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Sussex Holiday GuidebyLocal Loop
All holiday recipes

Breakfast · Taste of Home

German Pancake with Buttermilk Syrup

A puffy, custardy oven pancake served with a rich homemade buttermilk syrup — an easy holiday-morning showpiece.

Recipe adapted from Taste of Home — view original recipe (opens in a new tab).

Directions independently written by Local Loop; not tested in our kitchen. AI-generated illustrative photo, not the source’s photo.

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Illustrative puffed German pancake dusted with powdered sugar and blueberries

The recipe

8 servings (2 cups syrup)
Prep
10 min
Cook
20 min
Total
30 min

Ingredients

0 of 13 checked

For the pancake

For the buttermilk syrup

Equipment

  • Blender
  • 13x9-inch baking dish
  • Small saucepan

Allergen note: Contains eggs, milk, and wheat.

Instructions

  1. Blend the batter

    Heat the oven to 400°F. Blend the eggs, milk, flour, and salt only until the batter is smooth.

  2. Bake

    Pour the melted butter into a 13x9-inch dish and tilt to coat the bottom. Add the batter and bake uncovered for about 20 minutes, until puffed and golden.

  3. Cook the syrup

    While it bakes, bring the butter, sugar, buttermilk, corn syrup, and baking soda to a boil in a small saucepan. Boil uncovered for 7 minutes, then take it off the heat and stir in the vanilla.

  4. Serve right away

    Dust the pancake with confectioners’ sugar and serve immediately with the warm syrup and blueberries, if using.

Kitchen notes

  • The pancake deflates as it cools, so bring it straight to the table.
  • Taste of Home suggests other berries, bananas, or a warm cinnamon-apple topping instead of blueberries.
  • The syrup foams up when the baking soda is added — use a saucepan with room to spare.

Storage & make-ahead

Taste of Home: refrigerate cooled pancake in an airtight container up to 3 days; reheat in the microwave 30–60 seconds or a 350°F oven 10–15 minutes. Individually wrapped portions can be frozen up to 3 months.