German Pancake with Buttermilk Sauce Recipe -
German Pancake with Buttermilk Sauce Recipe
  • READY IN 40 mins

German Pancake with Buttermilk Sauce

Recipe by  

"This is a great breakfast item, now a tradition for my family. It tastes like French toast without the bread!"

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Ingredients Edit and Save

Original recipe makes 1 - 9x13 inch pan Change Servings
  • PREP

    20 mins
  • COOK

    20 mins

    40 mins


  1. Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.
  2. Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.
  3. Bake in preheated oven for 20 minutes, or until golden.
  4. In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.
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Reviews More Reviews

Most Helpful Positive Review
Apr 14, 2003

The pancake is a nice departure from traditional pancakes. The Buttermilk Sauce is particularly good. My family uses this sauce on pancakes and waffles as well.

Most Helpful Critical Review
Sep 19, 2003

This recipe is quite 'different', to say the least. We found the sauce tasty, but way too sweet and rich for our taste.

Oct 15, 2005

Awesome!! I've made German pancakes before but never with a sauce this good! It was caramel-like and delicious. I did reduce the sugar to 1 cup (still very sweet!) and cut down on the butter by 2 TB. The directions say to use a small saucepan, but I used a medium one, and it was just a few centimeters from boiling over! So use a large one. I will use this sauce for other things!

Apr 14, 2003

This recipe is so easy my beginning Food Science class fix it with no problems.I have two classes of 30 students and each group (of 4 students) did an excellent job and they loved it. We even invited the German class over so we could make it for them. I was a BIG success. This is a rating with 88 students and 2 teachers-5 star rating! Fama FACS Teacher

Apr 14, 2003

great recipe we enjoy this for a different kind of sweet breakfast treat on special occasions

Jan 16, 2005

The "pancakes" are very eggy but there are tons of eggs in french toast and it does remind me of crepes, like another review stated. The buttermilk/caramel syrup is to die for! It is very sweet but went well with the less than sweet pancakes. I did follow the receipe to the letter but I am sure some substitutions could be done without problems. Make sure you stir the sauce for the entire 7 minutes of boiling because you are making carmel syrup when you do this. The caloric content on these is huge but the taste is amazing! You might be able to make one batch of syrup to two batches of pancakes. Amazing receipe~! Stephanie

Nov 01, 2003

Wow! We love the sauce with this recipe. It is a definate keeper. Thanks for sharing.

Apr 14, 2003

Wow! This was great. I can't believe I made syrup. I have been looking for a good german pancake recipe, and although making the syrup takes a little time, it is well worth it. The whole family loved it. The syrup is versatile, so we are planning to make french toast with the rest. Thank you! This one is a keeper.


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  • Calories
  • 283 kcal
  • 14%
  • Carbohydrates
  • 37.5 g
  • 12%
  • Cholesterol
  • 121 mg
  • 40%
  • Fat
  • 12.7 g
  • 20%
  • Fiber
  • 0.3 g
  • 1%
  • Protein
  • 5.5 g
  • 11%
  • Sodium
  • 235 mg
  • 9%

* Percent Daily Values are based on a 2,000 calorie diet.

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