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German Pancake - puffy and fluffy golden baked German pancake recipe. Serve with powdered sugar, syrup, melted butter and berries for a wholesome breakfast.
Table of Contents
How Do You Make German Pancake?
German Pancake is an oven-baked pancake, usually made on a cast-iron skillet on stovetop and then finish off in the oven.
Contrary to its name, German Pancake is actually an American recipe, and its origin is in the United States and not Germany.
Other Recipes You Might Like:
Dutch Baby Pancake
Homemade Crepes
Savory Dutch Baby
Is German Pancake the Same As Dutch Baby?
German pancake is basically the same as Dutch Baby or Dutch Baby Pancake.
The reason why it’s called Dutch baby is because German is Deutsch and the sound is similar to Dutch and it was probably misspelled as Dutch.
Either way, German pancake originated from Seattle, Washington in the first half of 1900, according to Wikipedia.
When I was in Netherlands recently, I certainly didn’t see any restaurants selling Dutch Baby!
Fluffy German Pancake in the Skillet and Oven
Homemade German pancake is a two-step process. You start off on the stove top, using a skillet such as a cast-iron skillet.
After that, you bake the pancake in the oven at high heat. The end result is fluffy, airy and puffy German pancake.
Ingredients of German Pancake
It’s amazing what a few ingredients could make magic with intense heat and baking in the oven. The ingredients of the batter are very simple:
Eggs
All-purpose flour
Milk
Additional ingredients can be added to the basic batter, for example: salt, sugar, melted butter and vanilla extract. But at the very core, German pancake calls for only 3 key ingredients above.
It’s quite magical what the batter can do in the oven. You have to make it and see it with your own eyes to believe it!
How Do You Serve German Pancake?
German pancakes are mostly served sweet. There are many ways to serve them; you can serve them with melted butter, powdered sugar, buttermilk syrup or maple syrup.
Toppings such as berries are great addition to the fluffy German pancakes, for examples: strawberries, raspberries, blueberries, blackberries, or a combination of different berries.
Lower in Carb and Calories
I had previously shared a Dutch Baby recipe, but this German pancake recipe is easier with less ingredients.
Both yields amazing and delicious results. This German pancake recipe is definitely lower in carb and butter, making it healthier and lower in calories.
How Many Calories per Serving?
This recipe is only 229 calories per serving.
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Easy German Pancake Recipe
German Pancake - puffy and fluffy golden baked German pancake recipe. Serve with powdered sugar, maple syrups, melted butter and berries for a wholesome breakfast.
In a blender, combine the flour, eggs, milk, and salt. Blend until smooth with no lumps, 20 seconds.
In a 10-inch (25cm) cast-iron skillet, heat 2 tablespoons melted butter over high heat until foamy. Add the batter and immediately put the skillet in the oven. Bake until the pancake is golden brown in color and puffed up, about 18 minutes.
Remove from the oven, add the strawberries in the center of the German pancake and dust with powdered sugar. Serve with maple syrup or buttermilk syrup, and melted butter (if using).
Course: American Recipes
Cuisine: Pancake
Keywords: German Pancake
Nutrition
Nutrition Facts
Easy German Pancake Recipe
Amount Per Serving (4 people)
Calories 229Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 5g31%
Cholesterol 142mg47%
Sodium 213mg9%
Carbohydrates 25g8%
Fiber 1g4%
Sugar 6g7%
Protein 8g16%
* Percent Daily Values are based on a 2000 calorie diet.
Notice: Nutrition is auto-calculated, using Spoonacular, for your convenience. Where relevant, we recommend using your own nutrition calculations.
If the pancake was a little flat it is most likely that either the oven or the skillet (or other pan) was not hot enough. If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise.
What are German Pancakes? German pancakes, often called Dutch Baby pancakes are baked pancakes made from eggs, milk, flour and vanilla. The pancakes are baked in a metal or cast iron pan, puff up in the oven and then fall as they cool.
While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.
Pancakes and waffles typically both contain baking soda, which causes them to rise. As soon as the baking soda is combined with the wet ingredients (which contain an acidic ingredient, like often buttermilk), it starts producing carbon dioxide gas bubbles that cause the batter to rise.
Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.
What is the difference between German pancakes and regular pancakes? German pancakes have more eggs and don't use a leavening agent. The pancakes are also baked in the oven and have a light and fluffy texture. Whereas regular pancakes are made with baking soda or powder and are cooked on a skillet or griddle.
Dutch babies, popovers, German pancakes, Yorkshire pudding are all the same thing just different names. Technically these are all baked puddings and delicious. Try serving them with my delicious strawberry syrup.
9) In other countries, Shrove Tuesday has different names. In Germany, for example, it's called 'Fastnacht' (meaning 'Eve of the Fast') and in Iceland it's called 'Sprengidagur' (meaning 'Bursting Day').
Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake. Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.
People began using the word “pancake” during the 15th century, and the word became standard in 19th century America. Previously, people referred to them as Indian cakes, hoe cakes, johnnycakes, journey cakes, buckwheat cakes, griddle cakes, and flapjacks. Early American pancakes were made with buckwheat or cornmeal.
Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.
"The oil in mayonnaise helps moisten the recipe and acts as an adequate substitute for the liquid an egg would have added." It also does a bit of leavening, since mayonnaise is made from eggs and is already emulsified.
We use the two together for the fluffiest, best tasting waffles. The baking powder really does most of the lifting and makes the waffles fluffy, and the baking soda reacts with the buttermilk for tender waffles with a tasty tang (and helps contribute to giving them a little lift, too).
Don't over-mix your batter. It's fine if you have a few lumps. ...
Don't let the batter hang around for too long. It's best to use it before bubbles start to form in the mixture, as the pancakes may not rise fully when cooking. ...
Make sure your pan is hot enough to cook the batter quickly.
Too much egg, however, will make the pancake dense and custard-like; not enough will make it drier and more biscuit-like. Baking powder and baking soda are the chemical leaveners typically used in pancakes. They are responsible for the bubbles in the batter, and for making the cakes light and fluffy.
The reaction shows the acid and base reacting to form carbon dioixide bubbles, water, and Na+ ions. These bubbles get trapped in the batter and start to increase the volume. This is essential for making the pancakes light and fluffy in texture.
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