Perfect German Pancakes

Last week, I received an email from one of the very few male readers of this here blog. It happens occasionally. Ok, sometimes. Fine. Rarely. Anywho, this particular email was from someone who I will call Bart. Because that’s actually his name. We happen to know him and his fam from our past life in Wisconsin. He’s a physician’s assistant there and he and his cute wife Ashli have four kiddos. He emailed with a particular request. Here’s part of his email:

“…I’d like to have a few dishes or items that my kids will someday say ‘Remember when Dad would always make…’ Or ‘remember when mom was out of town dad would always make…’ Something like that. I have some minor cooking experience. There are some peanut butter cookies I like to make. Ashli bought me a smoker a few years ago, and we enjoy everything we pull off of that. There is a very simple chili I like to make. I can make a roast. Cook several things on the grill. From there it kind of moves to pancakes, Mac and cheese, oatmeal, things like that. I think it’s time to branch out.”

And he asked me for some recipe ideas that could create some major bonus points with his kids (and let’s be serious, his wife, too).

My first idea was to think about what Brian makes around here and pass off any good wisdom or dad-approved recipe to Bart. Now, in Brian’s defense, the fact that this line of thought only took me about three seconds to explore is not his fault. The poor guy happened to marry a gentle control freak. But a control freak nonetheless. Someone who likes things her way, who happened to start a blog 8 1/2 years ago and who subsequently commandeered full occupation of the kitchen. So. He doesn’t cook that often.

Perfect German Pancakes

But he has one classic dish that is his and his alone to make. This baked German pancake. In fact, I think in our 13+ years of marriage, until I took pictures for this post, I had only made this once. I’ve eaten it. Devoured would be a more appropriate description. But Brian’s the master of the German pancake. He makes them often on weekends for the kids and he is a larger than life rock star in their eyes because of it (it’s hands down their favorite breakfast in the history of ever).

I’m guessing many of you have enjoyed the wonders of this light and craggly, puffy pancake. It wasn’t until Bart’s email that I thought about it more seriously. As in, maybe I should actually post about this beloved breakfast? Spurred on by a throwback to the classics last week, I decided to waste no time in sharing our favorite version of the German pancake.

And while the pancake is so simple (literally, less than two minutes with the blender and you’re ready to bake) and delicious, the ridiculously tasty butter syrup is the star. In the interest of keeping it real, we don’t serve the pancake with the butter syrup every single time. My kids wish we did but they’re learning the definition of a parent is to sometimes be a dream crusher. The syrup comes out on special occasions: company in town, holidays, birthday breakfasts. You know, those kinds of things. Plus, because it’s butter syrup, emphasis on heavenly butter, you can skip the monumental effort of spreading butter on your pancake and get it over with one good drizzle.

Perfect German Pancakes

Yes, this German pancake and butter syrup is Brian’s legacy. And I’m happy to leave it to him. I have no doubt all my kids will be making this for their own posterity in a few years (a lot of few years).

And just in case you are wondering how Bart is doing on his challenge, I shot him several recipe ideas (he wants to get working on some bread) and he’s already checked back in with a pretty solid update: smoked salmon with green beans, this cornbread (to go along with his simple chili), and the slow cooker red beans and rice. And he’s determined to conquer that bread. I think I can speak for all of us when I say: you go, Bart. You go.

Perfect German Pancakes

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

Baked German Pancake with Butter Syrup

Yield: Serves 4-6

Baked German Pancake with Butter Syrup

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). 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.


    For the Pan:
  • 2 tablespoons butter
  • Pancake:
  • 6 large eggs (about 10.5 ounces)
  • 1 cup milk (I use 2%)
  • 1/2 teaspoon vanilla extract
  • 1 cup (5 ounces) all-purpose or white whole wheat flour
  • 1/4 teaspoon salt
  • Syrup:
  • 1 cup granulated sugar
  • 1/2 cup buttermilk
  • 1/2 cup (8 tablespoons) butter
  • 1 teaspoon vanilla extract
  • 1 teaspoon baking soda


  1. 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).
  2. Combine the eggs, milk and vanilla in a blender and process on low speed until smooth, 10-20 seconds. 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.
  3. 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.
  4. Serve immediately with jam, butter syrup, maple syrup or whatever else your heart desires.
  5. 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.

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

139 Responses to German Pancake {Whole Grain Option} with Butter Syrup

  1. Eric F. says:

    I just made this no less than 30 min ago. The Pancakes turned out great as did the Syrup but when I doubled the syrup I also doubled the Baking Soda, I’d advise not to do that as it tastes off. I also added lemon at the end of the syrup with the vanilla and baking soda. Thank you again.

  2. Allison says:

    I made this over the weekend. The pancake was great, but that SYRUP!! Oh, wow. My breakfast game has been seriously revamped with it. Thank you!!

  3. Michaela says:

    Hey Mel! My husband and I try to make this every Saturday morning…a new tradition! Just thought I’d let you know that this morning we were out of milk, so I subbed in 2 tablespoons of sour cream and 3/4 cup of water and it turned out even fluffier and more delicious! Might try sour cream and milk next time and see what happens!

  4. Jennifer Stover says:

    Do you think I could sub in soy milk for the pancake? I’m sure I couldn’t for the buttermilk though, just wouldn’t have the right flavor

  5. Meg says:

    Hi Mel! I just wanted to report that I made this syrup tonight with kefir and it turned out great!! I thought it smelled funky while cooking, but it tasted oh so divine once done! The only possible weird thing was that there were tiny little bits of kefir-ish things in the syrup, but it didn’t change the flavor at all. So dang good! Thank you so much!

  6. Nina says:


    I’m just curious to know why it’s called German pancake?
    I’m German and I’ve never heard of this before.
    It looks yummy though and butter syrup must be something else. Since I’m a fan of baled Frensh Toast, I’ll definitely try this as well.

  7. Mariya says:

    This looks delicious! But I’m not sure what I did wrong with the syrup. I followed all the steps exactly and it turned out all sticky and gooey, not like a strip at all. Any suggestions?

  8. Diane says:

    I live in Star Valley–would you add any flour for high altitude…or adjust baking time (longer?). Love your blog Mel!

    • Mel says:

      I’ve never adjusted for high altitude and they’ve been fine, but it’s been a long time since I’ve lived at high altitude, so you might want to try if you normally have to adjust for high altitude.

    • Vicki says:

      I live in Colorado at 7500 plus feet and have needed no adjustments.

  9. Lisa says:

    Is there a way to substitute egg whites for th a portion of the eggs?

  10. Beverly says:

    If I want to try it in muffin pans…do u suggest filling each one half full? Im thinking they “grow”? ….And how long would you guess to cook? Please answer, someone! I want to try these Christmas morning and dont want to screw it up!

  11. Robin Leftwich says:

    I don’t have a blender. Will this recipe whip up correctly with electric beaters? Thanks!

  12. Eric says:

    Just made it. What a success! I used whole milk and syrup.

    Thx Mel

  13. KRISTEN says:

    We use our food processor for everything because we don’t have a blender. Would that work?

  14. Allison says:

    I’m sure these are best fresh, but curious if they would last refrigerated then reheated later in the day?

  15. Tiffany says:

    Loved the syrup! I boiled on low heat and it turned out perfect! I used milk with lemon juice since I didn’t have buttermilk. Still perfect I could sit and just eat the syrup! My family has made these pancakes for as long as I can remember but I forget if it’s 6 eggs and 1 cup ratio or 12 eggs. Big family and we made a LOT so I think that is where the 12 comes from. Thank you for the recipe!

  16. Mamalala says:

    I made this with half whole wheat and half regular all purpose flour. I usually make it with all purpose flour only. It was dense, but I want to play with the ratios so it is a bit healthier. So, any suggestions on ratio for whole wheat flour or another type of whole wheat flour?
    Thanks- this is similar to one I make all the time. I usually throw in some fresh nutmeg and a dash of cinnamon

    • Mel says:

      So someone above in the comments said they use ground oat flour (made in their blender, I believe, from regular oats) as a sub for the flour and the pancakes are super light and fluffy – almost crispy, if I remember right. That might be worth a try. Also, when I make these with whole wheat flour, I’m careful not to pack the flour in the cup to avoid even more density than whole wheat flour normally gives.

  17. Jennifer says:

    What did I do wrong?! I followed your directions exactly and I ended up with a nasty, brown, gritty blob of “syrup” that I ended up throwing in the trash. 7 minutes of boiling? So disappointed with how it turned out!!

    • Mel says:

      I’m not sure what went wrong, Jennifer – sorry it didn’t work out for you!

    • Darlene says:

      You boiled it too long… bring it to a boil, turn heat down and simmer for 7 minutes. It’s almost like making candy but keeping it at a simmer keeps it from getting to the softball stage. This is so worth trying again!

  18. Krista says:

    Hi Mel,
    I am not a big egg fan, but I know they are needed in baking! Does this dish taste more like a pancake or eggs? I wasn’t sure if the eggs were for the fluff or for the flavor.
    Thank you!

    • Mel says:

      These are definitely eggy in flavor…not quite as fluffy and “bready” as a pancake.

      • Miranda says:

        An interesting thing to keep in mind, the size if your cooking pan does affect the flavor. A friend was introducing it to me and she had a 6″ and a 8″ cast iron pan. One was “eggy” while the other wasnt. Dont remember which was which though. But just a thought to keep in mind

  19. Jenny says:

    Our recipe is very similar although only 4 eggs and no vanilla. I might have to try with 6 eggs to see if there is a difference.

  20. Carly says:

    My husband has done the exact thing everything he makes is now Dads Famous … Your Zephyr pancakes are known in our house as “dads famous pancakes”. Thanks for sharing such amazing recipes that the whole family can enjoy.

  21. Julianne says:

    I have found your recipe is lacking in Basic flavor. So I have added more salt and added a couple or more tablespoons of sugar or real maple syrup. It enhances the flavor greatly. And I have even increased the butter an additional tablespoon when not using the butter syrup.

  22. Robin says:

    Love your site!
    In oven now 🙂
    Do you think I could sub (milk/vinegar buttermilk substitute ) for actual buttermilk in the syrup?

  23. Robin says:

    The pancake came out pretty dense and did not rise. Maybe I over mixed the batter.

  24. Wendi says:

    My mom always put an apple, brown sugar and butter mixture on the bottom of the pan before pouring in the pancake batter. I have no idea how she made it but the pancakes never needed syrup because of the amazing gooey carmel sauce on the bottom of the pan. It was always my favorite breakfast. Also, I echo all of the other comments about trying coconut extract. It’s AMAZING!

  25. Wendi says:

    My mom always put a brown sugar, butter, and apple mixture on the bottom of the pan before she added the pancake mixture. It was always divine and never needed syrup because of the Carmel goodness on the bottom of he pan. I can’t wait to try it with butter syrup.

  26. Isabelle Wright says:

    i love THESE (we call them dutch babies) but I’ve had trouble where if they sit for any length of time after I’ve made them (I’m talking 5 or 10 minutes), they shrink. They shrink down to nothing and it’s very sad. Has anyone else had this issue? Can I fix it?

  27. Nikie says:

    HI Mel,
    I’m a little late to the conversation, but for a syrup variation, we make apple syrup with our “puffy pancakes.” Apple juice, sugar, cinnamon, nutmeg and corn starch. It’s yummy!

  28. Kristin says:

    I have been making this syrup for years. It is the best syrup in the entire world! Whenever I make pancakes, waffles or German pancakes I am always asked if I made my special syrup. (I only cook mine for 3 min after it boils though) Delicious! We did try this version of German pancakes this morning “because it’s Mels recipe” and they were a big hit! Thanks!

  29. Nikki says:

    We love German pancakes and it is totally my husband that makes them (most of the time) too! That and cottage cheese pancakes with this buttermilk syrup. They’re so delicious!

  30. Nicole H says:

    We love these, too! Especially with the butter syrup. My mom was a missionary in NYC, and her President’s wife would make them for the missionaries, except they called them Hoot Nannies. And as if the name isn’t funny already, everyone would have to yell “Hoot nanny, Hoot nanny, hoot, hoot, hoot!” It wouldn’t be brought out until they were yelling loud enough. Haha. Needless to say, we kept the tradition alive when I was growing up.

  31. karen says:

    Oh yum, yum! I could drink that syrup right out of the pan. I used pure maple sryup instead of the sugar and still delicious. My boys loved the pancake (did whole grain version) too. I was a little worried because their favorite breakfast is a chocolate dutch baby and I thought this might taste a little bland to them but NOPE, I had to wrestle them to even get a bite. Thanks Mel, I’m working this into the regular breakfast rotation!

  32. Eileen says:

    This is really interesting and I want to make it. My dad made ‘german pancakes’ growing up, but they were more like crepes — thinner batter, large and you put jam on them and roll them up. That was his family breakfast recipe.

  33. Suzette says:

    This is the recipe my husband made for our kids when he had to make dinner. It is still a family favorite:)

  34. jenna says:

    I grew up calling this dish Popeye Pancake. We never ate it with syrup though, always topped with shredded sharp cheddar cheese and plenty of crumbled bacon…yum. I may have to try it with the butter syrup for my own kids now.
    Thanks for all of your wonderful recipes Mel! And my husband sends his thanks as well. 😉

  35. Emily M says:

    This sounds delicious! I was just wondering if anyone ever tried making the buttermilk/butter syrup with soured milk instead of real buttermilk?

  36. J says:

    Looks like you’ve posted a well-beloved recipe for many families! German pancakes with butter syrup is the favorite breakfast of all 4 of my kids, too. my husband eats his with peanut butter and butter syrup. I like mine with fresh strawberries or peaches and whipped cream. Yummmm!

  37. Rachel says:

    I’ve been keeping busy while snowed-in and decided to make these – good call! They were delicious with white whole wheat (and the kids agreed – the syrup is the star of the show). Thanks for such a simple, lovely recipe!

  38. Debbie says:

    I made these for my kids this morning for our “Tuesday Special Breakfast” and they especially loved the syrup. (“Can I have some more frosting on mine?”) And I was so proud of myself for putting together a new recipe, even on a school morning! Thanks for sharing this in such a friendly, simple way!

  39. Julie says:

    My husband loves these so much, we have them almost every Sunday after church 🙂 We also like to sprinkle on powdered sugar and lemon juice! Whipping cream on top of that is delicious, too– it tastes like a lemon cream pie.

  40. Jamie says:

    We make this same syrup but instead of vanilla use 1/2 tsp of coconut flavoring (and 1/2 tsp of baking soda – I’ll have to try it with the full 1 tsp). So so Yummy!!!

  41. Angie says:

    I made this this morning for my son’s birthday breakfast and it turned out very eggy. Never had a German pancake before, so maybe they’re supposed to be eggy? Luckily I had some waffles in the freezer. 🙂

  42. I’m making it! I made the dutch one, but not german. And I live in Germany now 🙂

  43. Rachel Russell says:

    We just had this for dinner and was amazing! Kids were over the moon. Only had 1/2 cup of white sugar for the syrup after I had pancakes already in the oven (arg) so subbed in 1/2 cup brown and was magical anyway! Will have to try again after we have the right amount of white- but as it was- this is a keeper. THANKS!

  44. Amber says:

    I know this is a long shot, but any idea on how this would work with a gluten free flour blend?

    • Mel says:

      I haven’t tried it gluten-free but I think it stands a good chance of working (or at least experimenting!).

    • Alisha says:

      It works fairly well, since it’s a low flour yield. Good luck!

    • Shauna says:

      I have made a similar recipe with gluten free “cup for cup” type flour. It’s still delicious. There are never leftovers for our family of 3! It doesn’t get AS light and puffy as white flour, but I’ve eaten bread that tastes like cardboard as my only option. This is AMAZING.

    • Margi says:

      Works well. My daughter is GF and I make this for her any time she stays overnight. It’s her go to breakfast from mom. I use King Arthur GF flour. It’s a little denser but we don’t mind that.

  45. Brooke says:

    my kids love those and we call them hootinanies which is even more fun 🙂

  46. Eliza says:

    This made me smile! My husband (who loves to cook) doesn’t seem to find much time these days to cook. If you ask my children (who didn’t get to see him cooking up a storm during our early years of marriage), the one thing Dad is known for in the kitchen is this exact same thing! He serves it with lots of powdered sugar and fresh squeezed lemon. It is typically the dish served the morning of a sleepover. He is now known outside of our household for this specialty. Another child who hasn’t experienced it approached my husband on the playground b/c he had heard of the epic deliciousness. Love that your husband has the same rock star ability!

    Mel – since I am not one to comment often. Let me take the opportunity to say THANK YOU! My family loves your recipes. My sister pointed me your way and we have never, ever been disappointed. If I say “this is from Mel”, my family knows they are going to love it. I am not exaggerating when I say you make at least a weekly appearance at our dinner table if not more. As a working mom of two children with lots of activities, knowing that your recipes will be straightforward and delicious is more than I could ask for!

  47. Shalynn says:

    Dinner tonight–thanks!

  48. Lindsay says:

    When I saw the syrup made the blog this morning, I might have cheered and then immediately texted my sister and husband bragging about my new-found fame. Haha! You’re basically my kitchen idol, so I was pretty excited! I’m curious what cooking the syrup longer does? I usually only let it boil about a minute, but I will try 7 next time, with these German pancakesI I know I’ve said this before, but I use your almost blog every day. Yesterday I made roasted cauliflower and this morning your newer applesauce muffins. So thanks for all the work you put into your blog–it is always my go-to for something delish!

    • Mel says:

      Hey Lindsay! I was hoping you’d see this post. I’ve always made a similar buttermilk syrup and it boils for 7 minutes so I make this version the same way. It might be my imagination but I think it makes it slightly thicker and richer. 🙂

  49. Mel says:

    Plus, I’m getting a kick (from here and the comments on Instagram) about all the alternate names. Love it!

  50. Mel says:

    You guys are killing me with all your variations. Yum! We do the lemon juice/powdered sugar number on ebelskivers but it looks like we need to introduce our German pancakes to the same deal. And I love the idea of baking the batter in muffin cups. Thanks for chiming in! Gosh, I love you guys.

  51. Jane says:

    I LOVE german pancakes, my mom made them about once a week when I was a kid. I always put powdered sugar and fresh squeezed lemon on them. However, I have to say that your buttery syrup sounds amazing. I might just change my ways and try it. I’m so glad you shared this because since I’m a grown up now, my mom is no longer making me breakfast, I sort of forget about this breakfast delight.

  52. Nick says:

    Thumbs up from another of your male readers!

  53. Shannon says:

    We love to add sliced apples, that have been cooked with butter and brown sugar on top. It’s a German Apple Pancake.

  54. Mindy says:

    These are my kids favorite! We always have them for our “friend” Christmas breakfast:)
    Butter syrup is the best!

  55. Britney says:

    This also happens to be my husband’s go to breakfast. He likes to make them in a jumbo muffin pan and then they become little cups that the kids can fill with fresh fruit and whip cream, jam, or lemon juice and powder sugar. YUMMO!

  56. Helen in Meridian says:

    4-4-1-1 German PANCAKES We have these almost every week.
    Oven 400, 4 eggs, 1 c flour, 1 c milk. Add vanilla and pinch salt. I use 2 frypans
    heated w lots of butter rolled around, before pouring in the egg mixture. We put lots of powdered sugar and 2 whole lemons squeezed over them making a glaze. YUMMM.

    • Margi says:

      Exactly the recipe that I have in a German cookbook but they called it Flaffle. We just call it wonderful. Has been a favorite in our home for the last 25 years and mostly have it with fresh lemons and powder sugar. Only difference is our book calls for 425. Will have to try the butter syrup

  57. Jessica says:

    I adore German pancakes. They are also great with lemon juice and powdered sugar. I’ve made the same buttermilk syrup recipe often, but it turns out a darker caramel color. I wonder if it’s because I add the baking soda in the beginning with the rest of the ingredients? I only boil for 4-5 minutes. I think I like the lighter color better so will have to try adding the baking soda at the end.

  58. Janet says:

    we cook ours at 450 for 15 ,minutes….it puffs up high….

  59. Paige says:

    German pancakes are one of our favorite meals for breakfast, and breakfast for dinner. My husband grew up eating them all the time, so they’re a staple for us now!


  60. Janet says:

    ps…….we use half butter and half olive oil
    and no vanilla………in fact we don’t even put
    syrup on, we like them plain!!

  61. Janet says:

    We call them Hootenanny’s.
    Would be interested to see the whole grain version…….I have made our recipe with white whole wheat flour and it does not rise/puff at all…….

  62. Hannah says:

    Haha this reminds me so much of my family!!! I have twin uncles, who we actually live with right now (and my grandparents too, but that’s not important), but this is the ONLY thing they make (other than frozen pizza a cereal lol)!!! It is so funny because when they make it it always tasted better than when we do lol. And they make the butter syrup too (except we call it buttermilk syrup).

  63. Alisha says:

    My dad’s claim to fame is Kraft Mac n Cheese with cut up hot dogs or, if he was feeling really fancy, ground beef. So I applaud Bart’s efforts!

    I’ve never made German Pancakes – we’re addicted to your oatmeal pancakes. But with your go-ahead to use whole wheat flour, I think we’ll give them a shot this week!

  64. Jen T says:

    We made this for dinner last week. Breakfast for dinner is always a fav at our house. Will have to try it with the syrup next time and with the whole wheat. I have never done that. Thanks Mel/Brian and Go Bart Go! My husband’s legacy is aebelskivers 🙂

  65. Marissa says:

    This is too funny. I made a german pancake yesterday with almond milk and the taste was (obviously) a little different. As I sat there eating it, I thought to myself, “I wonder why Mel has never posted anything like a german pancake. I wonder what variations she would dare to try.”

  66. Andrea says:

    MMMMMmm! Have to say I love the idea of one pan and done- no flipping. Printing it out. 😀

  67. Heather says:

    This is my Yorkshire Pudding recipe minus the vanilla. We make it with a roast dinner and top with gravy! Heavenly!!

    • Mel says:

      Funny timing, Heather! I decided to make Yorkshire pudding last night VERY last minute with our roast beef and gravy and as I was whipping it up (just grabbed a recipe from trusty Joy of Cooking) I thought, Hmmm, this is shockingly similar to our German pancakes. 🙂

  68. Jone says:

    This looks delicious! Since there are just two of us, do you think it would be possible to make half and bake in an 8″ square pan or an 11 x 7 dish? Thanks!

  69. Becky says:

    We grew up eating German pancake baked with peaches thrown in and topped with powdered sugar when it was done cooking. So yummy good (although I picked out the peaches).

  70. Amber says:

    Are these also called Dutch baby’s?

  71. Paula says:

    I have no idea why my first comment disappeared into cyberspace. Anyway, I grew up eating German pancakes. They are simple AND delicious! Two things that make a great recipe in my book. My mom would serve them with warm homemade applesauce with cinnamon mixed in. That was a piece of heaven on a plate. During peach season, making German pancakes with fresh peaches on top was a must. I often make sautéed cinnamon apples to serve along with these. The addition of white whole wheat flour and butter syrup looks like a must try for breakfast very soon.

  72. Bess says:

    I’m excited to make these with whole wheat flour. I’ve never been brave enough to try. We call them puff pancakes in our house or ‘puffers’ for short. I’ve always made mine in our non-stick skillet. I’m going to have to give the 9 x 13 a try. Thanks for all your great recipes, some of our new family favourites are from your site:)

  73. Susan says:

    We too love German Pancakes. I think that the kids would love butter syrup and me too, so we’ll have to try that for a special occasion. My husband has the same problem as you, but all of my brothers cook and enjoy it.

  74. liz h says:

    Mel, next time leave the butter in the oven until it’s hot and bubbly, and slightly browned. It’s AMAZING!

  75. liz h says:

    German pancakes were my family’s go-to for birthday breakfasts and Christmas morning, and now I make them at least a couple of times a month for my family. I use lots more butter (6 Tbsp.) and up the flour and milk to 1 1/2 cups, and the eggs to 9. For a fun variation, try adding orange zest to the batter. It’s delicious!

  76. Kathy says:

    My son-in-law made this for us and I LOVE them. He taught us to sprinkle with powdered sugar and squeeze lemon juice over. DELICIOUS!!!!

  77. Helen says:

    Oh Mel, I’m loving that you have gone a little ‘retro’ lately … Jello, rice Krispy treats, and now this !!! I’ve wanted to ask you for as long as I’ve been reading this blog why Gernan Pancake was not on the breakfast rotation … Honestly it’s my kids favorite and first request when I ask what they want for breakfast … And it’s my go to on Saturday’s that are filled with a day of sports …or any other day that I want to load my kiddos up on protein … I’m even known to sometimes make it with 9 eggs, 1 1/2 cups of milk and 1 1/2 cups of flour in an 11x 15 pan…. No leftovers !! We too, occasionally, enjoy it with the butter/buttermilk syrup (my hubby’s favorite). And of course, it’s one of the first things each of my kids are learning to make as they venture into the world of cooking…. My missionary makes it … And sends photos of it :-). I love this post… A little glimpse into your world … My hubby too doesn’t get much kitchen time.. And when he does it usually involves breakfast ❤️

  78. These look so delicious, and a perfect way to have pancakes without standing over a griddle forever.

  79. Karen says:

    You had me at butter syrup. Definitely going to try this next weekend (if I can get up early enough before my hangry toddler wakes up). Thanks for sharing!

  80. Jackie says:

    My husband’s family calls these Inky Monsters, no idea why but it’s so much more fun to say we are having Inky Monsters than German pancakes so it’s stuck with our boys too.

  81. Paula says:

    I grew up eating German pancakes. The butter syrup looks really good. I’ll have to give it a try. One of my favorite ways to eat them is with fresh peaches, sautéed cinnamon apples or just warmed cinnamon applesauce.

  82. Anna says:

    A woman I serve with in church just made german pancakes in cupcake pans and they were incredible! The edge is always the best part and so this way, everyone gets an edge and a nice fluffy middle. They were amazing and I plan to make them that way from now on! I will have to try it with whole wheat flour now. Thanks!!

  83. Luci H says:

    You literally read my mind. I have been wondering if whole wheat flour would work for these. And to take the butter syrup to the next level add a tsp of coconut extract in place of the vanilla. It’s so good, I can’t go back to just vanilla!

    • Mel says:

      The coconut sounds delicious (although we would be a house divided on the matter). The whole wheat flour is delicious – the pancakes are tad less light but we still love them.

    • Heather says:

      I agree with the Coconut extract! It’s amazing. And even most non coconut lovers like it because it doesn’t have coconut texture.

  84. Kate M says:

    I have been making these for years. We eat them almost every weekend and sometimes during the week for dinner. I use my electric hand mixer to beat the batter instead of the blender. Often I am using the blender to make smoothies. I make the syrup sometimes but most often we use maple syrup. They are also great with powered sugar and fresh lemon juice. To make it go farther I add an extra egg. The whole family loves these and I love getting to sit down to breakfast instead of flipping pancakes.

  85. Teresa says:

    This looks so fantastic. A great choice for breakfast this weekend. I was happy to see there was not too much butter in the pancake (although I think the 2 T. is missing from the ingredient list), but the syrup looks decadent! Can’t wait to make. Wow, 8 1/2 years goes by fast. I am curious what your first post was–do you remember–I would love to check it out! So many years of fun with you, Mel!

  86. Kelly says:

    How long will the leftover syrup last?

    • Mel says:

      A week or so in the fridge (we warm it up as we need it).

      • jadie lynn sharp says:

        Mel. Please tell Bart about EBELSKIEVER , the danish pancake balls. He can learn how by YOUTUBE, the kids can help. Ingebretsens scanddinavian center has a store in mpls,mn and wisconsin. I recomend taking the whole family there and sampling everything and bring home a EBELSKIEVER pan. Fun deciding what to hide in the pancake ball. I love berries. from minnesota jade sharp

  87. Mim says:

    I’ve made your rollup blender pancakes which are my favourite till now. But I really need to try this, it looks so yummy.

  88. Sheila says:

    Your writing always brings forth an inner smile. Never had a German pancake and I have never heard of butter syrup. Like Bart, I learn so much from following your blog. I like the fact that the pancake is done in a blender and is baked so requires no constant attention or flipping. Saturday is our “special breakfast morning” and I’ll let you know how well received butter syrup is in our home.

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