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READY IN 25 mins

Big Germans

Read Reviews (167)

"An oven pancake that puffs up and falls. It is served with a squeeze of lemon juice and powdered sugar. We also enjoy filling the indent with fresh strawberries and whipped cream." — JEANIE BEAN

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Original recipe makes 4 servings Change Servings

5 tablespoons butter
4 eggs
1/4 teaspoon salt
1 cup all-purpose flour

1 cup milk
1 tablespoon lemon juice
2 tablespoons confectioners' sugar

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Directions

Preheat oven to 425 degrees F (220 degrees C).
In a mixing bowl, combine the eggs, salt, flour and milk. Use a blender if desired. Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan.
Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.

Kitchen-Friendly View

PREP 5 mins
COOK 15 mins
READY IN 25 mins

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I JUST served this for a 4th of July brunch. It was literally inhaled!!..lol If I could give this MORE then five stars I would! Talk about a "wowzer" for company! Also... beyond SUPER FAST -EASY yet a real show stopper when served!! Lots of OOOOO's...and Ahhhhh's...lol This is one of those unsung hero kind of recipes. It's a wonderful base just waiting to be filled with whatever fruits your hearts desire! I followed the recipe to the letter except for adding 1 t Mexican vanilla to the batter. I used real butter and a glass 13x9 dish. It was cooked to perfection in exactly 20 min, but I KNOW my oven is right on the mark for temps. I had mashed up fresh Strawberries yesterday, and reserved a few whole for the top. My company was HERE when it was pulled from the oven. As it started to fall I poured the strawberries over it... topped it with whipped cream, laid out a few sliced berries on top, sprinkled it with powdered sugar, and a hint of cinnamon. I put a small American flag right in the center. No kidding... it was absolutey gorgeous!!! Next time I'm going to make it in two smaller dishes, and one will be filled with sweetened stewed apples/sour cream mixed with whipped cream and powdered sugar/cinnamon. Other one will be served with the strawberry mixture. It looked like I had been working for HOURS and I'm not kidding you... it took less then 10 min to prepare this to pop into the oven!!

—Dung Beetle

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Most Helpful Critical Review

Jun 21, 2006

Not a big fan of this one. I have never had German pancakes, and I don't think I will make again. It was very dense and very eggy. It was also very bland (even with the syrup and fruit). I think I will stick to my regular breakfast pancake. Thanks anyway for the post.

—Momof2

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196 Ratings

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Dec 16, 2005

This variation is good. We've used a similar recipe in my family for years without the lemon and sugar. I usually make two - one with sausage, mushroom & cheese (sometimes green peppers) and a second with fruit pie filling (peach is our favorite.) If you melt the butter in the bottom of the pan before you add the ingredients it doesn't stick.

—Michelle Sorensen

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Jan 20, 2004

This was really good! Even my 2 year old enjoyed it. Like the other reviewers I did not use the lemon, my family doesn't like lemon flavorings. I did saute some bananas in a little butter and brown sugar and topped half the pancake with this mixture. The other half I dusted with powdered sugar an drizzled with maple syrup. Yum! Keep in mind the pancake itself is bland, much like a pancake and crepe, it tastes like a mixture of the two. I did add some vanilla extract to the batter as well. The most delicious parts are the golden brown edges that are slightly crisp from the butter. If you have never tried an oven pancake, this may not be for you, but if you love crepes you will enjoy this. Bonus is it is SOOOOO easy and looks beautiful coming out of the oven.

—SHIMMERCHK

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Sep 11, 2005

Sehr gut! My family is very very German and we thought this would be an excellent venture for a morning breakfast. There was a problem with it sticking to the bottom of the pan, even with the butter, so I am thinking that a dark-nonstick pan would suffice instead of an aluminum one. Many layers, very fluffy and flavorful. Try adding a variety of extracts into it. I used almond this time, but you can try lemon, maple, vanilla or anything else that strikes your fancy. The pancake will bring out its flavor beutifully.

—LADYVIOLA

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Sep 09, 2003

I make this recipe for may family at least once a month. For my husband and I, I divide the batter into two round cake pans and bake up 2 individual Germans. We also use much more lemon and powdered sugar, and less butter than called for.

—TYEBUG

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Oct 26, 2003

I have had this dish at a famous pancake place near my house and I love it. I tried this recipe and it even better!!!! I added a teaspoon of vanilla to the batter and it was delish!! My 4 year old even loved it. YOU MUST MAKE THIS!!!

—ESTIGIRL

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May 28, 2006

Hubby made this for me for breakfast because I love German Pancakes. These were very comparable...maybe even better considering they have a lot of "cool" factor. They looked like top hats when they puffed up! He poured it into 2 8" cake pans & we topped one w/ the typical lemon & powdered sugar & one w/ Strawberries in Wine (from this site ... I used white zin & I did add a bit of chopped mint to the recipe) & whipped cream. Hard to pick a favorite, they were both excellent. Served it on the patio w/ orange cream mimosas (from the foodnetwork site).

—IMVINTAGE

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Nutrition

Calories
358 kcal
18%

Carbohydrates
31.1 g
10%

Cholesterol
255 mg
85%

Fat
20.9 g
32%

Fiber
0.9 g
3%

Protein
11.7 g
23%

Sodium
343 mg
14%

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

Nutritional Information

Big Germans

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 358
Calories from Fat: 188

% Daily Value *
Total Fat 20.9g 32 %
Saturated Fat 11.5g 57 %
Cholesterol 255mg 85 %
Sodium 343mg 14 %
Potassium 201mg 6 %
Total Carbohydrates 31.1g 10 %
Dietary Fiber 0.9g 3 %
Protein 11.7g 23 %
Sugars 7g
Vitamin A 16 %
Vitamin C 3 %
Calcium 13 %
Iron 24 %
Thiamin 30 %
Niacin 34 %
Vitamin B6 7 %
Magnesium 7 %
Folate 47 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.