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Baked German Pancakes

This lightly sweetened, buttery sweet cake is served with powdered sugar; it can also be modified with fruit or preserves.


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  • 1 cup all-purpose flour
  • 1 tablespoon sugar
  • 1/4 teaspoon salt
  • 4 eggs
  • 1 cup milk
  • 4 tablespoons butter (cut in bits)
  •   powdered sugar (for garnish)


Preheat oven to 425º. Heat two 9 inch skillets or heavy cake pans. You need a sturdy pan that can hold and conduct heat. Mix the flour, sugar, and salt. Add milk and eggs, blending only until well combined, scraping down the sides of the bowl with a spatula. Take the pans from the oven and put 2 tablespoons of butter in each pan. Swirl to coat with butter as it melts. Divide the pancake batter equally between the two pans, pouring in quickly. Immediately return the pans to the oven and bake until golden brown, about 25 minutes. Sprinkle with powdered sugar and serve immediately in wedges. Serves 4-6.