German Pancakes – Grain Free


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German Pancakes - Grain Free recipe by Barefeet In The Kitchen

German Pancakes, or Dutch Babies as many people know them, are one of my family’s favorite breakfasts.

Several months ago, I tried a gluten free recipe for a German Pancake in an attempt to create a special breakfast that my best friend might be able to enjoy. Unfortunately, that pancake was so unimpressive that I put the idea on hold for a while.

The other day, I remembered them. As a result, this grain free breakfast was created. I’ve made them twice since to double check the recipe and we all loved them.

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Would you like to know what I did differently this time from my grandmother’s original recipe? ALL I did was change out the AP flour for Almond Flour. That’s it. I was completely surprised that the conversion was that simple. Sometimes, GF baking surprises me by being simple. Other times, not so much!

If you are not gluten sensitive or watching your grains, simply replace the almond flour with all-purpose and you’ll have my grandmother’s best breakfast recipe. Drizzled with a bit of maple syrup, this was a delicious breakfast. If you want a real treat, make this Orange Sauce or this Waffle Sauce to drizzle on top.

German Pancakes - Grain Free recipe by Barefeet In The Kitchen

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German Pancakes – Grain Free

Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Servings: 2


  • 3 eggs
  • ¼ teaspoon sea salt
  • cup milk
  • cup almond flour*
  • 2 tablespoons butter
  • ¼ teaspoon cinnamon

*Non-Gluten-Free Alternative

  • cup all-purpose flour


  • Preheat oven to 400°F. Whisk together milk, flour and salt until smooth. Add slightly beaten eggs and beat well. Melt the butter in a pie plate in the hot oven. When the butter has melted, remove from the oven and tilt to coat the bottom and sides of the pie plate. Quickly pour in egg mixture and sprinkle with cinnamon.
  • Bake for 15 minutes. Remove from the oven and serve while still hot. Drizzle with the topping of your choice or sprinkle with powdered sugar.


Calories: 401kcal · Carbohydrates: 22g · Protein: 16g · Fat: 28g · Saturated Fat: 11g · Polyunsaturated Fat: 2g · Monounsaturated Fat: 6g · Trans Fat: 0.5g · Cholesterol: 281mg · Sodium: 490mg · Potassium: 179mg · Fiber: 3g · Sugar: 3g · Vitamin A: 773IU · Vitamin C: 0.01mg · Calcium: 135mg · Iron: 3mg
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Mary Younkin

Mary Younkin

Hi, I’m Mary. I’m the author, cook, photographer, and travel lover behind the scenes here at Barefeet In The Kitchen. I'm also the author of three cookbooks dedicated to making cooking from scratch as simple as possible.

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  1. Becki's Whole Life says

    I am so glad these turned out for you! I have a couple of friends who are doing gluten-free diets so I will send them this. I wonder if they have used almond flour yet? I also want to try your orange sauce.

  2. Beth says

    I might give this recipe a try. I have a bag of almond flour in my cupboard that was only used once (cookies for a GF friend). I'd love to eat these pancakes!

  3. Joanne says

    I actually have some almond flour that I've been meaning to use, so though I'm not GF, I think it could be fun to make the GF version of this! Looks like the PERFECT breakfast.

  4. Chris says

    I've never used almond flour before, is the nutty flavor obvious? I had to go check out waffle sauce too, since I have not had that either. Apparently I have lived a sheltered life, ha ha.

    • Mary says

      There is a very subtle almond flour taste. If you aren't avoiding grains though, I'd just use AP flour for this particular breakfast. The almond flour gets pricey quickly. Just a heads up.

      No clue what anyone else might be calling the sauce of heaven that my family calls Waffle Sauce. Grandma named it Waffle Sauce, so Waffle Sauce it is to me.

  5. Elise says

    I am so excited to find your website with all of the gluten-free recipes. I was wondering if almond milk could be substituted for the milk in this recipe, or do you know of another substitute that would work for someone who cannot eat dairy? Thanks!!

    • Mary says

      Almond milk should work with just about any of these recipes. I have heard from several people that they substituted it in my bread recipes without any problems at all. I've substituted coconut milk in many of the desserts as well. Good luck with it! Let me know how it all turns out for you.

  6. Anonymous says

    I found these a bit grainy with the almond flour, I think I wil try it nexttime with gf all-purpose or rice flour instead. I'm looking for the fluffy, crispy , sweet treat my Dad used to make on Christmas morning. This one is the closest I've seen so far.

  7. Jennifer SH says

    Please list Nutrition info w all recipes. How many calories/carbs in this recipe. So glad for the almond flour

    • Mary Younkin says

      Unfortunately, it isn’t possible to list all the nutritional info for all of my recipes, Jennifer. However, you can copy and paste the ingredient list into an online nutritional calculator to get the exact information you need.