When I think back to my favorite childhood meals, German pancakes are at the top of the list. I think we had them at least once a week for lunch. My mum or dad stand bravely by the stove and make pancake after pancake while we kids ate one after another. And today we’re going to prepare my childhood classic in a slightly different way, as a healthy and easy German oven pancake.
So, instead of frying individual portions in pan, the entire pancake batter is baked in the oven at once. And to add some variety to the classic German pancake toppings, which usually are cinnamon sugar, apple sauce or Nutella, we’re gonna top our German oven pancake heartily with tomatoes, mozzarella cheese, arugula, and basil!Jump to Recipe
Healthy and Well-Balanced
I’m a big believer, that there’s a healthier and more nutritious option to almost every dish. Well, maybe there are a few exceptions. But I think, most of the time there’s a way to make every recipe a bit healthier and more balanced by just making a few intentional modifications.
Of course, that also applies to our German oven pancake. Sure, we could just use some white flour, eggs, and milk for our batter. Although, that’s not particularly nutrient-dense.
However, we could also mix together whole wheat flour, eggs, flaxseed, milk and a little water to make our oven pancake much more nutritious and healthier. Not only does whole wheat flour contain a lot of fiber and vitamins. But, also the flax seeds are full of fiber, healthy unsaturated fatty acids, potassium and magnesium.
It is that easy to turn a nutrient-poor pancake into a real superfood dish that comes along pretty cool as a hearty topped oven pancake. I mean, doesn’t a pizza margherita style German oven pancake sound way cooler than a lentil spinach bowl or something like that?
The quantities, as they are given in this German oven pancake recipe, are approximately equal to two servings or one (small) baking tray. However, feel free to double, triple, or halve them, depending on how many people you’re cooking for.
I always base portion sizes on my personal dietary needs (presumably those of the average woman). However, you or perhaps one of your fellow eaters may need more (or less) than I do.
Ingredients for the German Oven Pancake Batter:
- 150 grams, 5.3 ounces or 1 cup of whole wheat flour
- two eggs and two egg whites (60 grams or 2.2 ounces or ¼ cup)
- 15 grams of ground flax seeds (approx. three teaspoons)
- 125 milliliters or ½ cup of unsweetened non-dairy milk like almond or oat milk
- 50 milliliters of ¼ cup of sparkling water
- one teaspoon of baking powder
- a pinch of salt
- one teaspoon of vegetable oil or some non-stick cooking spray
- some small, ripe tomatoes
- 120 grams or 4 ounces of mozzarella cheese (fat-reduced)
- a spring of fresh basil leaves
- two handfuls of fresh arugula
- one teaspoon of sweet balsamic vinegar
Alternatives and Substitutions
Instead of whole wheat flour, you are welcome to use whole grain spelt flour. In addition, you can also replace the flax seeds with another egg or two egg whites, which is around 60 to 65 grams. And of course, you can substitute the egg white with another egg.
Needless to say, you can also top your German oven pancake in a completely different way. In principle, everything that you can put on a pizza or in a savory crêpe fits on this oven pancake as well. So, for example, some ham, cheese, tuna, vegetables or cream cheese… really almost anything goes well with this yummy pancake.
You could also go a sweet topping instead, for example with some apple puree, fruit or something similar. Just keep in mind, that maybe some of these toppings should go into the oven…
German Oven Pancake – Here’s How to Make It:
For our easy oven pancake, we first preheat the oven to 180°C/350°F convection or 200°C/400°F on regular heat.
Then we grab our flax seeds and mix them with 45 milliliters or three tablespoons of lukewarm water in a small bowl. Let them swell for a few minutes before adding them to the dough.
By the way, it’s best not to buy ground flax seeds. It’s better to buy the whole seeds and grind small portion of them in your blender at home. The store-bought ground flax seeds lose a large part of their valuable ingredients.
Next, you can already put the flour, eggs, milk, and egg whites in a bowl and whisk until smooth. Now add the soaked flax seeds, sparkling water, baking powder and a pinch of salt and mix well.
Now grab a baking sheet and spread the oil evenly all over the sheet using a kitchen brush or a paper towel. Then pour the batter onto the center of the sheet so that it can spread evenly on its own and put the sheet in the oven for 5 minutes.
Pizza Margherita Style Oven Pancake
While the pancake is in the oven, wash and cut the tomatoes in half or thinly slice them depending on the size of your tomatoes. Also tear the mozzarella into small pieces.
After five minutes, take the pancake out of the oven and top it with the tomatoes and cheese. And now you put it back in the oven for another 10 minutes.
After a total of 15 minutes, our oven pancake should now be nicely done and slightly golden-crispy on the outer edges. Take it out of the oven and top it with freshly washed arugula and a few basil leaves. Finally, drizzle some balsamic vinegar over the pancake and then you’re ready to serve and enjoy it!
I hope you like this delicious and simple German oven pancake recipe and that you’ll give it a try soon.
And in case, you’ve tried this recipe for my German oven pancake, I’d appreciate your comment and rating on this recipe. It’s easy to do via the comments section below this post and it would mean the world to me.
Have fun trying it out and bon appétit,
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German Oven Pancake
- 1 baking sheet approx. 14 x 9 in (25×35) or bigger
- 15 g ground flax seeds * (~3 tbsp)
- 150 g whole wheat flour (~5.3 oz or 1 cup)
- 2 eggs
- 2 egg whites (~2.2 oz or ¼ cup)
- 125 ml unsweetened non-dairy milk (~½ cup)
- 50 ml sparkling water (~¼ cup)
- 1 tsp baking powder
- 1 pinch of salt
- 1 tsp vegetable oil or some non-stick cooking spray
- 150-200 g small tomatoes (~5 oz)
- 120 g mozzarella chesse (~4 oz) fat-reduced
- fresh basil leaves
- 2 handfullls of fresh arugula
- 1 tsp sweet balsamico vinegar / creme
- Preheat the oven to 180°C/350°F convection or 200°C/400°F regular heat. Mix the flax seed swith 3 tablespoons of lukewarm water in a small bowl or cup and let it soak for a few minutes.
- Mix the flour, eggs, egg whites and milk with a whisk until smooth. Add the sparkling water, the soaked flax seeds, baking powder and a pinch of salt and mix well.
Bake and Top the Pancake
- Put the oil on a baking sheet and spread evenly. Then pour the batter into the center so that it spreads well by itself. Pre-bake oven pancake in oven for 5 minutes.
- Meanwhile, wash and halve or thinly slice the tomatoes and tear the mozzarella into pieces. Remove the pancake from the oven, top it with the tomatoes and mozzarella and return it to oven for another 10 minutes.
- Serve the pancake with the freshly washed arugula, basil leaves and some balsamic cream on top.
- calories: 507 kcal
- fat: 18 g
- carbs: 48 g
- protein: 35 g