Traditional German Pancakes
(Also known as Magic Puffy Pancakes!)
We all know that cooking can be magical and this recipe is no exception. Introducing: puffy, poofy pancakes. If you’ve ever had a popover, meet the giant version. The best thing about this recipe, other than the puffiness, is that it’s a super easy breakfast that adds a touch of festivity to any morning. That makes it perfect for Easter morning when you don’t want to spend too long in the kitchen. It’s actually so simple, kids can get the hang of it and make these puffy pancakes themselves. Not to mention, anything that is this giant and magical is perfect for the Easter Bunny!
To encourage your young chefs and keep them cooking, browse our collection of Pretend Play Food here.
Traditional German Pancake Recipe
Makes about 4-6 servings
Time: 10 minutes to assemble the puff and 15-20 minutes to bake in the oven.
- 1 tablespoon butter
- 4 eggs (this is why the puff puffs)
- 1 cup milk
- 1 teaspoon vanilla
- 3 tablespoons sugar
- 1 cup all-purpose flour
- ¼ teaspoon salt
To put on top: Maple syrup, powdered sugar, sliced strawberries, apple sauce or yogurt
Preheat oven to 450 degrees. Put a tablespoon of butter in a 10-inch oven proof skillet and place in oven.
To prepare the batter:
Put eggs in a large bowl and beat them with a whisk until frothy and light-colored. Add the milk and the vanilla and continue to mix. Add the sugar, flour, and salt to the wet ingredients and stir until combined and batter is smooth.
Using a potholder, remove the skillet from the oven. Pour the batter into the pan and then put it back in the oven carefully.
Bake until lots of puffiness occurs and the puff is golden-colored and light brown around the edges. Which should be about 15- 20 minutes or so.
Again, remove the pancake with a potholder and set to cool for 1 minute. The pancake will begin to deflate but don’t worry- that is normal and it still will be delicious!
Cut in wedges and serve right away. Top with desired toppings like powdered sugar, berries, and maple syrup.