Peaches n’ Cream German Puff Pancake – These German pancakes are easy peasy, and so delicious! You’ll never go back to “normal” pancakes!!
My mother called these “puffy oven pancakes”. I’ve heard about forty other variations but I really like to call them German puff pancakes. Has a nice ring to it. I think it has something to do with putting the name of a European country in the title.
Makes it easier to imagine I’m eating this breakfast on the wrap-around porch of a cottage.
Or something quaint like that.
These pancakes are really, really, really good. You know it’s gotta be good when the husband not only remembers it days later, but continues to request a repeat two weeks in a row.
Can I add that these are easy easy easy? I may change the name to EASY Peaches n’ Cream German Puff Pancake. Except that’s a mouthful. And I really would rather have a mouthful of this pancake. So the name stays.
What people are saying about these Peaches n’ Cream German Puff Pancakes
“Five star recipe! The family loves it, the husband says it easily beats pancakes. Thank you!” – Megan
“Made this tonight…AWESOME! We loved it and will make it again for sure!” – Ashley
Peaches n' Cream German Puff Pancake
- 4 tablespoons butter
- 4 eggs
- ¾ cup milk
- ¾ cup flour
- ⅛ teaspoon salt
- ¼ cup brown sugar
- 2 large peaches - sliced into wedges
- optional: whipped cream, maple syrup
- Preheat oven to 400. While oven is reheating, melt 4 tablespoons of butter in a 8 inch round casserole dish and set dish in the oven until butter is melted.
- Whip eggs, milk, flour, and salt in a large bowl. Pour into prepared dish. Bake uncovered about 18-20 minutes or until puffed and golden brown. Remove from the oven.
- Spread peach wedges over pancake. (It will deflate when you take it out of the oven) Sprinkle with brown sugar. Return to oven and bake another 2-3 minutes until brown sugar is melted. Remove from oven, top with whipped cream. Drizzle with maple syrup if desired.