Pfannkuchen Recipe: Authentic German Pancakes (Eierkuchen)

By popular demand, this reader-favorite recipe made it into my debut cookbook, German Kitchen-Classic Dishes!

What are Pfannkuchen or Eierkuchen?

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".

These are the two German words for pancakes.  "Pfannkuchen" is the more widely known term.

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.

When are German Pancakes eaten?

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.

Typical Pfannkuchen Toppings

Germans eat their pancakes sweet (süß) or savoury (herzhaft).

German sweet pancake toppings

• Apfelmus (German apple sauce)
• cinnamon and sugar
• plum sauce
• fruit jam
• honey
• chocolate sauce
• Cherry Compote (Heisse Kirschen / Kirschgrütze)
• Rote Grütze (German red berry sauce)

German savory pancake toppings

• Cheese and ham
• Bacon and cheese
• Mushrooms and spinach
• Feta and grilled vegetables
• Salmon and spinach

How to make Pfannkuchen? My Pfannkuchen recipe

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.

This is how my Oma makes her Pfannkuchen.

Ingredients for 4 people:

• 4 eggs
• 200 gr (7 oz) flour - Germany type 405, UK plain flour, US pastry flour
• 250 ml (8.4 fl oz) milk
• 60 ml (2 fl oz) sparkling mineral water
• 1 pinch of sugar
• 1 pinch of salt
• 100 gr butter for frying

1. In a large bowl, whisk together the flour and the milk until you can no longer see any lumps.
2. Now add the eggs and continue to mix the dough.
3. Finally add the sugar, salt, and sparkling mineral water and mix again until you achieve an even pancake batter.
4. Leave the dough in the fridge for at least 30 minutes. This allows the gluten to develop and will help the texture of the pancake.
5. Heat the butter in a coated frying pan on medium heat. Once the butter is melted and starts sizzling use a ladle to add the dough to the pan.
6. Cook the pancake until the bottom is cooked, which should take approximately 2 minutes. Then turn the pancake and cook on the other side for another 2 minutes.
7. Remove the pancake, and check that there is enough butter in the pan. If necessary add more butter to the pan. Add another ladle of the pancake batter and repeat the process until the dough is used up.

How to make the perfect pancake batter

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, sugar and mineral water.

Why do Germans use carbonated water/seltzer water in their pancakes?

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.

Why do you leave the pancake batter to rest in the fridge?

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.

What is the difference between German Pfannkuchen vs French Crepes vs British Pancakes and American Style Pancakes?

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).

Why not try one of these delicious pancake recipes:

• Buckwheat Pancake
• Drop Scones (Scotch Pancakes)

The Best German Pancake Recipes

More German Sweet Dishes

• Milchreis (German Rice Pudding)
• Heart Waffles - German Waffles
• Germknödel
• German Apple Pancakes (Apfelpfannkuchen)
• Plum Dumplings (Zwetschgenknödel)
• Semolina Pudding (Grießbrei)

Recipe