This Easy German Pancake with Berries reminds me of my childhood. I have fond memories of my mom making it when I was young. I recreated her recipe using less butter, eggs, and flour-which makes for a perfect WW friendly brunch recipe!

Makes 6 pancake slices

Are you looking for more family friendly brunch ideas? Be sure to check these recipes out:

Best Fluffy Blueberry Lemon Pancakes

Churro Pancakes

Skinny Mexican Skillet Frittata 

Easy Peaches and Cream Baked Oatmeal 

What are German Pancakes?

German Pancakes are baked pancakes made from eggs, milk, flour and vanilla. The edge of the skillet-size breakfast specialty puffs dramatically to form a tall, crispy rim with a texture similar to that of a popover while the base remains flat, custardy, and tender, like a thick crêpe.

How do I make this Easy German Pancake with Berries?

To get started you will preheat oven to 400 degrees.

Spray a 9-inch ovenproof skillet with non stick cooking spray in and around the pan.

Place butter in prepared skillet and put in the oven for 3-5 minutes or until butter melts. 

It is important that the skillet be VERY hot when adding the pancake batter.

In a small mixing bowl whisk together: flour, milk, eggs, granulated sugar substitute, vanilla, and salt. 

Whisk until smooth. 

Pour pancake mixture in the center of the hot skillet.

Bake for 22-25 minutes or until it puffs up and is golden brown.

Remove from oven. The pancake will fall while it cools.

Cut into 6 even slices. 

Top with berries, sugar free syrup and dust with powdered sugar, if desired. 

Makes 6 pancake slices 

 

Ingredients:

• 1/2 cup All Purpose flour or Kodiak Pancake Mix
• 2 Tbsp Land O’ Lakes light butter made with canola oil
• 2 large eggs
• 1/2 cup skim milk, unsweetened soy, or almond milk 
• 1/4 tsp salt
• 1 Tbsp white granulated sugar substitute ( I use Lakanto Classic Monkfruit Sweetener)
• 1 tsp vanilla extract
• berries such as: blackberries, blueberries, raspberries, or strawberries 
• Serve with sugar free syrup and dust with a dash of powdered sugar, if desired

Directions:

1. Preheat oven to 400 degrees. Spray a 9-inch ovenproof skillet with non stick cooking spray in and around the pan.
2. Place butter in skillet and set in oven for 3-5 minutes or until butter melts. (It is important that the skillet it VERY hot before adding the pancake batter)
3. In a small mixing bowl whisk together: flour, milk, eggs, granulated sugar substitute, vanilla, and salt. Whisk until smooth. 
4. Pour pancake mixture in the center of the hot skillet.
5. Bake for 22-25 minutes or until it puffs up and is golden brown.
6. Remove from oven. The pancake will fall while it cools.
7. Cut into 6 even slices. 
8. Top with berries, sugar free syrup and dust with powdered sugar, if desired. 

Makes 6 pancake slices

2 Points® per slice

How do I track this recipe in my WW app? 

Click the link below to go to the recipe builder. You’ll first need to sign into your WW account and then the recipe builder will upload. Be sure to edit the recipe with any ingredients that you use that are different. The recipe builder is the most accurate way to create, obtain, and track the Points®

*The recipe builder link only works for WW members located in the United States. If you are located outside of the United States, you’ll need to access the WW app manually to create the recipe in the recipe builder.

Notes:

1. The leftovers can be stored in the fridge for 5-7 days. Reheat in the microwave or air fryer.