Oma's Giant Puffy Pancakes: A German Delight

Posted by Sarah Eva on

Oma's Giant Puffy Pancakes: A German Delight

Oma's Giant Puffy Pancakes: A German Delight


There's something undeniably comforting about a giant, fluffy pancake. It's a breakfast (or brunch!) dream, perfect for sharing with loved ones or indulging in all by yourself. This recipe comes straight from my Oma's (German for grandma) kitchen, where these puffy pancakes were a Saturday morning staple.

Here's what you'll need:

For the Pancakes:

  • 3 large eggs
  • 1 cup milk
  • 1 cup all-purpose flour
  • 1/4 teaspoon salt
  • 1/2 teaspoon vanilla extract (optional)
  • 3 tablespoons butter

Here's How to Make it:

  1. In a large bowl, whisk together the milk, flour, and salt.
  2. In a separate bowl, whisk the egg yolks until light and fluffy.
  3. If you're going the extra-fluffy route, whisk the egg whites in a clean bowl until stiff peaks form.
  4. Gently fold the egg yolks and vanilla extract (if using) into the milk and flour mixture. Be careful not to overmix!
  5. If you opted for fluffy whites, gently fold them into the batter using a rubber spatula.
  6. Heat a 9-inch oven-safe skillet over medium heat. Melt 2 tablespoons of butter in the pan, swirling to coat the bottom.
  7. Pour the batter into the hot skillet. Tilt the pan to ensure the batter spreads evenly.
  8. Dot the top of the batter with the remaining 1 tablespoon of butter.
  9. Place the skillet in a preheated oven at 425°F (220°C) for 20-25 minutes, or until the pancake is puffed and golden brown.
  10. Serve immediately with your favorite toppings! Powdered sugar and fresh berries are a classic combo, but feel free to get creative.

Oma's Guarantee:

These giant puffy pancakes are sure to impress your family and friends. They're a fun twist on traditional pancakes and a delicious way to start your day. So grab your whisk and get ready to experience a taste of Germany in your own kitchen!

Tips from Oma:

  • Room Temperature Reigns Supreme: Make sure your eggs and milk are at room temperature. This helps them incorporate smoothly into the batter, resulting in a lighter and fluffier pancake.
  • Separate Those Whites: For extra lift, separate your egg whites and beat them to stiff peaks before folding them gently into the batter. This creates air pockets that will make your pancake puff sky-high!
  • Melty Magic: Don't skimp on the butter! The melted butter in the pan helps the pancake rise beautifully and adds a touch of richness.
  • Sweet or Savory: These pancakes are incredibly versatile. For a sweet twist, sprinkle powdered sugar and fresh fruit on top. Feeling savory? Add chopped ham and cheese to the batter or drizzle with a savory sauce after baking.