German Pancake with Lemon Curd and Sugared Berries


When there is no school and everyone is snowed in, that only means one thing: ACTUALLY EATING BREAKFAST! I stumbled across this recipe on Instagram, and decided I just had to try it. As with most foods I make, each food I try has an associated memory. The German pancake is one of those memories; my mom would take my brother and I out for breakfast whenever we had a day off  of school. We’d often meet our grandparents and enjoy a hearty breakfast. My mom would always order the German pancake with marionberry butter and squeeze a lemon on top. And let me say that the sweet and sourness of each bite blew my little brain.

The German pancake was easy enough to make, but it did use a lot of eggs. Six eggs to be exact (if you don’t count the ones in the lemon curd )! Make sure you have enough eggs because I cut it close on mine.

Also, an easy way to elevate a fruity breakfast is lemon curd! As my close friends and family know, I love lemon curd and so do they! But just because I love lemon curd doesn’t mean I enjoy making it. Lemon curd is time consuming and requires patience that most people don’t have. But for those who take the time, it is definitely worth it!

Ingredients for the German Pancake:

6 large eggs 

1 cup of milk 

¼ tsp salt

1 cup of flour 

1 tsp vanilla extract 

3 tablespoons butter 

Instructions :

  1. Preheat oven to 425 with your cast iron skillet (heats up the pan for an even bake) 
  2. Mix together eggs, milk, salt, flour, and vanilla extrac into a large mixing bowl. Set aside until pan is heated up 
  3. When your oven is preheated, take the hot skillet out and add 3 tablespoons Of butter to it. 
  4. Pour the batter into the hot skillet. DO NOT STIR. Bake for 25 minutes! 
  5. Add toppings after it cools for 5 minutes

Sugared Berries: 

1 ½ cups sugar 

1 cup berries


  1. Add all ingredients to a bowl and mix together 
  2. Place in fridge until ready to top your pancake 

Lemon Curd

4 large egg yolks 

⅔ cup granulated sugar 

1 tbsp lemon zest 

⅓ cup lemon juice

⅛ tsp salt 

6 tbsp unsalted butter, softened and cut into chunks 


  1. Fill the bottom pot of your double boiler with 1–2 inches of water. (Or use the DIY double boiler method listed in the notes.) Place on high heat. Once the water begins to boil, reduce to low heat to keep the water at a simmer.
  2. Place egg yolks, granulated sugar, lemon zest, lemon juice, and salt into the top pot of your double boiler. Using a silicone whisk, whisk until completely blended, then continue to whisk as the curd cooks. Constant whisking prevents the egg yolks from curdling. Whisk and cook until the mixture becomes thick, resembling the texture of hollandaise sauce, about 10 minutes. If curd isn’t thickening, turn up the heat and constantly whisk.
  3. Remove the pan from heat. Whisk the sliced butter into the curd. The butter will melt from the heat of the curd as you whisk. Pour curd into a jar or bowl and place a piece of plastic wrap directly on top so it is touching the top of the curd. (This prevents skin from forming on top.) The curd will continue to thicken as it cools. Once cool, the plastic wrap can be removed.
  4. Refrigerate the curd for up to about 10 days.

Putting everything together:

  1. After you pull the german pancake out, let cool for 5 minutes. 
  2. Add some butter, the sugared berries, and lemon curd.
  3. Dust some powdered sugar on top and serve.