Despite having distinctly German roots on both sides of my family, I have never tasted a German Pancake until recently. I have to tell you; I feel like a major part of my childhood was missing. Also referred to as a Dutch baby, German Pancakes are a tasty breakfast dish that is basically a puffed pancake that are baked instead of griddled.
Visiting Germany, and pretty much all of Europe, is on our wanderlist for the future, but for now, we will just have to settle for a taste of Germany. 🙂 And sometimes you have to look backwards into your heritage to help break out of a rut in modern times. I don’t know about you, but breakfast in our house has become downright boring! Relying on cereal far too much, it was time for a change!
Now, the German pancakes we think of today as Dutch babies are actually a take on the original German Pfannkuchen and has been around since the early 1900’s. I have absolutely no idea if my German ancestors actually made Pfannkuchen, but it’s fun to pretend! Sometimes made in a cast iron skillet or baking dish, I have found that using a muffin tin has worked so well for my family! They are just the right size for little hands to pick up and dip in syrup.
But, all history nerd and finger food talk aside, these really are a fun breakfast treat to make with kids. From measuring to mixing, you don’t need to worry about little hands being burned on the griddle because these are baked up nice and fluffy in the oven. Don’t be surprised if you find your kids staring into the oven watching the pancakes puff up, it really is rather amazing!
½ cup Hodgson Mill Gluten Free Baking Flour
½ cup Hodgson Mill Coconut Flour
¼ cup granulated sugar
½ tsp. salt
6 eggs – room temp
1 cup dairy free milk – room temperature
2-3 Tbsp. dairy free butter – melted
Optional: cranberries or fresh fruit
- Preheat oven to 375, place muffin tin in oven to heat up
- In a medium mixing bowl, mix together flours, sugar, salt, eggs, and milk. Mix until smooth and well combined
- When muffin tin is completely warmed, pour even amounts of melted butter into each muffin compartment and pick up and tilt the tin to evenly coat the bottom of each compartment.
- Fill each muffin tin compartment ½ full with pancake batter.
- Place in the oven and bake for 20 minutes or until the edges are slightly browned and the top are a light golden color. Remove from muffin tin and enjoy immediately!
Note: If adding fruit, sprinkle on top of batter just before putting in the oven.