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Whole-Wheat German Pancake with Pears

Whole-Wheat German Pancake with Pears

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Serve this big, delightfully puffy pancake right from the skillet, or transfer it to a platter by running a knife around the edges and then loosening the bottom with a spatula before sliding the pancake onto a platter.


  • 2 Tablespoons unsalted butter
  • 4 large eggs
  • 1 Cup reduced-fat milk
  • 2 Tablespoons cane sugar
  • 1/2 Teaspoon ground cinnamon
  • 1/4 Teaspoon fine sea salt
  • 3/4 Cups whole-wheat flour
  • 2 Bartlett pears, cored and thinly sliced
  • 2 Teaspoons teaspoons powdered sugar (optional)


Calories Per Serving209

Folate equivalent (total)24µg6%

Riboflavin (B2)0.3mg15.9%

Whole Wheat Pancakes

Somehow over the years, I’ve neglected to share a basic whole wheat pancake recipe. I’m remedying that today with these delightfully light and fluffy, 100 percent whole wheat pancakes! If you’re looking for a go-to pancake recipe, this is it. Drizzle these cakes with maple syrup or go wild with toppings. They’re great either way.

These made-from-scratch pancakes put Bisquick pancakes to shame (speaking of, I’m sharing a gift-worthy pancake mix recipe tomorrow). Plus, these pancakes don’t send my blood sugar for a loop like regular pancakes made with all-purpose flour, especially when I top them with a dab of protein-rich peanut butter or almond butter.

I know that whole wheat flour has a reputation for producing bitter baked goods, but here’s the deal—if that’s happening, your flour has gone bad. Whole wheat flour is more apt to go rancid than all-purpose because it contains the good-for-you, naturally-occurring oil present in whole grains.

Fresh whole wheat flour is mildly nutty in flavor and delicious. I’ll spare you my spiel about the industrial revolution and how flour mills advanced to produce all-purpose flour that had a longer shelf life more suitable for slow railway transportation across the United States. Pancakes for dinner, anyone?

For an undetectable “whole wheat” taste, use white whole wheat flour, which is simply made from wheat berries that are even more mild in flavor. I’m usually able to find white whole wheat flour in decently stocked grocery stores these days. To prolong your flour’s shelf life, store it in an air-tight container in a dark, dry place (or even the refrigerator or freezer).

Please let me know how you like these in the comments, or by sharing a photo on Instagram with the hashtag #cookieandkate! I love to check our your creations. Craving some more creative pancakes? Here are my full pancake archives.

German Pancake with Caramelized Pears

Enjoy a big brunch at your home without the hours of work with this easy and tasteful German Pancake with Caramelized Pears. This pancake recipe is one of the best options for breakfast or brunch because it tastes divine and is simple enough for anyone to make. The caramelized pears sound fancy however, they are cooked simply with butter, sugar, and cinnamon. The touch of cinnamon adds just the right amount of flavor depth.

The pancake batter can be prepared in advance. After the pears are caramelized and placed in the Swiss Diamond Nonstick 8-inch Fry Pan, the batter simply gets poured over everything. Then it is a matter of setting the oven and enjoying your morning coffee or brunch gathering. It is one of the best breakfast items to serve for a crowd because it makes a large pancake that many people can enjoy.

Cooking Vessel Size Swiss Diamond 8-Inch Fry Pan


  • 4 eggs
  • 1 cup whole milk
  • 1 / 2 teaspoon salt
  • 1 / 4 cup sugar
  • 1 / 2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 3 Anjou (Red or Green) USA Pears, peeled, cored, and sliced, about 3 cups
  • 1 / 2 teaspoon cinnamon
  • 2 tablespoons unsalted butter
  • powdered sugar, optional, for garnish
  • 1 / 4 cup sugar


Preheat oven to 450 degrees F.

In a large mixing bowl, whisk the eggs. Add milk and whisk until combined. Add salt, sugar, and vanilla and whisk until combined. Add in flour and whisk until batter is smooth.

Melt the butter in a Swiss Diamond 8-Inch Fry Pan. Add the pears and cinnamon and cook, stirring gently, until the pears begin to soften, about 5 minutes. Add the sugar and cook over medium-heat, stirring, for 3 minutes. Pears will still be somewhat firm.

Pour the batter evenly over the top of the pears. Transfer the fry pan to the oven and bake until the edge of the pancake begins to turn brown and puffs, about 15 minutes.

Remove the fry pan from the oven and if desired sift powdered sugar on top using a sifter or fine mesh strainer. Slice into quarters and serve immediately.

For more information about pear varieties, flavor profiles, and recipes, visit

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Cinnamon Pear Pancakes

The fall pancake spree continues! You can see all the pancake recipes here:

I tend to overlook pears when it comes to fall foods.

I buy them, they sit in the fruit bowl but only get eaten as is.

I never bake with them (I&rsquove since changed that with these paleo baked pears and this granola pear bread) or do anything fun like poaching (too much work) so, pancakes seemed like the perfect way to change that.

I actually had a thought to pair (hehe) the pears with rosemary and do something borderline savory (like this thyme pear apple butter or this pear bacon and brie grilled cheese) but the fact that it was snowing on my rosemary plant outside deterred me from that.

So, cinnamon-y sweet it was.

Cinnamon in pancakes like these cinnamon raisin oat bran pancakes, is nothing ground-breaking or crazy in the world of recipe development but when you sauté butter, pears and cinnamon together to top these pancakes and you fill the pancakes with pears, they become something special.

The pears bring a more subtle flavor than apples so these are sweetened with a bit of brown sugar.

If you love apples in pancakes make sure to try these apple carrot cake pancakes.

I loved the texture of biting into the pancake and getting chunks of pear in each bite.

Hopefully you&rsquore somewhere with power and were able to enjoy your breakfast.

We ate cereal with milk that had been shoved into the snow last night to keep it cold.

Recipe Summary

  • 2 large firm pears, cored and cut into 1/8-inch-thick slices
  • ½ cup white sugar, divided
  • 2 tablespoons lemon juice
  • 1 ½ teaspoons lemon zest
  • ¼ cup butter, sliced
  • 6 large eggs
  • 1 cup whole milk
  • 1 teaspoon pure vanilla extract
  • ½ teaspoon kosher salt
  • 1 cup all-purpose flour
  • 1 tablespoon confectioners' sugar, or to taste

Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.

Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.

Beat eggs in a large bowl until frothy add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.

Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.

Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

The Puffiest German Pancake (Panakuchen)

An impressive puff-over-the-top-of-the-pan, soft-middle, brown-on-top pancake. A no-brainer that will impress just about anyone.


  • 4 whole Eggs
  • ⅔ cups Flour
  • 1 teaspoon Salt
  • ⅔ cups Milk
  • 3 Tablespoons Butter


Butter a heavy 10″ oven-proof skillet. [I use cast iron.]

In a bowl beat the eggs with a fork to blend.

Slowly add the flour, beating constantly: stir in the salt and milk.

Pour the batter into the skillet and drop the butter by teaspoonfuls into the batter, distributing evenly.

Bake at 450 for 15 minutes. Reduce heat to 350 and bake another 10 minutes.

Remove from oven and sift with powdered sugar [and strawberries or fresh fruit of choice]. Serve with heated maple syrup.

German Pear Pancake

Toss pear slices with 1/4 cup white sugar, lemon juice, and lemon zest to coat.

Arrange butter in a 12-inch cast-iron skillet and place on the center rack of the oven. Heat oven to 400 degrees F (200 degrees C). Remove skillet from oven once the butter has just melted, 3 to 5 minutes.

Beat eggs in a large bowl until frothy add milk, 1/4 cup white sugar, vanilla extract, and salt and mix until just combined. Sift flour into egg mixture and stir until batter is just mixed.

Stir pear slices into the melted butter and spread into a single layer. Pour batter over pears.

Bake in the preheated oven until pancake is set in the middle, the sides have risen, and the bottom is browned, 28 to 30 minutes. Top pancake with confectioners' sugar.

German or Dutch Baby Pancake

German or Dutch Baby Pancakes make for a simple, quick hot breakfast … or lunch or dinner. If I'm honest, we eat them all the time. They are our go to last minute meal plan. 5 ingredients, 30 minutes and so, so, so delicious. I mean what is better than a baked pancake with tall, crispy edges and a tender, custardy bottom?

We once made German Pancakes on a vlog at The Dashleys, and immediately people were curious. It has probably been one of our most requested recipes next to my Chicken Noodle Soup. And here at The Dashley's Kitchen we give the people what they want!

Perfect Meal?

Now is there a perfect meal? It is hard to say. I've watched a lot of cooking and baking shows, namely and foremost, The Great British Baking Show. And from these shows I have learned there are two types of "great" meals. First, the type that takes real cooking skill and second, the type that doesn't. German Pancakes are 100% in that second category.

Which in part is why I love them so much. Simple. Easy. Only 6 ingredients. But, so, so, so delicious. And there you have it, a literal masterpiece people will drool over, something best eaten family style.

History Lesson

The German Pancake sometimes called a "Dutch Baby" is really just one big, giant pancake. It is the Americanized version of the German Apfelpfannkuchen. So where did this German dish get it's Dutch nickname? I mean is it a German dish or not? Is there a feud between the two countries on who is the real creator of this heavenly breakfast dish?

No not nearly that exciting of a story, although it is a cute one. The name "Dutch Baby" actually came about by mistake! These pancakes were served in a diner in Seattle known as Manca's Cafe in the early 1900s. The owner's daughter struggled to pronounce Deutsch, (the German word for German) and instead would pronounce it Dutch.

Both her father and their customers thought it was adorable and the name just stuck. So whether you know it as German Pancakes or a Dutch Baby I think we can all agree, this dish is a gift from the gods.

Pro Chef - Mom Hack

Don't worry, I know I said these were simple. But I have a handful of baking tips and tricks I am going to share with you on this recipe that will make you feel like a total pro.

The proper technique for measuring flour instead is to place your measuring cup on a flat surface. Then using a smaller measuring cup or spoon, fill the desired measuring cup till full with small scoops or spoonfuls. Then if needed, gently level off the measuring cup. Who knew!? How have you always measured flour? Was I the only one doing it wrong all this time? (I also learned for an even more exact measurement the most pro of chefs measure their flour by weight for an exact amount every single time.)

Prep the Pan

To grease our pan we want go ahead and melt that butter in the microwave. You want your butter to be HOT so let it go for at least a minute. The butter needs to be HOT when the batter goes in. This helps the pancake to rise properly before the flour has a chance to weigh it all down.

So after hot and melty, add it to the pan tilting it all around to make sure the bottom is nice and coated. There will be extra butter in the bottom of the pan. Do not discard! This butter is super important in the cook of the center of your German or Dutch Baby Pancake.

Prep the Oven

Alright, when it comes to prepping the oven, first things first. DO NOT preheat the oven. Placing the casserole dish in a cold oven allows the edges and center of the pancakes to cook a little more evenly.

If oven is preheated, edges will cook quicker and the center does not have as much opportunity to rise and get fluffy. So leave that oven off until you've got everything in place. You can make sure the top rack is set to the middle of the oven though in preparation for go time.

Can you substitute whole wheat flour for white flour?

I've tried this before and it isn't a good idea. All I can say is that weird things happen. Traditionally whole wheat flour makes much denser baked goods. A dense baked pancake is no bueno. Especially a dense German Pancake. It pretty much defies the entire purpose of what you are trying to achieve here with your baked breakfast. If you are set on only using whole wheat flour, this may not be the recipe for you.

Does the kind of milk you use make a difference?

If you are asking my sister, her answer will always be whole milk. If you are asking me. I will tell you whatever you have in your fridge. I am all about simplicity. There is no reason to make an extra trip to the grocery store.

Can I skip the butter and just use cooking spray?

No, No , NO! The butter is crucial here. It is doing way more than just creating a non-stick environment for your baked pancake. The hot melted butter assists in the lift process for this dish. Do not skip this step. I repeat. DO NOT skip the butter, you will be sad if you do.

Best Ways to Enjoy German Pancakes

There are many ways to dress up this decadent breakfast treat. If you are able to exercise a little extra self control, try sprinkling with powdered sugar and serve the traditional way with Meyer lemon juice. Or you can try it my favorite way, slathered in Costco's berry syrup. And if neither of those is striking your fancy give Dallin's way a try, slathered in peanut butter and maple syrup. I've also seen others enjoy it with fresh fruit, nutella, butter, or sprinkled with cinnamon.

Truly the best advice I can give you, is just to follow your heart and ENJOY!

Breakfast or Brunch Lover?

Love a classic breakfast or brunch? Check out these other great recipes on our website to kickstart your day! Serve alongside our Baked Oatmeal, Mini Cinnamon Caramel Rolls, Green Smoothie Waffles, or Best Bran Muffins for a filling and delicious breakfast. Or pair it up with our favorite Watermelon Chia or Orange Julius Smoothies for a lighter start!


  • Position a rack in the center of the oven and heat the oven to 400°F.
  • In a medium bowl, toss the pear slices with the lemon juice and set aside.
  • In a large bowl, beat the eggs with an electric hand mixer on high speed until thick and frothy, about 3 minutes. Add the milk, granulated sugar, vanilla, salt, and lemon zest and mix on low speed until combined. Sift in the flour and mix on low speed until combined (don’t worry if there are lumps).
  • Heat a 12-inch cast-iron skillet over medium heat until hot, about 2 minutes. Add the butter, and when it begins to foam, add the pear slices, quickly turning them to coat with the butter, and arranging them in a single layer. Pour the batter evenly over the pears and transfer the skillet to the oven. Bake until the pancake is set in the middle, the sides have risen, and the bottom is nicely browned, about 20 minutes.
  • Sprinkle the pancake with the confectioners’ sugar. Serve immediately with a dollop of crème fraîche, if using.

Thick, heavy cast-iron skillets distribute heat evenly to produce a well-browned, nicely textured crust on baked goods. In a comparative tasting of this pancake recipe in the Fine Cooking test kitchen, the one baked in cast iron had a crust clearly superior to the one baked in stainless steel.

Watch the video: How To Make A German Apple Pancake (January 2023).