes for breakfast after a sleep over. Everyone I serve them to wants the recipe"

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