- 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
- Preheat oven to 400°. Place first four ingredients in a blender; process just until smooth.
- 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.
- 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.
- Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries. Yield: 8 servings (2 cups syrup).
Reviews for German Pancake
"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!"
"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!"
"I like the recipe, but I also add baking powder and when it's ready serve with ice cream and smoothie"
"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."
"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."