Pfannkuchen (German Pancakes)
Traditional German pancakes (Pfannkuchen) are so easy to make and a perfect cross between American pancakes and French Crepes. A classic German recipe made with simple ingredients that can be served sweet or savory.
Servings: 12 pancakes
Ingredients
- 3 cups all-purpose flour
- 3 cups milk
- 1 pinch salt
- 3 large eggs
- 2 Tbsp sparkling water optional
- unsalted butter for frying
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment or using a hand mixer, combine flour, milk, salt, and eggs. Beat until bubbles develop, about 1-2 minutes. For the best results, put the batter in the fridge for 30 minutes.
- Take the batter out of the fridge, add sparkling water, and give it a stir.
- Heat a large pan (or two) over medium-high heat, then add some butter to the pan.
- Transfer about ½ cup of the batter to the hot pan and tilt the pan so it spreads out evenly.
- Cook until bubbles form on top and the edges are crisping up, about 2 to 3 minutes. Then flip the pancake and cook until golden brown on the other side. Repeat with the remaining batter.
Notes
- Keep warm: To keep the pancakes warm while making them put a plate in the oven set to warming or at low heat, about 140 degrees F.
- Sparkling water: Adding sparkling water (Mineralwasser in German) to the batter just before cooking is a popular way in Germany to add a little bit of rise to the pancakes. But it’s optional. Don't replace it with baking powder or whipped egg whites.
- Size: Pfannkuchen are larger than American pancakes, they should fill out the whole pan.
- Pan: I use a ceramic pan so the pancakes don't stick and usually fry two pancakes simultaneously in two pans.
- Flipping: This can get tricky, I recommend using a large turner and waiting until the underside is completely done before attempting to turn the pancakes.
- Chilling: It is recommended to chill the batter after making it so the flour can hydrate and the batter thickens slightly. However I often skip this step depending on my time, and the difference is not too noticeable.
- Sticking: If the pancakes stick to the pan, use more butter or turn down the heat a little.
- Flädlesuppe: This is a popular German dish for using leftover pancakes. It’s a simple soup made from clear broth and thinly cut strips of Pfannkuchen. Just heat some broth and add pancakes.
Nutrition
Calories: 166kcal | Carbohydrates: 27g | Protein: 7g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 48mg | Sodium: 43mg | Potassium: 140mg | Fiber: 1g | Sugar: 3g | Vitamin A: 158IU | Calcium: 86mg | Iron: 2mg