Quick and Easy Kid Approved Breakfast
This quick and easy German Pancake is packed with protein for a kid approved breakfast or dinner all ages will love!
We’ve been making these German Pancakes in my house for almost as long as I can remember. I first learned how to make them in a kids cooking class when I was in the 5th grade. Since then I have tweaked the recipe a bit and they have become an essential breakfast for my family.
These pancakes are packed with protein and are the perfect start to a weekend morning. With only FIVE ingredients, they are so easy and quick to make that they may even become a weekday staple in your home too!
Sometimes, called Dutch Babies, they are basically eggs and flour baked in the oven. As they are cooking they grow up the sides of the pan and get super poofy. I used to love watching them cook in the oven to see how big they might get!
The other great thing about these German Pancakes is that you can customize them to fit your diet. When I found out that I could no longer eat dairy I started subbing different types of dairy free milk, and it turns out all milks work! My recipe for Cashew Milk is by far my favorite but I’ve tried whole milk, skim milk, coconut milk, and rice milk with nearly identical results. In my Cashew Milk post I share how I use homemade milk in this recipe.
Same goes for the oil, you can use just about anything, Crisco, margarine, coconut oil, butter, or even bacon grease. I am not sure about subbing different types of flour. I have tried whole wheat but it just doesn’t rise as well, though they still taste great. If you try a different flour, let me know your results!
You can bake in two metal cake pans or, our favorite way, in a large 12-inch cast iron skillet, as pictured. Once out of the oven, cut and serve with maple syrup and or powdered sugar and enjoy!
Let us know if you try this quick and easy kid approved breakfast! Tag your photo #gardenfoodandcraft on instagram so we can see how it turned out. Don’t forget to rate and leave a comment.
Easy German Pancakes
Equipment
- 12 inch Cast Iron Skillet or two 9 inch Round Cake Pans
- Whisk
- Large Mixing Bowl
Ingredients
- 1 tbsp coconut oil any oil of choice will work
- 6 large eggs
- 1 cup homemade skinny cashew milk (check out my recipe) any milk can be substituted
- 1 cup unbleached all purpose flour
- 1/2 tsp sea salt
Instructions
- Preheat oven and cast iron skillet (if using) to 400 degrees Farenheit.Add oil to cast iron skillet or cake pans and place in oven until just melted. Be careful not to let burn. One minute should be plenty of time.
- In a large mixing bowl, whisk eggs. Add flour, milk and salt. Mix with whisk or fork until combined. Batter may have a few lumps, this is fine and prefered. Do not use an electric mixer for this step as it mixes too well and leaves the pancake flat.
- If you haven't taken the skillet or pans out of the oven yet, take it out now. Swirl the melted oil so it coats the entire bottow and up the sides of your skillet or pan. Pour batter into the cast iron skillet or divide evenly between cake pans.
- Bake in oven for 20-25 minutes or until pancake has risen and developes a golden crust on the edges.
- Let cool then cut into quarters and serve with maple syrup and or powdered sugar.
Notes
- Substitute any oil or milk to fit your diet.
- Non-stick pans or cast iron work the best for a fun fluffy pancake, but a standard cake pan works just fine too.
- Nutrition is based off recipe as written and may change if you choose to substitute different milks or oil.
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5 Comments
W
I tried it and I loved it! It is awsome.
Zac
I love pancakes, can’t wait to try this recipe, thanks for sharing…
Maureen
I did not realize how easy German pancakes are to make! I will definitely be trying this. I also love how any type of milk can be used, as I am on an oat milk kick at the moment!
Erin
This looks SO good and so easy! Will try it out this week!
Liz
We topped with melted butter and cool whip! Delish!