Gluten Free Lemon Blueberry German Pancake
German pancakes are a thick crepe-like, sweet pancake cooked in the oven! They are very egg-y and bake to become a puffy, huge lite pancake! Served with melted butter, a squeeze of lemon, blueberries, and LOTS of powdered sugar.
Equipment
- Handmixer, or blender
Ingredients
- 2 TBSP butter (I used salted); Need more for topping
- 3 large eggs
- ½ cup milk warmed (I used organic whole milk)
- ½ cup Gluten-Free all-purpose flour ( I used Bob's Red Mill 1 to1 Baking flour) or you can use regular all-purpose flour if you do not want G.F.
- 2 TBSP honey ( or you can use sugar or maple syrup, or easily omit all together)
- 1 tsp vanilla
Instructions
- Preheat oven to 425° F, and place 2 TBSP butter into an oven-safe skillet and place skillet in the oven to melt the butter. This should only take about 2 minutes, so be sure to put in right before you're done with your batter mixture.
- In a batter bowl ( or blender), pour warm milk, flour, honey, salt, vanilla, and eggs and mix ( I used a hand mixer, but you can also just use a whisk). Whisk until smooth or blend on low until combined and smooth.
- When pancake is golden brown and puffy take out of the oven, this will take about 15-20 minutes. Remove the pancake from the oven and allow it to cool for a few minutes until the puffiness goes down slightly.
- Slice into wedges and serve warm with toppings. Enjoy!
Notes
If you are making these for a bunch of people you could easily double the recipe and cook in a large oven-safe dish the same way with the melted butter and all.