Whole wheat German pancakes get a serious upgrade with macerated raspberries and blackberries, whipped mascarpone, and crunchy almonds!

What a busy weekend! I spent it prepping and helping to host my sisters baby shower – because yes we are both pregnant at the same time (typical!)! She is due two months after me with a little baby boy, and we are so excited for them to grow up together 🙂

Saturday was spent making flower arrangements and setting up tables, and Sunday was filled with delicious food, tasty cake and macarons, and quality time with family and friends. It was a beautiful day and their baby was showered with so much love!

But let’s talk about the real important things today, okay?! 😀 I can’t even with these whole wheat German pancakes, you guys. These are so good, and if you haven’t yet experienced the fluffy delectable goodness that is German pancakes, then today is the day, people! Make these immediately!

I really love most every type of pancake, to be honest, but these whole wheat German pancakes made in a cast iron skillet are so light and fluffy and easy to throw together. Here I topped them with a macerated berry compote, fresh mascarpone whipped cream, and crunchy almonds. You can top with whatever you liked to, though, including jam, jelly, syrup, regular whipped cream, or your other favorite nuts or toppings! These would even be good with ice cream for dessert!

Print

Whole Wheat German Pancakes with Macerated Berries and Whipped Mascarpone

Whole wheat German pancakes get a serious upgrade with macerated raspberries and blackberries, whipped mascarpone, and crunchy almonds!

Prep Time 5 minutes

Cook Time 25 minutes

Servings 2 servings

Ingredients

For pancake batter:

• 5 eggs
• 3/4 cup milk
• 3/4 cup whole wheat flour
• 2 tablespoons unsalted butter melted
• 1 teaspoon vanilla
• 1/4 teaspoon nutmeg
• 1/4 teaspoon kosher salt
• 2 tablespoons unsalted butter

For macerated berries:

• 6 ounces fresh blackberries
• 6 ounces fresh raspberries
• 2 tablespoons fresh orange juice
• 2 tablespoons white sugar

For whipped mascarpone:

• 1 cup heavy whipping cream
• 8 ounces mascarpone cheese
• 2 tablespoons white sugar
• 1 teaspoon vanilla

For serving:

• Sliced almonds lightly toasted
• Powdered sugar

Instructions

1. Place a cast iron skillet in the oven and heat oven to 450 degrees Fahrenheit.
2. In a blender, combine all pancake batter ingredients – except for the 2 tablespoons of unmelted butter – and blend until combined and frothy (about 30-45 seconds). When oven is heated, removed cast iron skillet and add remaining 2 tablespoons butter. Once melted, pour batter into the skillet and return to the oven. Bake for about 20-25 minutes, until the pancake fluffs up and is golden brown on top.
3. For macerated berries, combine blackberries, raspberries, orange juice and sugar in a mixing bowl and stir to combine. Allow to sit, stirring occasionally, while the pancake is baking.
4. To make whipped mascarpone, combine ingredients in a stand mixer fitted with a whisk attachment. Whisk on medium-high until stiff peaks form.
5. When pancake is cooked, serve immediately topped with whipped mascarpone, macerated berries, toasted almond, and powdered sugar.

Recipe Notes

If you would like to double this recipe, use either one skillet in two different ovens (if you have a double oven) or you can use two skillets in the same oven. Just make sure that each skillet has enough room for the pancake to rise without touching the next highest oven rack (or top of the oven). I would also recommend rotating the skillets after about 15 minuted of cooking (quickly, so that the pancake does not deflate too much!).