Whole-grain german pancakes with butter and milk
Indulge in the wholesome goodness of our Whole-Grain German Pancakes made with butter, milk, and nutrient-rich whole-grain wheat flour. This simple, delicious recipe is perfect for breakfast or brunch, offering a delightful blend of fluffy texture and rich flavor. Perfect for a healthy start to your day!
- 22 Mar 2025
- Cook time 40 min
- Prep time 15 min
- 6 Servings
- 5 Ingredients
Whole-grain German pancakes are a nutritious and delicious breakfast option. Made with whole-grain wheat flour, they offer a hearty texture while being rich in fiber and nutrients. This recipe blends the richness of butter and the protein-packed goodness of eggs, making it both satisfying and wholesome. Let's dive into how to make these flavorful pancakes with just a few simple ingredients.
Ingredients:
Instructions:
- Preheat your oven to 425°F (220°C).
- While the oven is heating, place the whole-grain wheat flour, milk, eggs, and salt in a blender or a large mixing bowl.
- Blend or whisk vigorously until the mixture is smooth and free of lumps. The batter should be quite thin.
- Place the butter in a 9x13 inch (23x33 cm) baking dish.
- Put the dish in the preheated oven for a few minutes until the butter is completely melted and bubbling, but not browned.
- Remove the baking dish from the oven carefully.
- Pour the batter directly into the hot melted butter in the baking dish. The heat from the melted butter will start cooking the edges of the batter immediately.
- Place the baking dish back in the oven.
- Bake for 20-25 minutes until the pancake is puffed up and golden brown on the edges.
- Remove from oven and let it cool slightly. The pancake will deflate a bit as it cools, which is normal.
- Cut into squares and serve immediately while warm.
Tips:
- Preheat the oven: Make sure to preheat your oven to 400°F (200°C) before you start preparing your pancake batter to ensure an even and consistent bake.
- Melt the butter: Melt the butter in a cast-iron or oven-safe skillet in the oven while it preheats. This not only melts the butter but also warms the skillet, which helps the pancake puff up nicely.
- Blend the ingredients: To get a smooth batter, blend the eggs, milk, flour, and salt in a blender until fully combined. This helps incorporate air into the batter, giving you a fluffier pancake.
- Use room-temperature ingredients: For best results, use room-temperature milk and eggs. This helps the batter come together more smoothly and results in a better rise.
- Do not over-mix the batter: Blend the ingredients just until combined. Over-mixing can make the pancakes tough.
- Serve immediately: German pancakes are best enjoyed fresh out of the oven. They tend to deflate as they cool, so serve them immediately after baking for the best texture.
- Experiment with toppings: Feel free to experiment with various toppings such as fresh berries, powdered sugar, honey, or a squeeze of lemon to enhance the flavor of your pancakes.
And there you have it—delicious whole-grain German pancakes that are both healthy and hearty. These pancakes are perfect for a nutritious breakfast or even a light dinner. Serve them hot, topped with your favorite fruits, syrup, or a dollop of yogurt for a complete meal. Enjoy your meal!
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 240kcal | 12% |
| Protein | |
| Protein 11g | 7% |
| Carbohydrates | |
| Carbohydrates 16g | 5% |
| Fiber 2.12g | 6% |
| Sugar 2.23g | 2% |
| Fat | |
| Fat 14g | 17% |
| Saturated 6g | 22% |
| Cholesterol 230mg | - |
| Vitamins | |
| Vitamin A 200ug | 22% |
| Choline 180mg | 33% |
| Vitamin B1 0.16mg | 14% |
| Vitamin B2 0.29mg | 22% |
| Vitamin B3 1.16mg | 7% |
| Vitamin B6 0.11mg | 6% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.73ug | 31% |
| Vitamin C 0.08mg | 0% |
| Vitamin E 0.68mg | 5% |
| Vitamin K 1.27ug | 1% |
| Minerals | |
| Calcium, Ca 88mg | 7% |
| Copper, Cu 0.09mg | 10% |
| Iron, Fe 1.61mg | 15% |
| Magnesium, Mg 36mg | 9% |
| Phosphorus, P 210mg | 17% |
| Potassium, K 210mg | 6% |
| Selenium, Se 20ug | 38% |
| Sodium, Na 150mg | 10% |
| Zinc, Zn 1.45mg | 13% |
| Water | |
| Water 80g | - |
| * Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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