Low Sodium German Pancake
Delight your taste buds with this fluffy and golden **Low Sodium German Pancake**, a lighter twist on a classic breakfast favorite. With simple ingredients like low-fat milk, unsalted butter, and a hint of vanilla, this recipe comes together in just 30 minutes, including prep and cooking time. Its airy texture is achieved with a quick oven-baking technique, creating a dramatic puff that's both eye-catching and delicious. Sprinkled with a delicate dusting of powdered sugar and fresh lemon zest, this low-sodium pancake offers a balance of sweetness and bright citrus flavor. Perfect for a wholesome family breakfast or brunch, serve it warm with fresh lemon wedges for an extra zing. This healthier, sodium-conscious take on the traditional German pancake is bound to become a household favorite!
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Recipe Information
Ingredients
- 1 cup all-purpose flour
- 1 cup low-fat milk
- 3 large eggs
- 2 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon ground cinnamon
- 1 fresh lemon
- 1 tablespoon powdered sugar
Instructions
Preheat your oven to 425°F (220°C).
Place the unsalted butter in a 9x13 inch baking dish and place it in the oven to melt while the oven preheats.
In a mixing bowl, combine the flour, sugar, baking powder, and ground cinnamon. Whisk them together to ensure they are evenly mixed.
In a separate bowl, whisk the eggs thoroughly, then add the milk and vanilla extract. Whisk until well combined.
Gradually add the dry ingredients to the wet ingredients, stirring until you have a smooth batter.
Once the butter has melted completely and the oven has reached temperature, carefully remove the baking dish from the oven. Swirl the melted butter to coat the dish evenly.
Pour the prepared batter into the hot baking dish.
Return the dish to the oven and bake for 20 minutes or until the pancake is puffed and golden brown on the edges and set in the center.
While the pancake is baking, zest the fresh lemon and cut it into wedges.
Once baked, remove the pancake from the oven. Sprinkle with powdered sugar and lemon zest.
Serve immediately with lemon wedges on the side for squeezing over the pancake.
Nutrition Facts
Calories |
1083 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 45.4 g | 58% | |
| Saturated Fat | 21.7 g | 108% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 639 mg | 213% | |
| Sodium | 563 mg | 24% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 5.2 g | 19% | |
| Total Sugars | 33.2 g | ||
| Protein | 39.2 g | 78% | |
| Vitamin D | 5.5 mcg | 28% | |
| Calcium | 429 mg | 33% | |
| Iron | 9.0 mg | 50% | |
| Potassium | 434 mg | 9% | |
*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.
