These thin German pancakes can be enjoyed sweet however you like: with jam, fruit, cinnamon and sugar, or with hazelnut cocoa spread!
German pancakes have a number of other names (often dictated by region) in Germany. They are sometimes also called Eierkuchen, Palatschinken, or even Plinse.
At the same time, they are usually thicker than a thin French crepe or Hungarian Palacsinta. Here’s more on confusing names for pancakes below…
German Pancake Recipe
Those searching for a German pancake recipe might be looking for a Dutch Baby pancake recipe so it’s important to clear the air: In our case, they are actually two different things.
The Dutch Baby is baked in the oven, has risen walled-sides, and is much closer to a Yorkshire pudding than a classic German pancake.
A Dutch Baby Pancake has nothing to do with Germany other than the loose connection that it was created in the US with German pancakes (this recipe) as the inspiration.
The Best Ever German Oven Pancake Recipe
The story goes that in Seattle, the child of the restaurateur who created the recipe mispronounced “Deutsch” (the German word for “German”) and turned it into “Dutch”.
Some people call the Dutch Baby Pancake “German Pancakes” which is comical to some Germans because it really has nothing to do with Germany, nor is it eaten in Germany. Dutch Baby pancakes are an American creation.
Undoubtedly both are delicious in their own right, however, they are two creations that are quite different. So, this is not a Dutch Baby recipe… but a recipe for traditional German pancakes how they are enjoyed in Germany!
Apfelpfannkuchen (german Apple Pancakes) • Curious Cuisiniere
Now slowly pour in the milk while mixing with the normal beaters of your electric mixer or a hand whisk. Keep mixing until there are no lumps left.
Next, add the eggs and mix again. Then place a dishtowel on top of the bowl and let the mixture sit for around 15 minutes.
Once hot, add one ladle of pancake batter to the pan and lightly tilt/rock the pan around so that the batter distributes evenly in the pan and doesn’t get too thick in the middle.
Pfannkuchen, Berliner, Krapfen
You can roll your pancake up or just fold it over and eat it with a fork and knife – that’s completely up to you!
As such, we don’t recommend storing extra pancakes in the fridge since they tend to get hard but you can if you do end up having leftovers. Just make sure to consume them within 1-2 days.
A Dutch Baby Pancake is an American recipe for a large, baked, rising pancake that is similar to a Yorkshire pudding recipe. A typical German pancake is a flat, pan-fried pancake similar to a crepe.
German Apple Pancakes
German Pancakes – or Pfannkuchen, in Gerrman – are a classic sweet treat. Made from a simple batter, these pan-fried pancakes are generally served sweet with some fruit and/or jam or with cinnamon and sugar!
Serving: 1 g | Calories: 459 kcal | Carbohydrates: 53 g | Protein: 16 g | Fat: 20 g | Saturated Fat: 7 g | Polyunsaturated Fat: 12 g | Cholesterol: 209 mg | Sodium: 293 mg | Fiber: 2 g
This nutritional information has been estimated by an online nutrition calculator. It should only be seen as a rough calculation and not a replacement for professional dietary advice.
Apfel Honig Pfannkuchen Rezept
Recipes From Europeis about celebrating food, family, and culture. This site is about sharing recipes for the dishes that we grew up with – and also some new ones.How do you have your pancakes? Pancakes are a favourite all over the world, but each country has a slightly different recipe. I am excited to share my German Pfannkuchen recipe (Eierkuchen recipe) and traditions with you. German pancakes are either called Pfannkuchen or Eierkuchen. In Austria, they are called Palatschinken. [source Wikipedia]
The names Pfannkuchen and Eierkuchen refer to the German word for pancake. Which of the two names you use depends on which region in Germany you are from. Pfannkuchen is pronounced “PAN-COOK-EN” and Eierkuchen “I-R-COOK-EN”.
It is important to note that “Berliner Pfannkuchen” does not refer a pancake at all but to the Berliner Donut. In Berlin they use the term Eierkuchen to describe pancakes.
Traditional German Pancakes (pfannkuchen)
You might be surprised to find pancakes in the main course section of my recipes. In Germany, pancakes are traditionally not eaten for breakfast but for lunch. It is a big treat for my son when his Kindergarten puts Pfannkuchen mit Apfelmus - (pancakes with apple sauce) on the lunch menu.
There is not just one Pfannkuchen recipe or Eierkuchen recipe in Germany. Every family has their own, and they vary in methods and ingredients. However, they have three main ingredients in common: eggs, milk and flour.
If you add all the ingredients at once into a bowl, the chances are high that you end up with a lumpy batter. For this reason, it is important to start slowly. First mix the flour and milk. Then follow the eggs and finally the salt, pepper and mineral water.
Deutsche Pfannkuchen: Best Crepes Recipe Ever
Adding carbonated/seltzer water into their pancake batter is a not-so-secret trick of the Germans. The carbonated/ seltzer water causes the Pfannkuchen to become fluffier. The carbonic acid adds little bubbles to the pancake batter that makes the pancake lighter when it's being baked. It acts similar to baking powder (affiliate link) but without chemicals.
The three main ingredients: mineral water, eggs, and flour do not bind immediately. It takes time for the gluten to relax and the starch to swell. This in turn will provide the pancake with more stability.
French crepes tend to be larger and thinner than pfannkuchen. The batter is more liquid. American Pancakes are often made with buttermilk and are the thickest of the lot. British pancakes are the most similar to German pancakes but are slightly thinner. They do not use a raising agent in their dough - pfannkuchen uses sparkling water and American pancakes use baking powder (affiliate link).
German Style Pancakes
Calories: 357 kcal Carbohydrates: 45 g Protein: 18 g Fat: 11 g Saturated Fat: 4 g Polyunsaturated Fat: 2 g Monounsaturated Fat: 4 g Trans Fat: 1 g Cholesterol: 334 mg Sodium: 163 mg Potassium: 276 mg Fiber: 2 g Sugar: 6 g Vitamin A: 584 IU Vitamin C: 1 mg Calcium: 128 mg Iron: 4 mgThere's nothing quite like a freshly made Pfannkuchen. Traditional German pancakes are delicious and oh-so versatile. Whether you're fillings them with sweet toppings or serving them savory style, they're always a hit. And the best part? They're a great way to get your dose of German culture.
Pfannkuchen is an easy to make budget friendly dish that only requires a few ingredients that you have at home. In this post, I show you not only the basic recipe for Pfannkuchen, but also a wide range of completely wonderful fillings and toppings for the delicious German pancakes.
This tipsy cherry compote goes perfectly with German Pfannkuchen. Serve them as an adult dessert and with apple sauce for children. For an incredible black forest dessert experience, add a dollop of whipped cream and some chocolate shavings. So delicious.
Discover The Deliciousness Of German Crepes Aka Pfannkuchen!
Fun Fact: Germans are known for their love of meat, but you might be surprised to learn that Pfannkuchen are a weekly staple dish in many German households that omits meat and saves money on the family budget.
Pfannkuchen are known by various names throughout Germany. The German pancake, for example, is also known as Eierkuchen, Eierpuffer, Flädle, or Plinse.
Pfannkuchen are so simple to prepare that it is often one of the first dishes that German children learn to prepare on their own.
German Pancakes ('pfannkuchen')
Step 3: On low speed, slowly add the milk and mix until everything is well combined. It is perfect when the batter shows some bubbles.
Step 4: Cover the batter and refrigerate it for about 30 minutes. After the resting time, stir about a shot glass of sparkling water into the batter.
Step 5: Melt the clarified butter or butter and oil over medium-high heat, then add one ladle of batter to the hot pan. Remove the pan from the heat and swirl it to evenly distribute the batter.
German Homemade Pancakes Recipe
Step 6: Fry the pancake until golden brown on both sides. If the pan is lacking in fat, coat it again with a bit of clarified butter or butter and oil. Bake the pancakes until the batter is gone.
Pfannkuchen can be served plain or with a variety of delectable fillings. You can serve them as a dessert with sweet fillings or as a main dish with savory fillings. Get inspired by my sweet and savory filling ideas, or get creative and try out your favorite flavor combinations.
Pfannkuchen are best served right after cooking. Pancake leftovers can be stored in the fridge for up to two days. Prevent them from drying out by covering them with plastic wrap or store them in an airtight container.
How To Make The Best German Pancakes
Pancakes can be reheated covered in the microwave or warmed in a pan with some butter. Leftover Pfannkuchen are als0 great to use in Flädlesuppe (German pancake soup) or Topfenpalatschinken.
To keep your pancakes warm while you finish baking the rest of the batter, you can put them in the oven at very low heat. That way, when you're ready to serve, everything will still be
