Low Sodium German Pancakes
Experience the lighter side of classic German pancakes with this low sodium twist that’s perfect for breakfast, brunch, or an indulgent snack. These fluffy, oven-baked delights are made with simple pantry staples like eggs, milk, and all-purpose flour, but skip the salt without sacrificing flavor. Infused with vanilla, a hint of nutmeg, and a touch of fresh lemon juice, they deliver a subtle sweetness and aromatic warmth. Baked to golden perfection in a hot buttery skillet, this recipe creates a dramatic puff that softens as it cools, leaving behind a wonderfully tender texture. Finish with a dusting of powdered sugar, and serve with fresh fruit or maple syrup for an irresistibly wholesome treat. Ready in just 30 minutes, this deliciously low sodium German pancake is as easy as it is impressive.
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Recipe Information
Ingredients
- 4 pieces large eggs
- 1 cup whole milk
- 1 cup all-purpose flour
- 3 tablespoons unsalted butter
- 1 teaspoon vanilla extract
- 1 tablespoon white granulated sugar
- 0.5 teaspoon baking powder
- 0.25 teaspoon ground nutmeg
- 1 tablespoon fresh lemon juice
- 2 tablespoons powdered sugar
Instructions
Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet or baking dish inside while it heats up.
In a large mixing bowl, whisk together the eggs until they are frothy.
Add the milk, vanilla extract, and fresh lemon juice to the eggs and whisk together until fully combined.
In a separate bowl, sift the flour, baking powder, sugar, and ground nutmeg together to ensure there are no lumps.
Gradually add the dry ingredients to the egg mixture, whisking continuously until you have a smooth batter with no lumps.
Carefully remove the hot skillet from the oven using oven mitts to protect your hands.
Place the unsalted butter in the hot skillet and let it melt completely, swirling the pan to ensure it's evenly coated.
Pour the batter into the melted butter in the hot skillet, and immediately place the skillet back in the oven.
Bake for 20 minutes or until the pancake is puffed and golden brown on top.
Once done, remove the pancake from the oven and let it cool slightly. The pancake may deflate a bit, which is normal.
Sprinkle powdered sugar over the top for added sweetness before serving.
Cut into wedges and serve immediately. Enjoy with fresh fruit or a drizzle of pure maple syrup if desired.
Nutrition Facts
Calories |
1301 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 65.3 g | 84% | |
| Saturated Fat | 31.8 g | 159% | |
| Polyunsaturated Fat | 0.3 g | ||
| Cholesterol | 866 mg | 289% | |
| Sodium | 606 mg | 26% | |
| Total Carbohydrate | 137.3 g | 50% | |
| Dietary Fiber | 3.4 g | 12% | |
| Total Sugars | 40.2 g | ||
| Protein | 44.8 g | 90% | |
| Vitamin D | 6.7 mcg | 33% | |
| Calcium | 440 mg | 34% | |
| Iron | 9.6 mg | 53% | |
| Potassium | 806 mg | 17% | |
*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.
