German Pancakes

Baked German pancakes are soft, eggy, and custard-like in the center. The batter comes together in just a few minutes and puffs up in the oven before deflating!

📝 Ingredients

• 1 1/3 cups whole milk ((320 ml))
• 1 1/3 cups all purpose flour (spooned and leveled (165 grams))
• 6 large eggs
• 1/4 cup granulated sugar ((50 grams))
• 2 teaspoons pure vanilla extract
• 1/4 teaspoon salt
• 5 tablespoons unsalted butter (sliced (70 grams))
• Optional: confectioners sugar, maple syrup, favorite berries of choice

👨‍🍳 Instructions

1. 1Preheat the oven to 425°F (218°C).
2. 2Add the whole milk, flour, eggs, sugar, vanilla extract, and salt to a blender. Blend on high speed for 10 to 15 seconds or until smooth and no lumps remain. If needed, stop the blender, scrape down the sides, and blend for a few more seconds to make sure everything is well combined. Set aside.
3. 3Place the sliced butter into an ungreased 9x13-inch baking pan and place it in the oven until the butter is fully melted, this should only take 2 to 3 minutes. Make sure to keep a close eye on the butter, you don’t want it to burn!
4. 4Carefully, remove the pan with the melted butter from the oven and swirl it around.
5. 5Once the oven is back to temperature, slowly pour the blended batter into the hot-buttery pan in a figure 8 pattern. Do not stand right over the pan, in case any butter splatters.
6. 6Return the pan with the batter to the oven and bake for 22 to 27 minutes or until the pancake is puffed, golden, and looks firmly set.
7. 7Remove from the oven and set aside to cool slightly on a wire rack for 10 to 15 minutes before slicing and serving. The pancake will deflate as it cools, this is normal!
8. 8Enjoy with dusted confectioners sugar, maple syrup, fruit, etc!