Low Sodium German Pancakes
Fluffy, golden, and delightfully light, these Low Sodium German Pancakes are a healthier twist on the classic breakfast favorite. Made with simple, wholesome ingredients like whole milk, eggs, and unsalted butter, this recipe keeps things delicious without the need for added salt. A touch of vanilla and a hint of nutmeg add warm, aromatic notes, while fresh lemon juice brightens the flavor. Baked to perfection in a hot skillet, these pancakes puff up dramatically in the oven and are perfect for a family breakfast or brunch. Serve warm, dusted with powdered sugar, and pair with fresh fruit or a drizzle of pure maple syrup for a truly satisfying start to your day. With just 10 minutes of prep and 20 minutes of cooking time, this low-sodium recipe is easy, quick, and sure to impress!
Try SnapCalorie's FREE AI assisted nutrition tracking free in the App store or on Android.
Scan with your phone to download!
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
Directions
Step 1
Preheat your oven to 425°F (220°C) and place a 10-inch oven-safe skillet or baking dish inside while it heats up.
Step 2
In a large mixing bowl, whisk together the eggs until they are frothy.
Step 3
Add the milk, vanilla extract, and fresh lemon juice to the eggs and whisk together until fully combined.
Step 4
In a separate bowl, sift the flour, baking powder, sugar, and ground nutmeg together to ensure there are no lumps.
Step 5
Gradually add the dry ingredients to the egg mixture, whisking continuously until you have a smooth batter with no lumps.
Step 6
Carefully remove the hot skillet from the oven using oven mitts to protect your hands.
Step 7
Place the unsalted butter in the hot skillet and let it melt completely, swirling the pan to ensure it's evenly coated.
Step 8
Pour the batter into the melted butter in the hot skillet, and immediately place the skillet back in the oven.
Step 9
Bake for 20 minutes or until the pancake is puffed and golden brown on top.
Step 10
Once done, remove the pancake from the oven and let it cool slightly. The pancake may deflate a bit, which is normal.
Step 11
Sprinkle powdered sugar over the top for added sweetness before serving.
Step 12
Cut into wedges and serve immediately. Enjoy with fresh fruit or a drizzle of pure maple syrup if desired.
Nutrition Facts
| Serving size | (655.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1301.3 |
| Total Fat 65.3g | 0% |
| Saturated Fat 31.8g | 0% |
| Polyunsaturated Fat 0.3g | |
| Cholesterol 866.3mg | 0% |
| Sodium 606.4mg | 0% |
| Total Carbohydrate 137.3g | 0% |
| Dietary Fiber 3.4g | 0% |
| Total Sugars 40.2g | |
| Protein 44.8g | 0% |
| Vitamin D 267.4IU | 0% |
| Calcium 440.3mg | 0% |
| Iron 9.6mg | 0% |
| Potassium 806.5mg | 0% |
Source of Calories