Freshly Milled German (Puff) Pancakes
These German pancakes, or as some may know them, Puff Pancakes, are made with 100% whole wheat and are a fun and easy breakfast that the whole family will love! Light, airy, and perfect for topping with your favorite fruit or syrup, these puff pancakes are both a delicious treat and a filling meal.
Servings: 4 servings
Calories: 179kcal
Equipment
Ingredients
- ½ cup hard white wheat flour
- 3 large eggs
- 2 tbsp butter
- ½ cup whole milk
- 1 tsp vanilla extract
- 1 tbsp pure granulated sugar
- 1 tsp cinnamon
- ¼ tsp sea salt
Instructions
- Add butter to a 10" cast iron skillet and place in the oven. Preheat to 400°F.
- While the butter is melting, whisk the eggs.
- Add flour to the eggs and continue whisking.
- Then add in milk, sugar, cinnamon, vanilla extract, and salt.
- Once the butter starts to "bubble up," remove the cast iron from heat and swirl it around to fully coat the bottom and a little up the sides.
- Add the batter and place back in the oven for 18-20 minutes or until golden brown.
Notes
- Serve with butter, syrup, fresh fruit, compote, or chocolate chips.
- Make sure your batter is nice and smooth, with no clumps of flour. You can mix it in a blender if needed to achieve this.
- This pancake batter is very thin. This is essential for it to rise properly.
- Don't open the oven door while your puff pancake is baking. This can affect the steam, which may lead to it not rising properly.
- This recipe is for a 10" cast iron skillet. If you use a different size, you may have to adjust the baking time. Deviating too much on the size may prevent the pancake from baking properly.
- Always spoon and level your flour - don't pack it into the measuring cup.
- If you mill your own whole grain flour, I highly recommend investing in a quality grain mill. It makes a world of difference in the texture of whole grain baked goods.