Go Back
–+ servings
Save This Recipe Form

Want to save this recipe?

Enter your email below & I'll send it straight to your inbox. Plus you’ll get new recipes from me every week!

Slice of German panacke on plate with fork and fresh berries.

Vegan German Pancake

Print Recipe
German pancakes bake up puffy and golden with crisp edges and a tender middle. Aquafaba stands in for the eggs in this easy vegan recipe!
Course Breakfast
Cuisine German
Prep Time 10 minutes
Cook Time 18 minutes
Total Time 28 minutes
Servings 2 -3 servings
Calories 458
Author Jessica Hylton

Ingredients

  • 1/2 cup aquafaba liquid from canned chickpeas – 120mL
  • 3/4 cup unsweetened plant milk almond, soy, or oat – 180mL
  • 1 teaspoon vanilla extract 5mL
  • 2 tablespoons brown sugar 25g
  • 1/4 teaspoon fine sea salt 1.5g
  • 1 1/4 cup all-purpose flour 150g
  • 1/2 teaspoon baking powder 1g
  • 2 tablespoons vegan butter for the pan – 30mL

Instructions

  • Preheat the oven to 425°F (220°C). Place a 9-inch oven-safe skillet inside the oven to heat while you prepare the batter.
  • Pour the aquafaba into a mixing bowl and whisk vigorously by hand or with a hand mixer for about 30 seconds, just until lightly foamy.
  • Whisk in the plant milk, vanilla extract, brown sugar, and salt until fully combined.
  • Whisk in the flour and baking powder until you have a thin, smooth, lump-free batter. The consistency should resemble crêpe batter.
  • Carefully remove the hot skillet from the oven. Add the vegan butter and swirl to coat the bottom and sides completely.
  • Immediately pour the batter into the hot skillet. Return it to the oven and bake for 20-22 minutes, until puffed and lightly golden around the edges. For a more deeply golden and crispy finish, switch the oven to broil for the last 1–3 minutes. Keep the skillet on the middle rack and watch closely to prevent burning.
  • Remove from the oven and serve immediately, dusted with powdered sugar and topped with fresh berries.

Notes

  • To store: German pancakes are best served immediately, but leftovers can be stored in the refrigerator for up to 2 days.
  • To reheat: Warm in a 350°F oven or skillet until heated through. The microwave also works, but the texture will change.

Nutrition

Calories: 458kcal | Carbohydrates: 75g | Protein: 11g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Sodium: 536mg | Potassium: 231mg | Fiber: 2g | Sugar: 14g | Vitamin A: 884IU | Vitamin C: 6mg | Calcium: 205mg | Iron: 4mg