There’s something utterly magical about biting into a fluffy German pancake, with its golden edges and cloud-like center. Whether you’re craving a cozy weekend breakfast or a simple yet impressive brunch dish, these 19 recipes are your ticket to pancake paradise. From classic versions to creative twists, each one promises to delight your taste buds and make your mornings a little brighter. Let’s dive into the deliciousness!
Classic German Pancake with Powdered Sugar
Radiating warmth and comfort, the Classic German Pancake with Powdered Sugar is a sublime breakfast delight that effortlessly combines simplicity with elegance. Its golden, puffed edges and tender center, dusted with a snowy blanket of powdered sugar, make it a visually stunning and deliciously satisfying dish.
Ingredients
- For the batter:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- For cooking:
- 2 tbsp unsalted butter
- For serving:
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 425°F (218°C) to ensure it reaches the perfect temperature for puffing the pancake.
- In a medium bowl, whisk together the eggs, flour, milk, granulated sugar, salt, and vanilla extract until the batter is smooth and free of lumps.
- Place the butter in a 10-inch ovenproof skillet and melt it over medium heat, swirling to coat the bottom and sides evenly.
- Pour the batter into the skillet and immediately transfer it to the preheated oven.
- Bake for 20 minutes, or until the pancake is puffed and golden brown around the edges. Avoid opening the oven door during baking to prevent the pancake from deflating.
- Remove the skillet from the oven and let the pancake sit for a minute to slightly deflate before serving.
- Dust generously with powdered sugar and serve warm.
How the pancake transforms in the oven is nothing short of magical, with its edges rising dramatically to create a light, airy texture that contrasts beautifully with the custardy center. For an extra touch of indulgence, serve with a side of fresh berries or a drizzle of maple syrup.
Apple Cinnamon German Pancake
Brimming with the warmth of cinnamon and the sweet tang of apples, this Apple Cinnamon German Pancake is a delightful twist on a classic breakfast favorite. Its puffed edges and tender center make it a showstopper on any brunch table, promising a symphony of flavors with every bite.
Ingredients
- For the pancake:
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter
- For the apple cinnamon topping:
- 1 large apple, thinly sliced
- 2 tbsp unsalted butter
- 2 tbsp brown sugar
- 1 tsp ground cinnamon
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough to puff the pancake properly.
- In a blender, combine the eggs, milk, flour, granulated sugar, vanilla extract, and salt. Blend until smooth, about 30 seconds, to create a lump-free batter.
- Place the 2 tbsp of unsalted butter in a 10-inch ovenproof skillet and melt over medium heat, swirling to coat the bottom and sides evenly.
- Pour the batter into the skillet and immediately transfer to the preheated oven. Bake for 20 minutes, or until the pancake is puffed and golden brown around the edges.
- While the pancake bakes, prepare the topping. In a separate skillet, melt the remaining 2 tbsp of butter over medium heat. Add the sliced apples, brown sugar, and cinnamon, cooking for about 5 minutes until the apples are tender and the sauce has thickened slightly.
- Once the pancake is done, remove it from the oven and immediately top with the apple cinnamon mixture. Slice and serve warm for the best texture and flavor.
With its golden, custardy center and caramelized apple topping, this pancake is a harmonious blend of textures and tastes. For an extra indulgent touch, drizzle with maple syrup or a dollop of whipped cream before serving.
Blueberry Lemon German Pancake
Vibrant and bursting with the fresh flavors of summer, this Blueberry Lemon German Pancake is a delightful twist on a classic breakfast dish. Its golden edges and custardy center, studded with juicy blueberries and brightened with a hint of lemon, make it a showstopper for any brunch table.
Ingredients
- For the batter:
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup whole milk
- 1 tbsp granulated sugar
- 1 tsp vanilla extract
- Zest of 1 lemon
- For the topping:
- 1 cup fresh blueberries
- 2 tbsp unsalted butter
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat up.
- In a medium bowl, whisk together the flour and salt. In another bowl, beat the eggs, then add the milk, granulated sugar, vanilla extract, and lemon zest, whisking until smooth.
- Gradually add the dry ingredients to the wet ingredients, whisking until just combined to avoid overmixing.
- Carefully remove the hot skillet from the oven, add the butter, and swirl to coat the bottom and sides as it melts.
- Pour the batter into the skillet, then scatter the blueberries evenly over the top.
- Bake for 20-25 minutes, until the pancake is puffed and golden around the edges, and the center is set.
- Remove from the oven and let it cool for a few minutes before dusting with powdered sugar.
Out of the oven, this pancake boasts a dramatic rise with a tender, almost soufflé-like interior. The tartness of the lemon zest perfectly complements the sweetness of the blueberries, creating a harmonious balance of flavors. Serve it straight from the skillet for a rustic presentation, or slice it into wedges for an elegant plated dessert.
Chocolate Chip German Pancake
Combining the fluffy grandeur of a German pancake with the irresistible allure of chocolate chips, this dish is a delightful twist on a breakfast classic. Perfect for those mornings when you crave something sweet yet sophisticated, it promises to elevate your first meal of the day into a memorable culinary experience.
Ingredients
- For the batter:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup whole milk
- 1 tsp vanilla extract
- For the topping:
- 1/2 cup semi-sweet chocolate chips
- 2 tbsp unsalted butter, melted
- Powdered sugar, for dusting
Instructions
- Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to warm as the oven heats.
- In a large bowl, whisk together the flour, sugar, and salt until well combined.
- Add the eggs, milk, and vanilla extract to the dry ingredients, whisking vigorously until the batter is smooth and free of lumps.
- Carefully remove the hot skillet from the oven, add the melted butter, and swirl to coat the bottom and sides evenly.
- Pour the batter into the skillet, then sprinkle the chocolate chips evenly over the top.
- Bake for 20-25 minutes, or until the pancake is puffed and golden around the edges.
- Remove from the oven and let it sit for a minute before dusting with powdered sugar.
Marvel at the contrast between the crispy edges and the soft, custardy center, each bite punctuated by the molten chocolate chips. Serve it straight from the skillet for a rustic presentation, or accompany it with fresh berries for a burst of freshness.
Banana Nut German Pancake
Majestic in its simplicity yet profound in flavor, the Banana Nut German Pancake is a delightful twist on a classic breakfast favorite, blending the sweet richness of bananas with the earthy crunch of nuts for a truly indulgent experience.
Ingredients
- For the batter:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- For the topping:
- 2 tbsp unsalted butter
- 1 ripe banana, sliced
- 1/4 cup chopped walnuts
- 2 tbsp brown sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for baking.
- In a medium bowl, whisk together the eggs, flour, milk, granulated sugar, salt, and vanilla extract until the batter is smooth and free of lumps.
- Place the butter in a 10-inch ovenproof skillet and melt it over medium heat, swirling to coat the bottom and sides evenly.
- Arrange the banana slices in a single layer at the bottom of the skillet, then sprinkle with walnuts, brown sugar, and cinnamon.
- Pour the batter over the banana and nut mixture, then transfer the skillet to the preheated oven.
- Bake for 15-20 minutes, or until the pancake is puffed and golden brown around the edges.
- Remove from the oven and let it cool for a couple of minutes before slicing. Tip: The pancake will deflate slightly as it cools, which is normal and adds to its rustic charm.
Kaleidoscopic in texture, the Banana Nut German Pancake offers a crispy exterior that gives way to a soft, custardy center, punctuated by the sweet bananas and crunchy walnuts. Serve it warm with a drizzle of maple syrup or a dollop of whipped cream for an extra touch of decadence.
Strawberry Rhubarb German Pancake
Vibrant and bursting with seasonal flavors, the Strawberry Rhubarb German Pancake is a delightful twist on a classic breakfast dish, combining the tartness of rhubarb with the sweetness of strawberries in a fluffy, oven-baked pancake that’s as visually stunning as it is delicious.
Ingredients
- For the pancake batter:
- 3/4 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup whole milk
- 1 tsp vanilla extract
- For the strawberry rhubarb topping:
- 1 cup sliced strawberries
- 1 cup diced rhubarb
- 1/4 cup granulated sugar
- 1 tbsp unsalted butter
Instructions
- Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat up as the oven preheats.
- In a medium bowl, whisk together the flour, sugar, and salt for the pancake batter.
- In another bowl, beat the eggs, then whisk in the milk and vanilla extract until well combined.
- Gradually add the dry ingredients to the wet ingredients, whisking until the batter is smooth and free of lumps.
- Carefully remove the hot skillet from the oven, add the butter, and swirl to coat the bottom and sides as it melts.
- Pour the batter into the skillet and immediately return it to the oven. Bake for 20 minutes, or until the pancake is puffed and golden brown around the edges.
- While the pancake bakes, combine the strawberries, rhubarb, and sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the fruit softens and the sugar dissolves, about 5 minutes.
- Once the pancake is done, remove it from the oven and immediately spoon the strawberry rhubarb topping over the center.
- Serve warm, allowing the pancake to deflate slightly for easier slicing.
Notably, the pancake boasts a custard-like center with crisp, buttery edges, perfectly complementing the sweet-tart fruit topping. For an extra indulgent touch, drizzle with honey or sprinkle with powdered sugar before serving.
Peach Cobbler German Pancake
Kickstarting the summer with a dessert that marries the juiciness of ripe peaches with the fluffy grandeur of a German pancake, this Peach Cobbler German Pancake is a showstopper. Its golden edges and tender center make it a perfect blend of textures, promising a delightful experience with every bite.
Ingredients
- For the pancake:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter
- For the peach cobbler topping:
- 2 cups sliced fresh peaches
- 1/4 cup brown sugar
- 1 tbsp lemon juice
- 1/2 tsp ground cinnamon
- 1/4 tsp ground nutmeg
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough for the pancake to puff up beautifully.
- In a blender, combine the eggs, flour, milk, granulated sugar, vanilla extract, and salt. Blend until smooth, about 30 seconds, to avoid any lumps in your batter.
- Place the butter in a 10-inch ovenproof skillet and melt it in the preheating oven, about 3 minutes, watching closely to prevent burning.
- Carefully remove the skillet from the oven and swirl the melted butter to coat the bottom and sides. Pour the batter into the skillet and return it to the oven.
- Bake for 20 minutes, or until the pancake is puffed and golden around the edges. Avoid opening the oven door during baking to prevent the pancake from deflating.
- While the pancake bakes, prepare the peach topping. In a medium bowl, toss the sliced peaches with brown sugar, lemon juice, cinnamon, and nutmeg until well coated.
- Once the pancake is done, remove it from the oven and immediately spoon the peach mixture over the top. The residual heat will soften the peaches slightly.
- Serve warm, allowing the juices from the peaches to seep into the pancake, creating a moist and flavorful dish.
With its crisp edges and soft, custardy center, this Peach Cobbler German Pancake is a textural dream. The spiced peaches add a sweet and tangy contrast, making it irresistible when served with a dollop of whipped cream or a scoop of vanilla ice cream.
Pumpkin Spice German Pancake
Captivating the essence of autumn in every bite, this Pumpkin Spice German Pancake marries the warmth of seasonal spices with the airy, custard-like texture of a traditional German pancake. Perfect for a cozy weekend brunch, it’s a dish that promises to delight the senses with its golden edges and tender center.
Ingredients
- For the batter:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1/2 tsp salt
- 1 tsp pumpkin pie spice
- 3/4 cup whole milk
- 3 large eggs
- 1/2 cup pumpkin puree
- 1 tsp vanilla extract
- For baking:
- 2 tbsp unsalted butter
Instructions
- Preheat your oven to 425°F (220°C) to ensure it reaches the perfect temperature for a lofty rise.
- In a large mixing bowl, whisk together the flour, sugar, salt, and pumpkin pie spice until well combined.
- Add the milk, eggs, pumpkin puree, and vanilla extract to the dry ingredients. Whisk vigorously for about 1 minute until the batter is smooth and free of lumps.
- Place the butter in a 10-inch cast-iron skillet or ovenproof pan. Heat in the preheated oven for 3 minutes, or until the butter is melted and the pan is hot.
- Carefully remove the skillet from the oven. Pour the batter into the center of the skillet, allowing it to spread evenly.
- Bake for 20-25 minutes, or until the pancake is puffed and golden around the edges. Avoid opening the oven door during baking to prevent deflating.
- Remove from the oven and let it sit for 2 minutes before slicing. This allows the pancake to set slightly for easier serving.
Yielded with a crisp exterior and a softly set interior, this Pumpkin Spice German Pancake is a harmonious blend of textures. Serve it dusted with powdered sugar and a drizzle of maple syrup for an extra touch of sweetness, or accompany it with a dollop of whipped cream for added decadence.
Caramel Apple German Pancake
Elevate your breakfast or brunch table with a Caramel Apple German Pancake, a dish that marries the rustic charm of a traditional German pancake with the sweet, indulgent flavors of caramel and apples. This oven-baked delight puffs up beautifully, offering a light yet satisfying texture that perfectly complements its rich topping.
Ingredients
- For the pancake:
- 3 large eggs
- 3/4 cup whole milk
- 3/4 cup all-purpose flour
- 1/4 tsp salt
- 2 tbsp granulated sugar
- 1 tsp vanilla extract
- 3 tbsp unsalted butter
- For the caramel apple topping:
- 2 medium apples, peeled and thinly sliced
- 1/4 cup unsalted butter
- 1/2 cup packed brown sugar
- 1 tsp ground cinnamon
- 1/4 tsp ground nutmeg
- 1/4 cup heavy cream
Instructions
- Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat.
- In a blender, combine the eggs, milk, flour, salt, sugar, and vanilla extract. Blend until smooth, about 30 seconds. Let the batter rest for 10 minutes to allow the flour to hydrate.
- Carefully remove the hot skillet from the oven and add the 3 tbsp of butter, swirling to coat the bottom and sides as it melts.
- Pour the batter into the skillet and immediately return it to the oven. Bake for 20 minutes, then reduce the temperature to 375°F (190°C) and bake for an additional 10 minutes until the pancake is puffed and golden.
- While the pancake bakes, prepare the caramel apple topping. In a medium saucepan over medium heat, melt the 1/4 cup of butter. Add the apples, brown sugar, cinnamon, and nutmeg, stirring to coat the apples evenly.
- Cook the apples for about 5 minutes, until they begin to soften. Pour in the heavy cream and continue to cook for another 3 minutes, stirring constantly, until the sauce thickens slightly.
- Once the pancake is done, remove it from the oven and immediately pour the caramel apple topping over the center. The pancake will deflate slightly, which is normal.
- Serve warm, slicing the pancake into wedges at the table. For an extra touch of elegance, drizzle with additional caramel sauce or a dusting of powdered sugar.
Best enjoyed fresh from the oven, this Caramel Apple German Pancake boasts a delightful contrast between the crisp edges and the soft, custardy center, all enveloped in a luscious caramel apple sauce. Its comforting warmth and autumnal flavors make it a perfect centerpiece for a cozy morning gathering.
Cherry Almond German Pancake
On a morning that calls for something special, the Cherry Almond German Pancake emerges as a showstopper, blending the tartness of cherries with the nutty warmth of almonds in a dish that’s as visually impressive as it is delicious. This puffed, golden pancake, with its delicate edges and custardy center, is a testament to the beauty of simple ingredients transformed through baking.
Ingredients
- For the batter:
- 3/4 cup all-purpose flour
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 3 large eggs
- 3/4 cup whole milk
- 1 tsp pure vanilla extract
- 1/2 tsp almond extract
- For the topping:
- 1 cup fresh cherries, pitted and halved
- 2 tbsp unsalted butter
- 2 tbsp sliced almonds
- 1 tbsp powdered sugar, for dusting
Instructions
- Preheat your oven to 425°F (218°C) and place a 10-inch cast-iron skillet inside to warm as the oven heats.
- In a large bowl, whisk together the flour, sugar, and salt until well combined.
- Add the eggs, milk, vanilla extract, and almond extract to the dry ingredients, whisking until the batter is smooth and free of lumps. Let the batter rest for 10 minutes to allow the flour to hydrate fully.
- Carefully remove the hot skillet from the oven and add the butter, swirling until melted and the skillet is coated. Tip: The butter should be bubbly but not brown to prevent burning.
- Pour the batter into the skillet and quickly scatter the cherries and sliced almonds over the top.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges. Tip: Avoid opening the oven door during the first 15 minutes to ensure the pancake rises properly.
- Remove from the oven and dust with powdered sugar. Serve immediately. Tip: For an extra touch of elegance, serve with a dollop of whipped cream or a drizzle of honey.
Cherry Almond German Pancake offers a delightful contrast of textures, from the crisp edges to the soft, eggy center, all while the cherries provide a juicy burst of flavor. Consider presenting it straight from the skillet for a rustic yet sophisticated brunch centerpiece.
Raspberry White Chocolate German Pancake
Savory and sweet collide in this Raspberry White Chocolate German Pancake, a dish that marries the airy lightness of a traditional German pancake with the luxurious richness of white chocolate and the tart freshness of raspberries. Perfect for a weekend brunch or a decadent dessert, this recipe promises to elevate your dining experience with its sophisticated flavors and stunning presentation.
Ingredients
- For the pancake:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter
- For the topping:
- 1/2 cup fresh raspberries
- 1/4 cup white chocolate chips
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough to give the pancake its signature puff.
- In a blender, combine the eggs, flour, milk, granulated sugar, and salt. Blend on high for 30 seconds until the batter is smooth and free of lumps. Let the batter rest for 5 minutes to allow the flour to hydrate fully.
- Place the butter in a 10-inch ovenproof skillet and melt over medium heat, swirling to coat the bottom and sides evenly. Tip: Use a pastry brush to spread any unmelted butter for an even coating.
- Pour the batter into the skillet and immediately transfer to the preheated oven. Bake for 15-18 minutes until the pancake is puffed and golden around the edges.
- Remove the pancake from the oven and quickly scatter the white chocolate chips over the top. The residual heat will melt the chocolate slightly. Tip: For an even distribution, sprinkle the chocolate chips in a circular motion starting from the center.
- Arrange the fresh raspberries on top of the melted chocolate, then dust lightly with powdered sugar. Tip: For a more dramatic effect, serve the pancake directly in the skillet at the table.
Rich in contrast, the Raspberry White Chocolate German Pancake offers a delightful play of textures from the crisp edges to the soft, custardy center. The sweetness of the white chocolate balances the tartness of the raspberries, making each bite a harmonious blend of flavors. Serve it warm with a drizzle of raspberry coulis for an extra touch of elegance.
Maple Pecan German Pancake
Just when you thought breakfast couldn’t get any more indulgent, along comes this Maple Pecan German Pancake, a dish that marries the rustic charm of a traditional German pancake with the sweet, nutty allure of maple and pecans. Perfect for a leisurely weekend brunch, it’s a showstopper that’s surprisingly simple to make.
Ingredients
- For the pancake:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- 2 tbsp unsalted butter
- For the topping:
- 1/4 cup pure maple syrup
- 1/2 cup chopped pecans
- 1 tbsp powdered sugar (for dusting)
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough to give the pancake its signature puff.
- In a medium bowl, whisk together the eggs, flour, milk, granulated sugar, vanilla extract, and salt until smooth. Let the batter rest for 5 minutes to allow the flour to hydrate, resulting in a tender pancake.
- Place the butter in a 10-inch ovenproof skillet and melt over medium heat, swirling to coat the bottom and sides. This prevents sticking and adds a rich flavor.
- Pour the batter into the skillet and immediately transfer to the oven. Bake for 15-20 minutes, until the pancake is puffed and golden brown around the edges.
- While the pancake bakes, warm the maple syrup in a small saucepan over low heat and toast the pecans in a dry skillet over medium heat until fragrant, about 3 minutes. Stirring frequently to prevent burning.
- Remove the pancake from the oven and drizzle with the warm maple syrup, sprinkle with toasted pecans, and dust lightly with powdered sugar. Serve immediately for the best texture and flavor.
The Maple Pecan German Pancake emerges from the oven with a dramatic puff, settling into a custardy center surrounded by crisp, buttery edges. The combination of warm maple syrup and crunchy pecans adds a delightful contrast, making each bite a harmonious blend of textures and flavors. For an extra touch of elegance, serve with a dollop of whipped cream or a side of fresh berries.
Lemon Poppy Seed German Pancake
On a bright morning, nothing heralds the arrival of summer quite like the zesty aroma of lemon paired with the delicate crunch of poppy seeds, all baked into a fluffy, golden German pancake. This dish, a delightful twist on the classic, promises to elevate your brunch with its elegant simplicity and vibrant flavors.
Ingredients
- For the batter:
- 3/4 cup all-purpose flour
- 1/4 cup granulated sugar
- 1 tbsp poppy seeds
- 1/2 tsp salt
- 4 large eggs
- 3/4 cup whole milk
- 1 tbsp lemon zest
- 2 tbsp fresh lemon juice
- 1 tsp vanilla extract
- For baking:
- 3 tbsp unsalted butter
Instructions
- Preheat your oven to 425°F (218°C) to ensure it reaches the perfect temperature for a lofty rise.
- In a large bowl, whisk together the flour, sugar, poppy seeds, and salt until well combined.
- In another bowl, beat the eggs lightly, then whisk in the milk, lemon zest, lemon juice, and vanilla extract until smooth.
- Gradually add the wet ingredients to the dry ingredients, whisking constantly to avoid lumps, until the batter is smooth and homogenous.
- Place the butter in a 10-inch cast-iron skillet or ovenproof pan, and melt it in the preheated oven for about 3 minutes, watching carefully to prevent browning.
- Swirl the melted butter to coat the pan evenly, then pour in the batter immediately.
- Bake for 20-25 minutes, or until the pancake is puffed and golden around the edges, resisting the urge to open the oven door too early.
- Remove from the oven and let it sit for a minute before slicing to serve.
Delightfully airy with a crisp edge, this Lemon Poppy Seed German Pancake offers a tangy contrast to its buttery base, making it a standout dish. Serve it dusted with powdered sugar and a drizzle of honey for an extra touch of sweetness, or accompany it with fresh berries for a refreshing contrast.
Black Forest German Pancake
Radiating with the rich flavors of the Black Forest, this German Pancake is a delightful twist on a classic, combining the depth of chocolate with the tartness of cherries for a breakfast that feels indulgent yet effortlessly elegant.
Ingredients
- For the pancake:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter
- For the topping:
- 1 cup fresh cherries, pitted and halved
- 1/4 cup granulated sugar
- 1/2 cup heavy cream
- 1 tbsp powdered sugar
- 1/2 tsp vanilla extract
- 1/4 cup dark chocolate shavings
Instructions
- Preheat your oven to 425°F to ensure it’s perfectly heated for the pancake to rise.
- In a blender, combine the eggs, flour, milk, granulated sugar, and salt. Blend until smooth, about 30 seconds, for a lump-free batter.
- Melt the butter in a 10-inch ovenproof skillet over medium heat, swirling to coat the bottom and sides evenly.
- Pour the batter into the skillet and immediately transfer to the oven. Bake for 20 minutes, or until the pancake is puffed and golden brown around the edges.
- While the pancake bakes, combine the cherries and granulated sugar in a small saucepan over medium heat. Cook, stirring occasionally, until the cherries soften and release their juices, about 5 minutes. Set aside to cool slightly.
- In a medium bowl, whip the heavy cream, powdered sugar, and vanilla extract to soft peaks for a light and airy topping.
- Once the pancake is done, remove it from the oven and let it settle for a minute. It will deflate slightly, which is normal.
- Top the pancake with the whipped cream, cherry mixture, and a generous sprinkle of dark chocolate shavings.
Soaring with a light, custardy center and crisp edges, this Black Forest German Pancake is a harmonious blend of textures and flavors. Serve it warm for a decadent breakfast or brunch that’s sure to impress.
Savory Bacon and Cheese German Pancake
Delightfully bridging the gap between breakfast and brunch, this Savory Bacon and Cheese German Pancake is a masterpiece of fluffy texture and rich flavors. Designed to impress, it combines the smoky depth of bacon with the creamy sharpness of cheese, all enveloped in a golden, puffed pancake that’s as visually stunning as it is delicious.
Ingredients
- For the pancake batter:
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup whole milk
- For the filling:
- 6 slices bacon, cooked until crisp and crumbled
- 1 cup shredded sharp cheddar cheese
- 2 tbsp unsalted butter, melted
Instructions
- Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat.
- In a medium bowl, whisk together the flour and salt. Add the eggs and milk, whisking until the batter is smooth and free of lumps.
- Carefully remove the hot skillet from the oven. Add the melted butter, swirling to coat the bottom and sides evenly.
- Pour the batter into the skillet, then sprinkle the crumbled bacon and shredded cheese evenly over the top.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges. Avoid opening the oven door during the first 15 minutes to ensure proper rising.
- Remove from the oven and let stand for 2-3 minutes before slicing. This allows the pancake to set slightly for easier serving.
Key to its appeal, the pancake emerges with a custard-like center surrounded by crisp, buttery edges. Serve it straight from the skillet for a rustic presentation, or garnish with fresh herbs for a touch of color. Either way, it’s a dish that promises to elevate any morning gathering.
Spinach and Feta German Pancake
Fluffy and golden, this Spinach and Feta German Pancake is a delightful twist on the classic, blending the earthy tones of spinach with the tangy sharpness of feta in a dish that’s as visually stunning as it is delicious.
Ingredients
- For the batter:
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 4 large eggs
- 3/4 cup whole milk
- 2 tbsp unsalted butter, melted
- For the filling:
- 1 cup fresh spinach, chopped
- 1/2 cup feta cheese, crumbled
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat up.
- In a large bowl, whisk together the flour and salt. Gradually add the eggs, milk, and melted butter, whisking until the batter is smooth and free of lumps.
- Carefully remove the hot skillet from the oven, add the olive oil, and swirl to coat the bottom evenly. Pour the batter into the skillet.
- Sprinkle the chopped spinach and crumbled feta evenly over the batter.
- Bake for 20-25 minutes, or until the pancake is puffed and golden brown around the edges. Avoid opening the oven door during baking to ensure the pancake rises properly.
- Remove from the oven and let it sit for a minute before slicing. This allows the pancake to set slightly for easier serving.
Airy yet rich, this pancake boasts a custardy center with crispy edges, offering a perfect balance of textures. Serve it with a drizzle of honey or a side of fresh fruit for a sweet contrast to the savory filling.
Mushroom and Swiss German Pancake
Combining the earthy depth of mushrooms with the rich, nutty flavor of Swiss cheese, this German pancake is a sophisticated twist on a classic. Perfect for a leisurely brunch or a light dinner, it’s a dish that promises to delight with its golden edges and tender center.
Ingredients
- For the pancake batter:
- 3/4 cup all-purpose flour
- 1/2 tsp salt
- 3 large eggs
- 3/4 cup whole milk
- 2 tbsp unsalted butter, melted
- For the filling:
- 1 tbsp unsalted butter
- 8 oz cremini mushrooms, thinly sliced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 cup shredded Swiss cheese
Instructions
- Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat.
- In a large bowl, whisk together the flour and salt. Add the eggs, milk, and melted butter, whisking until the batter is smooth.
- Carefully remove the hot skillet from the oven. Add 1 tbsp of butter, swirling to coat the bottom and sides.
- Pour the batter into the skillet and return it to the oven. Bake for 20 minutes, or until the pancake is puffed and golden.
- While the pancake bakes, heat a medium skillet over medium heat. Add the remaining butter, mushrooms, salt, and pepper. Cook, stirring occasionally, until the mushrooms are golden and tender, about 5 minutes.
- Once the pancake is done, sprinkle the Swiss cheese over the top, followed by the sautéed mushrooms. Return to the oven for 2 minutes, just until the cheese melts.
- Remove from the oven and let stand for a minute before slicing. Serve warm, garnished with fresh herbs if desired.
Just out of the oven, this pancake boasts a crisp exterior that gives way to a soft, custardy interior, with the mushrooms and Swiss cheese adding a savory complexity. For an extra touch of elegance, drizzle with truffle oil or serve alongside a crisp green salad.
Sweet Potato German Pancake
Kickstart your morning with a Sweet Potato German Pancake, a delightful twist on the classic that marries the earthy sweetness of sweet potatoes with the airy, custardy texture of a traditional German pancake. Perfect for a leisurely weekend brunch, this dish is as nutritious as it is indulgent.
Ingredients
- For the batter:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tbsp granulated sugar
- 1/2 tsp vanilla extract
- 1/4 tsp salt
- For the sweet potato layer:
- 1 medium sweet potato, peeled and thinly sliced
- 2 tbsp unsalted butter
- 1 tbsp brown sugar
- 1/2 tsp ground cinnamon
Instructions
- Preheat your oven to 425°F (220°C) and place a 10-inch cast-iron skillet inside to heat.
- In a blender, combine the eggs, flour, milk, granulated sugar, vanilla extract, and salt. Blend until smooth, about 30 seconds. Let the batter rest while you prepare the sweet potatoes.
- Carefully remove the hot skillet from the oven and add the butter, swirling to coat the bottom and sides as it melts.
- Arrange the sweet potato slices in a single layer at the bottom of the skillet. Sprinkle with brown sugar and cinnamon.
- Pour the batter over the sweet potatoes and immediately return the skillet to the oven.
- Bake for 20 minutes, then reduce the oven temperature to 375°F (190°C) and bake for an additional 10 minutes, or until the pancake is puffed and golden around the edges.
- Remove from the oven and let cool for a few minutes before slicing. Serve warm.
Fluffy and slightly crisp at the edges, this Sweet Potato German Pancake offers a harmonious blend of flavors and textures. For an extra touch of elegance, drizzle with maple syrup or garnish with a dollop of whipped cream and a sprinkle of cinnamon.
Coconut Mango German Pancake
Lusciously tropical and delightfully fluffy, this Coconut Mango German Pancake combines the exotic flavors of ripe mango and creamy coconut with the classic, airy texture of a German pancake, creating a breakfast masterpiece that’s as visually stunning as it is delicious.
Ingredients
- For the pancake:
- 3 large eggs
- 1/2 cup all-purpose flour
- 1/2 cup whole milk
- 1 tbsp granulated sugar
- 1/4 tsp salt
- 2 tbsp unsalted butter
- For the topping:
- 1 ripe mango, peeled and diced
- 1/4 cup shredded coconut
- 2 tbsp honey
- 1/4 tsp vanilla extract
Instructions
- Preheat your oven to 425°F (220°C) to ensure it’s hot enough to puff the pancake properly.
- In a blender, combine the eggs, flour, milk, sugar, and salt. Blend on high for 30 seconds until the batter is smooth and free of lumps.
- Place the butter in a 10-inch ovenproof skillet and melt it over medium heat, swirling to coat the bottom and sides evenly. Tip: Use a brush to spread any unmelted butter for an even coating.
- Pour the batter into the skillet and immediately transfer it to the preheated oven. Bake for 20 minutes until the pancake is puffed and golden brown around the edges.
- While the pancake bakes, mix the diced mango, shredded coconut, honey, and vanilla extract in a bowl. Let it sit to allow the flavors to meld.
- Remove the pancake from the oven and let it cool for 2 minutes. It will deflate slightly, which is normal.
- Spoon the mango coconut topping over the warm pancake, spreading it evenly. Tip: For an extra touch of elegance, garnish with a sprinkle of additional shredded coconut.
- Serve immediately, slicing the pancake into wedges. Tip: A dollop of whipped cream or a drizzle of extra honey can elevate this dish for special occasions.
Perfectly balanced between sweet and tropical, this pancake offers a crispy edge with a soft, custardy center, complemented by the juicy mango and crunchy coconut topping. Present it as a centerpiece at brunch or enjoy it as a decadent weekend treat.
Conclusion
Luscious and light, these 19 Fluffy German Pancake Recipes are a treasure trove for anyone looking to sweeten their breakfast routine. Each recipe promises a delightful twist on the classic, ensuring there’s something for every palate. We’d love to hear which one becomes your morning favorite—don’t forget to leave a comment and share the love (and this article) on Pinterest!
