This take on a classic Dutch Baby is baked in a 13x9-inch pan to easily serve a crowd.
No need for flipping!
Brie Goldman
If you’re hosting a crowd forbrunch, try making German pancakes.
Credit:Brie Goldman
This easy recipe serves 8 without the need for standing over the stove or flipping.
What Are German Pancakes?
As they bake, they puff up and become golden.
Credit:Brie Goldman
The texture is similar to a Yorkshire pudding orpopover.
What Is a German Pancake Made Of?
Many of the ingredients you gotta make classic pancakes are here.
Here’s a quick look at what you’ll need to make this German pancake recipe.
What Toppings Are Good on German Pancakes?
There are so many ways to top a German pancake.
Go the classic breakfast route with butter and maple syrup.
Or, try fresh berries andwhipped cream.
Our recipe testers loved the combination of berries and a homemade lemon syrup.
To make the syrup, combine sugar, butter, lemon juice, and cinnamon in a pan.
Heat until the sugar is dissolved and store in the fridge.
How to Store German Pancakes
Allow German Pancake to cool to room temperature.
Place in an airtight container or if freezing, wrap each portion in plastic wrap.
Store in the refrigerator up to three days or label and freeze up to 3 months.
Reheat pancake in the microwave 10 to 20 seconds or in a 350F oven 10 to 15 minutes.
Place butter in a 13x9x2-inch baking pan.
Heat pan in oven until butter is melted, 3 to 5 minutes.
Tilt pan to coat the bottom evenly with butter.
In a blender combine eggs, buttermilk, flour, and salt.
Cover and blend until smooth.
Add batter to the baking pan, tilting to spread the batter evenly in the pan.
Bake 20 minutes or until puffed and golden brown.
Meanwhile in a small saucepan combine granulated sugar, butter, lemon juice, and cinnamon.
Bring to boiling, stirring to dissolve sugar.
Transfer to a severing container.
Top pancake with berries and dust with powdered sugar.
Serve with syrup to top individual servings.
2,000 calories a day is used for general nutrition advice.
