Has there ever been a recipe that you remember from many years ago, but for whatever reason haven’t made it since? I first tried these MANY years ago (about 20, actually) and still remember that I absolutely loved them. My aunt made them for us when we stayed with them one time, and I’ve wanted to remake the recipe ever since. I have NO IDEA why I waited so long, but I’m so glad I *finally* got the recipe and remade these delicious and Easy German Pancakes! They were just as amazing as I remembered from that long ago, and now my whole family enjoys them on a regular basis. When you find a winner, don’t wait too long to try it again!

Hubby was so confused when I said I was finally making my aunt’s German pancakes, because he had no idea what they were! They’re baked in a pan, with the edges lightly browned and firm but the inside a very soft – almost creamy – texture. I actually don’t like regular pancakes, but I totally LOVE the flavor of these ones – I don’t know how to explain the difference, but they have a rich, egg-butter-like taste with a hint of sweetness to it. It can be served with normal maple syrup, powdered sugar, or even jam – top it how you like!

Makes one 9×13 pan – our family of 7 went through a pan and half so we double the recipe.

Ingredients

• 1 cup Milk
• 6 Large Eggs
• 1/2 tsp. Vanilla
• 1/4 tsp. Salt
• 1 cup Flour
• For pan: 2 tbsp. Butter

Directions

1. Take a 9×13 baking dish and put the butter in it (not melted). Place it in the oven then preheat the oven to 400 Degrees F. As it preheats, watch until the butter is melted then remove the baking pan from the oven. Carefully swirl the butter around to cover all the bottom and up a bit on the edges (I used a spatula to help prevent burns).
2. In a blender (or in a bowl using a hand mixer), blend the eggs, milk and vanilla for about 30 seconds. Pour into a bowl (unless already in one), and gently add in the flour and salt – stir just until combined, as over-mixing will affect the texture.
3. Pour into pan, then bake at 400 Degrees F for about 20-25 minutes, or until edges are lightly browned all around.

Tip: I like using a glass pan, because I can make sure the very bottom is browned, which means the center of the German pancakes is likely cooked all the way through. 

But here’s another great thing – my aunt gave me a recipe for a syrup that I hadn’t tried the last time I enjoyed German pancakes at her house and Oh. My. Gosh! It was incredible, and compliments the pancakes perfectly. It’s more sweet, so brings out a lot of the flavor in the pancakes. Not being a fan of normal maple syrup, this was just the ticket for a winning breakfast recipe!

German Pancake Syrup Recipe

Ingredients

• 1/2 cup Buttermilk
• 1 stick Butter
• 1 cup Sugar
• 1 tsp. Baking Soda
• 1 tsp. Vanilla

Directions

1. In a large saucepan (as it heats, it will expand to double or triple it’s volume – then shrink back down when not heating – so make sure you allow room for that to avoid overflow) bring the buttermilk, butter and sugar to a boil stirring often. Once boiling, reduce heat to low and simmer about 6 minutes, stirring occasionally.
2. Remove from heat and mix in the baking soda and vanilla. Enjoy it over your German pancakes – best served warm!

What’s a recipe you remember you loved from long ago?

I’ve mentioned before how important it is to me to be prepared with a bunch of great breakfast recipes before the new school year starts. It makes our mornings more planned, and they go much more smoothly – plus, the kids love that we don’t do the same thing everyday. While I’m compiling my own list, I thought I’d share these 20+ Healthy Breakfast Recipes for those of you also in need of great recipes to start the day!

Healthy Breakfast Enchiladas – Eat Yourself Skinny

Healthy Strawberry Oatmeal Bars – Well Plated

Bell Pepper Egg-in-a-Hole – Natasha’s Kitchen

Immunity Boosting Triple Berry Kiwi Smoothie – The Pretty Bee

Skinny Peanut Butter Banana Muffins – Sally’s Baking Addiction

Blueberry Ricotta Toast – I Heart Vegetables

Whole Egg, Bacon and Avocado Quesadilla – Recipe Tin Eats

Blackberry Fresh Fruit Salad – Wonky Wonderful

Skinny Strawberry Shortcake Smoothie – Amy’s Healthy Baking

Southwestern Avocado Toast – My Whole Food Life

Chunky Monkey Morning Oats – She Well

Greek Yogurt Breakfast Bark – Go Eat and Repeat

Gluten Free Healthy Oatmeal Breakfast Cookies – Chelsea’s Messy Apron

5 Ingredient Peanut Butter Energy Bites – Chef Savvy

Baked Eggs in Avocado – Damn Delicious

Veggie Loaded Breakfast Casserole – Little Spice Jar

Caramel Apple Bars – Averie Cooks

Banana Walnut Overnight Oats – Skinny M’s

Simple Healthy Vegan Breakfast Toast – Veganosity

Mango Pineapple Smoothie Bowl – Bakerita

Berry Green Layered Smoothie – Fit Foodie Finds

What’s YOUR favorite healthy breakfast recipe?

As the school year approaches, I’m sure you’re beginning to think about those rushed, early mornings before school. I know I am, and not in an ‘excited’ way! One of the things that make the before school rush so stressful (or take so much time) is breakfast, so we try to stock up on a bunch of easy breakfast recipes before the kids go back to class to help our mornings go more smoothly. These Easy Frittata Cups are one that’s not only simple to make, but is a huge hit with the kids (and adults)!

You can switch up the ingredients – like less spinach or more ham – based on your family’s preferences. My kiddos like less red onion, while hubby prefers more. You can even make some changes, such as adding in peas, if that’s what you’d like best.

Makes 8 Frittata Cups

Ingredients

• 6 Eggs
• 2 tablespoon of Milk (optional)
• Salt and Pepper
• ¼ cup of chopped Red Bell Pepper (1/2 of a medium sized red bell pepper)
• ¼ cup of chopped baby Spinach
• ¼ cup of chopped Red Onion (or scallions)
• ¼ cup of diced Ham
• ¼ cup of shredded Cheese

Directions

1. Preheat the oven to 350°F and line a muffin tin with silicone liners or grease it generously, set aside.
2. In a large bowl, beat eggs, milk (optional), salt and pepper till frothy and well-blended.
3. Add the chopped red bell pepper, spinach, onion and diced ham and mix it well. Pour evenly into the prepared muffin cups.
4. Top each muffin cup with a half a tablespoon of shredded cheese.
5. Bake for 25 to 30 minutes till the frittata cups is set and the top is a gorgeous golden color.

Notes

1.  Addition of milk is optional, but it imparts a delicious creaminess to the frittata cups.
2. Because eggs tends to cling to the slides to the pan, it is best recommended to use a silicone liner or a silicone muffin cups.
3. If you are using a regular muffin tin, be sure to grease it generously. Also once the frittata cups are baked, wait for them to cool completely, before trying to scoop it out.

What’s YOUR favorite easy breakfast recipe?