Low Fat German Pancake
Light, fluffy, and irresistibly golden, this Low Fat German Pancake offers all the indulgence of a traditional Dutch Baby pancake, but with a guilt-free twist. Perfectly puffed and subtly sweet, this recipe swaps whole milk for skim milk, reducing calories without sacrificing flavor or texture. Made with pantry staples like flour, eggs, and a touch of vanilla, this pancake is quick to prepare—just 10 minutes of prep and 20 minutes in the oven. The magic happens in a hot skillet, where the batter transforms into a crispy-edged masterpiece. Finished with a dusting of powdered sugar and a bright burst of fresh lemon, this dish is a show-stopping, low-fat breakfast or brunch option that's perfect for sharing. Enjoy it straight from the oven for the ultimate comforting and wholesome treat!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 0.5 cup all-purpose flour
- 0.5 cup skim milk
- 3 large eggs
- 1 teaspoon vanilla extract
- 0.25 teaspoon salt
- 1 tablespoon sugar
- 1 tablespoon unsalted butter
- 1 tablespoon powdered sugar
- lemon wedges
Instructions
Preheat your oven to 425°F (220°C).
Place a 10-inch oven-proof skillet or baking dish in the oven to heat while you prepare the batter.
In a blender, combine the all-purpose flour, skim milk, eggs, vanilla extract, salt, and sugar. Blend on high speed until the batter is smooth and homogeneous, about 1 minute.
Carefully remove the preheated skillet from the oven. Add the butter to the skillet and swirl it around until it is completely melted and evenly coats the bottom of the pan.
Pour the batter into the skillet over the melted butter. Immediately place the skillet back into the oven.
Bake the pancake for 18-20 minutes, or until it is puffed up and golden brown around the edges.
Once baked, remove the skillet from the oven. The pancake will deflate slightly as it cools.
Sprinkle powdered sugar over the top of the pancake and serve with lemon wedges for squeezing over individual slices.
Cut into wedges and serve immediately for best texture and flavor.
Nutrition Facts
Calories |
665 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 27.7 g | 36% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 593 mg | 198% | |
| Sodium | 854 mg | 37% | |
| Total Carbohydrate | 75.8 g | 28% | |
| Dietary Fiber | 1.8 g | 6% | |
| Total Sugars | 26.9 g | ||
| Protein | 28.5 g | 57% | |
| Vitamin D | 4.3 mcg | 22% | |
| Calcium | 259 mg | 20% | |
| Iron | 5.8 mg | 32% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
