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German Pancake with Buttermilk Sauce

A delicious and easy breakfast recipe featuring a fluffy oven-baked pancake served with a creamy buttermilk sauce.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: German
Calories: 320
Ingredients Method Notes

Ingredients
  

For the pancake
  • 6 large large eggs
  • 1 cup all-purpose flour
  • 1 cup milk
  • 1/2 teaspoon salt
  • 4 tablespoons butter
  • 1 teaspoon vanilla extract (optional)
For the buttermilk sauce
  • 1 cup buttermilk (or milk plus lemon juice)
  • 1/2 cup sugar
  • 2 tablespoons butter (for sauce)
  • 1 tablespoon cornstarch

Method
 

Preparation
  1. Preheat your oven to 425°F (220°C).
  2. Place a large cast iron skillet (or any oven-safe pan) in the oven to heat up.
  3. In a bowl, whisk together the eggs, flour, milk, salt, and vanilla extract until smooth.
  4. Remove the skillet from the oven and add the butter, allowing it to melt and sizzle.
  5. Pour the batter into the hot skillet and return it to the oven.
  6. Bake until the pancake is puffed and golden brown, about 20 minutes.
Making the Buttermilk Sauce
  1. Meanwhile, prepare the buttermilk sauce by melting 2 tablespoons of butter in a saucepan.
  2. Add the sugar and cornstarch, whisking until combined.
  3. Gradually whisk in the buttermilk and cook over low heat until the sauce thickens slightly.
Serving
  1. Once the pancake is done, serve it hot with the warm buttermilk sauce drizzled over the top.

Notes

Serve with fresh berries, powdered sugar, or nuts for extra flavor and crunch. Leftovers microwave super well.