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Indulge in the fluffy, golden goodness of Gluten-Free German Pancakes, a delightful twist on a classic breakfast favorite. Perfect for those with gluten sensitivities, this recipe promises a light, airy texture and a rich, buttery flavor that everyone will love.
Growing up, Sunday mornings were synonymous with the aroma of pancakes wafting through the house. My grandmother, who had a knack for turning simple ingredients into magic, often experimented with recipes to suit everyone’s needs. When I discovered my gluten intolerance, I thought those cherished pancake mornings were behind me. But with a bit of trial and error, I’ve perfected this Gluten-Free German Pancakes recipe that brings back those warm, nostalgic feelings.
Now, it’s time to bring that magic into your kitchen. Let’s get started on creating these delicious Gluten-Free German Pancakes!
What to Expect
- Time: Approximately 35 minutes
- Difficulty: Easy
Before You Begin
Before diving into the recipe, ensure you have all your ingredients measured and ready to go. Using a blender will make the process smoother and ensure a lump-free batter. Also, keep an eye on the butter in the oven to prevent it from burning.
Ingredients You’ll Need
| Ingredient | Quantity |
|---|---|
| Butter | 1/4 cup |
| Gluten-free all purpose flour | 3/4 cup |
| Salt | 1/4 teaspoon |
| Milk (preferably whole milk) | 1 cup |
| Eggs | 6 |
| Sugar (for Buttermilk Syrup) | 1 cup |
| Buttermilk (for Buttermilk Syrup) | 1/2 cup |
| Butter (for Buttermilk Syrup) | 1/2 cup |
| Baking soda (for Buttermilk Syrup) | 1 teaspoon |
| Vanilla (for Buttermilk Syrup) | 1 teaspoon |
Step-by-Step Guide
- Preheat the oven to 425 degrees F. Place the butter in a 9X13-inch baking dish and put the pan in the oven while it preheats. Keep an eye on the dish so the butter doesn’t burn; take it out when the butter is melted.
- Place all the ingredients in a blender. Blend until just combined and smooth. Don’t over-blend or the pancake will be tough.
- Take the pan out of the oven and pour the batter into it. Swirl the batter in a figure-8 pattern to help give the German pancake peaks and valleys and a delicious texture.
- Bake for 20-25 minutes until the pancake is puffy and lightly browned on the bottom and edges.
- For the Buttermilk Syrup: In a larger than you think saucepan, combine the sugar, buttermilk, and butter and bring to a boil, stirring often. Reduce the heat and simmer for 3 minutes. Off the heat, add the baking soda. Whisk quickly to dissolve, the volume of the syrup will greatly increase. Stir in vanilla extract.
- Serve immediately with buttermilk syrup, maple syrup, powdered sugar, berries, or jam. Enjoy!
Pointers for Perfection & How to Store
For the best results, ensure your oven is fully preheated before baking. This helps the pancake puff up beautifully. If you have leftovers, store them in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to maintain the crispiness.
Looking for more gluten-free delights? Check out these Flourless Gluten Free Cheesecake Brownies for another delicious treat!
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Gluten-Free German Pancakes
- Total Time: 30
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
These Gluten-Free German Pancakes (also known as Dutch Babies) are a breakfast showstopper. Made with simple pantry staples and whizzed up in a blender, the batter hits a sizzling hot pan to puff up dramatically in the oven. The result is a golden, crispy edge with a tender, custard-like center that tastes incredible topped with fresh lemon and powdered sugar.
Ingredients
— The Batter —
6 large eggs, room temperature (cold eggs won’t rise as high!)
1 cup milk (whole milk is best), room temperature
1 cup gluten-free all-purpose flour blend (Measure for Measure)
½ teaspoon salt
1 teaspoon pure vanilla extract
1 tablespoon granulated sugar (optional, for a sweeter batter)
— The Pan —
5 tablespoons unsalted butter
— Topping Ideas —
Powdered sugar, fresh lemon juice, berries, or maple syrup
Instructions
1. Preheat your oven to 425°F (220°C).
2. Prepare the Pan: Place the 5 tablespoons of butter into a 9×13 inch baking dish (or a large 12-inch cast iron skillet).
3. Place the pan with the butter into the preheating oven for 3–5 minutes. You want the butter to melt and bubble, but watch closely so it doesn’t burn.
4. Make the Batter: While the butter melts, combine the eggs, milk, gluten-free flour, salt, vanilla, and sugar in a blender.
5. Blend on high speed for 30 seconds until completely smooth and frothy. (If you don’t have a blender, whisk vigorously by hand until no lumps remain).
6. Pour & Bake: Carefully remove the hot pan from the oven. Swirl the melted butter to coat the bottom and sides.
7. Immediately pour the batter into the hot pan. (It should sizzle!).
8. Return the pan to the oven and bake for 20–25 minutes. Do NOT open the oven door while it bakes, or the pancake may deflate.
9. The pancake is done when it has puffed up high above the sides of the pan and is deep golden brown.
10. Serve: Remove from the oven (it will naturally deflate as it cools). Dust immediately with powdered sugar and serve with lemon wedges or syrup.
Notes
Room Temperature is Key: Cold ingredients will lower the temperature of your hot pan and prevent the steam action needed for the dramatic rise. Let your eggs and milk sit out for 20 minutes before starting.
Flour Note: This recipe works best with a starch-heavy blend like Cup4Cup or King Arthur Measure for Measure. Almond flour alone will not achieve the same puff.
Leftovers: German pancakes are best eaten fresh, but leftovers can be stored in the fridge for 2 days and reheated in the microwave (they will lose their crispness but still taste like custard).
Dairy-Free: Use dairy-free milk and vegan butter. The rise might be slightly less dramatic but still delicious.
- Prep Time: 5
- Cook Time: 25
- Category: Breakfast
- Method: Baking
- Cuisine: German-American
Nutrition
- Serving Size: 1 slice
- Calories: 260
- Sugar: 4
- Sodium: 320
- Fat: 16
- Saturated Fat: 8
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 18
- Fiber: 1
- Protein: 10
- Cholesterol: 215
Your Burning Questions Answered!
- Can I use a different type of flour?
- While I highly recommend Cup4Cup for this recipe, you can experiment with other gluten-free flour blends. Keep in mind that the texture may vary.
- Can I make this recipe dairy-free?
- Yes, you can substitute the milk and butter with dairy-free alternatives. However, the buttermilk syrup will need a different approach, as buttermilk is inherently dairy-based.
Why did my pancake not puff up?
Ensure your oven is fully preheated and that you do not open the oven door during baking. The steam and heat are crucial for the pancake to puff up properly.
Dig In & Enjoy!
There you have it—a delightful recipe for Gluten-Free German Pancakes that brings back the joy of Sunday mornings. Whether you’re serving them for breakfast, brunch, or even dessert, these pancakes are sure to impress. Don’t forget to drizzle them with the buttermilk syrup for an extra touch of sweetness.
For more delicious ideas, follow me on Pinterest.