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German Pancake Recipe
German Pancake Recipe photo by Taste of Home

German Pancake Recipe

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


  • 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

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.


  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.

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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"

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