German Pancakes are one of my kids favorite breakfast foods. I love it because you throw everything in the blender, pour it into a 9×13 glass pan, bake and eat! Did you know that German pancakes go back to the early 1900s here in the United States?
I honestly had never had German pancakes until I married into my husband’s family. I guess we just always had regular pancakes-which I have always hated, until we went gluten free. I actually like gluten free pancakes. Kind-of weird, I know.
My version of German pancakes might be slightly different from others you have seen. I hope you enjoy making mine. It does use my gluten free flour blend and you can find that recipe here. The BEST maple syrup is Maple Farms Pure Maple Syrup. I buy it at Walmart.
German Pancakes
Equipment
- 1 9×13 glass dish
- 1 blender
- spatula, measuring cups & spoons
Ingredients
- 3 TBSP butter, cut into 3 chunks
- 1 1/4 C whole milk I like Fairelife milk
- 1 C gluten free flour I use my all purpose blend
- 1/2-3/4 tsp xanthan gum
- 7 eggs
- 1 tsp salt
Instructions
- Preheat oven to 400 degrees. When it comes to temperature, put the butter into the glass pan.
- While the butter is melting, pour the milk, flour, xanthan gum, eggs, and salt in the blender. Mix on low until well combined. Pour into 9×13 pan when the butter is melted.
- Bake for 17 minutes. Serve immediately as this dish deflates as it cools. Serve with maple syrup, powdered sugar, or fruit as desired.
Notes
Having easy recipes on hand is great when you don’t have a lot of time or energy. I make this for dinner all the time too. The kids all love it, and sometimes you just need a meal where everyone is happy.
Happy Baking!
Emma
