German Puff Pancakes
German Puff Pancakes
Ingredients
For the Pancake
- 6 large eggs, at room temperature
- 1 cup all-purpose flour
- 1 cup whole milk, at room temperature
- 6 tablespoons unsalted butter
- 1 pinch salt
For Serving
- 1/4 cup powdered sugar, for dusting, or as needed
- 1 cup fresh strawberries, sliced, or other fresh fruit as desired
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the 6 tablespoons of unsalted butter into a 9x13 inch baking dish or a 10-inch cast iron skillet. Place the dish with the butter into the preheating oven to melt the butter as the oven heats.
⏱️ 5 min•🌡️ 425
- 2
In a large bowl, whisk together the 6 large eggs until well combined. Gradually add the 1 cup of all-purpose flour, whisking continually to prevent lumps. Once smooth, slowly whisk in the 1 cup of whole milk and the pinch of salt until the batter is uniform and smooth.
⏱️ 5 min
- 3
Once the oven is preheated and the butter is completely melted and sizzling slightly, carefully remove the hot baking dish from the oven. Swirl the melted butter around the dish to coat the bottom and sides evenly.
⏱️ 1 min
- 4
Pour the prepared batter directly into the hot, buttered baking dish. Immediately return the dish to the preheated oven.
⏱️ 1 min
- 5
Bake for 20-25 minutes, or until the pancake is dramatically puffed up, golden brown around the edges, and slightly less puffed in the center. Avoid opening the oven door during the first 15 minutes of baking to ensure maximum puff.
⏱️ 25 min•🌡️ 425
- 6
Carefully remove the German Puff Pancake from the oven. It will begin to deflate slightly as it cools.
⏱️ 1 min
- 7
Serve immediately. Dust generously with powdered sugar and garnish with fresh sliced strawberries or other desired fruit.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
German Puff Pancakes
Ingredients
For the Pancake
- 6 large eggs, at room temperature
- 1 cup all-purpose flour
- 1 cup whole milk, at room temperature
- 6 tablespoons unsalted butter
- 1 pinch salt
For Serving
- 1/4 cup powdered sugar, for dusting, or as needed
- 1 cup fresh strawberries, sliced, or other fresh fruit as desired
Instructions
- 1
Preheat the oven to 425°F (220°C). Place the 6 tablespoons of unsalted butter into a 9x13 inch baking dish or a 10-inch cast iron skillet. Place the dish with the butter into the preheating oven to melt the butter as the oven heats.
⏱️ 5 min•🌡️ 425 - 2
In a large bowl, whisk together the 6 large eggs until well combined. Gradually add the 1 cup of all-purpose flour, whisking continually to prevent lumps. Once smooth, slowly whisk in the 1 cup of whole milk and the pinch of salt until the batter is uniform and smooth.
⏱️ 5 min - 3
Once the oven is preheated and the butter is completely melted and sizzling slightly, carefully remove the hot baking dish from the oven. Swirl the melted butter around the dish to coat the bottom and sides evenly.
⏱️ 1 min - 4
Pour the prepared batter directly into the hot, buttered baking dish. Immediately return the dish to the preheated oven.
⏱️ 1 min - 5
Bake for 20-25 minutes, or until the pancake is dramatically puffed up, golden brown around the edges, and slightly less puffed in the center. Avoid opening the oven door during the first 15 minutes of baking to ensure maximum puff.
⏱️ 25 min•🌡️ 425 - 6
Carefully remove the German Puff Pancake from the oven. It will begin to deflate slightly as it cools.
⏱️ 1 min - 7
Serve immediately. Dust generously with powdered sugar and garnish with fresh sliced strawberries or other desired fruit.
⏱️ 2 min