These German Pancakes with Buttermilk Syrup are incredible, but first off – today is a very special day. Well…sort of. Zachary’s birthday was this past Thursday and we were both stoked about it. I got work off and we had all kinds of plans to party it up like it was 1967. That was until he got a call at 5:00 pm on Wednesday, telling him he had to go into work the next day. All day. On his birthday. This may not sound like a big deal, but here’s something you should know about Zachary’s job. When he goes into work, he literally leaves the house at 7:00 am and doesn’t get back home until 2:00 pm – the next day. So pretty much, I saw him just long enough to wish him a happy birthday and give him a kiss as he ran out the door. Needless to say, it was not a fun birthday for him. But since today is Saturday and we miraculously both have the day off, we are doing the official celebrating today! {Hooray!}
If you couldn’t tell, birthdays are kind of really a big deal in our house. The celebrations start bright and early before the birthday boy {or girl} even gets out of bed. It’s tradition to get breakfast in bed on your big day and it’s also tradition that the breakfast be German Pancakes with Buttermilk Syrup.
Ironically enough, the first time I ever had German Pancakes was with Zachary at a church get together and I’ve seriously loved them ever since. We don’t have them any other time than birthdays, so it feels like an even bigger treat when either of our birthdays roll around. For my birthday this year, we weren’t at home, so we drove clear across Denver, CO to the nearest restaurant that served them, just to taste their deliciousness. I’ll be honest though, as good as those were, they weren’t near as good as this homemade version.
German Pancakes with Buttermilk Syrup
This German Pancakes with Buttermilk Syrup recipe is the best breakfast recipe known to man and the syrup is drinkable!
Ingredients
Pancakes:
- 6 large eggs
- 1 cup milk
- 1 cup all-purpose flour
- 1/2 tsp. salt
- 2 Tbsp. butter melted
Syrup:
- 1-1/2 cups white sugar
- 3/4 cup buttermilk
- 1/2 cup butter
- 2 Tbsp. corn syrup
- 1 tsp. baking soda
- 2 tsp. vanilla extract
Instructions
German Pancakes
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Preheat oven to 400°F.
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Combine the eggs, milk, flour, and salt in a blender and process until smooth.
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Pour the melted butter in an ungreased 9x13 inch glass baking dish.
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Add the batter.
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Bake, uncovered, for 20-25 minutes, until fluffy and browning begins.
Buttermilk Syrup
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In a medium saucepan, combine the sugar, buttermilk, butter, corn syrup and baking soda.
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Bring to a boil and continue boiling for 5 minutes, while stirring constantly. (This may try to bubble over, so keep a close eye on it.)
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Remove from heat and stir in vanilla.
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Serve over the German Pancakes immediately.
My dh would love these!
Happy birthday to Zachary from a cold italian morning 🙂
I love this pancake, however I use a round, metal deep casserole pan which I preheat in the oven. Doing this will cause the batter to rise high up the sides of the pan forming a huge bowl shaped pancake. Love it with lots of fresh squeezed lemon and a sprinkle of powdered sugar, but I can’t wait to try your buttermilk syrup. BTW, if you’re into kitchen specialty items, they do make “Dutch Baby” pancake pans.
This is one of my favorite pancakes, but I use a round metal, deep-dish casserole pan which I preheat in the oven. Doing this causes the batter to rise high up the sides forming a huge bowl-shaped pancake. A squeeze of fresh lemon and a sprinkle of powdered sugar and I’m in heaven, but I can’t wait to try your buttermilk syrup. BTW, if you’re into kitchen specialty items, they do make “Dutch Baby” pans.
Yum! I love all types of pancakes!
Thanks for linking to a Round Tuit!
Wishing you a very Merry Christmas!
Jill @ Creating my way to Success
http://www.jembellish.blogspot.com/
Just made this this morning. It was outstanding. I smeared some home-made apple sauce on the pancake after it was cooked and the topped it with the syrup. Just wish I made the whole recipe instead of halving it….Next time.