Have you ever had German Pancakes? They’re delicious puffy pancakes baked in a jelly roll pan instead of cooked flapjack style. They’re buttery, fluffy and delicious. Pour some homemade syrup over a slice and you have the perfect breakfast, brunch or my fave – breakfast for dinner!
I have no clue why these are called German Pancakes but I do know that my family can eat an entire batch of them in a matter of minutes. I guess that’s what happens when you have a bunch of boys, eh? My mom used to make these when I was growing up but they were cooked with lots more butter and she called them Popeye Pancakes (was Popeye German?!)
This recipe is cooked in a jelly roll pan with less butter than other German Pancake recipes. It puffs up and gets all yummy golden brown. After pulling it out of the oven, just cut it into squares and serve with this amazing syrup for all to enjoy!
- 2 Tbsp. butter
- 6 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1 tsp. salt
- 1 Tbsp. granulated sugar
- ½ cup butter
- 1 cup granulated sugar
- 1 cup milk
- ½ tsp. salt
- 1 Tbsp. cornstarch
- ½ tsp. vanilla
- ½ tsp. almond extract
- ½ tsp. coconut extract
- Preheat oven to 400º. Place 2 Tbsp. butter in a jelly roll pan and set in preheating oven to melt.
- Mix eggs, flour, milk, salt and sugar in a large mixing bowl. Pour into melted butter in jelly roll pan. Bake for 10 minutes or until puffy.
- Cut into squares and serve with homemade syrup (is also good with jelly or fresh fruit!)
- Homemade Syrup: Combine all syrup ingredients together in saucepan. Boil until thick. Pour over German Pancakes and serve.