Photo of German Pancake with Fresh Berries by WW

German Pancake with Fresh Berries

Points® value
Total Time
37 min
20 min
17 min
It takes just six simple ingredients to make these delicious golden pancakes that puff in the oven before falling as they cool. If you're not familiar with them, they'll remind you somewhat of French Toast and a little of an omelet. You could change up the flavour of the recipe by adding spices such as cinnamon or pumpkin pie spice. We suggest that you swirl the batter as you pour it into the hot pan for puffier pancakes. To double use a 9 by 13-inch baking dish and melt the butter in the baking dish in the preheated oven; bake for 2 –3 minutes longer than recommended above.



2 large, at room temperature

All-purpose flour

½ cup(s)


2 tbsp(s), granulated variety

Table salt

tsp(s), or to taste

1% low-fat milk

½ cup(s)

Unsalted butter

1 tbsp(s)

Powdered sugar (confectioner's)

1 tbsp(s)

Unsweetened frozen mixed berries

2 cup(s), (blueberries, raspberries, or sliced strawberries)


  1. Preheat the oven to 425°F.
  2. Whisk together the eggs, flour, granulated sugar, and salt in a medium bowl until smooth; gradually whisk in the milk.
  3. Melt the butter in a 10-inch ovenproof skillet over medium-high heat; swirl to coat the pan. Pour the batter into the skillet and cook without stirring 1 minute. Place in the oven and bake until puffed and golden, about 15 minutes.
  4. Dust with the confectioners’ sugar. Cut into wedges and serve at once with the berries. The pancake should be served immediately after being taken out of the oven or it will sink like a soufflé.
  5. Yields 1⁄4 of pancake and 1⁄2 cup berries per serving.