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 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 real puffy. They are super yummy with syrup or a good jam. You may know them better by the names Dutch baby German pancake or puffy oven pancakes.
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 are very child-friendly. They love to dump in the ingredients and push the buttons on the blender.
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!
Ingredients
- Butter - a whole 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. 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.
What do you put on your German pancakes?
- Plain 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.
Print
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 tablespoon)
- 6 large eggs
- 1 cup gluten-free flour blend *
- 1 cup milk
- ¼ teaspoon 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.
Keywords: fluffy, easy, healthy
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.
★★★★★