German Pancake Recipe

Preheat oven and prepare skillet

Position a rack in the center of the oven and preheat to 450°F (230°C). Place a 10- to 12-inch ovenproof skillet or cast-iron pan in the oven while it preheats so it becomes very hot.

Whisk eggs

In a medium mixing bowl, crack 4 large eggs and whisk briskly until combined and slightly frothy, about 30 seconds.

Add milk and flavorings

Add 1 cup whole milk, 1 teaspoon vanilla extract, 1 tablespoon granulated sugar, and a pinch of fine salt to the eggs. Whisk until smooth and the sugar is dissolved.

Incorporate flour

Add 3 tablespoons all-purpose flour to the egg mixture. Whisk continuously until the batter is completely smooth and slightly thin—no lumps. The batter should be pourable, similar to heavy cream. If tiny lumps remain, strain the batter through a fine-mesh sieve into a clean bowl.

Rest briefly

Let the batter rest for 5 minutes at room temperature while the oven and skillet complete heating. This helps hydrate the flour and yields a better rise.

Add butter to hot skillet

Carefully remove the preheated skillet from the oven using oven mitts. Add 3 tablespoons unsalted butter to the hot skillet. Swirl the pan so the butter melts and coats the bottom and sides; the butter will foam and brown slightly but should not burn.

Pour batter and bake

Immediately pour the batter into the skillet over the melted butter. Quickly return the skillet to the oven. Bake at 450°F (230°C) until the pancake is puffed, golden-brown at the edges, and set in the center, about 15–18 minutes. Do not open the oven during the first 12 minutes to preserve the rise.

Remove and deflate

Take the skillet out of the oven. The pancake will be dramatically puffed; it will begin to collapse within 1–2 minutes. This is normal. Transfer the skillet to a heatproof surface.

Dust with sugar and add lemon

While the pancake is still warm, sift 2 tablespoons powdered sugar evenly over the top. Drizzle 1 tablespoon fresh lemon juice over the surface or serve lemon wedges so guests can squeeze to taste.

Serve with berries (optional)

Top with 1 cup mixed fresh berries if desired. Slice into wedges and serve immediately, while edges are crisp and center is soft.