Pfannkuchen {German Pancakes}
Recipe type: Breakfast
Prep time: 
Cook time: 
Total time: 
Serves: 2-4
German pancakes are large and thin and can be used for both sweet and savory dishes. When I made these recently for breakfast, I made the sweeter version and added grated apples and blueberries to some of the pancakes.
  • 3 eggs
  • 10 Tbsp flour
  • 1 cup milk (or better: roughly ⅘ cup milk + ⅕ cup sparkling water)
  • Pinch of salt
  • 2 Tbsp sugar
  • For savory pancakes, add only a pinch of sugar.
  1. Beat the eggs and mix in the liquid.
  2. Gradually add the flour, salt and sugar, whisking constantly to make a smooth batter.
  3. Heat a pan over medium heat and coat the bottom of the pan with a little bit of butter.
  4. Pour roughly ¼ cup batter into the pan and swirl it so that the batter coats the bottom of the pan.
  5. Flip the pancake as it begins to set. It will cook quickly because it is so thin. You want both sides to be pale golden in color.
  6. Serve sweet pancakes warm with powdered sugar, syrup, jam and/or fruit. My friend, Milena, likes hers with sugar beet molasses. And during the winter, she likes to stir some ground cinnamon into the batter.
  7. To cook the pancakes with fruit, either add chopped or grated fruit to the batter or pour some batter into the pan, top with fruit and pour another layer of batter over the fruit. The batter will not really cover the fruit because it is so thin but the extra layer of batter will make the pancake easier to handle. Chunks of the fruit may fall out of the pancake when you flip it but they will continue to cook in the pan and you can sprinkle them on top of the finished pancake.
Recipe by Itsy Bitsy Foodies at