Big Germans

Big Germans


"An oven pancake that puffs up and falls. It is served with a squeeze of lemon juice and powdered sugar. We also enjoy filling the indent with fresh strawberries and whipped cream."

Ingredients 25 m {{adjustedServings}} servings 358 cals

Serving size has been adjusted!

Original recipe yields 4 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 358 kcal
  • 18%
  • Fat:
  • 20.9 g
  • 32%
  • Carbs:
  • 31.1g
  • 10%
  • Protein:
  • 11.7 g
  • 23%
  • Cholesterol:
  • 229 mg
  • 76%
  • Sodium:
  • 343 mg
  • 14%

Based on a 2,000 calorie diet

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 425 degrees F (220 degrees C).
  2. In a mixing bowl, combine the eggs, salt, flour and milk. Use a blender if desired. Melt the butter in a 9x13 inch baking pan. Pour the contents of the mixing bowl into the pan.
  3. Bake for 15 to 20 minutes until the mixture rises. Serve at once. Sprinkle lemon juice and powdered sugar on top at the table. Add fruit or whipped cream if desired.
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Reviews 185

  1. 219 Ratings

Dung Beetle

I JUST served this for a 4th of July brunch. It was literally inhaled!! If I could give this MORE then five stars I would! Talk about a "wowzer" for company! Also... beyond SUPER FAST -EASY yet a real show stopper when served!! Lots of OOOOO's...and Ahhhhh' This is one of those unsung hero kind of recipes. It's a wonderful base just waiting to be filled with whatever fruits your hearts desire! I followed the recipe to the letter except for adding 1 t Mexican vanilla to the batter. I used real butter and a glass 13x9 dish. It was cooked to perfection in exactly 20 min, but I KNOW my oven is right on the mark for temps. I had mashed up fresh Strawberries yesterday, and reserved a few whole for the top. My company was HERE when it was pulled from the oven. As it started to fall I poured the strawberries over it... topped it with whipped cream, laid out a few sliced berries on top, sprinkled it with powdered sugar, and a hint of cinnamon. I put a small American flag right in the center. No kidding... it was absolutey gorgeous!!! Next time I'm going to make it in two smaller dishes, and one will be filled with sweetened stewed apples/sour cream mixed with whipped cream and powdered sugar/cinnamon. Other one will be served with the strawberry mixture. It looked like I had been working for HOURS and I'm not kidding you... it took less then 10 min to prepare this to pop into the oven!!

Michelle Sorensen

This variation is good. We've used a similar recipe in my family for years without the lemon and sugar. I usually make two - one with sausage, mushroom & cheese (sometimes green peppers) and a second with fruit pie filling (peach is our favorite.) If you melt the butter in the bottom of the pan before you add the ingredients it doesn't stick.


This was really good! Even my 2 year old enjoyed it. Like the other reviewers I did not use the lemon, my family doesn't like lemon flavorings. I did saute some bananas in a little butter and brown sugar and topped half the pancake with this mixture. The other half I dusted with powdered sugar an drizzled with maple syrup. Yum! Keep in mind the pancake itself is bland, much like a pancake and crepe, it tastes like a mixture of the two. I did add some vanilla extract to the batter as well. The most delicious parts are the golden brown edges that are slightly crisp from the butter. If you have never tried an oven pancake, this may not be for you, but if you love crepes you will enjoy this. Bonus is it is SOOOOO easy and looks beautiful coming out of the oven.