Description
A classic German pancake recipe that is light, fluffy, and baked to golden perfection. Served with a rich homemade buttermilk syrup and optional fresh blueberries, this dish makes a delightful breakfast or brunch treat for the whole family.
Ingredients
Pancake Batter
- 6 large eggs
- 1 cup 2% milk
- 1 cup all-purpose flour
- 1/2 teaspoon salt
- 2 tablespoons butter, melted
Buttermilk Syrup
- 1/2 cup butter, cubed
- 1 1/2 cups sugar
- 3/4 cup buttermilk
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 2 teaspoons vanilla extract
Toppings
- Confectioners’ sugar
- Fresh blueberries (optional)
Instructions
- Make the pancake batter: Preheat the oven to 400°F. In a blender, combine 6 large eggs, 1 cup 2% milk, 1 cup all-purpose flour, and 1/2 teaspoon salt. Blend the ingredients just until smooth, ensuring the batter is well mixed but not over-processed.
- Prepare the baking dish: Pour 2 tablespoons melted butter into a 13×9-inch baking dish. Tilt the dish to evenly coat the bottom and sides with the butter to prevent sticking and add flavor.
- Bake the German pancake: Pour the prepared batter into the butter-coated baking dish. Place the dish in the preheated oven and bake uncovered until the pancake has puffed up and turned golden brown, about 20 minutes.
- Make the buttermilk syrup: While the pancake bakes, combine 1/2 cup cubed butter, 1 1/2 cups sugar, 3/4 cup buttermilk, 2 tablespoons corn syrup, and 1 teaspoon baking soda in a small saucepan. Stir to combine the ingredients thoroughly.
- Cook the syrup: Bring the syrup mixture to a boil over medium heat. Once boiling, continue cooking uncovered for about 7 minutes until the syrup darkens and thickens slightly. Remove from heat and stir in 2 teaspoons vanilla extract for added flavor.
- Serve: Carefully remove the baked German pancake from the oven. Dust the top generously with confectioners’ sugar. Serve immediately with warm buttermilk syrup and fresh blueberries, if desired, for a delicious breakfast experience.
Notes
- For best results, serve the pancake immediately after baking to enjoy its puffiness and texture.
- You can substitute fresh strawberries or raspberries for the fresh blueberries if preferred.
- If you don’t have corn syrup, you can substitute light honey or maple syrup, but the flavor and texture of the syrup may vary slightly.
- Ensure the batter is smooth but avoid over blending to keep the pancake light and airy.
- This recipe can easily be doubled for larger gatherings by using a bigger baking dish.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Breakfast
- Method: Baking
- Cuisine: German
