Traditional German Pancakes (Pfannkuchen)
Serves 2
10 mins prep
5 mins cook
15 mins total
This traditional German pancake recipe (called Pfannkuchen there) is the one I grew up with in Germany. While it has nothing to do with the popular oven-baked 'Dutch baby pancakes,' each is delicious and has its place. My pancake recipe is the middle ground between American pancakes and French crêpes and gets fluffy from beaten egg whites and sparkling water mixed into the pancake batter.
I love eating Pfannkuchen (also called Palatschinken or Eierkuchen) either rolled up and filled with Nutella or jam or sprinkled with cinnamon sugar.
For the savory pancake version, try my popular German potato pancakes. These German quark pancakes (packed with protein) and my cousin's German yeast pancakes (similar in taste to sourdough pancakes) are also so good!
Fun fact, Pfannkuchen in Berlin are Berliner donuts, another super popular German recipe that I have perfected over the years!
Toppings and fillings
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Add a pinch of salt to the egg whites and beat until stiff. The salt helps the egg white stay firm. You should be able to turn your bowl upside down without the egg white running out.
2 eggs
1 pinch salt
With a blender or whisk, mix together the egg yolks, brown sugar, salt, flour, baking powder, milk and mineral water.
5 grams brown sugar
2 grams baking powder
120 grams all-purpose flour
120 milliliters milk
120 milliliters sparkling water
Fold egg whites into the batter. You should not be able to see any white streaks anymore.
Over medium heat, add a little bit of butter to a large skillet, pour half of the batter and let cook until golden brown on both sides. I love this pancake flipper, which helps me not break the large pancakes. You can also make mini versions by pouring smaller amounts of batter into the skillet.
15 grams butter
Dust with powdered sugar or sprinkle with cinnamon sugar. You can also fill your pancakes with jam or Nutella.
powdered sugar
cinnamon sugar
jam
Nutella
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