Traditional German Pancakes (Pfannkuchen)
This traditional German pancake recipe (called Pfannkuchen there) is the one I grew up with in Germany. While it has nothing to do with the popular oven-baked 'Dutch baby pancakes,' each is delicious and has its place. My pancake recipe is the middle ground between American pancakes and French crêpes and gets fluffy from beaten egg whites and sparkling water mixed into the pancake batter.I love eating Pfannkuchen (also called Palatschinken or Eierkuchen) either rolled up and filled with Nutella or jam or sprinkled with cinnamon sugar.For the savory pancake version, try my popular German potato pancakes. These German quark pancakes (packed with protein) and my cousin's German yeast pancakes (similar in taste to sourdough pancakes) are also so good!Fun fact, Pfannkuchen in Berlin are Berliner donuts, another super popular German recipe that I have perfected over the years!
Servings: 2 pancakes
Calories: 383kcal
Equipment
- 1 Electric Mixer I love this cordless mixer and use it all the time because it's so convenient.
- 1 Pancake flipper A larger spatular making it easier to flip larger pancakes. I've had it for 10 years and love it.
Ingredients
- 2 eggs separate whites from yolks
- 1 pinch salt
- 5 grams brown sugar substitute with white cane sugar if you don't have brown sugar
- 2 grams baking powder
- 120 grams all-purpose flour
- 120 milliliters milk Substitute with plant-based milk if you would like. I use 2% cow's milk.
- 120 milliliters sparkling water No sparkling water? Simply leave it out and use either more milk or regular water.
- 15 grams butter for the skillet to cook your pancakes in
Toppings and fillings
- powdered sugar
- cinnamon sugar
- jam
- Nutella or your preferred brand of chocolate hazelnut spread
Instructions
- Add a pinch of salt to the egg whites and beat until stiff. The salt helps the egg white stay firm. You should be able to turn your bowl upside down without the egg white running out.2 eggs, 1 pinch salt
- With a blender or whisk, mix together the egg yolks, brown sugar, salt, flour, baking powder, milk and mineral water.5 grams brown sugar, 2 grams baking powder, 120 grams all-purpose flour, 120 milliliters milk, 120 milliliters sparkling water
- Fold egg whites into the batter. You should not be able to see any white streaks anymore.
- Over medium heat, add a little bit of butter to a large skillet, pour half of the batter and let cook until golden brown on both sides. I love this pancake flipper, which helps me not break the large pancakes. You can also make mini versions by pouring smaller amounts of batter into the skillet.15 grams butter
- Dust with powdered sugar or sprinkle with cinnamon sugar. You can also fill your pancakes with jam or Nutella.powdered sugar, cinnamon sugar, jam, Nutella
Notes
Storing German pancakes: German pancakes are best enjoyed fresh out of the pan and tend to taste dry when stored and reheated.
Mini German pancakes: You can also make little German pancakes similar in size to American pancakes. Mini German pancakes are also less tricky to flip. I love using my pancake flipper to help me flip the big version more easily.
Nutrition
Calories: 383kcal | Carbohydrates: 52g | Protein: 14g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 187mg | Sodium: 169mg | Potassium: 325mg | Fiber: 2g | Sugar: 6g | Vitamin A: 525IU | Calcium: 160mg | Iron: 4mg