This Whole Wheat German Pancake (or Dutch Baby) recipe has only 5 ingredients, comes together in minutes, has an incredible texture, and is packed with protein and whole grains! 21 Day Fix, Weight Watchers, and kid-friendly, too!
Table of Contents
- Frequently Asked Questions
- Ingredients and Substitutions
- Step-By-Step Guide with Photos
- Topping Ideas
- Storage
Hey guys! I'm squeezing in just one more delicious brunch recipe before Mother's Day, and it's probably my easiest, most crowd-pleasing breakfast on the blog to date (check out the Topping Ideas section!).
If you've already tried my German Apple Pancake, then you have a pretty good idea of how delicious and easy this one is.
This whole wheat Dutch Baby needs only 5 ingredients that come together in minutes (and most, if not all, you probably have in your house right this minute!), and 12 minutes in the oven. That's it!
And when it comes out... when it comes OUT. The edges will be all puffed up and gorgeous and slightly crispy, and the bottom of it will have this lovely texture reminiscent of a thick crepe. Obsessed.
Then. THEN. You get to add toppings. Creamy things, crunchy things, fruity things, sweet things, savory things, powdered sugar things. It's so much fun to think up new ways to dress it up!
Ok, let's do a little Q&A then I'll show you how to make it!
Frequently Asked Questions
What's the difference between a German Pancake and a Dutch Baby Pancake?
Nothing, they're just different names for the same thing!
What is the traditional way to eat a German Pancake?
Topped with powdered sugar and lemon juice, but there are so many fantastic options!
Can a German Pancake be made dairy-free?
Yes! I've seen plenty of people use coconut oil instead of the butter with great results!
Can German pancake be made gluten-free?
I haven't tested this with gluten-free flour, but if you have a 1:1 gluten-free flour that you like, I think it would work well here.
Ingredients & Substitutions
Substitutions:
- I haven't personally tested this with anything other than butter, however, I've seen many people make this with coconut oil with great results! Perfect if you're dairy-free 😊
Substitutions:
- Regular Whole Wheat Flour
- White Whole Wheat Flour
- All-Purpose Flour (if you're not doing 21 Day Fix/Portion Fix)
Substitutions:
- Oat milk
- Coconut milk beverage (the kind in a carton, not a can!)
- Soy milk
- Cow's milk
See recipe card for quantities.
How to make a Whole Wheat German Pancake
Put the block of butter in your dish, then place it in a cold oven, then preheat the oven to 450° (not pictured).
Meanwhile, add the eggs, almond milk, flour, and salt to a large bowl.
Whisk together well, until mostly smooth, though some small lumps with remain.
When the oven has come to temp and butter has melted, remove from the oven and immediately pour the batter in the center of the pan, put it back in the oven and bake for 12-13 minutes until puffed on the edges and golden.
Top Tip: Don't Peek! Do your best to keep your oven closed until the very end - this will keep the steam in the oven and help produce the best puff and texture!
Topping Ideas
There are an unlimited number of delicious ways to eat your German Pancake, but here are some of my favorite toppings and topping combos:
- The OG: sprinkle with powdered sugar, then squeeze a little fresh lemon juice on top. So good!
- Baklava-inspired: sprinkle some cinnamon, drizzle with honey, pistachio butter, some chopped nuts and a small sprinkle of coarse salt (pictured above).
- Hawaiian: use the delish toppings from my Hawaiian Pancakes (that coconut syrup is SO good!)
- Sliced bananas drizzled with peanut butter and sprinkled with some chopped peanuts or even sesame seeds
- Sliced bananas with this amazing caramel dip from Nancylynn at Confessions of a Fit Foodie
- Spread a little butter on top (I love the Land O'Lakes spreadable butter with olive oil and sea salt for things like this!), then sprinkle with some cinnamon sugar
- Eggs Benedict-inspired: top with some good ham and my healthy hollandaise sauce (you could also go full bennie and add a poached egg on top)!
- Any fruit that pairs well with chocolate, drizzled with either some melted dark chocolate or this chocolate sauce. Maybe a pinch of coarse salt while you're at it.
- My quick & easy blueberry jam, or even a little lemon curd with fresh blueberries!
- A fall favorite is to spread with a little salted butter, then top with apple butter and chopped pecans (or any nuts you like, really!)
🍎Also, if you haven't already tried my German Apple Pancake, what are you waiting for? It's so good!!
Fun Idea: German Pancake Bar
I love putting out a bunch of delicious toppings (think fruit, powdered sugar, nut butters, honey, etc.) and letting everyone do their own thing! This is especially great for a holiday/Mother's Day brunch and can be as simple or as fancy as you'd like!
Storage
The texture of this is best immediately out of the oven, but I still love the leftovers! They'll keep 3-4 days in the refrigerator.
Pairing
These are my favorite dishes to serve with this Whole Wheat German Pancake recipe:
Don't forget to save this Whole Wheat Dutch Baby Pancake recipe to Pinterest ⇓
📖 Recipe
Whole Wheat German Pancake
5-Ingredient Whole Wheat German Pancakes are prepped in minutes for a quick, easy, and delicious last-minute kid-friendly (and healthy!) breakfast!
Ingredients
- 3 Tbs unsalted butter
- 6 eggs
- 1 cup whole wheat pastry flour
- 1 cup plain unsweetened almond milk
- ½ teaspoon salt
Instructions
- Place your 3 Tbs of butter (preferably in one chunk, not cut into smaller pieces) in the middle of a 9x13 baking dish and place in a COLD oven (be sure that your rack is in the middle or upper middle of your oven so it has room to puff up!).
- Preheat your oven to 450°.
- While the oven is heating (my oven took 10 minutes to come to temp), add all of the remaining ingredients to a large bowl and whisk until mostly smooth (some small lumps will remain). Try not to overmix (you can also pop this in a blender if you prefer!).
- Once your oven has come to temperature, the butter should be melted. Carefully remove the pan from the oven, and immediately pour the pancake mixture in the center of the pan - don't worry about making sure the butter has gotten everywhere, the batter will do the work for you.
- Put the pan back in the oven and bake for 12 to 13 minutes, or until the edges have puffed up and have lightly browned. It's important not to overbake for best texture.
- Cut into 8 slices and serve immediately (The puffed-up edges will fall some; that's normal and fine!)
- See post for tons of topping ideas!
Notes
21 Day Fix Container Counts per Serving: ⅓ Red, ½ Yellow, 1 ¼ Oil tsp
Weight Watchers Points:Whole Wheat German Pancake
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Nutrition Information:
Yield: 8 Serving Size: 1 sliceAmount Per Serving: Calories: 145Total Fat: 8.5gUnsaturated Fat: 6gCarbohydrates: 12gFiber: 2gProtein: 6.4g
Nutritional information provided is approximate and for informational purposes only.
If you guys give this healthy Whole Wheat German Pancake recipe a try, let me know what you think! You can leave a comment below or tag me on Insta @thefoodieandthefix. Or if you’re in my private Facebook group, I’d love to see a photo of your creation in there! I hope you enjoy ♥
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