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German pancakes

Gluten-Free German Pancakes

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  • Author: Teri
  • Prep Time: 10
  • Cook Time: 25
  • Total Time: 35
  • Category: Breakfast
  • Method: Bake


This german pancake recipe tastes just like my childhood — and it’s gluten-free and dairy-free! I also shared the tweaks to make a “regular” version if you don’t have dietary restrictions.


  • 6 large eggs
  • 1 cup cashew milk
  • 1 cup Pamela’s gluten-free all-purpose flour
  • 1/8 teaspoon sea salt
  • 1 teaspoon pure vanilla extract
  • 5 Tablespoons Earth Balance  butter


  1. Place an un-greased 9×13 baking dish in your oven and preheat the oven to 450 degrees F, with the empty pan in there.
  2. Prepare your batter.
  3. Place the eggs, milk, flour, salt and vanilla in a blender and combine until smooth.
  4. Once the oven reaches 450, melt the butter in the pan until hot.
  5. Pour batter into baking dish, over the hot, melted butter. Don’t just dump it into one spot – pour in circles or figure 8s, swirling as you pour. This creates the characteristics peaks — the best part! – throughout vs. just in the corners!
  6. Bake, for 22-25 minutes or until edges are golden brown and puffy.
  7. Serve with berries, maple syrup, and/or powdered sugar. Fresh lemon juice squeezed over powdered sugar is also a really good combo!

Keywords: german pancakes, gluten free