This German oven pancake recipe makes the easiest puffy oven pancakes you’ve ever had. I love the golden taste and the buttery flavor mixed with syrup and fresh raspberries.
Total Time:40 minutes
1/2 stick of butter (4 Tbsp)
6 large eggs
1 cup flour
1 cup milk
1/4 tsp Real salt
Heat oven to 425 F.
Put just the butter in a 9×13 pan in the oven.
Blend the rest of the ingredients together on high for a few seconds (I use a Vita Mix but it’s not necessary)
Take the 9×13 pan with the melted butter out of the oven.
Pour the batter from the blender into the pan.
Put the pan in the oven for 20-30 minutes until a deep, golden brown. (depending on your taste and how brown you like it – we all like it on the more done side so it’s nice and crispy and flaky)
Take out and cut into squares.
Top with your favorite topping. My two favorites things to serve on top are either the best maple syrup ever with fresh raspberries – you can’t believe how good these two are together until you try – or a really good quality jam.
Keywords: German Pancake, Oven Pancake, Pancakes, Eggs, Easy