german pancake

German Pancake

A thin batter of eggs, milk, flour, and sugar is poured into a hot, buttered pan and baked at high heat. As it cooks, the batter puffs dramatically, forming crisp, golden edges and a soft, custardy center, characteristic of a German pancake.

During baking, steam causes the sides to rise while the center remains tender and slightly dense. The butter enhances flavor and promotes browning. The preparation emphasizes high heat and simple ingredients to produce a light, airy pancake with crisp edges and a delicate interior.

Print Recipe
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Breakfast

Equipment

  • blender
  • cast iron skillet

Ingredients

  • 4 large eggs
  • ½ cup whole milk
  • ½ cup all-purpose flour
  • 1 Tbsp. sugar
  • ½ tsp. vanilla extract
  • ½ tsp. lemon zest
  • ¼ tsp. salt
  • 2 Tbsp. unsalted butter
  • confectioner's sugar to sprinkle

Instructions 

  • Preheat the oven to 425°F.
  • In a blender, combine eggs, milk, flour, sugar, vanilla, lemon zest, and salt.
  • Blend the mixture until it forms a thin, smooth batter with no lumps.
  • Heat a 10-inch cast iron skillet over medium heat, then add the butter.
  • Melt the butter completely, then spread melted butter up the sides of the skillet.
  • Pour the batter into the skillet, then place the skillet in the oven.
  • Bake for 12 to 15 minutes at 425°F until the edges are brown and crispy and the center is set.
  • Serve immediately, since the pancake will lose its puffiness quickly.

Notes

  • Try using a Dutch oven instead of the skillet.