What’s for Breakfast? German Pancakes

One of my goals after my month of Plastic Awareness was to eat less packaged cereal.  And lately, cold cereal with milk just hasn’t been filling us up enough anyway.  Anyone with kids also knows that breakfast for dinner is always a good idea, and a pretty painless way to have a Meatless Monday too!   So this month each Wednesday I’m featuring a favorite breakfast recipe.      

This recipe dates all the way back to my very first recipe book.  It’s an oldy, but a goody.  You may know it as a Puffed Oven Pancake.

German Pancakes
Serves  2 to 4

1-3 T butter
3 eggs
½ cup flour
½ cup milk
1/8 t salt (or about ¼ t kosher salt)

Preheat oven to 400.  Whisk eggs, flour, milk and salt.  Heat butter in 9x9 glass pan in the oven.  Pour batter into pan of melted butter.  Bake 20 min.  Serve with maple syrup or fresh fruit.

I double this recipe and bake it in a  9x13 ceramic pan.  My family of four (2 adults, preschooler, toddler) easily polishes off the entire pan.  We like it best with maple syrup. No, I have not tried whole wheat flour. That seems like a bad idea in this recipe.

This is the easiest breakfast I make because it bakes in the oven instead of cooking on the stovetop and requires no babysitting.  I turn on the oven and mix up the batter while the oven preheats.  Less than 30 minutes from start to food on the table.


  1. We have pancakes all the time. This recipe looks so simple. I don't think I've ever had German pancakes. Do you think the recipe would work with rice milk?

    1. I'd say it's definitely worth a try! I don't understand enough about food chemistry to know for sure if the protein or sugar content in milk is somehow essential...

      Here is a version with rice milk (and gluten-free flour!), so I think it's probably possible:

  2. Yum! I love german pancakes - thanks for the reminder! I remember when we first started making these in my house we were so sure we were doing it wrong because of how much it puffed up over the sides (just like your picture). Something similar that puffs up less is a Finnish pancake (Pannukakku). I feel like it has more substance but it could just be all the fruit and nutella I put on it!

  3. We love these! In fact, it is on taps for tomorrow morning. My sister-in-law makes them with half all-purpose and half whole wheat flour and it still puffs up and tastes great. Be sure that the oven is up to 400 degrees when you put it in, though. She says with all whole wheat flour it doesn't puff up. I usually use all all-purpose, but add a couple of tablespoons of ground flax in there for added nutrition. My kids are used to the specks in everything so they don't mind. Yum!

  4. Our german pancakes were completely different than these! These seem more like a egg bread (with the puffiness) ours were more like crepes. We would put jam in them and roll them up. I might try these some time.
    Funny...my dad is half German, and my mom is German, you think they could get their pancakes correct;)

  5. I lost the German Pancake recipe we recently tried because I didn't pin it. I'm pinning this one now. Yum... can't wait to make it again!

  6. I've been meaning to try German pancakes! It seems like the kids would get a kick out of how much they rise while baking. Thanks for the recipe!


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