German Pancake

Real Simple
German PancakeRecipe
Christopher Baker
Puffed up and golden, a German pancake hot in the skillet is hard to resist. Sweeten the recipe with a little fruit jam, if you'd like.
Makes 4 servings


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3 large eggs
1/2 cup all-purpose flour
1/2 cup milk, preferably whole
1/4 teaspoon kosher salt
1/2 teaspoon vanilla extract
2 tablespoons unsalted butter
2 tablespoons fresh lemon juice (optional)
1/2 cup fruit jam (optional)
2 tablespoons confectioners' sugar


Heat oven to 400° F.

In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth. Add the milk, salt, and vanilla and mix until incorporated; set aside. Add the butter to a large cast-iron skillet and transfer to oven until the butter melts. Remove from oven and quickly pour the batter into the hot skillet. Return to oven and bake until the pancake is puffed and golden, about 15 minutes. Drizzle the lemon juice (if using) over the pancake. Spread the jam (if using) evenly over the top. Sprinkle with the confectioners’ sugar.

Created date

March 2006

Nutritional Information

Calories 790
Caloriesfromfat 47 %
Fat 41 g
Satfat 21 g
Cholesterol 708 mg
Sodium 291 mg
Carbohydrate 71 g
Fiber 2 g
Sugars 23 g
Protein 30 g