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Oven Pancakes with Strawberry Sauce

German Cast-Iron Pancakes (with Strawberry Sauce)

German cast-iron pancakes baked in the oven and served with a delicious strawberry sauce.
Course Sweet Recipes
Cuisine German
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 1
Calories 562kcal
Author Adina


  • 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


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.


  • 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.



Serving: 1/3 of the pancake | Calories: 562kcal | Carbohydrates: 59g | Protein: 10g | Fat: 33g | Saturated Fat: 14g | Polyunsaturated Fat: 17g | Trans Fat: 1g | Cholesterol: 239mg | Sodium: 220mg | Fiber: 3g | Sugar: 39g