German Pancake Puff Pancake Recipes

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GERMAN OVEN PANCAKES



German Oven Pancakes image

Watching this skillet-baked pancake magically puff up in the oven is almost as much fun as eating it.

Provided by By Betty Crocker Kitchens

Categories     Breakfast

Time 25m

Yield 4

Number Of Ingredients 8

1/2 cup Gold Medal™ all-purpose flour, sifted
3 eggs
1/2 cup milk
2 tablespoons melted butter
1 tablespoon sugar
1/4 teaspoon of salt
fresh fruit of your choice, cut into bite-sized pieces
whipped cream

Steps:

  • Preheat oven to 450°F. If you have a convection oven, set it at 425°F (the pancakes rise even higher on the convection setting).
  • In a large bowl, lightly beat the eggs with a whisk or fork. Stir in the milk, melted butter, salt and sugar. Add the flour to the egg mixture, a big spoonful at a time as you continue to whisk. Be careful not to over-mix, to keep the pancake light and fluffy.
  • Lightly spray a 9"-11" oven-safe skillet with cooking spray.
  • Pour the batter into a heated skillet (this will yield a more golden brown, puffier pancake). Bake 12-18 minutes, just until the edges are golden. Check your pancake at the 12 minute mark. Top with the fresh fruit and whipped cream just before serving.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 175 mg, Fat 1 1/2, Fiber 0 g, Protein 7 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 250 mg, Sugar 5 g, TransFat 0 g

GERMAN PANCAKE (AKA DUTCH BABY) RECIPE BY TASTY



German Pancake (aka Dutch Baby) Recipe by Tasty image

Here's what you need: large eggs, granulated sugar, salt, milk, vanilla extract, all-purpose flour, butter, butter, powdered sugar, sliced strawberry

Provided by Tasty

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 10

3 large eggs
1 ½ tablespoons granulated sugar
1 pinch salt
¾ cup milk, warm
2 teaspoons vanilla extract
¾ cup all-purpose flour
1 tablespoon butter, melted
2 tablespoons butter
powdered sugar, for serving
sliced strawberry, for serving

Steps:

  • Preheat the oven to 400°F (205°C).
  • Combine the eggs, granulated sugar, salt, milk, vanilla, flour and melted butter in a blender or food processor and blend until smooth.
  • Preheat an oven-safe skillet over medium-high heat for 3-4 minutes. Melt the butter in the skillet. Pour the batter into the heated skillet and then immediately, and carefully, move the skillet to the oven and bake for 25-30 minutes. The pancake is done when it is a rich amber color and the sides have risen considerably. Carefully remove the pancake from the skillet and let cool slightly on a wire rack.
  • Serve warm with powdered sugar and sliced strawberries.
  • Enjoy!

Nutrition Facts : Calories 181 calories, Carbohydrate 16 grams, Fat 9 grams, Fiber 0 grams, Protein 6 grams, Sugar 3 grams

GERMAN PANCAKE



German Pancake image

Piping hot and puffy from the oven, this golden pancake made a pretty presentation for a skier's theme breakfast I hosted. Served with homemade buttermilk syrup, it's an eye-opening treat. Make several German pancakes if you're feeding a crowd, and keep in mind that my easy syrup tastes great on waffles and French toast, too. -Renae Moncur, Burley, Idaho

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 8 servings (2 cups syrup).

Number Of Ingredients 14

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
Confectioners' sugar
Fresh blueberries, optional

Steps:

  • Preheat oven to 400°. Place first 4 ingredients in a blender; process just until smooth., Pour melted butter into a 13x9-in. baking dish; tilt dish to coat. Add batter; bake, uncovered, until puffed and golden brown, about 20 minutes., Meanwhile, place butter, sugar, buttermilk, corn syrup and baking soda in a small saucepan; bring to a boil. Cook, uncovered, 7 minutes. Remove from heat; stir in vanilla., Remove pancake from oven. Dust with confectioners' sugar; serve immediately with syrup and, if desired, fresh blueberries.

Nutrition Facts : Calories 428 calories, Fat 19g fat (11g saturated fat), Cholesterol 203mg cholesterol, Sodium 543mg sodium, Carbohydrate 56g carbohydrate (42g sugars, Fiber 0 fiber), Protein 8g protein.

GERMAN PUFF PANCAKES



German Puff Pancakes image

Puffy oven-baked buttery pancake. It's SO easy! You may never make traditional pancakes again. Pour your favorite syrup over it, or just dust powdered sugar on top. There's not much need to add more butter because it's already baked onto the top and forms a delicious salty and buttery crust.

Provided by Kristi Francis

Categories     100+ Breakfast and Brunch Recipes     Pancake Recipes     Baked Pancake Recipes

Time 30m

Yield 6

Number Of Ingredients 7

6 eggs
1 cup all-purpose flour
1 cup milk
¼ teaspoon salt
½ teaspoon vanilla extract
½ teaspoon ground cinnamon
2 tablespoons salted butter

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C).
  • Whisk the eggs, flour, milk, salt, vanilla extract, and cinnamon in a bowl; set aside.
  • Put the butter in a 9x11-inch baking dish. Melt the butter in the preheated oven, making sure it doesn't burn, about 5 minutes. Pour the batter into the baking dish with the melted butter.
  • Return to the oven and bake until the pancake is puffed and no longer moist in the center, 20 to 25 minutes.

Nutrition Facts : Calories 203.1 calories, Carbohydrate 18.4 g, Cholesterol 199.4 mg, Fat 9.8 g, Fiber 0.7 g, Protein 9.8 g, SaturatedFat 4.5 g, Sodium 211.3 mg, Sugar 2.4 g

GERMAN PANCAKE (PUFF PANCAKE)



German Pancake (Puff Pancake) image

I LOVE this recipe. My Grandma had always made it for me and when I make it for family and friends they love it too! It's quick and easy and uses everything you already have at home.

Provided by Krystles Recipes

Categories     Breakfast

Time 20m

Yield 1 9" Pie Pan, 1-2 serving(s)

Number Of Ingredients 4

2 tablespoons butter
2 eggs
1/2 cup milk
1/2 cup flour

Steps:

  • Preheat your oven to 425 degrees. Melt butter in preheating oven in a 9" pie pan. Beat together the rest of the ingredients. Batter can be slightly lumpy. Pour over the melted butter in the pie pan. Bake for 15 minutes or until puffed up and golden! Sprinkle with powdered sugar and lemon juice (optional).

GERMAN APPLE PUFF PANCAKE



German Apple Puff Pancake image

We saw this recipe on Michelle Greenwald's (www.magicalmeltingpot.com)Yahoo Blog, and gave it a try. We both assumed it would be too sweet and gooey for breakfast, but since it's dreary and rainy this morning, figured we'd fire up the oven and give it a try. YUM! It wasn't too sweet at all, and the pancake had a bit of a custardy taste. It was easy to put together and made enough for the both of us, with a couple bites of crust left over for our four dogs. The recipe omits instructions for making up the batter, but we just combined the ingredients and mixed well. We used a 10-inch iron skillet, but any oven-safe non-stick pan would do.

Provided by Joyful_FandC

Categories     Breakfast

Time 30m

Yield 2 serving(s)

Number Of Ingredients 8

1 large apple (eg. Delicious)
3 tablespoons butter
3 tablespoons sugar
1 1/2 teaspoons ground cinnamon
3 eggs, at room temperature
1/2 cup milk, at room temperature
1/2 cup all-purpose flour
1/2 teaspoon salt

Steps:

  • Preheat oven to 425 degrees.
  • Mix the cinnamon and sugar in a small bowl.
  • Peel the apples and cut into 1/4-inch slices.
  • Melt the butter in a skillet.
  • Add apple slices and sprinkle with cinnamon/sugar mixture. Saute the apples until they soften and become light golden brown on both sides (approx. 4-5 minutes).
  • While sauteing the apples, beat eggs and combine with milk, flour and salt, stirring well to make a smooth batter.
  • Pour the batter over the apples and place the pan in the hot oven.
  • Bake approximately 18 minutes. Do not open oven while baking. Use oven light to check. Pancake is done when it no longer appears wet on top.
  • To serve, invert the pan over a dinner plate.

OLD-WORLD PUFF PANCAKE



Old-World Puff Pancake image

My mom told me her mother-in-law showed her how to make this dish, which became popular during the Depression, on their "get acquainted" visit in 1927. At that time, cooks measured ingredients in pinches, dashes and dibs. But through the years, accurate amounts were noted. My wife and I continue to enjoy this dish today, particularly for brunch. -Auton Miller, Piney Flats, Tennessee

Provided by Taste of Home

Categories     Breakfast     Brunch

Time 30m

Yield 4 servings.

Number Of Ingredients 10

2 tablespoons butter
3 large eggs, room temperature
3/4 cup whole milk
3/4 cup all-purpose flour
2 teaspoons sugar
1 teaspoon ground nutmeg
Confectioners' sugar
Lemon wedges
Syrup, optional
Fresh raspberries, optional

Steps:

  • Place butter in a 10-in. ovenproof skillet; place in a 425° oven until melted, 2-3 minutes. In a blender, process the eggs, milk, flour, sugar and nutmeg until smooth. Pour into prepared skillet. , Bake at 425° until puffed and browned, 16-18 minutes. Dust with confectioners' sugar. Serve with lemon wedges and, if desired, syrup and raspberries.

Nutrition Facts : Calories 178 calories, Fat 5g fat (2g saturated fat), Cholesterol 144mg cholesterol, Sodium 74mg sodium, Carbohydrate 23g carbohydrate (5g sugars, Fiber 1g fiber), Protein 9g protein.

DUTCH BABY (AKA: GERMAN PANCAKE OR PUFF PANCAKE)



Dutch Baby (Aka: German Pancake or Puff Pancake) image

My sister Daralyn introduced this recipe to our family soon after she was married. Her recipe evolved from a favorite breakfast, to our families standard birthday breakfast. When served for a birthday we add candles and a round of "Happy Birthday" but it tastes just as good without those to amenities!

Provided by Likkel

Categories     Breakfast

Time 25m

Yield 2 serving(s)

Number Of Ingredients 5

3 eggs
1/2 cup milk
1/2 cup flour
1/4 teaspoon salt
1 tablespoon butter

Steps:

  • Preheat the oven to 450°F Beat eggs with a wire whip until well aerated. Add milk and whip again. Add salt and flour and stir with a fork, until just blended.
  • Meanwhile, melt butter in a cast-iron skillet or a 8 x 8 baking dish with at least 2" sides. Run butter all over the pan bottom and up the sides so pancake can climb!
  • Bake for 15 minutes. Serve with butter, syrup and powdered sugar. It is also good when sprinkled with a little lemon juice or topped with fruit (blueberries, sliced peaches, sliced apples or mixed berries).
  • *Can be doubled and baked in a 9 x 13 pan with 2" sides.

Nutrition Facts : Calories 310.9, Fat 15.4, SaturatedFat 7.4, Cholesterol 302.8, Sodium 478.4, Carbohydrate 27.2, Fiber 0.8, Sugar 0.4, Protein 14.7

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Top Asked Questions

How to make German pancakes in oven?
How to make German Pancakes: Add 5 tablespoons of butter to a 9×13 inch baking and place it in your preheating oven to melt. Meanwhile, add the eggs, milk, flour, salt and vanilla to a blender; cover and blend until smooth. Pour batter into the baking dish, over the melted butter.
How long to bake German puff pancakes?
Slowly and without too much jiggling of the pan, put it back into the oven and let it bake for about 20-25 minutes or until the German puff pancakes are puffy and the edges are golden brown. For serving, cut these easy German pancakes into square or rectangular sections and serve.
What are the ingredients in German pancakes?
How to make German Pancakes: As I mentioned before, this puff pancake recipe requires just 5 simple ingredients: Eggs. Milk. Flour. Salt. Butter.
How to make fluffy pancakes in the oven?
Don’t melt the butter in the microwave which may seem easier. The hot pan helps the pancakes begin to puff immediately. Preheat the oven with the butter in the pan so it can melt as the oven and the pan warm up. Then pour the batter directly into the hot pan. Using white all purpose flour will give you the best, fluffy pancakes.

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