German Pancake Recipe
- 6 large eggs
- 1 cup 2% milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
- BUTTERMILK SYRUP:
- 1/2 cup butter, cubed
- 1-1/2 cups sugar
- 3/4 cup buttermilk
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
- Confectioners' sugar
- Fresh blueberries, optional
- 1. Preheat oven to 400°. Place first four ingredients in a blender; process just until smooth.
- 2. Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes.
- 3. Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla.
- 4. Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries. Yield: 8 servings (2 cups syrup).
Health Tip: The pancake itself is just 150 calories and 7g fat. For a nutritious spin, fill it with sautéed fresh fruit and a dusting of confectioners’ sugar, or go savory with some leftover cubed turkey, gravy and herbs.
1 piece pancake with 1/4 cup syrup: 428 calories, 19g fat (11g saturated fat), 203mg cholesterol, 543mg sodium, 56g carbohydrate (42g sugars, 0 fiber), 8g protein.
Reviews for German Pancake
"I make a Finnish Pannukakka that is practically identical to this recipe . I live in an area with a heavy Finnish population and there are almost as many recipes for their Finnish "pancake" as there are Finnish families. The tradition, at least here in Michigan's Upper Peninsula, is to serve it with fruit sauce (often raspberry) and/or fresh blueberries when they're in season. Whatever it's called, it's delicious!"
"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."
"Delicious! Buttermilk syrup compliments the pancake nicely! Thank you!"
"I like the recipe, but I also add baking powder and when it's ready serve with ice cream and smoothie"
"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."
"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."
"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!!"
"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."
"Very good, I add about 1T sugar to give it a little extra flavor and use regular syrup instead of the buttermilk syrup"
"Awesome recipie I would recommend making this!"
"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."
"always a hit...will make when family is in town and when they are not...wonderful and easy"
"It is good in a hurry - but I have a better one when it is just Jimmy and me."
"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."
"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."
"This is very easy and tastes great! The syrup is also very yummy. I had a lot of syrup leftover."
"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."
"Perfection for breakfast!"
"I've tried a few recipes for German Pancakes an they never turned out like my mom's. This one does! Thank you!"
"Everyone in my family went back for a second helping! :-) Thanks TOH"
"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:)"
"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."
"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."
"I will definitely be making this again. The pancake was tasty, but the syrup clinched it."
"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!"
"A family favourite, I would suggest using a large saucepan for the syrup as when I make it it boils up quite high."
"This is a family favorite and super easy to make, and the buttermilk syrup is excellent! I get requests to serve this often."
"This is one of my families absolute favorites. The buttermilk syrup is the ticket I think."
"the recipe is easy to follow...the best thing is all the kids and grandkids love it. the syrup is to die for"
"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."
"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"