These German Pancakes are a tradition at our house. Every Christmas morning, our family makes these, and I look forward to them all year. They are light, fluffy, and take minutes to throw together. If you are looking for a quick and delicious breakfast, then this is the one.
German Pancakes are a popular breakfast food for many and they are our family’s Christmas breakfast tradition that we look forward to, all year long.
You can pile them high with whipped cream and berries, or smother them in syrup. There is no wrong way to eat these.
We want to know your favorite Christmas traditions. Tell us in our comments, below.
Ingredient Notes
- Eggs
- Flour
- Cornmeal
- Buttermilk
- Milk
- Butter
- Heavy Cream
- Powdered Sugar
- Blueberries
- Raspberries
- Blackberries
How to make German Pancakes
- Preheat oven to 425 degrees.
- Lightly beat eggs, then add in sifted flour, cornmeal, buttermilk, and milk. Beat 5 minutes (you can use a blender to mix everything if you would like).
- Melt butter in a 9 x 13 inch baking dish in the oven. Pour the batter into the pan, spread around, and bake for 25 minutes until lightly browned.
- Beat heavy cream with powdered sugar until soft peaks form. Top pancakes with whipped cream and berries.
Storing and Other Tips
Store any leftover pancakes in the refrigerator up to 3 days. Reheat on stove top or microwave.
Don’t want to make your own whipped cream?
This recipe includes homemade whipped cream, however, you could easily buy your own, or even go without it if you prefer.
We personally enjoy the homemade whipped cream much better than the store bought, but it is a delicious alternative.
What could I garnish my German Pancakes with?
The best part about German pancakes are the toppings. These pancakes taste great on their own, but if you want to step up your game, try these toppings:
- Butter, Cinnamon and Sugar: This is one of my favorites. German Pancakes are a lot like scones to me, so they taste amazing with some butter, cinnamon, and sugar on them.
- Nutella: I am a huge Nutella fan but adding a dollop to German Pancakes is truly life changing. The textures and flavors come together so well, and leave your mouth exploding with flavor.
- Peanut Butter and Chocolate Chips: You had to know this one was coming with my love of Reese’s Peanut Butter Cups. I love the sweet and salty, and they taste that much better on German Pancakes.
- Fruit and Syrup: This one is a classic. I love adding berries, bananas, powdered sugar and syrup to these pancakes.
- Flavored Syrups: These German Pancakes are a great base to any flavored syrup. I love blueberry and raspberry syrup with these, but really, any syrup goes.
- Powdered sugar: honestly, this is the only topping you need. Just add a dash of powered sugar and you are set. They are absolutely delicious.
Serving Suggestions
- Instant Pot Yogurt Recipe
- Breakfast Potatoes Recipe
- Scrambled Egg Breakfast Muffins
- Greek Yogurt Fruit Salad Recipe
German Pancakes
These German pancakes are light, fluffy, and take just minutes to throw together.
Serving servings
Ingredients
- 5 eggs
- 1 cup flour
- ½ cup cornmeal
- 1 cup buttermilk
- 1 cup milk
- ¼ cup butter
- 1 cup heavy cream
- ½ cup powdered sugar
- ½ cup blueberries
- ½ cup raspberries
- ½ cup blackberries
Instructions
- Preheat oven to 425 degrees.
- Lightly beat eggs, then add in sifted flour, cornmeal, buttermilk, and milk. Beat 5 minutes (you can use a blender to mix everything if you would like).
- Melt butter in a 9 x 13 inch baking dish in the oven. Pour the batter into the pan, spread around, and bake for 25 minutes until lightly browned.
- Beat heavy cream with powdered sugar until soft peaks form. Top pancakes with whipped cream and berries.
Notes
This recipe includes homemade whipped cream, however, you could easily buy your own, or even go without it if you prefer.
Recipe source: Simply Tradition
Nutrition
Calories: 490 kcal · Carbohydrates: 45 g · Protein: 12 g · Fat: 30 g · Saturated Fat: 17 g · Cholesterol: 220 mg · Sodium: 196 mg · Potassium: 297 mg · Fiber: 3 g · Sugar: 16 g · Vitamin A: 1175 IU · Vitamin C: 7 mg · Calcium: 150 mg · Iron: 2 mg
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