GERMAN PANCAKES WITH BUTTERMILK SYRUP
This has been one of my absolute favorite breakfasts since I was a little girl. My parents would make these on special occasions and we would load them up with fresh fruit, powdered sugar, and syrup. Once I grew up and realized how EASY they are to make, German Pancakes became my go-to breakfast for practically every special occasion.
You literally just toss a few ingredients in your blender, pour the mixture into some melted butter in your hot pan, and bake it for 20 minutes. I always make some buttermilk syrup while my pancakes are in the oven and it’s the BEST. If you’ve never tried buttermilk syrup, your life is about to be forever changed for the better!
When your pancakes come out of the pan, they will be HUGE and fluffy, but the cooler air will cause them to deflate a little. Don’t fear. This is normal! I tried to snap pictures of these as soon as I could, but they definitely deflated before I could really capture the size!
makes one 9×13-inch pan
Ingredients:
- 6 eggs
- 1 cup milk
- 1 cup flour
- 1 T sugar
- dash of salt
- 1 tsp vanilla
- 1/2 tsp almond extract (optional, but highly recommended)
- 5 T butter (this doesn’t get added into the batter, it gets melted in your pan while the oven preheats)
Directions:
- Turn on oven to 425ºF. While oven is preheating, place butter in a 9×13-inch pan and place in the oven to melt as it warms. Remove once the butter is just melted (it usually melts before the oven is quite to temperature).
- Combine eggs, milk, flour, sugar, salt, vanilla, and almond extract in a blender and blend until smooth.
- Once oven is preheated, pour batter right into the melted butter and place in the oven.
- Bake for 20 minutes. (During this time, I make my buttermilk syrup [recipe below])
- Remove from oven and slice into servings. Top with homemade buttermilk syrup, your choice of fresh fruit, and a sprinkle of powdered sugar!
Buttermilk Syrup
Ingredients:
- 3/4 c buttermilk (if you only have regular milk, just add 1/2 T lemon juice or vinegar to your milk)
- 1 1/2 c white sugar
- 1/2 c butter
- 2 T corn syrup
- 1 tsp baking soda
- 2 tsp vanilla extract
- 1/2 tsp almond extract (optional)
Directions:
- In a tall saucepan, combine buttermilk, sugar, butter, and corn syrup over medium heat.
- Stirring occasionally, bring to a boil and allow to boil for 3-4 minutes, or until slightly thickened. Add baking soda and stir. Let boil for one additional minute (mixture will rise significantly in pan).
- Remove from heat and add vanilla and almond extracts.
- Serve with french toast, pancakes, german pancakes, crepes, etc!
