This is one of those family recipes that I grew up with and now continue to make for my own kids. German Hotcakes were one of my favorite “special breakfasts” we would get on the weekends, and everyone always fought over the corner pieces.
They are ridiculously simple, but so good. The batter comes together in the blender in just a few minutes, then you pour it into a pan of melted butter and let the oven do the rest. They come out light, buttery, and slightly crispy around the edges, which is obviously why everyone wants the corners.
This is one of those recipes that feels special without actually requiring a lot of work, which is exactly the kind of breakfast I like making.
Why You’ll Love This Recipe
There are only a handful of simple ingredients, and you probably already have most of them in your kitchen.
The batter goes straight into the blender, so there is very little prep and basically no complicated technique involved.
Once the butter is melted, you pour in the batter, bake it, and you’re done.
And while we usually keep things simple with syrup, you can add whatever toppings your family likes.
Ingredients
- 6 eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 1/2 cup butter, or 1 stick
- Syrup, for serving
Equipment
- Blender
- 9×13 baking dish
Ingredient Notes / Substitutions
The original family recipe calls for a full stick of butter. And honestly, that is part of why it tastes so good.
When I want to make it a little lighter, I sometimes cut the butter in half. It still works and still tastes good, but the full amount definitely gives you that richer, buttery flavor around the edges.
I have also tried making this with almond flour before. It works, but the texture is noticeably different. If you have baked with almond flour before, you probably already know what I mean. It makes the hotcakes much denser instead of giving you that light and airy texture you get with regular flour.
It wasn’t bad at all, but it also wasn’t quite the same. For the classic version I grew up eating, I would stick with regular flour.
How to Make German Hotcakes
1. Preheat the Oven
Preheat your oven to 425°F.
2. Blend the Batter
Add the eggs, milk, flour, and salt to a blender.
Blend everything together until the batter is completely smooth and there are no visible lumps of flour remaining.
3. Melt the Butter
Add 1 stick of butter to your 9×13 baking dish and place the pan in the oven until the butter is melted.
Keep an eye on it because you do not want the butter to start burning.
If it is almost completely melted, you can remove the pan from the oven and swirl or stir the remaining butter around until it finishes melting.
4. Add the Batter
Carefully pour the blended batter directly into the pan with the melted butter.
Return the pan to the oven.
5. Bake
Bake at 425°F for 15 minutes, or until the German Hotcakes are puffed up and cooked through.
Serve immediately while they are still warm.
We usually top ours with syrup, but you can use whatever toppings your family prefers.
Tips for Success
Make sure you blend the batter until it is completely smooth. You do not want pockets of flour left in the mixture.
Watch the butter closely while it is melting. Butter can go from melted to browned or burned quickly, especially in a hot oven.
And serve these right away. German Hotcakes are best straight from the oven while the edges are still buttery and the center is warm and soft.
Also, if your family is anything like mine, you may want to establish who gets the corner pieces before putting the pan on the table.
Storage & Reheating
If you have leftovers, store them in an airtight container in the refrigerator.
To reheat, place an individual portion in the microwave until warmed through.
They are definitely best fresh from the oven, but leftovers still make an easy breakfast the next morning.
Frequently Asked Questions
Why did my German Hotcakes deflate after coming out of the oven?
That is normal. They will puff up while baking and then settle slightly once they come out of the oven.
Can I use less butter?
Yes. The original recipe uses a full stick of butter, but I have made it with half that amount when I want a lighter version. The full amount gives you the richest flavor and buttery edges.
Can I use almond flour?
You can, but the texture will be different. Almond flour creates a denser hotcake and does not give you the same light, airy texture as regular flour.
How many people does one pan serve?
One 9×13 pan serves about 6–8 people, depending on portion size. For our family, I usually consider it about 6 servings.
What should I serve with German Hotcakes?
We usually keep things simple and serve them with syrup. You could also add powdered sugar, fresh berries, whipped cream, or other breakfast toppings your family likes.
Final Thoughts
German Hotcakes are one of those recipes that instantly reminds me of being a kid.
I loved when we would have them for a special weekend breakfast, and now I love that I get to make the same recipe for my own girls. It is simple, inexpensive, and requires almost no effort, but it still feels a little more special than making a regular weekday breakfast.
And yes, everyone still wants the corner pieces.
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German Hotcakes
Equipment
- blender
- 13×9 pan
Ingredients
- 6 large eggs
- 1 cup all-purpose flour
- 1 cup milk
- 1 teaspoon salt
- 1/2 cup butter 1 stick
- Maple syrup for serving
Instructions
- Preheat the oven to 425°F.
- Add the eggs, flour, milk, and salt to a blender. Blend until completely smooth.
- Place the butter in a 9×13-inch baking dish and put the dish in the preheated oven until the butter is melted. Watch it closely so the butter does not burn.
- Carefully remove the baking dish from the oven and pour the batter directly into the melted butter.
- Return the pan to the oven and bake for 15 minutes, or until the hotcakes are puffed and cooked through.
- Remove from the oven and serve immediately with maple syrup or your favorite toppings.