A puffy, golden brown, baked German pancake served with homemade buttermilk syrup. Breakfast perfection!
I love to cook meals with exotic spices and international flavors, but sometimes a simple dish really hits the spot. My family has been making this particular recipe for German pancakes with buttermilk syrup for more than twenty years – it’s a family classic. The recipe is probably our second favorite breakfast next to regular pancakes (see Pancakes with Blueberry Sauce).
What is a German Pancake?
A German pancake, also known as a Dutch Baby, is basically a cross between a pancake, a crepe, and a popover. The pancake recipe is so easy – just preheat the oven, mix the ingredients in a blender, pour into a pan, and bake until puffed and golden brown. The buttermilk syrup comes together on the stovetop while the pancake is baking.
How to Make This German Pancake with Buttermilk Sauce
Start by preheating the oven to 400 degress Farenheit. Put some butter in a 9″ x 13″ pan and place in the oven while it’s preheating.
Then add the flour, eggs, milk, and salt to a blender and blend until smooth. Then take the hot pan out of the oven and swirl around the now melted butter. Pour the batter from the blender into the pan and bake for about 20 minute. It will be done when it’s puffed up and light golden brown.
While the German pancake is baking, start the sauce. Add sugar, buttermilk, and corn syrup to a medium saucepan with butter. Heat over medium heat until boiling, stirring frequently. Then reduce the heat to medium low and cook uncovered for about 6 minutes, continuing to stir frequently.
Add the baking soda. It will bubble and increase in size and then gradually turn a light golden brown. Remove the syrup from the heat, add the vanilla, and stir. Serve with the German pancake.
How to Serve
This German pancake, aka Dutch Baby is a blank canvas. Try out:
- The buttermilk syrup called for in the recipe
- Fresh fruit on top
- Fresh fruit in the batter – sliced bananas are especially good
- Or keep it savory and add some bacon or sausage on the side! Maybe even top with some cheese.
Looking for more delicious breakfast recipes? Try out this asparagus mushroom strata for an easy make-ahead recipe perfect for a weekend brunch. I also love these pancakes with blueberry sauce. Or maybe some banana oatmeal made in your Instant Pot would really hit the spot?
If you try this recipe for German pancake with buttermilk syrup, leave a comment and review below if you try this to let me know what you think!
German Pancake with Buttermilk Syrup
- 1/4 cup + 2 tablespoons butter divided
- 1 cup all-purpose flour
- 6 large eggs
- 1 cup milk
- 1/2 teaspoon salt
- 6 tablespoons sugar
- 6 tablespoons buttermilk or 1 1/2 tablespoons buttermilk powder with 6 tablespoons water
- 2 tablespoons light corn syrup
- 1/2 teaspoon baking soda
- Preheat oven to 400 degrees. Put 2 tablespoons butter in a 9″ x 13″ pan and place in the oven while it’s preheating.
- Add the flour, eggs, milk, and salt to a blender and process until smooth.
- When the oven is preheated, carefully take out the hot pan and swirl around the now melted butter to coat the pan. Pour the blender mixture into the pan and bake for about 20 minutes. It will be done when it’s puffed up and light golden brown.
- While the pancake is cooking, start the sauce. Add the sugar, buttermilk, and corn syrup to a medium saucepan with the remaining 1/4 cup butter. Heat over medium heat, stirring frequently until boiling, then reduce heat to medium low and cook uncovered for about 6 minutes, continuing to stir frequently.
- Add the baking soda. It will bubble and increase in size, then gradually turn a light golden brown. Remove from heat, add the vanilla, stir, and patiently wait for the pancake to finish in the oven.
- Serve the pancake with the buttermilk syrup.