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    You Are Here Home » Breakfast Recipes

    Published: May 18, 2023 Updated: May 18, 2023 by Hilda Sterner | This post may contain affiliate links Leave a Comment

    Pfannkuchen (German Pancakes)

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    rolled Pfannkuchen stuffed with jam

    This pfannkuchen recipe makes for the perfect light & airy German pancakes, similar to crepes. In Germany, they are enjoyed as a light breakfast, often sprinkled with cinnamon sugar and rolled up to make an on-the-go snack! I like to serve them with mulberry jam or lemon curd.

    rolled Pfannkuchen stuffed with jam

    I'm not German but I play one on tv... ok not really. However, my husband is German. Unfortunately, my mother-in-law is no longe with us, so when I have German recipe-related questions, I consult Marguerite, who is my father-in-law's cousin. So let's see, does that make her Scott's 2nd cousin, or 1st cousin, once removed? 🤔

    Either way, with Marguerite's help, I came up with this Pfannkuchen (German Pancakes) recipe. I hope it becomes a new favorite at your house like it has at our house!

    Pfannkuchen are not to be confused with Dutch babies, which are often falsely referred to as German pancakes. Dutch babies, in fact, are an American invention, while Pfankuchen are authentic German pancakes.

    Jump to:
    • 🧐Why This Recipe Works
    • 🛒What You Need For This Recipe
    • 🔖Recipe Ingredients & Substitutions
    • 🔪Helpful Tools
    • 🥞How to Make Pfannkuchen (German Pancakes)
    • 🍽Serving Suggestions
    • 🤷🏻‍♀️Recipe FAQs
    • 👩🏼‍🍳Pro Tips
    • 🍳Related Recipes
    • 📖 Recipe
    • 💬 Comments

    🧐Why This Recipe Works

    • This pfannkuchen recipe is very simple and only requires simple ingredients (flour, milk, eggs) that most likely, you already have.
    • It's a fun recipe to experiment with by making various fillings for the pancakes.
    • These thin German pancakes are deceptively filling!
    • Unlike regular pancakes, pfannkuchen are portable and make a great on-the-go breakfast or snack!

    🛒What You Need For This Recipe

    Pfannkuchen ingredients

    🔖Recipe Ingredients & Substitutions

    • Flour: All-purpose flour. The one I used was unbleached, which slightly affected the color of the pfannkuchen.
    • Salt: Sea salt.
    • Sugar: Granulated sugar. You may also want to have some powdered sugar on hand to sprinkle on the pfannkuchen before serving.
    • Eggs: Two large eggs.
    • Milk: Whole milk, half and half, or a combination of the two.
    • Flavoring: Vanilla extract.
    • Butter: Make sure you use unsalted butter.

    *A full list of ingredients can be found in the recipe card at the bottom of the page!

    🔪Helpful Tools

    • Mixing bowls
    • Whisk
    • Fine mesh sieve
    • Skillet

    🥞How to Make Pfannkuchen (German Pancakes)

    Step 1: Whisk the dry ingredients; flour, sugar, and salt into a medium bowl until combined.

    Pfannkuchen dry ingredients
    dry ingredients after being whisked

    Step 2: In another small bowl, vigorously whisk eggs then add milk and vanilla. Whisk until incorporated. 

    eggs and milk
    vanilla being poured
    Pfannkuchen wet ingreidents

    Step 3: Add wet ingredients to dry ingredients while whisking until the batter is smooth. Use a strainer to remove any remaining lumps.

    Pfannkuchen batter
    Pfannkuchen batter being strained
    lumps strained from batter

    Step 4: Melt ½ tablespoon butter in a 10" or 12" skillet. Pour a quarter of the batter into the center of the pan then tilt the pan to make the pancake thinner and larger. 

    butter in pan
    batter being poured
    batter in center of pan

    Pro Tip: The batter should be enough to make four pancakes.

    Step 5: Cook over low heat, shaking every now and then to see if it has detached from the pan. This will indicate when it's time to flip the pancake. Once ready, flip the pancake with a spatula and cook for another 30 to 60 seconds on the other side. Repeat with the remaining batter.

    Pfannkuchen being flipped
    Pfannkuchen after being flipped

    🍽Serving Suggestions

    German pancakes are not usually served with maple syrup like we Americans like to enjoy pancakes. Instead, they are filled with jam, Nutella, or fruit fillings (try them with my apple pie filling).

    Sometimes they are simply brushed with melted butter and sprinkled with cinnamon sugar. Pancake to go, anyone?

    Pfannkuchen with jam

    🤷🏻‍♀️Recipe FAQs

    What is the difference between German and American pancakes?

    German pancakes, or pfannkuchen, are much thinner than American pancakes, almost like crepes.

    How do people eat pancakes in Germany?

    In Germany, pancakes, or pfannkuchen, are typically served with jam, hazelnut spread, or a combination of sugar and cinnamon. The crepe-like pancakes are often rolled up and eaten as a snack.

    Are German pancakes and Dutch babies the same?

    Pfannkuchen, or German pancakes, are not the same as Dutch babies. While Dutch babies are thick and fluffy, pfannkuchen are thin and crepe-like. Dutch babies are actually an American creation, while pfannkuchen are an authentically German breakfast.

    👩🏼‍🍳Pro Tips

    • To get the pancakes as thin as possible, pour the batter in the center of the pan, then tilt the pan to spread it. I found it was much harder if you try to distribute the batter around the pan while pouring.
    • Although pfannkuchen are better when they're fresh, you can store leftover pancakes in an airtight container and consume within a couple of days.
    • Leftover pancakes can be reheated for 20 seconds or so in the microwave or reheated in a skillet.
    • A few tablespoons of browned butter can be added to the pancake batter if you want to make the pancakes even tastier!
    Pfannkuchen (German Pancakes) on plate with powdered sugar, condiments on side

    🍳Related Recipes

    • apple dutch baby in a cast iron skillet
      Apple Dutch Baby Recipe
    • apple strudel
      Apple Strudel Recipe (using Fillo Dough)
    • huckleberry syrup over waffles
      Huckleberry Sauce, Syrup, and Topping
    • gemar
      Easy Clotted Cream (Kaymak/Geymar)

    Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.

    Stay in touch with me through social media @ Instagram, Pinterest, TikTok, and Facebook. Don't forget to tag me when you try one of my recipes!

    📖 Recipe

    Pfannkuchen on plate with powdered sugar, condiments on side

    Pfannkuchen (German Pancakes)

    These pfannkuchen are a quick and easy German-style breakfast. These pancakes are light, delicious, and go great with your favorite jam!
    5 from 1 vote
    Print Pin Rate
    Course: Breakfast
    Cuisine: German
    Prep Time: 5 minutes minutes
    Cook Time: 12 minutes minutes
    Total Time: 19 minutes minutes
    Servings: 4 pancakes
    Calories: 176kcal
    Author: Hilda Sterner

    Ingredients

    • ½ cup all-purpose flour
    • 1 tablespoon granulated sugar
    • ¼ teaspoon sea salt
    • 2 large eggs
    • ½ cup whole milk
    • 1 teaspoon vanilla extract
    • 2 tablespoon butter (for frying the pancakes)

    Toppings

    • favorite jam
    • cinnamon sugar
    • butter

    Instructions

    • Whisk the dry ingredients; flour, sugar, and salt into a medium bowl until combined.
    • In another small bowl, vigorously whisk eggs then add milk and vanilla. Whisk until incorporated. 
    • Add wet ingredients to dry ingredients while whisking until the batter is smooth. Use a strainer to remove any remaining lumps.
    • Melt ½ tablespoon butter in a 10" or 12" skillet. Pour a quarter of the batter into the center of the pan then tilt the pan to make the pancake thinner and larger. 
    • Cook over low heat, shaking every now and then to see if it has detached from the pan. This will indicate when it's time to flip the pancake. Once ready, flip the pancake with a spatula and cook for another 30 to 60 seconds on the other side. Repeat with the remaining batter.

    Notes

    • Calories are for pancakes without any toppings.
    • The batter should be enough to make four pancakes.
    • To get the pancakes as thin as possible, pour the batter in the center of the pan, then tilt the pan to spread it. I found it was much harder if you try to distribute the batter around the pan while pouring.
    • Although pfannkuchen are better when they're fresh, you can store leftover pancakes in an airtight container and consume within a couple of days.
    • Leftover pancakes can be reheated for 20 seconds or so in the microwave or reheated in a skillet.
    • A few tablespoons of browned butter can be added to the pancake batter if you want to make the pancakes even tastier!

    Nutrition

    Serving: 1pancake | Calories: 176kcal | Carbohydrates: 17g | Protein: 6g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 112mg | Sodium: 238mg | Potassium: 100mg | Fiber: 0.4g | Sugar: 5g | Vitamin A: 359IU | Calcium: 56mg | Iron: 1mg
    Tried this Recipe? Please leave A Star Rating!Mention @HildasKitchenBlog or tag #HildasKitchenBlog!

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