Pfannkuchen are the German answer to the classic pancake: thin, golden, and slightly eggy, made from a simple batter of flour, milk, and eggs. Unlike thick American pancakes, they are crepe-like and are often served with sweet or savory fillings. This recipe delivers tender, flexible pancakes that are easy to make and even easier to customize, making them a perfect breakfast, brunch, or dinner option.
Ingredients
- 1 cup (125 g) all-purpose flour
- 1 cup (240 ml) whole milk
- 4 large eggs
- 1/4 tsp salt
- 1 tbsp (15 g) unsalted butter, melted, plus more for the pan
- 1 tsp vanilla extract (optional)
Instructions
- In a large mixing bowl, whisk together the flour and salt. Create a well in the center and add the eggs, milk, melted butter, and vanilla (if using). Whisk until the batter is smooth and free of lumps. The batter should be the consistency of heavy cream; if it seems too thick, add a splash more milk.
- Let the batter rest for 10 minutes at room temperature. This allows the flour to hydrate and the gluten to relax, resulting in more tender pancakes.
- Heat a 10-inch (25 cm) non-stick skillet or crepe pan over medium heat. Add a small knob of butter and swirl to coat the bottom.
- Pour about 1/4 cup (60 ml) of batter into the center of the pan, then quickly tilt and swirl the pan so the batter spreads into a thin, even circle. Cook for 1-2 minutes, until the edges look set and the bottom is golden brown.
- Carefully flip the pancake with a thin spatula and cook for another 30-60 seconds, until the second side is lightly spotted with brown. Slide onto a plate and repeat with the remaining batter, adding more butter to the pan as needed.
- Keep cooked pancakes covered with a clean kitchen towel to stay warm while you cook the rest.
Tips
- Batter consistency: The batter should be thin enough to spread easily in the pan. If it feels too thick, add milk a tablespoon at a time. If too thin, add a little flour.
- Resting the batter: Don’t skip the rest. It helps prevent the pancakes from being rubbery.
- Pan temperature: If the first pancake sticks or tears, the pan may be too hot or not hot enough. Adjust the heat and wipe the pan clean with a paper towel between batches if needed.
- Substitutions: For a dairy-free version, use plant-based milk and a neutral oil instead of butter. For gluten-free, use a 1:1 gluten-free flour blend; the texture will be slightly more delicate.
Serving Suggestions
Classic German style: spread each pancake with a little jam, Nutella, or cinnamon sugar, then roll it up and dust with powdered sugar. For a savory meal, fill with sautéed mushrooms, spinach, and cheese, or serve alongside a simple green salad. They also pair beautifully with fresh berries and a dollop of whipped cream.
Variations
- Sweet: Add 1-2 tbsp (12-25 g) of sugar to the batter for a sweeter pancake.
- Savory: Omit the vanilla and add 1/4 cup (25 g) of grated cheese and a pinch of nutmeg to the batter.
- Apple: Thinly slice an apple and place a few slices on the batter immediately after pouring it into the pan; cook as directed.
- Whole wheat: Replace half the all-purpose flour with whole wheat flour for a heartier texture.
Storage and Reheating
Store leftover pancakes in an airtight container in the refrigerator for up to 3 days. To freeze, stack with parchment paper between each pancake, place in a freezer-safe bag, and freeze for up to 2 months. Reheat in a dry skillet over medium heat for 30 seconds per side, or in the microwave for 20-30 seconds. For crispy edges, reheat in a toaster oven.
Frequently Asked Questions
What is the difference between Pfannkuchen and American pancakes? Pfannkuchen are much thinner and larger, similar to French crêpes. American pancakes are thicker and fluffier due to baking powder.
Can I make the batter ahead of time? Yes, you can prepare the batter up to 24 hours in advance and store it in the refrigerator. Give it a good whisk before using; you may need to add a little milk if it has thickened.
Why are my pancakes tearing? Tearing usually happens when the batter is too thick or the pan is too hot. Make sure the batter is thin and the pan is at medium heat, not high.
Can I use a crepe pan instead of a skillet? Absolutely. A crepe pan has low sides, making it easier to flip and slide the pancake out. Any flat, non-stick pan will work.
Are these pancakes suitable for freezing? Yes, they freeze well. Just be sure to separate them with parchment paper to prevent sticking.
What is the traditional filling for Pfannkuchen? There is no single traditional filling. In Germany, they are often served with applesauce, jam, or sugar and cinnamon. Savory versions with cheese or vegetables are also common.
Related
- Potato Bread French Toast Casserole Recipe
- Gluten-Free Potato Bread Recipe (Easy, No Yeast)
- Potato Bread Hamburger Buns Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).