German Pancakes with Homemade Butter Syrup
German pancakes, or Dutch babies, are a delightful breakfast treat that puffs up beautifully in the oven. Light and airy, these pancakes are perfectly complemented by a rich homemade butter syrup that adds a touch of indulgence to your morning routine. Whether for breakfast, brunch, or dessert, this simple yet impressive recipe will leave you and your guests craving more.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: Serves 4
- Category: Breakfast
- Method: Baking
- Cuisine: German
Ingredients
Scale
- 1 cup all-purpose flour
- 4 large eggs
- 1 cup whole milk
- 1 tsp vanilla extract
- 1/4 tsp salt
- 4 tbsp unsalted butter (for pancakes)
- 1/2 cup brown sugar (for syrup)
- 1/4 cup maple syrup (for syrup)
Instructions
- Preheat your oven to 425°F (220°C).
- In a mixing bowl, whisk the eggs until frothy. Add milk and vanilla extract; blend well.
- Gradually mix in flour and salt until smooth.
- Melt butter in a large oven-safe skillet over medium heat, swirling to coat the bottom.
- Pour the batter into the hot skillet—don’t worry if it sizzles!
- Bake for about 20 minutes until puffed and golden brown; avoid opening the oven door during baking.
- While baking, combine brown sugar and maple syrup in a saucepan over medium heat until bubbly and smooth.
- Serve immediately with warm homemade butter syrup drizzled on top.
Nutrition
- Serving Size: 1 slice (100g)
- Calories: 276
- Sugar: 13g
- Sodium: 135mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 130mg
Keywords: Use room temperature ingredients for better batter consistency. Customize with toppings such as fresh berries, powdered sugar, or whipped cream.