Buttery puffy German pancakes are delicious, served with powdered sugar and fresh fruit. A favorite for breakfast, just like the ones my Grandma made.
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I remember eating puffy pancakes at my grandma’s house. We’d drizzle syrup over them. The corner pieces were always my favorite, so golden and crispy! I later learned that they are actually called German pancakes.
German pancakes are basically popovers in sheet pan form. Both are delicious. You can see how I serve popovers here.
German Pancake Toppings
Puffy German pancakes are delicious and can be served so many different ways. Here are our favorites:
- Spread with lemon curd and sliced strawberries.
- Sprinkled with powdered sugar and served with berries.
- Drizzled in maple syrup.
- Sprinkled with cinnamon and sugar.
When baked, the edges puff up over the side of the dish and become nice and golden. There is a layer of buttery goodness all over that helps the powdered sugar stick to it when sprinkled right out of the oven.
How Many Servings Will One Batch Make?
One batch of puffy German pancakes will yield 8 slices. You can make a half recipe and bake them in a pie pan or cast iron skillet instead of a 9×13 dish.
Can Puffy German Pancakes Be Reheated?
Yes! Place the pancakes on a baking sheet and heat in an oven at 350 degrees for 10-12 minutes.
How To Make German Pancakes
- 5 Tbsp. butter melted
- 6 eggs
- 1 teaspoon vanilla
- 1 cup milk
- 1/4 teaspoon salt
- 1 cup flour
- Melt butter. Pour butter into 9x13 baking dish. Brush the butter up the sides of the dish. Set dish aside.
- Beat eggs with a whisk. Add vanilla and milk. Stir.
- Add salt and flour. Stir/whisk until evenly mixed. Avoid clumps, but try to not overmix.
- Pour into prepared baking dish.
- Bake at 400 degrees for 30 minutes or until edges are puffy and golden. Serve warm with powdered sugar and fruit.