German Oven Pancakes are a fun breakfast to make. A simple batter is baked at a high heat causing the pancake to puff up in the oven. Serve with syrup and a side of brown sugar bacon for a delicious, family meal.
I have been making German Oven Pancakes for years. I think these are basically a large popover, but they are a lot of fun to make and eat! I’ve tried two other German Oven Pancake recipes, both of which were fine, but had their issues. This recipe, however, makes perfect German oven pancakes. The batter puffed up nicely and we had plenty to eat. In fact, we had leftovers, which never happens with German Oven Pancakes around here. I tripled the recipe below and baked 2/3 of the batter in a 9×13 pan and 1/3 in a cast iron skillet. To make enough batter for just a 9×13 pan, double the recipe.
I almost always have issues with the pancakes sticking and this recipe was no exception, but the pancakes didn’t stick quite as badly. I have no idea why the pancakes stick. I’ve tried every suggestion under the sun to get them not to stick but the only thing that seems to work is to butter your baking dish really well. Like use half a stick of butter to grease that baby! Or just be prepared for a little sticking.
The traditional way to serve these is with a squirt of lemon juice and a sprinkle of powdered sugar. I prefer them, however, with a coconut cream syrup or buttermilk syrup but maple syrup is just as yummy.
German Oven Pancakes
German Oven Pancakes are a fun breakfast to make. A simple batter is baked at a high heat causing the pancake to puff up in the oven.
- 3 eggs
- 1/2 cup milk
- 1/2 cup flour
- 1/2 teaspoon salt
- 2 Tablespoons butter, melted
- Preheat oven to 450 degrees. Butter a 12" skillet or pan.
- Whisk eggs in a large bowl until thoroughly mixed. Add milk and blend well.
- Combine flour and salt in a medium bowl and whisk together thoroughly.
- Add the flour to the egg mixture while constantly whisking.
- Whisk to blend until smooth.
- Add the melted butter and mix until smooth.
- Pour batter into pan and bake for 15 minutes. If you are using smaller pans, the pancakes should be done. If using larger pans, lower temp to 350 degrees and bake for another 10 minutes or until lightly browned on top.
- Serve immediately.
This recipe will fit a 12" cast iron skillet and feeds 2-3 people. To bake in a 9 x 13 pan, triple the recipe.
Amount Per Serving: Calories: 354Total Fat: 20gSaturated Fat: 10gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 314mgSodium: 759mgCarbohydrates: 27gFiber: 1gSugar: 0gProtein: 15g
Beautiful! I love making these. I never seem to be able to get them to puff up with such pretty whirls in them. Any tips on how to get those sweet golden-brown peaks?
Don’t over beat the batter when mixing. Give it a lot of air but don’t beat it too much. It’s a fine line. 🙂
I bet blueberries and powdered sugar would go well with these..
I’ve never tried blueberries (mostly because I don’t cook this when it’s hot out and that’s when blueberries are in season) but I’m betting they would be delicious. I might have to try a blueberry syrup.