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german pancakes

German Pancakes

  • Author: Sylvie Taylor
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: Makes 8 pancakes 1x
  • Category: Breakfast
  • Cuisine: German Food


Classic and crepe like German pancakes are large and eggy, but a stack of these will fill you up and are unfussy.



5 eggs
100 grams / 1/2 cup superfine/caster sugar
160 grams / 1 cup plain flour
80 milliliters / 1/3 cup milk


  1. Place the eggs, and sugar in a bowl and stir to combine. Sift the flour into the eggs and add the milk. Mix until combined and smooth.
  2. The mixture should run freely from the spoon, it should be quite a thin batter. Set aside to stand for 10 minutes.
  3. Place 1/4 teaspoon butter into a frying pan and place on medium high heat until the butter bubbles.
  4. Pour a ladle full of batter into the pan, lift off the heat and swivel the pan around swiftly to spread the batter around the pan.
  5. Return to the heat until bubbles begin to appear, flip the pancake and cook for a further minute or until lightly browned.
  6. Continue with the remaining batter.
  7. Serve immediately.


Right frying pan temperature: The pan is hot enough when the edges of the pancake curl back after you have flipped it.

Keeping the pancakes hot: If not eating straight away, preheat the oven while the mixture is resting to 100Β°C/210F and place each pancake in the oven to keep warm until the stack is complete, then serve.

Tip regarding the first pancake: A note from the woman herself: "the first pancake has been noted to always be a little different from the rest of the stack, whether it is too thin or thick or cooks oddly. However, the rest always cook fine." The first always look a little different, but taste good anyway πŸ™‚

Recipe by Roamingtaste (via my lovely mother Gabriela)


  • Calories: 164 calories per pancake