From the moment I saw what people call a German pancake I was completely intrigued. The idea of being able to mirror the texture and taste of a pancake in the oven without the griddle and all that mess was something out of a fairy tale to this avid cook. What kid doesn’t like a pancake? Homemade panackes are the best but not everyone has that kind of time to sit there and flip, flip, flip. Storebought versions are quick and handy but definitely not as healthy. The German pancake is the perfect blend of two worlds and this Thanksgiving breakfast will be one for the record books when your kids come down stairs to a nice plate of popup pancakes.
Popup Pancakes: A puffy surprise! Aren’t they too cute?
Once you put the batter in the muffin tins they puff right up but fall once out of the oven which creates this type of bowl so to speak. They should pop right out and be ready for their filling! The best part about these popup pancakes is that you can serve them with so many different sides like honey and peanut butter, strawberry and apple jam or even the old classic: maple syrup. My favorite- nothing but powdered sugar! Store the leftovers in a ziploc bag in the freezer and they will last up to 2 weeks.
Don’t forget about the amazing giveaway from Beyora! One lucky winner has a chance to win a set of Rudolph and Friends ornaments. They are too cute to miss out on. Click Here to enter.
I hope you and your family have an amazing Thanksgiving this year full of love and laughter and of course good food.
PopUp Pancakes: Thanksgiving Breakfast
- 1 cup milk
- 1 cup flour
- 2 TBSP cake flour
- 6 eggs, room temp
- ¼ cup melted butter, warm not hot
- ¼ tsp salt
- ½ tsp vanilla
- Mix all ingredients together just like you would normal pancakes. Grease your muffin tin and pour in the batter ⅔ full into each cup. Bake for 15 minutes at 400 degrees until puffy. Using a knife simply slip them out onto a platter and enjoy!
Serving size: 6 large or 12 small-depends on muffin tin size