Puffy German Pancakes
Puffy German Pancakes cook up fluffy and tender with a lightly tangy batter, a hot griddle, and just enough mixing to keep the texture soft.
About This Recipe
Puffy German Pancakes are best when the batter is mixed gently and cooked on a steady, evenly heated surface.
A few small lumps are fine; overmixing is what makes pancakes tough instead of fluffy.
Ingredients
- ✓6 large eggs
- ✓1 cup milk ((240 ml))
- ✓1 cup all-purpose flour ((120 g))
- ✓dash salt
- ✓1 teaspoon vanilla extract ((5 ml))
- ✓5 Tablespoons butter ((70 g))
Ingredient Notes
- Buttermilk: Buttermilk adds tang and helps create a tender pancake.
- Flour: Measure gently so the batter does not become heavy.
- Leavening: Fresh baking powder or baking soda gives the pancakes lift.
- Griddle Heat: Medium heat lets the centers cook before the bottoms get too dark.
Instructions
- 1
Preheat oven to 425 degrees F.
- 2
As oven preheats, put the butter in an un-greased 9x13-in. metal baking dish and place in oven, just until melted.
- 3
Place the eggs, milk, flour, salt and vanilla in a blender; cover and process until smooth. Pour batter into baking dish, over melted butter.
- 4
Bake, for 22-27 minutes or until edges are golden brown and puffy.
- 5
To serve, sprinkle generously with powdered sugar and syrup.
Katy’s Kitchen Tips
- Rest the batter for a few minutes before cooking.
- Flip when bubbles form and the edges look set.
- Wipe the skillet between batches if butter starts to brown too much.
- Keep cooked pancakes warm in a low oven.
Variations and Substitutions
- Chocolate finish: Add chopped chocolate, cocoa, or ganache if it suits the dessert.
- Fruit topping: Serve with berries, citrus, or a spoonful of jam.
- Nutty version: Add toasted nuts for crunch.
- Mini portions: Bake or chill in smaller portions and check earlier.
What to Serve With Puffy German Pancakes
Serve Puffy German Pancakes with coffee, tea, whipped cream, berries, or vanilla ice cream.
Storage and Reheating
Refrigerate leftover pancakes for up to 3 days.
Freeze in a single layer, then reheat in a toaster or warm oven.
Common Mistakes to Avoid
- Overmixing: Smooth batter often means tough pancakes.
- Heat too high: The outside browns before the center cooks.
- Flipping too early: Wait for bubbles and set edges.
- Pressing pancakes: Pressing pushes out the air that makes them fluffy.
FAQ
Can I make pancake batter ahead?
It is best cooked soon after mixing, but dry ingredients can be measured ahead.
Can I freeze pancakes?
Yes. Freeze cooled pancakes with parchment between layers.
Why are my pancakes flat?
Old leavening or overmixed batter can keep pancakes from rising.
How do I keep pancakes warm?
Place them on a baking sheet in a low oven while you finish the batch.
Nutrition Facts
- Calories: 300 kcal
- Carbohydrates: 21 g
- Cholesterol: 231 mg
- Protein: 10 g
- Sodium: 197 mg
- Sugar: 2 g
- Fat: 18 g
- Saturated Fat: 9 g