Low Carb German Pancake Recipe - Gwen's Nest (2024)

By Gwen Brown 162 Comments

Low Carb German Pancake Recipe - Gwen's Nest (1)This low carb German Pancake recipe is the answer to my heart’s cry for the perfect sugar free breakfast. Back before I read Trim Healthy Mama, we would eat a version of this oven pancake nearly every week. It was heavenly. I’d tweaked a recipe from my Finnish friend Jen. The Finns call it Pannukakku. Jen’s kids prounounced it “Bunny Cake,” and the name stuck.

But it also stuck to the thighs like nobody’s business. It contained a whole stick of butter, 3/4 cups of sugar, 2 cups of milk, 1 1/2 cups of flour, 6 eggs…it was SO naughty. But ever so delicious. I was grieved to give it up. Nigh unto heart sick.

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Low Carb German Pancake Recipe - Gwen's Nest (2)

Finally…FINALLY I have perfected a THM version of my favorite breakfast dish. If you’ve never had the pleasure of baking or enjoying a German or Finnish oven pancake, it’s a real treat. My old recipe would puff up as it baked and become a GIANT fluff that would shrink back down as it cooled.

Low Carb German Pancake Recipe - Gwen's Nest (3)

This version rises in the oven just like the sugary version, AND it’s got the essential custard-like texture with the sweet crust on the top and edges. My favorite.

Low Carb German Pancake Recipe - Gwen's Nest (4)

*swoon*

I served it this past weekend, and it was a big hit. Even my kiddo that doesn’t like eggs was asking for seconds and super excited about it. I served it with a drizzle of real maple syrup for the kids, and my sugar free maple syrup for my Trim Healthy Man and me. We also had spoons of warm sugar free berry syrup mingled over the top. H.E.A.V.E.N.

Low Carb German Pancake Recipe - Gwen's Nest (5)(Sorry about the blurry photos. I suspect it’s directly connected to tiny syrupy fingerprints that I later discovered on my lens.)

I can assure you that I’ll be eating this in the morning.

Here’s your printable Low Carb German Pancake Recipe

5.0 from 11 reviews

Low Carb German Pancake Recipe [S]

Low Carb German Pancake Recipe - Gwen's Nest (6)

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Prep time

Cook time

Total time

We call this "Bunny Cake" at our house. But not matter what you call it, it's my favorite breakfast treat. Somewhere between a baked custard and a pancake, this delightful S breakfast is a family pleaser, and the perfect weekend or holiday breakfast treat. It reheats nicely.

Author: Gwen

Recipe type: Breakfast

Serves: 10

Ingredients

  • 4 T butter (1/2 stick or ¼ cup)
  • 6 eggs
  • ½ c. xylitol or erythritol + stevia to sweeten (2 scoops)
  • 2 tsp. vanilla
  • 1½ cups oat flour*
  • 1 t. salt
  • 1½ c. unsweetened almond milk
  • ½ c. cream or ½ & ½
  • ¼ tsp nutmeg, optional

Instructions

  1. Preheat oven to 375.
  2. Place 9x13 casserole dish into oven as it preheats, and add 4 T of butter (half of a stick) to the pan and allow to melt as you mix up the batter.
  3. In a blender or bowl, combine remaining ingredients, and whisk together until well blended.
  4. Pour batter into hot casserole dish, and swirl with melted butter to blend it in briefly.
  5. Bake for 30 minutes.
  6. Serve with Sugar Free Berry Syrup, and/or Sugar Free Maple Syrup, and dust with powdered erythritol if desired.

Notes

*If you do not have oat flour handy, blend 1½ cups of oats in your blender to make your own. Check your carb count if buying premade oat flour- they can vary. If you'd like to lower the carb count, try subbing ½ cup of oat fiber for the oat flour.
Usually, oats and oat flour are an E ingredient, but I calculated the servings in this recipe, and it's squarely in S territory.
Cut into 12 servings, I calculate 8 grams of fat, and 6 net carbs per serving if using 1½ cups of ground oats.
Cut into 10 servings, I figured 10 grams of fat and 7 net carbs if using 1½ cups of ground oats.Low Carb German Pancake Recipe - Gwen's Nest (7)

So, what does *your* family call an oven baked pancake? 🙂

And now for MY favorite part of Trim Healthy Tuesdays: all of the FANTASTIC link ups from other THM bloggers! Thank you all for making Tuesdays so inspired, trimming, and fun!

And now for LOTS more Trim & Healthy Inspiration…

Pages: 1 2

Low Carb German Pancake Recipe - Gwen's Nest (2024)

FAQs

Why don't my German pancakes puff up? ›

If the pan isn't hot enough then the liquid does not heat up and create the steam quickly enough and so the flour will cook through and set before the pancake can rise. We suggest that you give the oven and skillet plenty of time to heat up thoroughly before adding the batter.

Why are German pancakes called Dutch babies? ›

While these pancakes are derived from the German pancake dish, it is said that the name Dutch baby was coined by one of Victor Manca's daughters, where "Dutch" perhaps was her corruption of the German autonym deutsch. Manca's Cafe claimed that it owned the trademark for Dutch babies in 1942.

What's the difference between German and American pancakes? ›

How are German Pancakes different than American Pancakes? German pancakes use a whole lot more eggs and no added leavening agent. German Pancakes are also baked in the oven to a golden perfection.

What do eggs do in baking pancakes? ›

Eggs are a crucial ingredient. They provide the cakes with the structure to hold light bubbles. Eggs also give the batter additional, richer flavor from the yolk fat. If you add too many eggs, you'll have “pancakes” that look more like custard or crepes.

What is the trick to fluffy pancakes? ›

The tip, via Food52, relies on relaxed egg whites, aka unbeaten whites that have been allowed to sit for a bit. The pancake technique calls for the eggs to be separated and for the yolks to be mixed into a buttermilk, milk, and melted butter mixture.

How do you make pancakes more fluffy? ›

5 Tips for Fluffier Pancakes
  1. Allow the Batter to Rest. A good rule of thumb when you're wondering how to make fluffy pancakes is to let the batter rest. ...
  2. Beat the Egg Whites. Separate your yolk from the egg white then beat to create a fluffy pancake. ...
  3. Don't Over Mix! ...
  4. Wait for the Bubbles. ...
  5. Follow a Good Recipe.
Dec 1, 2019

Why are my German pancakes so thin? ›

They are puffier and thinner than American pancakes because the batter is baked until it puffs up like a popover. Their texture is more similar to a crepe—soft and thin in the middle, but with crispy, puffed edges.

What is another name for German pancakes? ›

The Original German Pancake has morphed into often being called a 'Dutch Baby. ' This delicious thin pancake is neither Dutch or a baby but it is SO good! This post with a recipe for a German Pancake was originally published several years ago and I was inspired to bring it out of the archives for two reasons.

Which country has the best pancakes in the world? ›

France – Crêpes

You can't possibly make a list of the world's best pancakes and not include France. Crêpes are unavoidable throughout the country. There are two main types of French crêpes – sweet ones (crêpes sucrées) and savoury ones (crêpes salées). Savoury crêpes are commonly known as 'galettes'.

Why are they called dollar pancakes? ›

In the U.S., we refer to them as "silver dollar" pancakes, as they are roughly the size of the old-school coin. While the batter is very similar to traditional griddled pancakes, silver dollar pancakes are usually served beyond the breakfast table.

What is Holland pancakes? ›

A pannenkoek (Dutch pronunciation: [ˈpɑnə(ŋ)ˌkuk]; plural pannenkoeken [-ˌkukə(n)]) or Dutch pancake is a style of pancake with origins in the Netherlands. Pannenkoeken are usually larger (up to a foot in diameter) and much thinner than their American or Scotch pancake counterparts, but not as thin as crêpes.

Is baking soda or baking powder better for pancakes? ›

Baking soda is essential for baked goods, but baking powder is really what makes pancakes and biscuits rise and become so super fluffy. Double-acting baking powder, which is the kind that you'll find in the grocery store, produces bubbles in two ways: when it is mixed with wet ingredients and then when it gets heated.

Why does IHOP put pancake batter in eggs? ›

It is marked that the Omelettes contain wheat and gluten as they are made with a splash of Buttermilk Pancake batter to create a light, fluffy Omelette. The same batter is also used in our Burritos and Bowls. The Scrambled Eggs do not contain Buttermilk Pancake batter.

Does adding more baking powder make pancakes fluffier? ›

Top tips for fluffy pancakes

Don't be tempted to add more than the recipe suggests, as too much baking powder will make pancakes taste soapy. Alternatively, you could use self-raising flour, which will add to the amount of raising agent in the recipe and potentially make your pancakes fluffier.

Why are my pancakes flat instead of fluffy? ›

Why are my pancakes flat and not fluffy? A flat pancake is usually the result of the batter being too wet. This is because there isn't enough strength from the flour to trap the bubbles produced by the baking soda.

Why do my pancakes never rise? ›

Flat pancakes are nearly always because of expired baking powder, too little baking powder for the recipe size, or too thin of a batter. How to fix flat pancakes: First, test your baking powder by adding a teaspoon of baking powder in a glass and adding a tablespoon of water or two.

Why is my German pancake dense? ›

Overmixing the batter can cause the gluten in the flour to overdevelop, leading to a dense pancake. Batter Not At Room Temperature: Ingredients that are not at room temperature can cause the batter to be too dense. Make sure all ingredients, including the eggs and milk, are at room temperature before making the batter.

Why do my fluffy pancakes deflate? ›

Some of the common causes of deflated pancakes include: Over-mixing the batter: Overmixing will 'deflate' the egg whites. Plus it can cause the gluten in the batter to develop too far, making the pancakes dense and heavy.

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