German Pancake Recipe
German Pancake Recipe photo by Taste of Home
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German Pancake Recipe

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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
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.
MAKES:
8 servings
TOTAL TIME:
Prep/Total Time: 30 min.

Ingredients

  • 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

Directions

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).
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.
Originally published as German Pancake in Taste of Home December/January 1998, p37

Nutritional Facts

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.

  • 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.
Originally published as German Pancake in Taste of Home December/January 1998, p37

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Reviews forGerman Pancake

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MY REVIEW
Woolyhobbies User ID: 7651962 259436
Reviewed Jan. 8, 2017

"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!"

MY REVIEW
JMelissaMc User ID: 2865278 247717
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."

MY REVIEW
pastrychef27 User ID: 3590518 246047
Reviewed Mar. 26, 2016

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

MY REVIEW
hkarow9713 User ID: 7604678 241130
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!"

MY REVIEW
Lada_ts User ID: 7839509 225762
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"

MY REVIEW
Sillyman1 User ID: 1306631 221026
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."

MY REVIEW
jenniferkcase User ID: 8243286 219599
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."

MY REVIEW
JGa2595176 User ID: 496732 219324
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."

MY REVIEW
sarahjc78 User ID: 8175461 215882
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."

MY REVIEW
buttermilk maid User ID: 2350303 25881
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!!"

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