German Pancakes

German pancakes were my all time favorite meal growing up. Every weekend, my siblings and I would beg my mom to make them, but she usually said no because honestly they are more of a dessert than a breakfast! But sometimes it is OK to spoil yourself with mounds of sugar on a Saturday morning. This weekend was one of those times when I thought I deserved dessert for breakfast, and now I am sharing the recipe so that others can follow my bad influence.


  • 8 eggs
  • 2 Tablespoons sugar
  • 3/4 Teaspoons salt
  • 1 1/3 cups milk
  • 3 Tablespoons butter, melted or softened
  • 1 1/3 cup Gluten Free flour (a cup for cup blend is best)
  • Powdered sugar
  • Lemon juice


  1. Preheat the oven to 400F
  2. Crack the eggs into a blender and blend on low until fluffy
  3. Add the remaining ingredients and blend on low
  4. Grease 4, 9″ pie dishes
  5. Pour the batter evenly into all 4 pie dishes
  6. Bake for about 10 minutes
  7. Lower the oven temperature to 350F and bake for another 10 minutes
  8. Remove the pancakes from the oven and let cool for 3-5 minutes
  9. Sprinkle powdered sugar over the pancakes and drizzle lemon juice to taste


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