Last updated on May 18th, 2023 at 02:34 pm
After many requests from my Instagram account, I wrote this super simple, easy, and pretty hands-off recipe for a grain-free German pancake.
German pancakes (also known as Dutch Baby) are one of my favorite indulgences. I never thought it would work with grain-free ingredients. But to my absolute surprise (and delight), it worked, and the texture and flavor are just like how I remember.
A fluffy grain-free German pancake is one the best things for leisurely weekend mornings. Getting a warm and comforting breakfast is the ultimate goal. It feels like but is so filling, and you can dress it up or down as you please – bonus points for only looking hard to do.
This German pancake recipe is super simple, with minimal and unfussy ingredients. My favorite part? The entire recipes take about 15-30 minutes, depending on what variation you choose.
There are a couple of things to consider to get that gorgeous puffiness that German pancakes are notorious for.
- Use room-temperature milk and eggs
- When pouring the batter, the pan must be hot out of the oven
- Cast iron works really well for this, but I have made it in a cake pan before in a pinch
This easy grain-free German pancake has become a classic and does the job every single time.
There are so many variations to dress this beauty up or down – check the recipe notes. We love the blueberry variation during the summer months, while the fall and winter call for apple and all the warming spices.
Happy eating!
Easy Grain-Free German Pancake Recipe
A grain-free German Pancake (a Dutch baby) is a simple indulgent breakfast for any day of the week. All you need is a few simple ingredients, a blender, and a hot skillet – and a nourishing breakfast is served.
- ½ cup almond flour
- ¼ tbsp tapioca flour
- 2 tbsp maple sugar
- ¼ tsp sea salt
- ½ tsp ground cinnamon
- 1 tbsp butter, melted
- 3 eggs
- 1 tsp vanilla extract
- ½ cup raw milk
- 1 tbsp ghee
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Preheat the oven to 400°F. Place the 1 tbsp of ghee in a 9-inch oven-safe skillet or cake pan and put the skillet/pan in the oven to melt the ghee. If you are making a variation, see the notes below; otherwise, leave the skillet in the oven until you are ready to pour the batter.
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Add all the ingredients to a blender, and blend until smooth, about 1 minute.
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Carefully remove the warm skillet/pan from the oven, and slowly pour the batter into the skillet.
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Place the skillet/pan back into the oven, and bake for 12 minutes, until the German pancake is puffed up and golden around the edges.
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Slice into wedges, and serve warm with a pat of butter and maple syrup if desired.
Variations:
Blueberry German Pancake:
1/2 cup frozen or fresh blueberries
1 tablespoon maple sugar/coconut sugar
sprinkle of nutmeg to taste
Once the ghee is melted, sprinkle the blueberries, sugar, and nutmeg on top of the melted ghee and return the skillet/pan to the oven. The blueberries will begin to cook while you prepare the batter. Continue with the recipe steps.
Cranberry German Pancake:
1/2 cup frozen or fresh cranberries
1 tablespoon maple sugar/coconut sugar
sprinkle of cardamom to taste
Once the ghee is melted, sprinkle the cranberries, sugar, and cardamom on top of the melted ghee and return the skillet/pan to the oven. The cranberries will begin to cook while you prepare the batter. Continue with the recipe steps.
Apple German Pancake:
1/2 cup apple, diced
1 tablespoon maple sugar/coconut sugar
sprinkle of cinnamon and nutmeg to taste
Once the ghee is melted, sprinkle the diced apple, sugar, cinnamon, and nutmeg on top of the melted ghee and return the skillet/pan to the oven. The apple will begin to cook while you prepare the batter. Continue with the recipe steps.
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