These German Pancakes are very similar to the Dutch Baby Pancake I’ve made previously, but these are even easier to make. These are also made with a blender and baked in cake pans, so it’s a great way to make use of those kitchen tools that might not get a whole lot of use throughout the year.
German Pancakes are light and airy with a chewy exterior, and are perfect for a wide array of toppings. I’m loving these with fresh fruit and a barely sweetened whipped cream, but they’re traditionally served with lemon and powdered sugar. As we move into fall, these would be fantastic with sautéed apples on top. But really the possibilities are endless. Stay tuned, because I’ll definitely be trying a savory version of these at some point!
What are your favorite pancake toppings?
Makes 3 9″ pancakes
Adapted from Smitten Kitchen
6 large eggs
1 1/2 Tbsp granulated sugar
3/4 tsp salt
1 cup all-purpose flour
1 cup milk
3 Tbsp butter, room temperature
Preheat oven to 400°F. In a blender, blend the eggs until pale yellow and frothy. Add the remaining ingredients and blend well. Grease three 9″ cake pans with cooking spray or butter and then divide the batter between the three cake pans.
Bake for 15-20 minutes at 400°F, then reduce the temperature to 350°F and cook for another 8-10 minutes. Do not open the door while cooking, you turn on the oven light to see how it’s rising and browning. I’ve cooked mine for 17 minutes at 400°F, then 8 minutes at 350°F, but ovens will vary.
Serve with fresh berries, jam, fresh whipped cream, syrup, or lemon juice and powdered sugar.