German Pancake Recipe

Yesterday, Liz made a recipe for German Pancakes. And it was a little slice of heaven.

She was working off an old cookbook that she had gotten from her mom. This particular cookbook was printed somewhere around 1988 or so.

The pancake, a little poofy, but fresh from the oven.

Liz had her half with syrup, but I had mine with powdered sugar. It tasted like a cross between French Toast and pastry. Absolutely delicious. Man oh man… I could devour one of these guys for breakfast every day.

For anyone interested, here’s the recipe:


1/2 cup flour
1/2 cup milk
1 tsp. vanilla
2 eggs
4 Tbsp. butter or margarine

Lightly beat flour, milk, vanilla and eggs together. (should be lumpy) Melt butter in a 10-12 inch skillet (Teflon is best make sure to use a stainless steel skillet) until pan and butter are very hot and pour in batter. Bake 15-20 min. in 425 degree oven until puffy and golden. Sprinkle top with 2 Tbsp. powdered sugar and fresh lemon.

Recipe from Joanne Marshall

This Post Has 8 Comments

  1. Avoision – Thanks for recommending using a Teflon skillet while making your pancakes. I represent DuPont and it’s always a pleasure to see people recommending our products in their recipes.If you are interested in some other recipes or great cookbooks to look at for your blog, drop me an email and I would be glad to help you out! Thanks. Cheers, Ross

    Ross Reply

  2. i am totally making this

    rachelle Reply

  3. I swear Liz and I are cook twins (whatever that means)! I grew up eating German pancakes, only we referred to them as Dutch pancakes (turns out…exact same thing!). This is one of my all time favorite, super easy breakfasts to make. Nice job, Liz! It looks perfect!

    Marty J. Reply

  4. Aww, thanks. The directions on how to actually cook this guy are pretty vague. So I’m glad to hear that it looks the way it’s supposed to.

    Liz H. Reply

  5. P.S. Make sure you don’t follow the exact directions and accidentally put your non-stick frying pan in the oven. I use a stainless steel frying pan, but you could also transfer the pancake to a baking sheet if you have it cooked in the middle (to some degree). When I was first making this recipe, I just cooked it all on the stovetop. It tastes just as good, you just don’t get the bubble-effect.

    Liz Reply

  6. I went ahead and edited the recipe itself, just to be safe. Wouldn’t want folks ingesting flakes of nonstick stuff.

    avoision Reply

  7. I made this tonight… great recipe for dinner. :) Thanks for sharing.

    Chris Campbell Reply

  8. I have enjoyed a very similar recipe (minus the vanilla – – but I might try adding it!!) since childhood. Instead of melting the butter in a skillet, I put the butter in glass pie plates and melt in the preheating oven while I mix the ingredients.

    Daywalker Reply

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