This quick and easy recipe for a Cast Iron German Pancake is a simple decadent breakfast or dinner time bail out. Perfect for a skillet or Dutch Oven!
Cast Iron German Pancake
This is definitely one of the top 10 recipes we’ve had in our family arsenal going back to when I was a child. The crispy, puffy, buttery goodness of a more savory egg based batter is accentuated by the sweetness of the toppings. Our favorites toppers are of course maple or birch syrup, fresh berries or other fruit, fresh lemon juice and powdered sugar.
The recipe works in a 9 x 13 inch pan, but for many years now we’ve been baking it in a 12 inch cast iron skillet or a 12 inch Dutch Oven. The results have been a more consistent rise and crispier crust. A half recipe will do for the skillet, especially if you want a smaller batch or thinner cast iron German pancake with less “poof”.
Easy Cast Iron Baking
As far as where to bake it, this recipe works for conventional oven, smoker, and over the fire. I’ve found that when cooked over the fire/coals, it’s best to prop the lid open with something like a couple paint stirrer or wooden rulers placed across the top of the oven before the lid is set down. This allows the steam to escape and the edges to crisp up. Make sure that ash doesn’t blow in and that the wood props don’t burn. For smoking, I like pecan or apple wood but by all means, try your favorite.
This is one of the easiest recipes you will find for cast iron/Dutch oven cooking and the ingredients are pretty inexpensive. So don’t be afraid to try it out multiple times over the fire or in the smoker perfecting it to your tastes. And one more really important tip, to get the best puff, make sure your eggs are at room temperature and aren’t expired.
Cast Iron German Pancake: Skillet or Dutch Oven
For the German Pancake
- 6 eggs
- 1 c. Milk your choice
- 1 c. Flour
- 1/4-1/2 tsp. Salt
- 1/2 tsp. Vanilla
- 4 Tbsp. Butter
To Make and Bake
- For coals, light ~ 29 (19 on top, 10 on bottom); Indoors, preheat oven to 400.
- Combine and mix together eggs, milk, flour, salt and vanilla.
- Place butter in 12 inch Dutch oven, cast iron skillet, or 9 x 13 inch pan.
- Melt in oven, smoker, or over coals being careful not to burn the butter.
- Once melted, pour egg mixture into pan.
- Bake for 15-20 minutes or until golden brown with puffy peaks.
- Top with your choice of toppings: Maple or Birch syrup, powdered sugar, fresh berries or fruit of choice, or a squeeze of lemon juice.
- For best results, make sure eggs are at room temperature and not expired.
- To smoke, I suggest apple or pecan wood but by all means try your favorite!
- For a thinner, less puffy pancake cut the recipe in half.