This is a great breakfast item, now a tradition for my family. It tastes like French toast without the bread!

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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees F (200 degrees C). Grease a 9x13 inch baking pan with the melted butter.

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  • Place eggs, milk and flour in a blender and whip until smooth. Pour into prepared pan.

  • Bake in preheated oven for 20 minutes, or until golden.

  • In a small saucepan, combine sugar, buttermilk, butter, corn syrup, baking soda; boil for 7 minutes. Remove from heat and stir in vanilla. Spoon over slices of pancake.

Nutrition Facts

283.2 calories; 5.5 g protein; 37.5 g carbohydrates; 120.7 mg cholesterol; 234.8 mg sodium. Full Nutrition

Reviews (142)

Read More Reviews

Most helpful positive review

Rating: 4 stars
04/15/2003
The pancake is a nice departure from traditional pancakes. The Buttermilk Sauce is particularly good. My family uses this sauce on pancakes and waffles as well. Read More
(44)

Most helpful critical review

Rating: 1 stars
09/19/2003
This recipe is quite 'different' to say the least. We found the sauce tasty but way too sweet and rich for our taste. Read More
(28)
191 Ratings
  • 5 star values: 146
  • 4 star values: 29
  • 3 star values: 8
  • 2 star values: 2
  • 1 star values: 6
Rating: 4 stars
04/14/2003
The pancake is a nice departure from traditional pancakes. The Buttermilk Sauce is particularly good. My family uses this sauce on pancakes and waffles as well. Read More
(44)
Rating: 5 stars
10/15/2005
Awesome!! I've made German pancakes before but never with a sauce this good! It was caramel-like and delicious. I did reduce the sugar to 1 cup (still very sweet!) and cut down on the butter by 2 TB. The directions say to use a small saucepan but I used a medium one and it was just a few centimeters from boiling over! So use a large one. I will use this sauce for other things! Read More
(39)
Rating: 1 stars
09/19/2003
This recipe is quite 'different' to say the least. We found the sauce tasty but way too sweet and rich for our taste. Read More
(28)
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Rating: 5 stars
04/14/2003
This recipe is so easy my beginning Food Science class fix it with no problems.I have two classes of 30 students and each group (of 4 students) did an excellent job and they loved it. We even invited the German class over so we could make it for them. I was a BIG success. This is a rating with 88 students and 2 teachers-5 star rating! Fama FACS Teacher Read More
(20)
Rating: 5 stars
04/14/2003
great recipe we enjoy this for a different kind of sweet breakfast treat on special occasions Read More
(15)
Rating: 5 stars
01/16/2005
The "pancakes" are very eggy but there are tons of eggs in french toast and it does remind me of crepes like another review stated. The buttermilk/caramel syrup is to die for! It is very sweet but went well with the less than sweet pancakes. I did follow the receipe to the letter but I am sure some substitutions could be done without problems. Make sure you stir the sauce for the entire 7 minutes of boiling because you are making carmel syrup when you do this. The caloric content on these is huge but the taste is amazing! You might be able to make one batch of syrup to two batches of pancakes. Amazing receipe! Stephanie Read More
(13)
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Rating: 5 stars
04/14/2003
Loved these. The only problem is my family liked it so well I had to make another batch. The sauce if you have any leftover is also great over ice cream. Read More
(12)
Rating: 5 stars
04/14/2003
Wow! This was great. I can't believe I made syrup. I have been looking for a good german pancake recipe and although making the syrup takes a little time it is well worth it. The whole family loved it. The syrup is versatile so we are planning to make french toast with the rest. Thank you! This one is a keeper. Read More
(12)
Rating: 5 stars
07/22/2011
I made this recipe exactly according to recipe only cooking the pancake in my cast iron skillet. Instead of greasing the skillet I plopped some butter in the skillet and set it in the oven to melt while the oven preheated. I took WhataDish's suggestion to use a medium sized saucepan to make the buttermilk sauce in and she was right on. I've made the Absolute Best Pancake Syrup from this site many times and the syrup from this recipe almost exactly mimics that recipe minus the cinnamon. This was very good. It's almost like a pancake souffle. Read More
(12)