Preheat oven to 425°F. Place the butter in a 9”x13” baking dish. Place the pan in the oven as it’s preheating. This will melt the butter while you prepare the pancake batter. Note: keep an eye on the butter. Once butter is melted remove from the oven.
Meanwhile, add the eggs, flour, milk, and vanilla to a blender. Blend on medium-high for 30 seconds or until thoroughly combined.
Pour the batter in the 9”x13” butter coated pan.
Bake in the preheated oven for 18-22 minutes or until golden brown and puffy. (Mine usually takes 20 minutes to bake).
Remove and serve immediately with syrup and/or fresh berries and powdered sugar.
Notes
Recipe from my grandmother (with the small addition of vanilla extract because I love the flavor it adds).Nutritional information based on 1 individual serving. This feed my small family just fine. If feeding big eaters this will feed about 2 adults. Be sure to blend the batter for the full 30 seconds. Beating the air into the batter will help the pancakes puff up beautifully.Mixing options: If you don't have a blender you can mix the batter with a hand mixer or a stand mixer fitted with the whisk attachment. Dairy free option:If you are looking for a dairy-free breakfast, you can swap out the milk in this recipe for soymilk, almond milk, oat milk, cashew milk, rice milk, etc. However, remember that each milk will have a different flavor, resulting in a differing flavor of German pancakes. Keep that in mind when choosing which dairy-free milk option you choose.