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Light, buttery German pancakes baked in a 9×13-inch dish creating a fluffy, puffy breakfast treat with crispy edges and soft centers. Made with 5 simple ingredients and no flipping required.

  • Total Time: 23 minutes
  • Yield: 6 servings 1x

Ingredients

Scale
  • 6 eggs (room temperature)
  • 6 tablespoons butter (salted or unsalted)
  • 1 cup milk (non-skim preferred)
  • 1 cup all-purpose flour (spooned and leveled)
  • Pinch of salt

Instructions

  1. Preheat oven to 420°F and position rack on the bottom shelf.
  2. Melt butter in microwave-safe bowl in 30-second intervals until fully melted.
  3. In a mixing bowl, blend eggs, milk, flour, and salt with a handheld mixer until smooth and combined (about 20-30 seconds).
  4. Pour melted butter into 9×13-inch baking dish, coating bottom and sides.
  5. Pour egg batter evenly over melted butter in baking dish.
  6. Bake for 18 minutes or until pancake puffs up and edges turn golden brown.

Notes

Resist opening the oven door while baking to prevent deflation; use oven light to monitor., Use room temperature eggs for best puff., Spoon and level flour to ensure proper measurement., Mix batter just until combined to avoid tough texture., Butter pan thoroughly for crispy edges., Avoid using skim milk for better texture and flavor., Possible variations: add vanilla extract or cinnamon to batter, fold in blueberries or thin apple slices, replace half flour with whole wheat flour for a nuttier pancake, bake individual servings in ramekins or skillet., Storage: store leftovers in airtight container in refrigerator up to 5 days., Freeze leftovers layered with parchment paper in airtight container for up to 2 months., Reheat in air fryer at 350°F for 3-5 minutes for crisp edges, or oven at 325-350°F for 8-10 minutes, or microwave in bursts of 15-30 seconds.

  • Author: Laura
  • Prep Time: 5 minutes
  • Cook Time: 18 minutes
  • Category: Breakfast
  • Cuisine: American

Nutrition

  • Serving Size: 2 slices
  • Calories: 264 kcal
  • Fat: 17 g
  • Carbohydrates: 18 g
  • Protein: 9 g