Breakfast, Desserts & Snacks, Evergreen Recipes, Low Calorie Recipes, Main Dishes

Healthy German Pancakes

These easy and healthy German pancakes could be served for breakfast, lunch and dinner and will please kids and adults alike. They are made with just three staple ingredients and could be enjoy with savory and sweet toppings.

Want to try more whole wheat recipes? Then, make sure to try my whole wheat pizza dough recipe or my homemade whole wheat tortillas. I’m sure you’re going to love them.

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A stack of thin German pancakes on a plate with a glass of milk and eggs in the background.

About this Recipe

German pancakes, they are real childhood memories for me. When I went to school, we had pancakes for lunch at least once a week and they have always been one of my absolute favorite foods.

I’m certainly not the only one who loves pancakes, which is why it’s time for a healthy whole wheat German pancake version that you can enjoy guilt-free every week.

In fact, the basic recipe for our low-calorie, high-fiber pancakes is barely different from the classic one. The main difference is the flour. 

Instead of all-purpose flour, we use whole wheat flour for this recipe since it’s rich in fiber and contains much more vitamins and minerals.

In addition, we change the ratio of the three ingredients a bit, because we use a little less flour compared to the classic, German pancake recipe.

But thanks to the eggs, we still have enough binding in the batter, so we get a beautiful, thin, healthy, lower calorie and most importantly, super delicious pancake.


To make these healthy German pancakes you will need the following ingredients:

Photo of the ingredients which go into this recipe with text labels.
  • Whole wheat flour
  • Milk – Either use a low-fat or a non-dairy milk.
  • Eggs for the binding
  • And for baking: a little bit of vegetable oil

You’ll find the exact quantities in the recipe card further down. Feel free to adjust the servings to your needs and the recipe card will automatically convert the amounts for you. 

Please note, 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. So, feel free to adjust.

Ingredient Substitution

For sweet pancakes you can add a pinch of cinnamon to the batter and for savory pancakes a pinch of salt to the batter. 

For vegan pancakes, the eggs can be replaced with flaxseed eggs (soak 2 tablespoon of finely ground flaxseed in 6 tablespoons of water for 5 to 10 minutes) or a chia egg (same amounts and procedure as for the flaxseed egg).

Depending on whether you want to make a sweet or savory pancake, you can also bake some pancake toppings directly into the batter.

With apple pancakes, for example, you can place the apple slices directly on the still liquid batter in the pan and bake them in.

If you prefer a savory pancake with cheese, you can spread the cheese on the pancake directly after flipping the pancake over. This way the cheese melts directly on top of your pancake.

How to Make this Recipe

To make this recipe you will need a mixing bowl, a whisk and a sieve. And of course, you will need a skillet, preferably a non-stick pan, and a spatula to bake the German pancakes.

Well, now that we have all the ingredients and all the necessary equipment ready, we can start with our pancake batter.

In a bowl, add the eggs and milk and whisk them briefly until combined. Then measure out the flour and sift it into the egg milk mixture. 

If a few coarser grains of flour get stuck you can add them to the batter afterwards. We don’t want to sort them out by sifting the flour, we just want to make sure we don’t get lumps in the batter.

Now mix the dough until it’s lump free and let it rest for 10 minutes. This will give the components enough time to become friends with each other and make a good team for out pancake batter.

After the dough has rested, we can bake the pancakes in a pan. And to save some unnecessary calories, I have two tips for you.

First, use a non-stick pan and second, use a silicon brush to grease the pan. To do this, I always put a teaspoon of oil in a separate bowl, so that I can dip the brush in oil and then use it to grease the pan. Honestly, it will save you so much oil. 

All right, now heat up the pan over medium heat, grease it with a little bit of oil and add some of the batter to the pan. Move the pan around in a few circular movements until the batter has spread nicely over the pan.

Once small holes have formed all over the surface, you can flip the pancake. Therefore, simply carefully run your spatula underneath the pancake, lift it up, and flip in in one quick motion.

Let the pancake cook form the second site for about a minute before sliding it off the pan onto a plate.

Repeat this process until all the batter has been used. The quantities given in the recipe should yield six pancakes, which equals three per serving.

How to Serve this Recipe

As mentioned earlier, you can enjoy these delicious whole wheat German pancakes both sweet and savory. And of course, your flapjack toppings play a very significant role in how low-calorie and healthy your final pancake will be.

But even if you end up eating this pancake with Nutella, it’s still healthier than a regular pancake with Nutella. However, there are a few better topping ideas when it comes to healthy flapjacks. Here are a few examples:

  • For fruity and sweet pancakes: Add some cinnamon and applesauce
  • For German apple pancakes, add some apples slices to the dough. This also works with other fruits of choice.
  • Another fruity and sweet option are cinnamon and a homemade or store-bought fruit compote of choice 
  • If you like to add a creamy component, go for Greek yogurt and jam or some Greek yogurt and hot berries (e.g., frozen berries heated up in a microwave)
  • If you prefer savory toppings, ham and cheese is a great way to go. To end up with some melted cheese, add the toppings after flipping the pancake. Then fold the pancake and cook it from both sides for another 30 seconds to allow the cheese to melt.
  • Mushrooms and cheese or spinach and cheese as a savory and meatless topping.
  • For some Italian flavors, go for pesto, mozzarella cheese and tomatoes
  • Also, one of my favorites, tuna, tomatoes and cheese
A stack of German pancakes topped with Greek yogurt and mixed berries served with a glass of milk.

Here’s How to Save this Recipe or Make It in Advance

Pancakes can be easily made in advance. Your pancakes will keep in the fridge for a few days, so you can prepare a few extra servings in advance. 

To do this, simply let the baked pancakes cool on a plate or board before transferring them to a suitable container.

You can also roll or fold them so that they fit well in there. Then let them cool completely before putting them in the fridge.

On top of that, you can also freeze your pancake batter in an ice cube maker. You can then put the frozen cubes in the pan and let them defrost, meld and bake in there.

Your Common Questions Answered

In case there are any questions left, I hope these FAQ will help you. If not, feel free to drop your question in the comments below.

Why are whole wheat pancakes healthier?

The whole wheat flour gives the pancakes more fiber, vitamins and minerals, making this pancake recipe healthier and keeps you satiated longer.

Do I need to sift the flour before adding it to the pancake batter?

Yes, to avoid a lumpy batter, make sure to sift the flour.

What is the difference between pancakes, crêpes, and German pancakes?

While American Pancakes are made with baking powder or soda and are fluffy and thick, German pancakes are very thin, because they are missing the baking powder. Crêpes are even thinner than German pancakes and have a lower flour content than German pancakes.

If I don’t have enough eggs, can I make the recipe with fewer eggs?

Say, you want to make two servings (equals six pancakes) as suggested in the recipe card, but you only have one egg, you can still make this recipe. Use the same amount of milk and flour as indicated below. The only difference is, that your pancakes will be slightly thicker and therefore you will only end up with four to five pancakes in total.

Save for later

Click the pin button and add the recipe to one of your Pinterest boards. This way you can also easily bookmark the recipe for later. The pin button will appear as soon as you hover over the picture. 

A stack of thin German pancakes on a plate with a glass of milk in the background and a text overlay saying "Healthy German Pancakes".
Save for later!

You might also like

I hope you like my wholesome German pancake recipe and that you give it a try soon. If you have any further questions or suggestions, feel free to drop them in the comments, or send me a massage via email at or Instagram (@julesbalancedrecipes). 

In case, you’ve tried this recipe, I’d appreciate your comment and rating for this recipe. It’s easy to do and it would mean the world to me.

And if you loved this recipe, you may also like some of these recipes like …

Have fun trying it out and bon appétit,
XOXO Jules

A plate with a stack of thin German pancakes on a white table with a glass of milk in the background.

Healthy German Pancakes

Julia Schmitt
Let’s make wholesome German Pancakes using only whole wheat flour, eggs and milk. This quick and easy to make recipe is perfect for breakfast, lunch and dinner and can be enjoyed with sweet and savory toppings. (See recipe notes for more on that.)
No ratings yet
Prep Time 15 mins
Cook Time 10 mins
Total Time 25 mins
Course Breakfast, Main Course
Cuisine german
Servings 6 Pancakes
Calories 82 kcal


  • 1 mixing bowl
  • 1 whisk or hand mixer
  • 1 flour sifter
  • 1 non-stick pan


  • 200 ml milk any low fat or non-dairy milk of choice works well here (1/2 + 1/3 cups)
  • 2 eggs *
  • 80 g whole wheat flour (1/2 cup + 1 tsp)

for baking

  • 2 tsp vegetable oil


Pancake Batter

  • In a bowl, add the eggs and milk and whisk briefly until they are combined. Sift in the flour and whisk until the batter is lump free. Set aside for 10 minutes to allow the batter to swell.

Bake the Pancakes

  • Heat up a non-stick pan over medium heat. In a small bowl, add the oil, dip a silicon brush in it and use it to grease the pan. 
  • Pour 1/6 of the batter into the pan and spread it evenly by moving the pan in a few circular motions. Let the batter cook until bubbles start to form on the surface and the edges look set. Then carefully flip the pancake with a spatula and let them cook for another minute or so. 
  • Remove the pancake from the pan and repeat the process until the batter is used up.


*If all you have is one egg, you can prepare the batter the same way as above. The pancakes will just be a little thicker and you will only get four to five pieces out the batter.  
Ideas for healthy pancake toppings:
  • Cinnamon and applesauce
  • Apple slices baked into the pancake batter (or other fruit of choice and season).
  • Cinnamon and a fruit compote of your choice (homemade or store-bought)
  • Greek yogurt and jam
  • Greek yogurt and warm berries (e.g. a frozen berry mixture defrosted in the microwave)
  • Ham and cheese – to ensure the cheese melts, add the toppings after flipping the pancake. Then fold the pancake and cook it from both sides for another 30 seconds to allow the cheese to melt.
  • Mushrooms and cheese (same as before)
  • Pesto, tomatoes and mozzarella
  • Spinach and Cheese
  • Tuna and tomatoes


Serving: 1PancakeCalories: 82kcalCarbohydrates: 9.8gProtein: 4.8gFat: 2.4gSaturated Fat: 0.8gFiber: 1.3gSugar: 2g
Keyword German pancakes, whole wheat flour
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