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We love breakfast foods in our house and I often make it for dinner. My kids gobble it up!
They are always begging me to make what they call “panpakes”. They don’t care how it comes, as long as it’s a pancake of some sort.
I grew up loving German pancakes. It was so fun to watch the peaks rise in the oven and then eat the buttery goodness with syrup and powdered sugar.
I’ve been making regular German pancakes for our family for awhile now, but I decided it was time to try something new with them. But, I didn’t want to take away from their ease and simplicity. I found a can of Raspberry pie filling that I had never used in the pantry and thought it was perfect!
I love raspberries-they are definitely my favorite fruit and favorite topping for anything. The raspberries added a nice tart sweetness to the German pancakes. These babies are great with powdered sugar and a little bit of lemon. Yum!! It’s our new family favorite breakfast food.
- 4 Tbsp butter
- 6 eggs
- 1 cup milk
- 1 cup flour
- ½ tsp salt
- ½-1 can Raspberry pie filling
- Place butter in a 13x9" pan and put in oven to melt. Don't let it burn! Beat eggs. Stir in milk, flour, and salt. Mix well. Open can of pie filling and drop in groups over base of pan. Pour batter in the pan. Bake at 450 for 15-20 minutes or until edges are golden brown.