German oven puff pancakes are one of our favorite breakfasts to make, especially on a slow Saturday or Sunday morning. In fact I have been eating these style of pancakes since I was a little girl, so I would have to say this is easily my favorite breakfast out of all the breakfast options. I mean, look at how gorgeous that puff up is!
Every special occasion, this is the breakfast I request without fail. Special occasion or not, I will still request these! I just love the buttery taste of the pancake, the crispy crunch of the edge pieces, and then adding our homemade buttermilk syrup on top, it just tastes so good! It is also is super quick to whip up on Saturday or Sunday morning.
I think the best part about this whole recipe is that you can cook an extra batch, and then put it in the fridge to save for the next morning! Say what!? I love waking up the next morning know I have some more of this goodness sitting in the fridge waiting for me! Please, make this recipe and then share the love of these German Puff pancakes with me!
German Puff Pancakes
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Loading...Want a quick and easy, yet super tasty alternative to your normal morning breakfast? Then try this buttery and flaky German Puff Pancakes with a generous helping of homemade buttermilk syrup. It taste so good and you will never go back to boring pancakes ever again!
Ingredients
- 6 eggs
- 1 cup milk
- 1 cup flour
- Dash of salt
- 1 Tsp vanilla
- 4 TBLS butter
Instructions
Preheat oven to 425 degrees.
As oven preheats, place the butter in slices in a 9x13 baking dish and put in oven to melt.
Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth.
Pour batter into the baking dish with the melted butter.
Bake for 20 minutes or until golden brown and puffy.
Remove from oven and sprinkle generously with syrup and powdered sugar or fresh lemon juice and powdered sugar.
Notes
1. To keep German Pancakes from sticking to the pan, make sure you let the butter completely melt in the pan before pouring the batter in. --- 2. If you want to have more peaks in your pancakes, try swirling the batter when you pour so it mixes more with the butter! --- 3. Mixing the batter in a blender is much quicker and easier to wash than a mixing bowl and it combines the batter better as well! --- 4. This recipe tastes so good with our homemade buttermilk syrup. Try it out! --- 5. These pancakes can sit in the fridge for 3 days. --- 6. Feel free to make this batter ahead of time like the night before. Put it in the fridge overnight then pull out in the morning to use!
