Mr. HalfPint grew up on German pancakes but I had never had them until we got married. He still loves them and wants them on Father’s Day and his birthday every year. This Father’s Day I tried it with some berries, vanilla syrup, and cream and they really weren’t as good as the maple flavored syrup. I didn’t even try it because I felt I would be cheating on the German Pancakes. I knew they wouldn’t be as good but he asked and I delivered. Of course he regretted it and came back to his roots.
My favorite thing about German Pancakes is that you aren’t stuck at the griddle making a few pancakes at a time. You can pop them in the oven and focus on something else for a bit. There is always something else to be done at our house so it works out. If you don’t have your syrup made, it’s also the perfect time to make it. We have a video on how to make our Maple Flavored Syrup, along with 4 other delicious types. Just remember that I recommend the Maple Flavored Syrup.
A big thing to remember when making these pancakes is to place the 9×13 Pyrex pan in the oven as it preheats. It melts the butter and heats the pan. Make sure to keep an eye on the butter so it doesn’t burn though.
Be careful when making things in the oven because it is hot.
Pour the batter into the hot pan and swirl it a little. That will help the butter get dispersed and make it more bubbly throughout.
It may not look super bubbly at first.
It’s really cool to watch the sides slowly start to come up. I always get nervous it’s not going to bubble.
Then all of the sudden, this is what happens.
Take it out of the oven and cut it up. We cut them into 8 pieces and some of us can eat 1 or 2 and others can eat 3 or more. It all works out in the end. I love that German Pancakes have a lot of eggs so I know we are getting some good protein and they fill us up quicker.
My favorite are the corner pieces. They do flatten out right away so I like to eat them as quickly as I can. Load it up with syrup and dig in.
This is what it looks like 2 minutes after they are out of the oven. They go fast at our house.
1 Cup Flour
1 pinch of salt
1 Cup Milk
¼ cup (½ cube) Butter
1-Place your ½ cube of butter in a 9×13 Pyrex pan.
2-Place the pan and the butter in the oven and then turn the oven on to 425 degrees.
3-While the oven is preheating it will be melting the butter and getting the pan hot.
4-Crack 6 eggs carefully into a blender. You can crack them each into a separate cup first to make sure you don’t get any shells in the batter.
5-Add 1 cup of flour, 1 pinch of salt, and 1 cup of milk in with the eggs.
6-Put the lid on the blender and turn it on for about 15 seconds. Turn it off and scrape down the sides and mix again for another 30 seconds or so.
7-Keep an eye on the butter in the oven. You don’t want the butter getting burned. As soon as the butter is melted, take it out of the oven and wait for the oven to reach 425 degrees.
8-Once the oven is hot enough, pour the pancake batter in the 9×13 pan and place it in the oven. It will take anywhere from 15-18 minutes. Every oven is different so take a peak after 15 minutes. You want it to start getting brown on top.
9-To clean the blender, fill it up halfway with warm water and add a little dish soap. Put the blender back on and blend until it looks clean. Rinse it out and set it out to dry upside down.
9-Once the pancakes are done, carefully take it out of the oven and cut into 8 pieces.
10-Eat them with Maple Flavored Syrup (watch video for recipe on how to make it)
11-Eat, Share, Enjoy!!!
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