A delicious German pancake baked until light and craggly and puffy. Get the recipe to see a 100% whole wheat option. Yum!

This simple German pancake is a staple breakfast around here, especially on the weekend!

Puffy and golden, it’s a classic, and this recipe has been in our family for years.

A glass 9x13 pan with a golden-topped baked german pancake inside.

Blender Recipe

The five pantry-staple ingredients in this recipe get thrown into a blender:

  • eggs
  • milk
  • vanilla
  • salt
  • flour

That’s it! Everything blends until smooth, gets poured into a buttered pan, and then baked until the edges puff up a mile high and develop the most delicious, golden crust.

Two slices of baked german pancake on a white plate, with butter syrup being poured over the top.

Butter/Buttermilk Syrup

We often serve the German pancake with maple syrup or jam. My kids also love to eat it with powdered sugar and butter.

But when we’re feeling like we want to treat ourselves in a special way, I’ll make the butter syrup that’s part of the recipe below.

In some circles, it is also called buttermilk syrup or caramel syrup. It is glorious.

It may seem unusual to simmer butter, buttermilk, and sugar together to make syrup, but I promise it makes the most amazing syrup. At the end of cooking, baking soda is stirred in to the mixture. It foams and bubbles and develops a delicious caramelly taste.

A clear mason jar with a handle full of yellow butter syrup, and a pan of baked german pancakes in the background.

If I’m being completely honest, Brian makes this recipe more often than I do. It’s his signature recipe for weekend breakfasts, and we all love him for it.

We’ve graduated from one pan being enough, and now we (er, Brian) doubles the recipe and divides it between two 9X13-inch pans.

It’s gobbled up lickety split, and it will definitely be a recipe that is passed down to future generations!

A fork cutting a bite of syrupy baked german pancake.

One Year Ago: Amazing Romaine Salad with Light Poppy Seed Vinaigrette
Two Years Ago: Stir-Fried Broccoli with Brown Rice {Meat Optional}
Three Years Ago: Cinnamon Roll Sugar Cookies

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Baked German Pancake with Butter Syrup

4.6 stars (164 ratings)

Ingredients

For the Pan:

  • 2 tablespoons butter

Pancake:

  • 6 large eggs
  • 1 cup milk, I use 2%
  • ½ teaspoon vanilla extract
  • 1 cup (142 g) all-purpose or white whole wheat flour
  • ¼ teaspoon salt

Syrup:

  • 1 cup (212 g) granulated sugar
  • ½ cup buttermilk
  • ½ cup (113 g) salted butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda

Instructions 

  • Preheat the oven to 400 degrees F. Put two tablespoons butter in a glass 9X13-inch baking dish and pop the pan in the oven while it preheats (if it’s taking a while to mix up the batter, keep an eye on the dish so the butter doesn’t burn; take it out when the butter is melted).
  • Combine the eggs, milk and vanilla in a blender and process on low speed until smooth, 10-20 seconds (can also combine the ingredients in a bowl and use an electric hand mixer). Add the flour and salt and blend until just combined; the batter should be smooth but take care not to overblend or the pancakes may turn out dense and cakey.
  • Take the preheated, buttered pan out of the oven and swirl the butter to coat the bottom of the pan. Pour the batter into the pan and immediately return to the oven. Bake for 20 minutes until the pancake is puffy and lightly browned on the bottom and edges.
  • Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
  • For the butter syrup, in a larger than you think saucepan (it will foam and triple in volume at the end), combine the sugar, buttermilk and butter and bring to a boil, stirring often. Reduce the heat and simmer for 7 minutes. Off the heat, stir in the vanilla and baking soda until well-combined. Serve warm over pancakes.

Notes

Flour: while this pancake is decidedly yummy made with all-purpose flour (we use unbleached flour), it is also very delicious with whole wheat flour in place of the all-purpose (we always use white wheat flour).
Doubling: the pancake bakes up nice and thin. Brian always doubles and makes two 9X13-inch pans and they’re usually completely gone after our family of five kids (ages 11 and younger) and two adults are done with it.
Serving: 1 Serving, Calories: 477kcal, Carbohydrates: 53g, Protein: 11g, Fat: 25g, Saturated Fat: 14g, Cholesterol: 241mg, Sodium: 558mg, Fiber: 1g, Sugar: 37g
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Recipe Source: pancake recipe from my Aunt Marilyn, syrup a combined recipe from Aunt Marilyn + Lindsay, a reader who emailed me her favorite butter syrup recipe eons ago