How do you have your pancakes? Pancakes are a favourite all over the world, but each country has a slightly different recipe. I am excited to share my German Pfannkuchen recipe (Eierkuchen recipe) and traditions with you. German pancakes are either called Pfannkuchen or Eierkuchen. In Austria, they are called "Palatschinken". [source Wikipedia]
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 savory (herzhaft).
German sweet pancake toppings
- apple sauce
- cinnamon and sugar
- plum sauce
- fruit jam
- honey
- chocolate sauce
- hot sour cherries
German savoury 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 the three main ingredients in common: eggs, milk and flour.
This is how my Oma makes her Pfannkuchen.
Ingredients for 4 people:
- 8 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
- In a large bowl, whisk together the flour and the milk until you can no longer see any lumps.
- Now add the eggs and continue to mix the dough.
- Finally add the sugar, salt and sparkling mineral water and mix again until you achieve an even pancake batter.
- 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.
- 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.
- 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.
- Remove the pancake, 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, pepper 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 its being bake. It acts similar to baking powder 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 too 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.
If you like this recipe you might enjoy...
- German Waffles
- German Hazelnut Cake
- Plum Dumplings
- Buckwheat Pancake Recipe by the Flour Handprint
- Blueberry Almond Cake
- Red Wine Cake
- German Strawberry Cake
Pfannkuchen Recipe - German Pancakes
Equipment
- a coated non-stick frying pan
Ingredients
- 8 eggs
- 200 g flour 7 oz - Germany Type 405, UK plain flour, US pastry flour
- 250 ml milk 8.4 fl oz
- 60 ml carbonated water/ seltzers water 2 fl oz
- 1 pinch sugar
- 1 pinch salt
- butter for frying (about 100 gr, 3.5 oz)
Pancake Toppings
- 100 ml apple sauce optional
- sugar and cinnamon mix optional
- jam optional
- chocolate spread optional
Instructions
- In a large bowl, whisk together the flour and the milk until you can no longer see any lumps.
- Now add the eggs and continue to mix the dough.
- Finally add the sugar, salt and carbonated water and mix again until you achieve an even pancake batter.
- 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.
- 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.
- Cook the pancake until the bottom of the pancake is cooked, which should take approximately 2 minutes. Then turn the pancake and cook on the other side for 2 minutes.
- Remove the pancake, check that there is enough butter in the pan, add another ladle of the mixture and repeat the process until the dough is used up.
These are lovely and look so delicious. I really appreciate the context too! So much value. Thank you for sharing,
These look SO enticing and you are just in time for Mardi Gras and Shrove Tuesday 🙂
Thanks so much for linking up to #CookBlogShare week 6 – Karen
I’ve always seen German pancakes on restaurant menus but never knew if they were hard to make, but you explained it so well that now I want to try it!
I can't wait to try these pancakes, thanks for making the recipe so easy with the different conversions!
Ok these are cool – I’ve never heard of using sparkling water in my pancakes but now I really must try it!
love a good pancake recipe! thanks for giving options making it savory too
These look amazing! I never thought about all of the different types of toppings I could put on them. Definitely going to have to try them. Thanks!
Delicious