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Original Pancake House German Pancake Recipe
Original Pancake House German Pancake
By Todd Wilbur

Recipe Type: Breakfast
Calories: 556
Cook Time: 30 minutes
Recipe Rating: 4.4 (27 reviews)
 
Menu Description: "Oven baked. Dusted with powdered sugar, served with lemon and butter."

It was in 1953 when Les Highet and Erma Huenke opened their first Original Pancake House in Portland, Oregon using traditional pancake recipes handed down through the generations. Now, with over 100 restaurants in 25 states, this breakfast chain is generating a huge cult following. that's probably because many of the authentic ethnic pancake recipes can't be found at IHOP, and this is a clone recipe for one of them. The German Pancake is baked at high temperature in a skillet where it puffs up radically in the oven, then settles down as it comes out. Its dusted with powdered sugar, and serve with whipped butter and lemon wedges on the side - delicious! They also make a smaller version called the Dutch Baby. A cast-iron skillet seems to work best for this recipe just as they used back in the day, but you can get away with non-stick, if that's all you've got. If that's the case, you should know that the pancake will morph more radically in a non-stick pan and practically overflow the skillet - especially if it isn't a deep one. Even so, once you get it out of the oven it will shrink back down and taste just as amazing.

Source: "Top Secret Restaurant Recipes 2" by Todd Wilbur.
3 large eggs
1/3 cup whole milk
1/3 cup heavy cream
2 tablespoons granulated sugar
1/4 teaspoon salt
1/4 teaspoon vanilla
1/2 cup all-purpose flour
1 tablespoon melted butter (salted)

Garnish
powdered sugar

Serve With
lemon wedges
butter

1. Preheat oven to 475 degrees F.

2. In a medium bowl, beat eggs with an electric mixer. Mix in milk, cream, sugar, salt, and vanilla. Mix until sugar is dissolved. Sift in flour and mix until smooth. Let batter rest for about 10 minutes. 

3. Coat the bottom of a 9- or 10-inch oven-safe skillet (cast iron is best) with melted butter. Pour batter into the pan, and bake for 14 to 16 minutes or until golden brown on top and dark brown around the edges. Pancake will rise substantially while cooking. Remove the pancake from the oven and let it sit for about a minute. Loosen the pancake around the edge with a spatula, then slide it out of the pan onto a plate. Dust with powdered sugar, and serve with lemon wedges, butter and syrup on the side. 

Makes 1 large pancake.

Tidbits: You can substitute 2/3 cup half-and-half for the 1/3 cup heavy cream and 1/3 cup whole milk, but I found that using the cream and milk separately makes for a fluffier texture and better clone.
        
Christine Audi  
Submitted on 07/10/12
While I can not compare this to the original, (as I have never had it) I can say this is excellent. BONUS-this is very easy to prepare. My 8 year old neighbor makes this for her family. As far as the negative reviews-I can only imagine that those who posted did something wrong with the recipe or used the wrong sized CAST IRON SKILLET.
Turann  
Submitted on 11/20/08
This is absolutely scrumptious. I have made it 3 times now and each time it came out perfect. I even halved the recipe once and used a smaller frying pan and it came out superb. I made it for visiting relatives and they were amazed.
vdkjwk  
Submitted on 11/12/08
I have been making this recipe for years and it has always come out nearly perfect. I usually let the butter melt in the pan in the oven before I pour the batter in. This particular recipe will make 2 servings as it is very large. We really like ours topped with fresh fruit, lemon and powdered sugar. Make this for company often.
Dovie  
Submitted on 11/12/08
I'm not sure what the folks did who this didn't work for, but we've made this one a couple times and it always comes out great.
LukeAFwife  
Submitted on 11/11/08
My family and I LOVE this recipe!!! Pan has to be REALLY HOT to turn out right. Also great with a pinch of nutmeg in the batter. WONDERFUL! Thanks for cloning!
Dave & Jacquie  
Submitted on 11/11/08
A keeper!!! Anyone who gives this a low rating didn't cook it propery. The time in the oven is critical and I suspect the low ratings are because they didn't read the amount of time or tried to shorten it My wife cooked it exactly as the recipe said to and it was splendid!
Yvonne333  
Submitted on 12/20/05
Top Secret Recipe's version of OPH's German Pancake is excellent! Suggestion for those having problems... Treat it like you were making Yorkshire Pudding.--Here's the hint-- Beat the batter for 5 minutes, then let it chill for at least an hour. Make sure the skillet is wicked/smoking hot in the oven. Add the butter to the hot skillet about 1 minute before you add the cold batter (the butter will start to brown a bit). The idea is to add the cold batter to a raging hot and oiled pan. It should puff up, light and golden...just like at the restaurant!
lynnej  
Submitted on 12/19/05
This is a very good recipe. I have prepared it twice. The flavor is just like an old fashioned egg custard without the crust.
rccola999  
Submitted on 12/14/05
Fantastic. My kids still ask me to make these for them and I think I make them 3 times a week. Delicious.
Mr. Perfect in NY  
Submitted on 12/10/05
Zero rating. I followed the directions and made this for breakfast one morning. The outside edges rose to almost 5-6 inches while in the pan in oven and burned. It looked like a deep mixing bowl while it was cooking in the oven. And the center wasn't completely cooked before I took it out. It was bland and tasteless. Don't waste your time making this recipe. If you cover it with enough toppings, one might enjoy it more.
auntiegrammy@worldnet.att.net  
Submitted on 12/09/05
I made the pancake exactly following the recipe to the letter. Unfortunately, it was "as flat as a pancake." It did not rise at all. We ate it, as I had planned it for supper, and it tasted good. But it sure was flat!!
Cheryl Kottke  
Submitted on 12/05/05
I agree wholeheartedly with Ms. Graham. Mine turned out "exactly" the way she described. We couldn't even eat it, it went to the garbage can.
Sharon H.  
Submitted on 12/03/05
I used evaporated milk instead of the heavy cream and milk. I have a recipe for a German Apple Pancake that is similar but too sweet for my taste. This recipe is just perfect. You can add whatever sweetness you desire. A little syrup was all it needed. Loved it. Will feed 2 unless you are very hearty eaters.
SamS1848@aol.com  
Submitted on 12/03/05
One of the best pancakes recipes I have. So good I had to make it twice just to be sure. Thanks.
Rich in Tennessee  
Submitted on 12/03/05
This is one of our all time favorite Sunday breakfasts. For maximum spectacular puff, put cast iron skillet in oven while it is heating to temperature. Also very good with escalloped apples or minced ham and grated chedar.
Jackie Graham  
Submitted on 12/03/05
I made this last night using a cast iron skillet and following the directions explicitly. The center did NOT rise, but the edges did and almost burned. The pancake was tough. We ate it, but I would never make it again.
Cyndi Holman  
Submitted on 12/02/05
I've been using this recipe/one just like it for years, but instead of lemon slices, we use raspberry jam and toasted sliced almonds with the powdered sugar on top. Yummmmy
Jeni Queensland Australia  
Submitted on 12/02/05
Fantastic - try using buttermilk instead of whole milk - texture and taste is terrific.
Marge  
Submitted on 12/02/05
How can you beat the best?
Mel  
Submitted on 12/02/05
These were great! We fixed them for a quick and easy supper dish. The kids loved watching them puff up in the oven.
MJ in TN  
Submitted on 12/02/05
This is the ultimate in pancakes! I literally cried when we went back home to Chicago and found out that the local Original Pancake House had gone out of business!! Now I can have the supurb German pancake anytime I want! Thanks so much!!
mindy  
Submitted on 12/01/05
Growing up, my grandpa used to make this very special breakfast for me. To make this recipe even more tasty he would sprinkle the pancake with lemon juice, dust it with powdered sugar then spread with "Wicks" pie filling, you know the kind that is just the gooey filling that you put over fruit.... (strawberry was the best!) and add fresh sliced fruit...peaches, bananas, strawberries... those were the days!!! Thanks for bringing back the memories!
Shaw Harper  
Submitted on 11/29/05
Really yummy! Thanks for the clone!
Sandie Bins  
Submitted on 11/29/05
This was the best I have tasted. Very easy to make.
RTM  
Submitted on 11/29/05
The best breakfast on earth.
jackson.delivery@bellnet.ca  
Submitted on 11/28/05
Very good.
Barbara Reed  
Submitted on 11/28/05
almost in a class by itself..... superb flavor....