Baked German “Puffed Up” Pancake

A dramatic and delicious breakfast specialty

This was one of my favorite breakfast dishes growing up and remains an enjoyable option for a weekend treat. Billowing up to reach fantastic heights, children find it particularly captivating. It’s also delicious!

Homemade German Puffed Up Pancake
Baked German "Puffed Up" Pancake

German pancake

Overview | German pancake

Ratings: 2

Cuisine: German
Recipe Time: 45 mins (Prep 15 mins, Cook 25 mins)
Yeild: 1 (One 12-inch "puffed up" pancake)
Cooking Temp: 450 F and 350 F

Recipe Ingredients | German pancake

Adjust Servings
One 12-inch "puffed up" pancake

Steps | German pancake

  1. Preheat the oven to 450℉
  2. Preheat the oven to 450℉ and grease one 12-inch skillet (butter or oil of your choosing). I like using a Lodge 12-inch cast iron skillet for perfect browning of the sides and bottom.

  3. Beat the eggs and milk
  4. Break the eggs into a mixing bowl and beat with a whisk until throughly mixed. Add the milk and whisk until thoroughly blended.

  5. Sift the flour and salt
  6. Place a large square of waxed paper on your work surface. Combine the flour and salt and then sift the flour and salt onto the waxed paper. If you don't have a sifter you can use a fine mesh strainer. If you don't have waxed paper you can sift the flour and salt onto a clean, dry plate. This is an important step to achieve great heights!

  7. Combine the flour and salt with eggs and milk
  8. If using waxed paper lift it up by two corners and slowly drift the combined flour and salt into the egg and milk while whisking constantly. Alternatively, you can slowly sift the flour and salt directly into the egg mixture while constantly whisking to blend and smooth.

  9. Add the butter
  10. Add the melted butter (ensure it is not too hot) and whist briskly until the batter is velvety smooth.

  11. Fill the pan and bake (stage 1)
  12. Pour the prepared batter into your cast iron skillet and bake for 15 minutes at 450℉

  13. Reduce oven temp to 350℉ and bake (stage 2)
  14. After 15 minutes reduce the oven temp to 350℉ and bake for another 10 minutes or until beautifully browned and "puffed up!".

  15. Finishing steps
  16. Remove from oven and sprinkle with lemon juice and top with powdered sugar.
    (*hint: sometimes we top the baked pancake with more butter and maple syrup to really push it over the top)

Nutritional Information
German pancake

(per serving)
Calories: 727 cals
Fat: 42 g
Carbs: 57 g
Protein: 29 g
Cholesterol: 631 mg
Sodium: 915 mg

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