German Pancakes are a delightful breakfast treat that combines simplicity with indulgence. In just 35 minutes, you can create a golden, puffy masterpiece with a custardy center and crisp, buttery edges. The rich flavors of eggs, milk, and vanilla meld perfectly, while a dusting of powdered sugar or fresh fruit adds a touch of sweetness.
This dish is as versatile as it is delicious—perfect for lazy weekends or impressing guests. The airy texture and caramelized edges contrast beautifully with the soft, melt-in-your-mouth center. With 12g of protein and a hint of cinnamon warmth, it’s a satisfying way to start your day. Plus, it’s surprisingly easy to whip up, making it a go-to for busy mornings or cozy brunches.
What You’ll Need for German Pancakes
- 5 eggs (lightly beaten)
- 1 cup flour (sifted for a smoother batter)
- ½ cup cornmeal (adds a nice texture; substitute with more flour if needed)
- 1 cup buttermilk (or substitute with 1 cup milk + 1 tbsp lemon juice or vinegar)
- 1 cup milk (whole milk works best)
- ¼ cup butter (for melting in the baking dish)
- 1 cup heavy cream (for whipping)
- ½ cup powdered sugar (for sweetening the whipped cream)
- ½ cup blueberries (fresh or frozen)
- ½ cup raspberries (fresh or frozen)
- ½ cup blackberries (fresh or frozen)
How to Make German Pancakes
- Preheat your oven to 425°F (220°C).
- Prepare the batter: In a large bowl, lightly beat the eggs. Add the sifted flour, cornmeal, buttermilk, and milk. Beat for 5 minutes until smooth (a blender can make this step quicker).
- Melt the butter: Place the butter in a 9×13 inch baking dish and melt it in the preheated oven. Watch carefully to avoid burning.
- Bake the pancakes: Pour the batter into the baking dish with melted butter, spreading it evenly. Bake for 25 minutes, or until the edges are lightly browned and the center is puffed.
- Make the whipped cream: While the pancakes bake, beat the heavy cream and powdered sugar together until soft peaks form.
- Serve: Once the pancakes are done, top them with the whipped cream and a generous handful of mixed berries. Enjoy warm!
Topping Ideas to Elevate Your German Pancakes
While whipped cream and berries are classic toppings, you can get creative with your German Pancakes! Try drizzling maple syrup or honey for extra sweetness. For a tangy twist, add a dollop of lemon curd or Greek yogurt. If you’re feeling indulgent, sprinkle with chocolate chips or caramel sauce for a dessert-like treat.
Perfect Pairings: Serving Suggestions
German Pancakes are versatile and pair well with both sweet and savory sides. Serve them with crispy bacon or sausage links for a hearty breakfast. For a lighter option, add a side of fresh fruit salad or avocado slices. Don’t forget a hot cup of coffee or tea to complete the meal!
Storage and Reheating Tips
Store leftover German Pancakes in an airtight container in the fridge for up to 2 days. To reheat, place them in a preheated oven at 350°F for about 5-10 minutes, or until warmed through. Avoid microwaving, as it can make them soggy. For longer storage, wrap individual slices in plastic wrap and freeze for up to 1 month.
Recipe Variations to Try
Switch things up by adding cinnamon or vanilla extract to the batter for extra flavor. For a gluten-free version, substitute the flour with almond flour or a gluten-free flour blend. You can also experiment with different fruits like sliced bananas, strawberries, or peaches for a seasonal twist.
Time-Saving Tips for Busy Mornings
Prep the batter the night before and store it in the fridge. In the morning, simply pour it into the preheated pan and bake. If you’re short on time, skip the whipped cream and use store-bought whipped topping instead. You can also use frozen berries if fresh ones aren’t available—just thaw and drain them before serving.
German Pancakes
Ingredients
- 5 eggs
- 1 cup flour
- ½ cup cornmeal
- 1 cup buttermilk
- 1 cup milk
- ¼ cup butter
- 1 cup heavy cream
- ½ cup powdered sugar
- ½ cup blueberries
- ½ cup raspberries
- ½ cup blackberries
Instructions
- Preheat oven to 425 degrees.
- Lightly beat eggs, then add in sifted flour, cornmeal, buttermilk, and milk. Beat 5 minutes (you can use a blender to mix everything if you would like).
- Melt butter in a 9 x 13 inch baking dish in the oven. Pour the batter into the pan, spread around, and bake for 25 minutes until lightly browned.
- Beat heavy cream with powdered sugar until soft peaks form. Top pancakes with whipped cream and berries.