My mom makes German pancakes all the time. She doesn’t like American style pancakes, and I don’t really either. Especially compared to these bad boys. German pancakes are the best. If you bake it, it’s crazy fluffy and almost creamy.
If you fry it, you end up with a kind of thick and hearty crepe that’ll fill you up without weighing you down and seems fancy. Unlike crepes, and unlike my mom’s version, this recipe doesn’t rely on insane amounts of butter. You won’t miss it.
Looking for a special, but still quick and easy, holiday breakfast? Look no further! This is simple and can be thrown together in a few minutes. It’s perfect for two people, but it can easily be doubled.
This recipes uses buckwheat flour, but you can use pretty much any kind. I’ve tried spelt, kamut, and whole wheat pastry flour all with excellent results. You might have to add a splash more almond milk depending on your flour.
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German Buckwheat Pancake
Ingredients
- 2 large eggs*
- ⅓ cup light buckwheat flour
- ½ teaspoon cinnamon
- ¼ cup + 1 tablespoon almond milk
- 1 teaspoon vanilla
- 2 tablespoons coconut oil melted
- 2 tablespoons honey
- 1 large apple peeled, cored, and sliced
Instructions
If baking
- Heat oven to 180°C (350°F) and grease an oven proof pan. Put the pan in the oven with the apples so they can soften while the oven heats up.
- Separate eggs and whisk the whites until soft mounds form. Set aside.
- In a bowl, combine the buckwheat flour and cinnamon.
- In another bowl, mix the egg yolks, almond milk, vanilla, coconut oil, and honey. Pour this mixture into the flour mixture.
- Gently fold in the egg whites. Carefully take the hot pan out of the oven and spread the apples out so that they're evenly distributed on the bottom of the pan. Pour in the batter and bake at 180°C (350°F) for about 15 minutes or until risen and golden.
If frying
- Heat a large frying pan over low-medium heat with a knob of coconut oil.
- Combine the flour and cinnamon in a large bowl.
- In a smaller bowl, mix the eggs, almond milk, vanilla, coconut oil, and honey. Add this to the flour mixture. Mix well and pour into the hot pan. Cook for about a minute and a half or until it doesn’t look liquidy on the side that’s facing up. Flip carefully and cook for another thirty seconds. Serve hot.
afra says
Made these for the second time and double the apples – used 2 large ones cut into thick slices. And I did much prefer as there is enough juiciness to go with the dry dough now. Very tasty!
afra says
Very tasty! I baked it in the oven and it was wonderfully fluffy. It was a little dry so I think next time I will double the apple and cut in thicker wedges or I will make an apple sauce to go with it. Or maybe mix in frozen blueberries. You see I enjoyed it so much it has sparked my imagination. Thank you for sharing!
Gabrielle says
This sounds really great! What size pan would recommend for baking? Are German pancakes typically made with buckwheat flour?
Alexandra | Occasionally Eggs says
I usually use a 20cm pan for this recipe. Yes, these old-style pancakes – farmer’s pancakes – were almost always made with buckwheat instead of wheat. This is the kind of pancake I grew up eating, it’s great!