Okay first off, don’t be fooled by the word pancakes. These are not your typical American-style fluffy flapjacks! Those are great too but these are a denser and kind of custard-like oven-baked pancake. My husband is half German and this is really about the only thing I make in honor of that side of our family’s heritage. They are super easy to put together, bake quickly and will treat you to a more protein-rich breakfast thanks to all the eggs. They’ll also wow you with how high they’ll rise as they cook, before shrinking back down a fair amount once they come out of the oven.
I have tweaked the original recipe to include fruit – either sliced apples or blueberries and sometimes both! But you can omit the fruit if you prefer and just serve with powdered sugar on top or maple syrup.
So here’s the recipe:
- 6 eggs
- 1 cup milk
- 1 cup flour
- dash of salt
- 1 tsp. vanilla
- 5 tbsp. butter
- Optional: sliced apples and or blueberries (fresh or frozen)
- Preheat oven to 400 degrees F. As oven preheats, put the butter in a 9×13 inch baking pan and place in oven, just until melted. Keep an eye on it so butter doesn’t burn.
- Meanwhile place the eggs, milk, flour, salt and vanilla in a mixing bowl. Beat with electric mixer until smooth (or use a blender). Batter will be thin and runny. Pour over the melted butter in the pan you’ve removed from the oven. If using fruit, place it over the top of batter. Apples with brown sugar or blueberries are my favorites 🙂
- Bake about 20 minutes until center is set and edges are golden brown and puffy.
- Serve with powdered sugar and/or syrup. Enjoy!
Note: As with all recipes, you can adjust it to suit your preferences and use your own twists. You can double the recipe as I have for my big eaters or make a half recipe in a smaller dish. The pancakes are great plain or with the fruit baked in like I prefer, but would also be fantastic with fresh fruit on top after baking!