What are German pancakes?

German pancakes, also known as Pfannkuchen or Dutch Baby pancakes , are oven-baked pancakes that puff up dramatically in the oven. They are different from traditional American pancakes, as they are often larger, thinner, and slightly crisp around the edges.

How are German pancakes different from regular pancakes?

German pancakes use more eggs and are typically baked in the oven, giving them a light, airy texture. They often puff up while baking, forming crispy edges, whereas American pancakes are cooked on a stovetop and are denser and fluffier.

What size skillet do you use?

a 9" skillet or 10" skillet is ideal for two servings, but you can use a 5" skillet for personal pancakes or a baking dish for pancakes to share.

What is the secret to getting German pancakes to puff up?

To achieve the best puff, make sure your oven is preheated properly, and use a hot, buttered skillet or baking dish. The high temperature helps the batter rise quickly. Also use fresh eggs and avoid overmixing the batter.

Can you make German pancakes in a regular skillet?

Yes, a cast-iron skillet is ideal for making German pancakes because it retains heat well, helping the pancake puff up. But you can use any heavy oven safe skillet, baking dish, or pie pan.

Skillet German Pancakes

Ingredients

Scale

for the pancakes:

3 eggs
1/2 c flour
1/2 c milk
2 tsp sugar
3 tbsp butter
1 tsp all-spice

for the filling:

1 banana
1 tbsp brown sugar
2 tsp mayonaise
2 tbsp cream
1/4 C chocolate hazelnut spread (Nutella)
1 tsp vanilla
1 tbsp chopped nuts

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Instructions

Preheat oven to 425°.
In a medium mixing bowl, combine eggs, flour, milk, sugar and all-spice and mix with electric mixer until well blended and smooth.
Place butter in 10 in cast iron skillet and place in oven.
Once butter has melted, pour batter into skillet slowly to avoid butter splattering.
Place pan back in oven and continue to cook about 15-18 minutes or until golden brown on edges.
While in over prepare filling by slicing banana in 1/4 in slices and mixing in brown sugar, mayo and vanilla.
Place hazelnut spread in microwave safe bowl along with cream and microwave for 30-40 seconds.
Remove and stir until blended and smooth.
When pancake is done remove from oven and top with banana slices and drizzled chocolate- hazelnut mixture.
Garnish with chopped nuts.

Author: Superman Cooks
Prep Time: 10 minutes
Cook Time: 15 minutes
Category: brunch

Nutrition

Serving Size: 1/2 pancake
Calories: 575
Sugar: 22.1 g
Sodium: 181.3 mg
Fat: 33.5 g
Carbohydrates: 53.8 g
Protein: 16.5 g
Cholesterol: 336.1 mg