These German puff pancakes are the perfect Easter breakfast.
One of Alex Daynes families’ favorite recipes to make are German Puff Pancakes. They are easy to make, delicious, and everyone loves them! Alex loves that they become an easy crowd-pleasing breakfast. Rather than spending the morning flipping pancakes or changing out the waffle iron, you can bake a whole pancake in a pan in the oven. The sides get fluffy and golden brown, and the texture is amazing.
Alex likes to top her puff pancakes with a homemade sticky caramel syrup. This syrup is simple to make on the stove top and has plenty of flavor! It comes together in less than 10 minutes, and it’s worth taking the extra step to make it from scratch.
Finally, Alex shares her tip on how she makes stabilized whipping cream. Simply adding a teaspoon of unflavored gelatin mix to your homemade whipped cream will make it have the consistency of ice cream and it will be a little sturdier on your pancakes. Yum!
German Puff Pancakes
- 2-3 tablespoons butter
- 6 eggs
- 1 cup milk
- 1 cup flour
- 1 teaspoon salt
- 1 teaspoon vanilla
- Preheat oven to 400. As the oven is preheating, place 2-3 cubes of butter in a 9×13 pan for a few minutes while the oven is heating up to melt the butter. Then, remove the 9×13 and coat the bottom and sides of the pan by tipping and turning the pan until each side has been buttered.
- In a blender, add eggs, milk, flour, salt, and vanilla. Blend on high for 3-5 minutes, making sure the eggs are properly beaten. Pour into 9×13 pan and bake for 18-22 minutes, or until the sides are puffy and golden brown!
- We serve ours with syrup, powdered sugar, whip cream, fresh fruit, Nutella, cinnamon, whipping cream, or jelly!
Sticky Caramel Syrup
- 3/4 cup buttermilk
- 1 1/2 cups sugar
- 1/2 cup butter
- 2 tablespoons corn syrup
- 1 teaspoon baking soda
- 1 teaspoon vanilla extract
- In a large pot, begin by melting the butter. When the butter is melted, add the buttermilk, sugar, and corn syrup.
- Bring to a boil, stirring constantly.
- Reduce the heat down to low. Continue stirring and simmer the syrup for 8 minutes, or until syrup turns a caramel color.
- Remove from heat and stir in the baking soda and vanilla. It will begin to foam, and that’s a good sign. Allow the caramel syrup to cool down before serving.
- Serve warm!
- Store in a glass jar in the fridge for up to two weeks.
Stabilized Whipping Cream
- 1 teaspoon unflavored gelatin (like Knox)
- 4 teaspoons cold water
- 1 cup heavy cream
- 1/2 cup powdered sugar
- 1 teaspoon vanilla extract
- Place cold water in small bowl and sprinkle gelatin over it. Let sit for 5 minutes.
- While it’s sitting, place heavy cream, powdered sugar, and vanilla in the bowl of a stand mixer with the whisk attachment.
- Once gelatin is set, place bowl in microwave and heat until gelatin turns to liquid, about 10 seconds.
- Turn mixer on to start beating cream. Let it run for about 1 minute and then with the mixer on high, very slowly pour the melted gelatin in, in a small steady stream.
- Continue beating cream until you reach medium-stiff peaks. Spread or pipe whipped cream as desired.