Authentic German Pancake Recipe

My German Mutti made these pancakes for us, when we were kids. In Germany these are known as "Pfannkuchen" and they are super simple to make. Our mom would fill them with jam, but my own twist on these is to squeeze fresh lemon juice and dust with powdered sugar.

Course Breakfast

Cuisine German

Keyword German Pancake, Pfannkuchen

Prep Time 10

Cook Time 3

Batter "resting time" 15

Total Time 28

Servings pancakes

Calories 285kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

1 10" Non Stick Skillet
pastry brush optional to brush pan with melted butter
Spatula

Ingredients

2 cups flour recommended: Unbleached All-Purpose Flour, such as King Arthur Flour
2 eggs
2 cups whole milk see notes for thicker pancakes
2 tsp pure vanilla extract
1 pinch salt
3 tablespoons butter melted

Garnish/Filling options:

1 tablespoons jam raspberry, strawberry, apricot or any flavor that you like -OR-
1 tablespoons lemon curd recipe linked in the notes

My favorite way to eat German Pancakes

generous squeeze fresh lemon juice and 2tsp. butter

Instructions

Preheat the oven to WARM (190℉-200℉) I like to preheat the plates and to keep the pancakes warm until they are served.

Make the batter:

In a large bowl, measure the flour, eggs, salt and milk. Whisk until smooth and the majority of lumps are smoothed out. Add the vanilla and stir to combine.
Likewise, the batter can also be mixed in a blender.
Allow the batter to "rest" for 15-30 minutes. The batter usually thickens. (see notes about amount of milk to use).

Make the pancakes:

Heat a non-stick skillet on medium heat. Brush the melted butter evenly on the skillet.
Add about 1/2 cup batter into the prepared skillet. Immediately pick up the pan and tilt it until the batter is evenly spread on the bottom of the skillet.
Allow the pancake to cook for 1-3 minutes. Lift a corner of the pancake with a spatula. If it's pale in color, cook for an additional minute. If the pancake has a golden color around the edges, and in part of the middle, flip the pancake.
Continue cooking for another 2-3 minutes.
Remove the pancake and stack them on the heated plate in the oven.

Serve the pancake:

There are a few options on how to serve:
1. Spread about 1 Tablespoon of jam (strawberry, apricot or raspberry are favorites) on half of the pancake. Fold the pancake in half (like an omelet). Dust with powdered or granulated sugar.
2. Fold the pancake in thirds, and spread softened butter on top. Add a generous squeeze of fresh lemon juice. (My favorite.) Dust with powdered sugar.
3. Fill half of a pancake with about 1 tablespoon Lemon Curd and evenly spread. Fold the pancake in half. Dust with powdered sugar.
Any leftover pancakes can be stored, covered, in the refrigerator. These reheat well in the microwave.

Notes

My Mutti used 1 1/2 cups of milk for a thicker batter. She made her pancakes thicker. I use 2 cups of milk because I've adapted my favorite texture to thinner-- more crepe like.

Homemade Easy Lemon Curd Recipe

Nutrition