World Famous German Pancake Recipe

Preheat and prepare oven

Position an oven rack in the middle and preheat oven to 425°F (220°C). Place a 10- to 12-inch ovenproof skillet (cast-iron preferred) in the oven while it preheats so the pan becomes very hot.

In a blender (or a medium bowl if whisking), combine 4 large eggs and 1 cup whole milk. Blend or whisk for 20–30 seconds until fully combined and slightly frothy.

Add 3 tablespoons all-purpose flour, 1 tablespoon granulated sugar, 1 teaspoon vanilla extract, and a pinch of kosher salt. Blend or whisk until smooth and no lumps remain. Batter should be fairly thin and pourable. Let batter rest for 5 minutes while butter melts in pan.

Melt butter in hot skillet

Carefully remove the preheated skillet from the oven using oven mitts. Add 4 tablespoons unsalted butter to the hot pan. Swirl the pan until butter is completely melted and begins to foam and slightly brown at the edges, about 30–60 seconds.

Quickly pour the batter into the sizzling butter in the skillet. Immediately return the skillet to the preheated oven. Bake until the pancake is puffed, golden at the edges, and set in the center, 15–20 minutes. Do not open the oven during the first 12 minutes to avoid collapse.

Remove the skillet from the oven. The pancake will deflate slightly as it cools — this is normal. While still warm, sprinkle 2 tablespoons confectioners' sugar evenly over the top. If using fresh lemon juice, drizzle 1 teaspoon over the dusted pancake or mix with powdered sugar to taste. Serve slices immediately with fresh berries or fruit compote (about 1 cup) alongside.