Oven Baked German Pancakes
These definitely aren’t like traditional pancakes. They have more of an egg-like texture–almost like a thick crepe. But they are way easier to make than crepes!
My favorite part is how these pancakes puff up in the oven. They do tend to deflate a bit when you take them out of the oven, but the edges usually stay puffed, and a little bit crisp.
I really like making this recipe in a cast iron skillet, but most of the time I end up doubling the recipe (because I’m feeding so many hungry boys), and for that, I just use a regular 9×13 inch glass baking pan.
If you do have leftovers, they’re great the next day reheated in the microwave. Of course, my family usually polished off the entire pan in one sitting.
If you’ve never tried German Oven Baked Pancakes, you really must! They are a breakfast and week night staple at my house, and one of those dishes I make again and again.
A simple mixture of eggs, milk and flour is baked up in a buttery pan until it's light and fluffy. Serve for breakfast, lunch or dinner with syrup, fruit, or just a sprinkling of powdered sugar.
- 4 tablespoons butter, divided
- 2/3 cup milk
- 1/2 cup flour
- 3 eggs
- 1/2 teaspoon vanilla
- 1/4 teaspoon salt
- 1 tablespoon lemon juice
- Powdered sugar, syrup or fruit, for topping