German Pancakes: The Ultimate Guide to Fluffy Perfection

Combine Dry Ingredients: In a large mixing bowl, whisk together the flour, sugar, and salt.

Whisk in Wet Ingredients: In a separate bowl, whisk together the milk, eggs, and vanilla extract until well combined.

Combine Wet and Dry: Gradually pour the wet ingredients into the dry ingredients, whisking constantly until just combined. Be careful not to overmix.

Let Batter Rest (Optional): Let the batter rest for 15-30 minutes at room temperature for a more tender pancake.

Preheat Oven: Preheat your oven to 425°F (220°C). Place a 9x13 inch baking dish (or a large oven-safe skillet) in the oven while it preheats.

Melt Butter: Once the baking dish is hot, carefully remove it from the oven. Add 2 tablespoons of butter to the hot dish. Swirl to coat the bottom and sides.

Pour in Batter: Pour the prepared batter into the hot, buttered dish.

Bake: Immediately place the baking dish back into the preheated oven. Bake for 20-25 minutes, or until the pancake is puffed up and golden brown.

Melt More Butter (Optional): While the pancake is baking, melt the remaining 2 tablespoons of butter.

Remove from Oven: Once the pancake is golden brown and puffed, carefully remove it from the oven.

Drizzle with Butter: Drizzle the melted butter over the top of the pancake.

Dust with Powdered Sugar: Generously dust the pancake with powdered sugar.

Add Toppings (Optional): Serve with lemon wedges, fresh berries, and maple syrup, or your favorite toppings.

Cut and Serve: Cut the pancake into squares or wedges and serve immediately.