I loved German Pancakes growing up and it’s a holiday brunch tradition I still love, even though I eat gluten-free now. This german pancake recipe tastes just like my childhood — and it’s gluten-free and dairy-free! I also shared the tweaks to make a “regular” version if you don’t have dietary restrictions.
I took my mom’s recipe and made just a few simple tweaks, and even my non-gluten-free husband said he wouldn’t have known the difference. My family always had the pancakes on Christmas morning and Tommy and I plan to have them on New Year’s Day. And, if you don’t need to eat gluten-free and/or dairy-free, just replace the Earth Balance with regular butter and the gluten-free flour with all-purpose flour for the best german pancakes ever!
I’ve tried lots of gluten-free flours for german pancake and like Pamela’s all-purpose gluten-free flour best. (It’s a rice blend gluten-free flour so it’s not paleo or keto.) I got it from Whole Foods but Thrive Market and Amazon also carry it.
Gluten-Free German Pancakes
- 6 large eggs
- 1 cup cashew milk
- 1 cup Pamela’s gluten-free all-purpose flour
- 1/8 teaspoon sea salt
- 1 teaspoon pure vanilla extract
- 5 Tablespoons Earth Balance butter
- Preheat oven to 450 degrees F. As oven preheats, put the Earth Balance in an un-greased 9×13-in. metal baking dish and place in oven, just until melted.
- Place the eggs, milk, flour, salt and vanilla in a blender and combine until smooth. (I use my vitamix.)
- Pour batter into baking dish, over melted butter. Don’t just dump it into one spot – pour in circles/figure 8s, swirling as your pour. This creates the characteristics peaks — the best part!) throughout vs. just in the corners!
- Bake, for 22-25 minutes or until edges are golden brown and puffy.
- Serve with berries, maple syrup, and/or powdered sugar. Fresh lemon juice squeezed over powdered sugar is also a really good combo!
How do you make fluffy pancakes in the oven?
- German Pancakes by their nature fluff up! A few tips include heating your pan and butter, swirling the batter into the pan and making sure you mix your batter well. The blender helps whip the eggs, which helps these fluff!
What do you put on German pancakes?
- As a kid, I loved them plain! I like the rich buttery taste without anything on it. My family always had powdered sugar and maple syrup though.
- Now, as an adult, I still like the buttery taste the most, but sometimes I’ll add a little pure maple syrup.
I still pass on the powdered sugar.
- My sister-in-law introduced me to topping German Pancakes with powdered sugar + fresh lemon juice. It sounds a little weird but it’s SO GOOD.
If you grew up with German Pancakes, I’d love to hear what you topped them with!
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