This gluten-free German pancakes recipe makes the easiest puffy oven pancakes you've ever had. I love the golden taste and the buttery flavor mixed with syrup and fresh raspberries.
It's raspberry-picking season here and that means Daddy spends lots of time picking raspberries about every other night. Lots of huge containers of yummy, delicious raspberries that we either eat fresh, give away or freeze for smoothies later in the year.
With all these raspberries around, it got me dreaming about all the delicious possibilities for brunch or dinner. I discovered the very delicious combination of real maple syrup *
and fresh raspberries. One of my favorite things to put raspberries on are German Pancakes.
In case you haven't heard of German pancakes before, they are a fluffy pancake you bake in the oven and it gets really puffy if everything goes as planned. They are super yummy with syrup or a good jam.
You may know them better by the names Dutch baby German pancakes or puffy oven pancakes. Whatever you call them, they are a delicious breakfast!
I've made them a few hundred times in my life and it always surprises me when someone says they haven't had them before. I mean, my entire extended family eats them all the time so I just figured everyone in America did. I guess not.
Well, if you are one of those people who hasn't tried a German oven pancake before, you have GOT to try them. I can almost guarantee you will start making them all the time.
My children ask for them all the time and we eat them for breakfast, lunch, and dinner around here. Making these is very child-friendly. They love to dump in the ingredients and push the buttons on the blender.
Ingredients
- Butter - a half a stick of butter goes in the bottom of the pan and gets melted before you add the pancake mixture. This keeps them from sticking to the pan but some of the butter also magically gets absorbed into the mixture. I do save the better quality better hidden in the back of my fridge for recipes like this. You really can taste the difference and it is worth pulling out the good stuff.
- Eggs - These are half egg and half pancake, not really at all like normal pancakes and nothing like a quiche or frittata. They are kind of their own thing.
- Gluten-free flour blend * - As long as you use a 1:1 blend it will work fine. You may also use all-purpose flour if that's your thing or I have used about 5 other types of flours and they all come out fine, with varying puffiness. You may need to experiment a little and increase or decrease your liquid a tiny bit.
- Milk - regular milk is best but I am often out of it so often sub it with either half and half mixed with a little water or whatever plant-based milk I have on hand (such as almond milk). They all work, just sometimes the pancakes turn out a little less puffy or a little darker, etc. than others. Don't be afraid to experiment.
- Real Salt * - I don't normally include salt on my ingredient list but with so few ingredients I figured I should include this one. It's really important, not only to the flavor but for the puffiness. But - can that be true? Am I just imagining that? I swear when I don't put enough in then they are not as puffy. Well, they certainly don't taste right.
How to Make Gluten-Free Dutch Baby Pancakes
- Pre-heating the oven is an important first step because doing that and melting the butter directly in the pan takes longer than mixing the ingredients.
- Once the oven is heated, place the pan in the oven with half a stick of butter and wait until the butter is melted.
- Next, gather all the ingredients except butter and put them either in a blender or a mixing bowl.
- Either blend the ingredients or mix with a whisk
- Bake the pancakes, which will hopefully fluff up in the oven.
- Remove from the oven and serve.
- Top with fresh berries or one of the other suggestions listed below and serve with fresh fruit.
What do you put on your puff pancakes?
- A drizzle of maple syrup *
- Fresh raspberries
- Powdered sugar
- Homemade Jam
- Peanut Butter
- A combination of the above
Variation
Line the pan with thinly sliced apples and optional raisins after taking the pan with melted butter out of the oven then add the egg mixture on top.
How to store gluten-free German pancakes
These will keep in the refrigerator for about three days, but they really don't make the best leftovers. They get really dense when they get cold so I recommend you only make what you can eat in one sitting.
As far as I can tell, they are basically the same thing.
It could be several things. Did you properly measure everything? Did you cook it on too high a temperature (don't forget to lower the temperature by about 25 degrees when using a convention oven. Do you put enough butter? The butter helps make them raise so don't skimp on it. Did you pre-heat the oven? Did you whisk them too long? Over-whisking can cause them to overdevelop. Did you let them sit too long before putting them in the oven?
Yes. My favorite is a cast pan skillet but if I don't have one I will use my stoneware and if I don't have them, I regular 9 x 13 glass or metal pan will work too.
I would love to know if you try this Dutch baby German pancake recipe and what you think of it. Please comment below and let me know!
PrintRecipe
Gluten-Free German Pancakes Recipe
- Prep Time: 10 Minutes
- Cook Time: 30 Minutes
- Total Time: 40 Minutes
- Yield: 12 1x
- Category: Breakfast
- Cuisine: German
Description
These have a golden taste and I love the buttery flavor mixed with syrup and fresh raspberries on special occasions.
Ingredients
- ½ stick of butter (4 Tbsp)
- 6 large eggs
- 1 cup gluten-free flour blend *
- 1 cup milk
- ¼ tsp Real Salt *
Instructions
- Heat oven to 425 F.
- Put just the butter in a 9x13 pan in the oven.
- Blend the rest of the ingredients together on high for a few seconds (I use a Vita Mix but it's not necessary)
- Take the 9x13 pan with the melted butter out of the oven.
- Pour the batter from the blender into the pan.
- Put the pan in the oven for 20-30 minutes until a deep, golden brown. (depending on your taste and how brown you like it - we all like it on the more done side so it's nice and crispy and flaky)
- Take out and cut into squares.
- Top with your favorite topping. My two favorites things to serve on top are either the best maple syrup *
ever with fresh raspberries - you can't believe how good these two are together until you try - or a really good quality jam.
Notes
- These are even better cooked in a cast-iron skillet. Place it in the oven when pre-heating your oven and add the butter a few minutes before you take the pan out.
gabriele jolly
My grandma (born in Poland and lived there til WWII started and then wound up in Germany) used to put thinly sliced aplles and raisins in her pancake and we topped it with her homemade applesauce. So yummy. I still cook it this way and my grown boys love it the same way I did and still do. Yours looks yummy too withe the raspberries on top. I’ll have to give it try next time I make them.
Deleen
My grandmother always made us German Pancakes when we slept over at her house. These look really good. I can’t wait to try the recipe!
john hutchens
they sound very good and look easy to make , I will give this a try this weekend
cali w.
Thanks for sharing this looks delicious!! <3
Seth
I love German pancakes. I’ve always cooked it in a cast iron skillet though (in the oven). I’ll have to try cooking it in a casserole dish and see how that turns out.