30-Minute Fluffy Einkorn German Pancakes
These oven-baked German pancakes create a dramatic puffy skillet presentation with crispy golden edges and a custard-like center. Made with ancient einkorn flour, they offer a nutty flavor and tender texture that sets them apart from regular Dutch baby pancakes. The batter transforms in the oven heat, rising dramatically before settling into an impressive breakfast centerpiece. Perfect for weekend brunches or special morning occasions when you want to impress guests with minimal effort. Serve immediately while hot with maple syrup, fresh jam, or a simple dusting of powdered sugar.
Ingredients
- 3 Eggs
- ⅓ cup Milk
- 1 Tablespoon Sugar
- ⅛ tsp Salt
- ½ tsp Vanilla Extract
- ½ Cup Einkorn all-purpose FlourAll-purpose flour1:1gluten-free
Increase milk to 1/2 cup as noted in recipe
- 5 Tablespoons Butter
Instructions
- 1
Preheat the oven to 400 degrees
- 2
Place butter in an ungreased 9 by 13 pan and put in oven until melted
- 3
Blend eggs, milk, flour, salt, and vanilla until smooth
- 4
Pour batter into the baking dish and bake for 20 minutes or until edges are golden and puffy
- 5
Serve immediately with syrup, jam, or powdered sugar
Tips
Use a blender for the smoothest batter - this creates the best rise and texture in the oven.
Watch carefully during the last 5 minutes of baking as edges can go from golden to burnt quickly.
Serve immediately while hot and puffy - German pancakes deflate quickly once removed from oven.
Good to Know
Best served fresh, can refrigerate leftovers up to 2 days
Batter can be made night before and refrigerated, bring to room temp before baking
Serve immediately while hot and puffy with maple syrup, jam, or powdered sugar
Common Mistakes
Use room temperature eggs to avoid lumpy batter
Don't open oven door during first 15 minutes to avoid deflating
Melt butter completely before adding batter to ensure even cooking
Substitutions
Dairy-Free Swaps
Vegan Options
Gluten-Free Swaps
Increase milk to 1/2 cup as noted in recipe
FAQ
Can I make this with regular all-purpose flour instead of einkorn?
Yes, substitute 1:1 but increase milk to 1/2 cup as regular flour absorbs more liquid than einkorn flour.
What if my German pancake doesn't puff up properly?
Ensure your oven is fully preheated, use room temperature ingredients, and don't open the oven door during the first 15 minutes of baking.
How long will leftover German pancakes keep?
Store covered in refrigerator up to 2 days. Reheat in 350F oven for 5-8 minutes to restore some crispness.