Fiber Fool

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In The Kitchen: Gingerbread German Pancake

Filed under: In the Kitchen — Kristi at 6:27 am on Wednesday, February 27, 2013

Gingerbread German Pancake Topped with Honey Noosa Yoghurt

Several weeks ago I saw a pin on Pinterest for Smitten Kitchen’s Gingerbread Dutch Baby from her recently released cookbook posted on My Daily Morsel. I was intrigued. Anything that uses molasses and gingerbread spices is right up my alley! I knew I liked the nutrition info of my whole wheat German pancake recipe already, so I altered it rather than following the dutch baby recipe.

Dry Ingredients for Gingerbread German Pancake

To boost the protein of the German pancake we frequently serve it with yogurt. Sometimes we use Greek yogurt and a favorite homemade jam or fruit butter. Other times we use a locally made Australian style yoghurt, Noosa. Most often I’d say we use the strawberry rhubarb Noosa, but when I thought about became obsessed with a gingerbread version I couldn’t get the honey Noosa out of my mind.

Wet Ingredients for Gingerbread German Pancake

So a week ago or so we gave it a go and *loved* it. Though for some reason we had a fair bit of sticking going on in the stainless steel skillet I generally use. I don’t know if that skillet is up for a light scouring or if the sugar and molasses added to the batter is to blame. But when we declared the recipe a success. We set out to make it again on this past snowy Sunday morning so I could take pictures, but we opted for the new environmentally friendly non-stick skillet we got for Christmas thanks to my grandparents.

Gingerbread German Pancake

The non-stick worked really well. In fact, there was enough slip that I could have put it on a platter to cut and serve it. Though if you compare the final product of this version to my original whole wheat version you’ll see this one is lacking the varied topography. I can’t say for certain that is due to the non-stick. It could also perhaps be due to over blending since taking pictures slowed things down a bit. But I’m thinking it was the non-stick. We did miss the crevices. Though it still tasted great and was a wonderful brunch for a snowy Sunday morning.

Noosa Honey Yoghurt atop Gingerbread German Pancake

Whole Wheat Gingerbread German Pancake

Inspired by The Smitten Kitchen Cookbook, Adapted from Designedly, Kristi

  • 2 Tablespoons butter, unsalted
  • 3 eggs
  • 2 Tablespoons blackstrap molasses
  • 1/2 cup 1% low fat milk
  • 1/2 cup whole wheat pastry flour
  • 1-1/2 Tablespoons dark brown sugar
  • 1/2 teaspoon cinnamon, ground
  • 1/2 teaspoon ginger, ground
  • 1/4 teaspoon nutmeg, ground
  • 1/4 teaspoon clove, ground
  • 1/4 teaspoon salt
  • toppings such as powdered sugar, maple syrup or yogurt


  1. Preheat oven to 400 degrees F. Once preheated, place 9-10” skillet with butter into the oven to melt the butter.
  2. In a blender, whip eggs until light colored. Add remaining ingredients except butter and blend until mixed well.
  3. Pour batter into preheated pan with with melted butter. Bake 15-20 minutes or until the pancake is puffed and slightly darkened.
  4. Remove from oven, cut and serve promptly.
  5. Top as desired and enjoy!

Blending the Three Eggs First

It goes together super quickly when using the blender and there are little other dishes dirtied unless, like me, you prepped the dry and wet ingredients before adding them to the blender. But even that only dirties on to two extra pieces.

If you don’t have a blender you can just use a whisk or a handheld electric mixer. The result might be a tad denser, but until recently I always did my German pancake by hand.

Gingerbread German Pancake with Noosa Honey Yoghurt


Comment by Amanda

February 27, 2013 @ 10:29 am

Oh yum! Now…to make it gluten-free I’ve generally had an easy time of substitution, but how do I go about making this (or anything) dairy free? We were just talking about needing a dairy free butter substitute this morning. Dairy seems to be a major culprit when it comes to DS1’s snot and propensity for strep. The naturopath recommended that we can introduce a little raw soft cheese or raw milk occasionally. But, generally we avoid all dairy for him. He’s been drinking bone broth with most meals to meet his daily calcium requirements and then we also eat leafy greens as often as you can get a 6 yr old to do so.

Comment by mrspao

February 27, 2013 @ 4:00 pm

That looks delicious!

Comment by Jodi

February 28, 2013 @ 4:03 pm

Yum! I’ve made the gingerbread dutch baby from the new Smitten Kitchen cookbook and loved it — that was my first time using the blender method, and it’s so darn easy.

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