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Puffy German Pancakes

These delightful Puffy German Pancakes combine crispy edges with a soft, fluffy center, making them a perfect dish for breakfast or brunch.
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Breakfast, Brunch
Cuisine: German
Calories: 220
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 4 large large eggs Ensure they are at room temperature for fluffiness.
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/4 cup unsalted butter Melted and used in the baking dish.
Serving Suggestions
  • to taste powdered sugar For dusting before serving.
  • to taste fresh lemon juice For drizzling before serving.

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. In a 9x13 inch glass baking dish, add the unsalted butter and place it in the oven to melt while preheating.
  3. In a medium bowl, whisk together the eggs and milk until well combined.
  4. Gradually add the flour and salt, mixing until smooth with no lumps.
  5. Carefully take the melted butter out of the oven and pour the egg mixture into the hot pan over the melted butter.
Baking
  1. Place the dish back in the preheated oven and bake for 15-20 minutes, until the edges are golden and puffy.
Serving
  1. Once baked, remove from the oven, dust generously with powdered sugar, and drizzle with fresh lemon juice. Serve immediately.

Notes

For perfect pancakes, keep eggs at room temperature, avoid opening the oven while baking, and feel free to experiment with flavors like vanilla or lemon zest. Store leftovers in an airtight container for up to 3 days or freeze individual pieces for up to 2 months.