Puffy, German cast iron pancakes served with a deliciously aromatic warm strawberry sauce.
Fluffy Cast Iron Pancakes
German cast iron pancakes baked in the oven and served with a delicious strawberry sauce.
These cast iron pancakes are one of those recipes I knew I have to make the first time I saw them. And not only kept the recipe in mind for later but actually made it one day later, I only had to buy the strawberries.
Ever since I have been making the cast iron pancakes regularly, mostly in spring, this is one dish that my children keep requesting.
Incredibly fluffy oven pancakes, German-style, served with that juicy strawberry sauce, a perfect light spring meal or dessert. Actually, we always have this kind of pancakes (any kind of pancakes or crepes, actually) as a sweet main meal... Or rice pudding, never served as dessert, always as dinner...
Why should you make an oven pancake instead of regular ones?
- So much quicker and easier.
- Instead of frying many little pancakes on the stove, you only pour the batter into a large cast iron pan, cook the pancake on the stove for 2 minutes, then finish cooking it in the oven for another 10 minutes.
- The German pancake is so large and fluffy that it will be enough for at least 2-3 people, it is always enough for us (2 adults and 2 children).
- And if you are serving more people, but only have one pan, prepare the double amount of batter, bake the first pancake, remove it from the pan.
- Pour the remaining batter into the pan, cook on the stove for 2 minutes, then place in the oven.
- Serve the first pancake divided into smaller portions while the second one bakes. Once you are finished with the first pancake, the second one will be ready as well.
Ingredients
German pancakes:
- All-purpose flour
- Sugar
- Milk and some heavy cream
- Eggs
- Vanilla extract
- Unsalted butter
Strawberry sauce:
- Strawberries
- Unsalted butter
- Runny honey
- Sugar
- Lemon juice
- Cinnamon
Strawberry sauce for the pancake
- I think this recipe for the warm strawberry sauce to be very suitable when you happen to buy some strawberries, which are not exactly at their best, meaning under-ripe.
- We do have some of those, unfortunately, in the supermarket, especially at the beginning of the season.
- Nobody really wants to eat them then, so they end up in a smoothie or something similar.
- But this recipe offers a wonderful solution, the honey and the butter enhance the strawberry aroma, they become soft and nice due to the short cooking time.
More pancakes?
Green Wild Garlic Crepes - Savory crepes for the wild garlic season.
Zucchini Feta Pancakes - Soft, savory zucchini pancakes with feta cheese and herbs.
Potato Pancakes - Easy to make German potato pancakes or fritters.
Japanese Cabbage Pancakes - Okonomiyaki recipe served with bacon, homemade okonomiyaki sauce and Japanese mayonnaise.
First published: June 15th, 2016
Last updated: April 16th, 2020
German Cast-Iron Pancakes (with Strawberry Sauce)
Ingredients
- German pancake:
- 3 eggs large Germany, extra-large US
- 2 tablespoons granulated sugar
- 60 ml/ 2 fl.oz/ ¼ cup milk
- 60 ml/ 2 fl.oz/ ¼ cup heavy cream
- a pinch of salt
- 1 teaspoon vanilla extract
- 1 ½ tablespoon unsalted butter
- 50 g/ 1.7 oz/ ⅓ cup + 1 tablespoon all-purpose flour
- 2 tablespoons oil
- Strawberry sauce:
- 300 g/ 10.5 oz strawberries
- 1 ½ tablespoon unsalted butter
- 1 tablespoon runny honey
- 50 g/1.7 oz/ ¼ cup sugar
- a squeeze of fresh lemon juice
- a pinch of cinnamon
- icing sugar
Instructions
German pancake:
- Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit.
- Divide the egg whites from the egg yolks. Whisk the egg whites until stiff, add 2 tablespoons sugar and continue whisking until stiff again.
- Melt the butter and let cool slightly while you prepare the rest. Mix together the egg yolks, milk, heavy cream, salt, vanilla extract, and the melted butter.
- Sieve the flour over this mixture and incorporate it. Fold in the egg whites as well.
- Heat a large cast-iron skillet. Add the oil. Pour in the batter, turn down the heat and cook the pancake for about 2 minutes until the bottom is lightly brown.
- Place the skillet in the oven and bake for about 10 minutes until the pancake is golden and fluffy.
Strawberry sauce:
- In the meantime clean and halve or quarter the strawberries, depending on size.
- Melt the butter in a small pan, add the honey and the sugar and let caramelize shortly.
- Add the strawberries, lemon juice, and cinnamon and cook shortly, while stirring gently, about 2-3 minutes until coated and warmed through, they should not become mushy.
Serve:
- Turn the pancake onto a large plate or platter, cover half of it with the strawberry sauce and fold the other half over the strawberries.
- Dust with icing sugar and serve immediately.
Nutrition
Kathy @ Beyond the Chicken Coop says
Oh wow! My kids would love this! I really love strawberries and I think I could just eat the strawberry sauce by itself!
Adina says
I can imagine the sauce being great with just some yogurt or over müsli.
Chris Scheuer says
Wow, hope everything goes well today. Saying a prayer for you. And I hope someone has one of these delicious pancakes waiting for you when you get home 🙂
Adina says
Thank you very much, Chris. No pancakes, just soup... 🙂
Brie says
I will take two of these crazy fluffy pancakes and all of that gorgeous strawberry sauce!
Best wishes for a smooth procedure and a speedy recovery my friend! I'm sure the hubby and the kids will take good care of you. If we weren't half a world away from each other I would bring you some soup. Homemade of course! Never ever canned 🙂
Adina says
Thank you, Brie, too bad we are soooooooo far away, I would love to eat some soup you've made. But my mother-in-law did make some chicken soup with rice for us on the day I came home, it was delicious, and so nice to feel that somebody cares about making things easier for you.
Anca says
I hope your operation went good. xx
Adina says
It went well, Anca. I am recovering now... Thank you.
Angie@Angie's Recipes says
What a giant fluffy pancake! I don't make pancakes as often I used to because I simply have no control when a stack of soft fluffy pancakes in front of me.
Adina says
I totally understand you, I have absolutely no control when it comes to pancakes or crepes either.... 🙁
Cheyanne @ No Spoon Necessary says
I could definitely eat pancakes daily, especially when the pancake is the size of my head like this one! SO GOOD! Love that strawberry sauce on top! I'll take one of these beauties for breakfast, lunch AND dinner! Cheers!
Adina says
Bigger than your head, Cheyanne! 🙂 🙂 Enough to feed 2 or 3...
allie @ Through Her Looking Glass says
Hello Adina, thanks for letting us know about your surgery. That's a big deal. My dear friend Lori had her thyroid removed a few weeks ago and she has had an excellent recovery thus far and I'm wishing the same for you. And sending up a few prayers also. Thank you for leaving us with this beautiful oven pancake with strawberries. What a gorgeous skilletful. We'll be trying this for sure, there are quite a few pancake lovers in our house. Do keep us posted on your recovery and hopefully all will be well. XO
Adina says
Thank you for your kind words, Allie. The surgery went well, I was able to leave the hospital after only two days and now I am recovering. A bit tired all the time, must be the missing hormones, I am not taking any medication to replace them just yet.
Anu - My Ginger Garlic Kitchen says
I love pancakes, but oven pancakes are completely new to me. I’ve never heard of oven pancakes! These look absolutely ah-mazing, Adina! And they are even more desirable with strawberry sauce.
Adina says
Thank you, Anu, the sauce was finger-licking... 🙂
Monica says
Looks like an amazing breakfast! I make Dutch baby pancake all the time; it's my husband's favorite and similar to this. So great, with the strawberry sauce.
Adina says
I have to try Dutch babies too, never made any.
grace says
it looks like a giant smiling mouth full of strawberries! love it!