By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 8
166 cal · 35 min
German Pancakes
Recipe GLPR5571ad2f6726a9
Puffy, custardy German pancakes baked in the oven until golden and tender. Serve immediately with a dusting of powdered sugar and fresh lemon wedges for a delightful breakfast or brunch treat.
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Ingredients
1½ cups All-purpose flour
1½ cups Whole or 2% milk
6 Large eggs
¼ cup Granulated sugar
2 teaspoons Vanilla extract
½ teaspoon Kosher salt
4 tablespoons Unsalted butter
Powdered sugar for serving
Lemon wedges for serving
Directions
Preheat your oven to 425°F. Place a 9x13-inch baking dish in the oven with the 4 tablespoons of butter and let it heat for about 5 minutes until the butter is melted and hot.
While the oven preheats, combine the flour and salt in a large mixing bowl.
In another bowl, whisk together the eggs, milk, granulated sugar, and vanilla extract until well blended and smooth.
Pour the wet ingredients into the flour mixture and stir gently with a whisk or wooden spoon until just combined. The batter should be smooth but still slightly thick, similar to a crepe batter.
Carefully remove the hot baking dish from the oven. Pour the batter into the hot buttered pan in an even layer.
Bake for 20 to 25 minutes, until the pancakes are puffed, golden brown on top, and set in the center. The top should have a slightly crispy appearance while remaining tender inside.
Remove from the oven and serve immediately while still warm and puffy. Dust generously with powdered sugar and serve with lemon wedges on the side.
Comments
German pancakes (the skillet-baked kind, not American-style) are a weeknight win for Charlotte families: every ingredient is stocked at Harris Teeter, Food Lion, Walmart, or ALDI, and most households already have them on hand. The math is strong—flour, eggs, milk, and butter run about $1.50 to $2.00 per serving for an impressive dish that looks restaurant-quality. The stated 35 minutes is honest: five minutes to mix batter, 25 to bake, five to finish with sugar and lemon. The only real drawback is that German pancakes are best eaten hot and do not reheat well, so this is a same-night dish that demands everyone at the table when it comes out of the oven.
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