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.
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.
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🧐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
🔖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
🥞How to Make Pfannkuchen (German Pancakes)
Step 1: Whisk the dry ingredients; flour, sugar, and salt into a medium bowl until combined.
Step 2: In another small bowl, vigorously whisk eggs then add milk and vanilla. Whisk until incorporated.
Step 3: Add wet ingredients to dry ingredients while whisking until the batter is smooth. Use a strainer to remove any remaining lumps.
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.
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.
🍽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?
🤷🏻♀️Recipe FAQs
German pancakes, or pfannkuchen, are much thinner than American pancakes, almost like crepes.
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.
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!
🍳Related Recipes
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📖 Recipe
Pfannkuchen (German Pancakes)
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!
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