Gluten-Free German Oven Pancakes Recipe

Published on April 8, 2013 By Lauren
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    One of my favorite breakfasts before going gluten-free was German Oven Pancakes.  It took me over a year of trying different recipes to find the one that I LOVED the most, so here is my all time favorite Gluten-Free German Pancakes Recipe.  You can make this a traditional German pancake just by using regular white flour instead of gluten-free flour.

    If you’ve never tried German Pancakes before, it is kind of like an egg pancake.  Be prepared that it will not taste like a traditional pancake, but better!!

     

    Gluten-Free German Oven Pancakes

     

    Ingredients:

    • 4 eggs (whisked)
    • 1/2 tbsp sugar
    • 1/4 tsp vanilla
    • 1 cup of milk (can be Almond, soy, dairy, etc)
    • 1 cup of Gluten-Free Flour (I use Better Batter which has Xantham Gum in it – make sure the gf flour you have contains xanthum gum or this recipe won’t work)
      • You can use regular flour instead of gluten-free flour to make this the ‘normal’ version
    • 2 Tbsp butter (to melt in pie dish)

    Directions:

    1. Preheat over to 425 degrees
    2. Put 2 tbsp of butter into a oven safe pie dish and place in oven while it is warming up. This will melt the butter on the bottom of the pan.
    3. While oven is preheating, mix together all ingredients.
    4. Take out warm buttered pie dish from oven and pour all ingredients inside.
    5. Place back in oven and baked for 25 minutes or until golden brown and set.  Stick a knife in the center and make sure it comes out clean, then you know it is done.
    6. It will appear puffy when you first take it out of the oven, once out of the oven for a couple of minutes it will set and appear flat – this is normal 🙂

     

    pancake 2

    Cut up into fourths and place your toppings on.  I like to top mine with fresh fruit (strawberries and blueberries are my favorite), powdered Sugar, and syrup.

    I hope you enjoy!

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    COMMENTS

  • It’s been a while since I posted my appreciation and I’m still making this recipe! I recently doubled the batch and used foil pans to make four large batches for a family reunion and it was a hit! It does end up more cake-like though, so at home I stick to your regular recipe – for us it’s the right balance of eggs and flour. Thank you again!

  • Hi Lauren, I am interested in making your German pancakes gluten free and you mentioned that if the recipe does not include xanthum gum that one should add it. How much of the xantham gum should I use in the recipe for the 1 cup of gluten free flour? Thanks, Anita

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