Blueberry and Lemon German Pancakes

Blueberry and Lemon German Pancakes
Chef Aaron May is making a mouth-watering German pancake with a cast-iron skillet.


  • 3 large eggs
  • 1/2 teaspoon kosher salt
  • 3 tablespoons sugar
  • 1 cup milk, room temp
  • 1 teaspoon vanilla extract
  • 3 tablespoons unsalted butter, melted
  • 1 cup all-purpose flour, sifted
  • 1 tsp lemon zest
  • Confectioners' sugar for garnish
  • 1/2 pint blueberries
  • 2 lemon wedges

Blueberry and Lemon German Pancakes - Home & Family


  1. Preheat the oven to 425 degrees F.
  2. In a medium bowl, whisk together the eggs, salt, sugar, milk, vanilla, and 2 Tbs butter. Whisk in the flour to make a smooth batter. Set aside.
  3. Heat a heavy bottom, oven proof 10-inch skillet in the oven for 10 minutes. Remove and add remaining butter. Once butter is melted and well distributed. Pour in the batter and bake for 15 minutes.
  4. Lower the oven to 350 degrees F. and continue baking until puffed and golden brown, about 12-14 min Run a knife around the edge of the skillet. Sift the confectioners' sugar over the pancake.
  5. Serve immediately in the skillet with maple syrup, blueberries and lemon zest. Squeeze lemon wedges over top and eat.

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