I’ve been dying to tell you about our new favorite weekday breakfast, but I had to perfect the recipe first! Everyone loves pancakes, but it takes time to flip all of those little silver dollars. What if I told you that you could make a pancake in the oven? Introducing the German Pancake — two different ways!
When we stayed at Stowe Meadows last month, Erich made us the most delicious German Pancake for breakfast. I had never heard of it before! After the trip, I found a recipe from Real Simple and have been tweaking it ever since. I’ve made German Pancakes for breakfast every week, and the monkeys have been cheering! I’m not a fan of using a gluten free flour mix. There’s always weird ingredients that I would never normally eat, so why would I eat them now? I prefer to keep things simple and natural. I like to know exactly what’s in my food.
I’m excited to share two variations of this German Pancake with you. If you don’t have food sensitivities or allergies, you can follow the original recipe or try mine with your choice of flour. My recipe below is gluten free, vegetarian, dairy free, soy free, and really good! And how easy is an oven pancake for Mother’s Day brunch? It’s coming up, people. Let’s get our recipes in order.
If you’re gluten free and/or nut free, use 1/4 cup of oat flour and 1/4 cup of rice flour with your milk of choice. For a paleo German Pancake, use 1/4 cup of coconut flour and 1/4 cup of almond flour.
For mix-ins, we love both cinnamon apples and blueberries in our German Pancake. Get the apples going before you start mixing together the batter. I slice up a whole apple and throw it in a pan with a generous pad of butter and some cinnamon or apple pie spice. If you choose to use frozen blueberries, leave them in the freezer until you add them or the batter will turn blue — unless of course you’re going for a Cookie Monster Pancake!
We love bacon with pancakes. I’ve timed it perfectly with this recipe for a fast, filling weekday breakfast. Bake some Applegate turkey bacon in the oven at 375 for 8 minutes while you’re making the batter. Then increase the oven temperature to 400, flip the bacon to cook for another 5 minutes, and at the same time put the skillet in the oven to melt your butter. When you take the bacon out, the German Pancake goes in the oven and you’re at the table in 18 minutes. Voila!
- 3 eggs
- 1/4 cup oat + 1/4 rice flours OR 1/4 cup coconut + 1/4 cup almond flours
- 1/2 cup almond milk OR milk of choice
- 2 teaspoons of coconut OR date sugar
- 1/4 teaspoon salt
- 1 teaspoon vanilla extract OR almond extract
- 2 tablespoons butter
- pure maple syrup for serving
- thinly sliced apples sautéed with butter and cinnamon
- 1/4 cup fresh or frozen blueberries
- Heat oven to 400° F.
- In a large bowl, whisk the eggs to combine. Add the flour and whisk until smooth.
- Add the milk, salt, sugar, and vanilla and mix until incorporated; set aside.
- Put the butter in a cast-iron skillet. Transfer to oven until the butter melts.
- Add your mix-in of choice to the batter.
- Remove skillet from oven and quickly pour the batter into the hot skillet.
- Return to oven and bake until the pancake is puffed and golden, about 18 minutes for a 8-inch skillet, or 15 minutes for a larger skillet.
- - The almond extract really compliments the almond flour when baked with blueberries.
- - If you choose to mix-in apples, add some cinnamon on top.
- - We prefer coconut sugar with the coconut/almond flour combo and date sugar with the oat/rice flour blend.
- - After you pour the batter into the skillet, swirl the top of the pancake with a knife to combine the butter that reaches the surface.