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Easy German Pancake with Berries

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

2-3 PersonalPoints™ per slice*

 *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan. 

How do I know how many points this is on my WW individualized plan? 

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 Personal Points on your individualized plan. 

*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.
Yield: 6

Easy German Pancake with Berries

Easy German Pancake with Berries

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!

Author: thepounddropper.com

Prep Time 5 minutes
Cook Time 22 minutes
Additional Time 3 minutes
Total Time 30 minutes

Ingredients

  • 1/2 cup Kodiak Cakes Protein Pancake Power Cakes, Flapjack and Waffle Baking Mix or all purpose flour
  • 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

Instructions

    1. Preheat oven to 400 degrees. Spray a 9-inch ovenproof skillet with non stick cooking spray in and around the pan. ( to prevent the pancake from sticking to the skillet bottom and edges.)
    2. Place butter in skillet and set in oven for 3-5 minutes or until butter melts. (It is important that the skillet it 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 batter 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 servings

    2-3 PersonalPoints™ per slice*

    *This number shows the PersonalPoints™ range. The points will vary based on your individualized plan.

Notes

    • The leftovers can be stored in the fridge for 5-7 days. Reheat in the microwave or air fryer.
    • Smartpoints: GREEN: 3 SmartPoints per slice or 2 slices for 5 SmartPoints BLUE/PURPLE : 2 SmartPoints per pancake slice or 2 slices for 4 SmartPoints

    Nutrition Information

    Yield

    6

    Amount Per Serving Calories 82Total Fat 4gSaturated Fat 1gCholesterol 66mgSodium 159mgCarbohydrates 9gFiber 0gSugar 1gProtein 4g

    Robin

    Friday 19th of June 2020

    I live near Philly and have recently discovered Dutch Babies. The look and description appear to be at least similar. I love them, and if this is a lower point version of the same, I’d be in heaven. They aren’t that easy to find, especially now...Do you know if these are the same? The ones I like the best have lemon curd, but I could probably live with custard.

    Raquel

    Sunday 12th of April 2020

    Very delicious.

    Karen

    Wednesday 18th of September 2019

    Can I substitute the all purpose flour for almond or coconut four?

    Jaynie

    Sunday 15th of September 2019

    I love German pancakes! Thanks for the recipe!

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