German Puff Pancake YUM-YUM-YUM

The Bestest Breakfast ever...

German Puff Pancake served with applesauce, real maple syrup and a dusting of powdered sugar.

German Puff Pancake - These look different every time you make them.

This is a favorite classic recipe at my house. My kids love it. I have loved it since I was a kid too and I never got enough of this German Puff Pancake growing up. Sad huh?

I know I don't make this as often as my kids would like me too either. I do make this at least once a year, because this is our traditional Christmas breakfast.

We usually serve this with apple sauce and vanilla creme or real maple syrup, but you could use other fruit toppings. Sometimes we make a thick fruit jam into a syrup, and that is really tasty! Try our Chia Jam recipes on this blog for delicious sugar-free, high-fiber toppings. Please do not use unsalted butter or the puff pancake will taste flat.

Puffy German Pancake Recipe:

Serves: 6

6 T.  Butter

6  Eggs (large)

1 c.  Milk 

1/2 t.  BioSalt or sea salt

1 c.  Flour

Zest of 1 lemon, optional

Method:

Preheat oven to 450 degrees.

Put butter in a 9 x 13-inch pan and place in the hot oven until the butter sizzles.

Immediately pour in batter and bake 25 minutes, or less.

Batter:

Start making the batter when the butter is almost melted in the oven.

With a hand mixer, beat the eggs with the salt until good and frothy.

Add the milk to the eggs and beat until frothy.

Slowly add the flour and mix just to blend, with lumps removed.

Pull the pan with the sizzling butter out of the oven and immediately pour in the batter.

Immediately place pan back into the oven and cook up to 25 minutes at 450 degrees.

Note: I always 1 1/2 x the recipe, No matter how big of a batch I make, we always snarf it down!

The Sugar-Free Blueberry Sauce on this blog would be lovely served over this pancake.

We also like to eat this German pancake with applesauce and vanilla syrup. YUM.

For your convenience, here is a larger batch size of the German Puff Pancake to serve 9 (not really, it still serves 4 to 6 at our house!)

Puffy German Pancake Recipe:

Serves: 9

6 T.  Butter

9  Eggs (large)

1 1/2 c.  Milk 

3/4  t.  BioSalt or sea salt

1 1/2 c.  Flour

Zest of 1 lemon, optional

Method:

Preheat oven to 450 degrees.

Put butter in a 9 x 13-inch pan and place in the hot oven until the butter sizzles.

Immediately pour in batter and bake 25 minutes, or less.

Batter:

Start making the batter when the butter is almost melted in the oven.

With a hand mixer, beat the eggs with the salt until good and frothy.

Add the milk to the eggs and beat until frothy.

Slowly add the flour and mix just to blend, with lumps removed.

Pull the pan with the sizzling butter out of the oven and immediately pour in the batter.

Immediately place pan back into the oven and cook up to 25 minutes at 450 degrees.

Tips: 

Have all your ingredients measured and ready before you start.

I like to let the butter sizzle until it starts browning. The butter flavor is terrific that way.

Photos of the process:

Enjoy snarfing :)

Leila.